Kris Stefko, Author at Online Safety Training

Asbestos in the Workplace

A number of Laws and Regulations have been made to ensure that workers are protected from risks related to exposure to Asbestos in the Workplace.

Asbestos is a name for a group of six naturally occurring mineral fibres. They are very strong and corrosive resistant material. However, it is now recognised that asbestos exposure can have serious health consequences.

Asbestos was extensively used as a building material in the Irish construction industry up until 1999. The majority if not all of the buildings built between 1940 to 1985 contain asbestos in some form. This is the time in which asbestos production peaked.

Asbestos has been widely used in construction for a variety of purposes. It was ideal for fireproofing and insulation, but its use was wider than this. Asbestos was used in:

Fireproofing
Thermal Insulation
Electrical Insulation
Sound Insulation
Decorative Planters
Roofing Products
Flooring Products
Heat Resistant Materials
Gaskets
Chemical resistance

Dangers of Asbestos

Exposure of workers and the occupier to asbestos in the workplace can occur during uncontrolled asbestos removal or disturbance. Asbestos is the greatest single work-related cause of death from ill health. Past exposure is now responsible for thousands of people dying from asbestos related cancers every year. This is expected to increase because it can take 15-60 years for the disease to develop and there is no cure.

According to the HSE Asbestos Fact Sheet, it is now recognised that the short-term high level inhalation exposure to asbestos has been associated with lung cancer, mesothelioma and pleural disorders. Further asbestos studies have shown that chronic inhalation is similarly detrimental to human health. The chronic exposure to asbestos is associated with asbestosis, pleural abnormalities, mesothelioma and lung cancer.

When materials containing asbestos are distributed, damaged or allowed to deteriorate, asbestos fibers can be released into the air. Asbestos fibers are potentially fatal if they are breathed in. Asbestos can also enter the human body through ingestion, though this is less common. The fibers can enter the lungs and damage them causing scars that stop the lungs working properly or even causing cancer. According to the World Health organisation, asbestos is a proven carcinogen for which a safe air concentration cannot be established.

Anyone who disturbs asbestos containing materials, e.g., by working on them or near them, can be exposed to asbestos fibers. Those most at risk are those who carry out building maintenance and refurbishment work, e.g. electricians, joiners and heating engineers.

The Law and Asbestos in the Workplace

Duty holders need to manage the risk from asbestos in the workplace and make sure an assessment is made as to whether asbestos is, or may be present in the building. This includes where the asbestos is, or is assumed to be and what condition it is in. It should always be assumed that asbestos could be present until a full survey is done.

As with any work activity the requirements of the Safety, Health and Welfare at Work Act, 2005 (S.I. No. 10 of 2005) and the Safety, Health and Welfare at Work (General Application) Regulations, 2007 as amended (S.I. No. 299 of 2007 & S.I. No. 732 of 2007) apply and must be considered with respect to the protection of workers at the place of work. In addition, as regards specific work activities involving working with materials containing asbestos, particular attention must be taken concerning the requirements and control measures as outlined in the relevant asbestos related legislation. Such additional regulations are the Carcinogens Regulations, the Construction Regulations and Other Regulations (such as Confined Space, Work at Heights, etc).

Asbestos Awareness

According to the HSE Asbestos Public Health Advice, asbestos is present all around us. Traces can be found in small quantities in urban and rural air samples. We are all breathing in small amounts of asbestos fibers over our lifetimes.

Whilst we cannot always risk assess the environment around us, employers are required by law to identify all hazards in the workplace. This includes asbestos in the workplace. You can read more about workplace hazards in our Workplace Hazards blog from 24 February 2023. The Safety, Health and Welfare at Work Act, 2005 (No. 10 of 2005) imposes specific duties on employers to provide adequate information, instruction, training and supervision to their employees to ensure their safety, health and welfare at work.

The eLearn Safety online school offers a fully online Asbestos Awareness course. The aim of this course is to provide information on the identification and the prevention of occupational illness from exposure to respirable asbestos fibres.

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Safe Methods of Defrosting Frozen Foods

To ensure food which has been frozen before use is safe to eat, safe methods of defrosting frozen foods have to be considered. There are some foods that are safe to cook straight from frozen. These are generally pre-prepared foods and manufacturer’s instructions will be on the packaging. All other foods will need to be defrosted thoroughly before cooking.

Problems with Defrosting Frozen Foods

Defrosting food can produce a number of problems. The most common is cross-contamination if defrosting was not done correctly. The other common problem is under cooking. Frozen food is frozen in its core and it might take longer before it is safely cooked. This can be forgotten during the meal preparation and the food can stay undercooked.

The liquid from the food, a result of defrosting, that comes off raw meat can contain high levels of harmful bacteria. This can contaminate ready to eat foods if not treated carefully. The liquid has to be discarded carefully. All surfaces with which it came into contact must be cleaned and disinfected thoroughly. Protection of food whilst defrosting is very important. The food must be protected from physical and chemical contamination.

Tips for Defrosting Food Safely

To ensure safe food, defrosting must be carried out in appropriate conditions. The food can be defrosted in:

Defrosting Unit.
A Microwave Oven with Defrosting Cycle.
A Refrigerator.
Under Cold Running Water.

The food can be defrosted in the fridge. A space should be made on the bottom shelf for frozen food. The frozen food should also be ideally sealed so that there is no chance of accidental contamination of other foods during handling. The fridge defrosting method will ensure that the food stays at a safe temperature as the food thaws.

The food can be defrosted under cold running water. As the outside of the food will defrost faster than the centre, this will help to keep it cool. If food is defrosted using cold running water, it must be placed in a container that does not retain water. For example, the colander can be used as a container.

Food can also be defrosted in the microwave. The care, however, must be taken to avoid cooking the surface while defrosting the centre.

Some ready-to-eat foods, such as cakes, may be safely defrosted at room temperature, following either the manufacturer’s instructions or the guidelines in the Food Safety Management System.

Why is Applying Safe Methods of Defrosting Frozen Foods Important

When the food is defrosted, it should be cooked as soon as possible after it has been defrosted. It is very important, however, to check that the food is completely defrosted before cooking. The food should be checked by sight. It should also be checked with fingers or a skewer. If any ice crystals remain inside the food, for example in the body cavity of the chicken, then the food needs to be allowed to thaw for longer. If the cooking process begins before the centre of e.g., a joint of meat has fully thawed, then while the outside will cook perfectly, the centre may not reach a temperature high enough to kill bacteria.

Key Points to Remember

When defrosting food, it is useful to remember these key points:

Keep food that is defrosting separate from other food and equipment to avoid cross-contamination.
Defrost small pieces of raw food in a container at the bottom of the refrigerator.
make sure food is defrosted all the way through and there are no ice crystals in the food.
Defrosting can be done using clean, cold water. If food is defrosted using cold running water, it must be placed in a container that does not retain water. Avoid splashing the contaminated water onto other food surfaces.
If using a microwave, make sure the food is defrosted all the way through.
Never refreeze a food product unless you have cooked it first.

SafeFood, an organisation that promotes food safety and provides nutritional advice has some additional useful tips on how to defrost food safely in their article How to defrost food safely.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Starting a New Food Business

It is very important when starting a new food business to be in compliance with all relevant food safety laws. The main purpose of food law is to ensure a safe food supply. In addition, its purpose is to protect consumers’ interests in relation to food. When a business starts handling food they are regarded as a ‘food business operator’. It is a legal responsibility to make sure that the business complies with food law and produces safe food.

The Food Safety Authority of Ireland (FSAI) is responsible for enforcing food legislation in Ireland. The FSAI carries out this enforcement through service contracts with official agencies.

Official agencies (such as HSE) carry out inspections, take samples and conduct audits of the food businesses they supervise. This is to check that the food businesses are complying with the law. They will also take enforcement action if they discover a food business has broken the law. Enforcement officers from the official agencies are also a good source of food safety information.

Starting Points to Starting a New Food Business

At the initial stages of starting a food business, it is important to contact the official agency appropriate to the nature of the business. This is so the food business can be registered and, if necessary, apply for an approval number.

To operate legally a food business:

Be registered or approved.
Have a set of controls in place to ensure safe food – formally known as a Food Safety Management System (see Safe Catering Pack).
Have an effective traceability system in place, which will allow withdrawal or recall of food from the market if a safety problem is discovered.
Ensure that everyone handling food in the business has received enough food safety training to allow them to do their job safely. For fully online food safety training, please explore food safety course via eLearn Safety online training platform.
Comply with the relevant food law.

A wide range of food is available in Ireland today. Whether that food is produced by a large multi-national company or a small local food producer, it must be safe for consumers to eat.

The Main Responsibilities of a Food Business

The main responsibilities of a food business are:

The food business must ensure it does not include anything in food, remove anything from food, or treat food in any way which means it would be damaging to the health of people eating it.
The food business must ensure that the food it serves or sells is of the nature, substance, or quality which consumers would expect.
The food business must ensure that the food is labelled, advertised and presented in a way that is not false or misleading.

To summarise, the food for human consumption should be protected from contamination. In addition, it should be fresh and of good quality with accurate and correct labelling. Everyone deserves to be protected against food that might make them ill and that is exactly what the law aims to do. By operating an effective Food Safety Management System, businesses can abide by the law more easily. The Food Safety Management System does not mean ‘additional’ work. It means aiming to do things in the right way, every day. Good procedures will go a long way towards ensuring success.

Ensuring Compliance with Food Law

The food business ensures compliance with food law by operating a Food Safety Management System. The system must be based on HACCP (Hazards Analysis Critical Control Point) principles.

By law, a food business must be able to show what procedures are followed to ensure that the food it makes or sells is safe to eat. These procedures must be written down. Everyone who handles food must be trained and qualified in safe food handling practices. The up-to-date records of all training and refresher training should be kept on records. All food handlers must receive appropriate instruction in the essentials of food hygiene before they are allowed to start work.

When it comes to food, it is important to consider accountability and traceability. A food business must be able to show where food stuff came from and where it goes to. This is important if the business sells to a retailer, but not if it sells to a customer. There has to be a clear path to indicate ‘who did what’ when food handling is in question.

Operating an effective Food Safety Management System means that food business practices are routinely checked and recorded. This will enable the business to comply with legal requirements. It will also help compile a ‘due diligence’ defence, should one be needed.

Additional Information

For useful information about starting a new food business in Ireland, please refer to FSAI Resources Booklet for Small Food Businesses. In addition, the Food Safety Authority of Ireland (FSAI) provides beneficial content for new businesses and those already running businesses. They often organise and moderate webinars aimed at those wishing to start a new food business. More information is available on the Food Safety Authority of Ireland (FSAI) website.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Prolonged Static Sitting at Work

Prolonged static sitting at work has become a norm in the modern economy and the way many jobs are performed. The rise in home-working due to the recent COVID-19 pandemic has probably exacerbated the situation as many employees are not commuting to work anymore. Whilst commuting to work is generally considered a ‘lost time’, this is not the case if the commuting was done through walking, cycling or any other physical activity. In this case, the time spent on commuting counts towards personal physical activity which has numerous positive health effects.

Prolonged static sitting at work, however, brings numerous negative health effects.

What is Prolonged Static Sitting at Work

Prolonged sitting can be defined as being sedentary for 2 hours or longer at a time. This has three main characteristics:

low energy expenditure;
a seated body posture;
static loading (physical exertion to maintain the same position).

The European Agency for Safety and Health at Work published an insightful report Prolonged static sitting at work: health effects and good practice advice which delves into the issues associated with prolonged sitting at/for work.

Tips for Mitigating Prolonged Sitting Risks

To ensure a good sitting position at work, a number of factors must be looked at. These factors according to the Canadian centre for Occupational Health and Safety are:

workplace design (including tasks, workstation, and chair design),
job design,
education and training.

None of these factors are more important than the other. To ensure a best possible sitting at work arrangement, all these factors must be looked into. The eLearn Safety VDU/DSE course provides invaluable employee training that explores issues arising from tasks related to sitting; and it looks into workstation arrangement and chair adjustment.

Some of the tips to prevent adverse effects associated with sitting at work are:

Stand up and walk every hour for a few minutes.
If there are sit-stand desks, alternate posture regularly between the two. A typical example is to sit for 30 minutes, stand for 25 minutes and walk for 5 minutes every hour.
Try to change position frequently between sitting, standing and moving around.
When sitting, change position frequently – so called ‘dynamic sitting’.
Take your lunch away from your work desk.
Provide high tables in meeting spaces and so people can stand for meetings or breaks.
Create a climate and culture in the organisation that promotes more active working.
Drivers should take plenty of short breaks.
Drivers should step out of the cab or vehicle whenever possible, take a short walk during stops and do some stretches.
Drivers, pilots and office workers should move their feet from heel to toe when sat down to encourage blood circulation.

The Law

The Safety, Health and Welfare at Work, (General Application) Regulations 2007, Chapter 5 of Part 2 outline the requirements that must be adhered to in relation to Display Screen Equipment and Workstation. According to the Regulations 2007, the workstation is defined as

an assembly comprising display screen equipment, which may be provided with a keyboard or input device or software, or a combination of the foregoing, determining the operator and machine interface, and includes—

(a) a work chair and work desk or work surface,

(b) any optional accessories and peripherals, and

(c) the immediate work environment of the display screen equipment.

The employer must carry out a Risk Assessment of employee workstations and implement relevant measures to mitigate risks. This information must be collated to employees. The Risk Assessment is an ongoing activity, and all workstations should be regularly assessed to reflect any change of equipment and/or emergence of new technologies and practices that might mitigate some of the risks associated with the use of workstations. In addition, the employer must provide relevant VDU/DSE training in the use of to them applicable workstations. This training must take place before the work commences and/or whenever there is a modification of the workstation.

Preventing Adverse Effects of prolonged Sitting

Risks associated with prolonged sitting are numerous. There is ample evidence that suggests that this can be prevented by light regular physical exercise. At least 30 minutes of daily exercise is recommended. This can be any activity, such as walking, jogging, cycling, or exercising at home or at the gym.

Regular exercise can keep people fit and it burns calories. The majority of people with daily exercise routines also report improved sleep and feel more rested after waking up. In addition, regular exercise promotes a healthy heart and keeps weight down. This in turn reduces risk of a number of poor health conditions, such as various musculo-skeletal disorders (low back pain; neck and shoulder complaints, etc.), cardio-vascular diseases, diabetes, high cholesterol and even cancer.

The Health Service Executive (HSE) published useful Physical Activity Guidelines to consider for getting healthy and staying healthy.

Online Health and Safety Training

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Fire Extinguishers

You should only ever attempt to fight a fire with the Fire Extinguisher if it is safe to do so. The purpose of Fire Extinguishers is not to save the property. Their purpose is to assist people escape the fire and save lives. Never use Fire Extinguishers if not trained to do so.

The workplace must be equipped with appropriate fire extinguishers. The type, number and exact location of the Fire Extinguishers will depend on the Fire Risk Assessment and the risk of fire and type of fire that might develop. Fire Extinguishers are one of the most common types of fire fighting equipment. They are, however, not the only fire fighting equipment. Other examples of firefighting equipment are fire blankets, fire hose reels, sprinkler systems, etc.

Firefighting equipment must be in place for employees to use, without exposing themselves to danger, to extinguish a fire in its early stages. All firefighting equipment provided and put in place must be suitable for the risks and all staff must be trained in its proper use.

Fire safety is extremely important. Fire poses a serious threat to the safety of employees and members of the public. The Health and Safety Authority will issue notices to any business that falls short of the requirements. Employers should make every effort to abide by the law. They must assess risks and provide access to training which informs on the importance of fire safety. You can read more about the importance of fire safety in our article Fire Safety and Why is it Important.

Extinguishing Fires

To extinguish a fire, one or more of the elements in the fire triangle has to be removed or reduced to a level where it will no longer support combustion. Most Fire Extinguishers work by smothering or cooling the fire (or a combination of both methods). Employers and those responsible for premises must provide appropriate firefighting equipment. In addition, they must make sure sufficient people are trained in its use. To learn more about fire safety, please check out our Fire Safety Awareness fully online course.

All Fire Extinguishers must have instructions for use attached on the cylinder. The general advice, however, for operating a Fire Extinguisher can be remembered using the acronym PASS.

In short, the acronym stands for:

Pull – Pull the pin.
Aim – Aim low, pointing the extinguisher (nozzle, horn or hose) at the base of the flames.
Squeeze – Squeeze the handle until the extinguisher discharges.
Sweep – Sweep from side to side at the base of the fire until it appears to be out. Watch the area. If the fire reignites, repeat steps 2 to 4.

Remember – the fire extinguisher must be large enough to put out the fire. The majority of portable extinguishers discharge completely in as few as eight seconds.

Classes of Fire

How a fire should be extinguished depends on what type of material is burning. Therefore it is important to know the different types of fire so they can be extinguished safely. The types of fire are split into six different classes:

Class A – Fires involving wood, paper and textiles.
Class B – Fires involving flammable liquids, petrol, oil, alcohol, and organic solvents.
Class C – Fires involving flammable gases, methane, propane, hydrogen, acetylene, butane.
Class D – Fires involving metals.
Electrical – Fires involving electrical equipment.
Class F – Fires involving cooking oils such as deep fat fryers.

Commonly Used Fire Extinguishers

Fire extinguishers are almost always red with a coloured label to indicate its type. Some fire extinguishers are silver in colour. All fire extinguishers must have a sign giving details of its type and use.

Types of Fire Extinguishers:

RED LABEL – Water Extinguishers. Only suitable for use on solid materials such as wood, paper, straw, textiles, coal, etc. Some water extinguishers contain additives to make them more effective. They should NEVER be used on electrical equipment, cooking oil or fat pan fires and flammable metal fires.
CREAM LABEL – Foam Extinguishers. They can be used on flammable liquids and the same type of fires that water extinguishers can be used on. They are particularly suitable for petrol and diesel fires. They should never, however, be used on cooking oil, fat pan fires or flammable metal fires and electrical equipment.
BLACK LABEL – CO2 (carbon dioxide) Extinguishers. CO2 Extinguishers are suitable for fires involving electrical equipment. They can be also used on flammable liquids, e.g., paint, petrol, etc. They should never be used on cooking oil, fat pan fires or flammable metal fires and confined spaces.
BLUE LABEL – Dry Powder Extinguisher. They can be used on most types of fire, including fires on electrical equipment. They should not be used on cooking oil, fat pan fires and flammable metal fires.
YELLOW LABEL – Wet Chemical Extinguishers. The Wet Chemical Extinguisher is the only extinguisher that can be used on cooking oils and fats. They should never be used on petrol, spirits or mineral oils.
Fire Blankets – Fire blankets are made of a fire retardant material and are used to smother small fires. They are most commonly found in kitchens. They are used by placing the blanket over the fire. Whilst placing the blanket on the fire, the hands should be protected by making sure the blanket covers them. Once the blanket covers the fire, it should remain in place for at least 30 minutes.

Using a Fire Extinguisher

You should only ever attempt to fight a fire with the Fire Extinguisher if it is safe to do so.

You should only fight a fire if:
Someone has raised the alarm.
The emergency services have been called.
The correct type of extinguisher is available.
You are competent and have been trained to use the extinguisher.
A safe escape route is available.
The fire is smaller than a waste paper bin.

Never fight a fire if:

The room is filling with smoke or the fire is spreading.
Other hazards are present (such as chemicals or gas cylinders).
The fire is not reducing or more than one extinguisher is required.

Online Health and Safety Training

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Hand Washing in Food Handling Industries

Hand washing is one of the most important hygiene requirements expected of the employees working in the food handling industries. The food business operator must ensure that all employed staff are trained in good hygiene practices and that they behave in a manner that will not contaminate food.

The human body is an excellent home for bacteria. Humans carry a number of potential food poisoning bacteria on and in our body. It is very important that food handlers have a very high standard of personal hygiene to prevent contamination.

Why do Food Handlers Need to Wash Their Hands

Bacteria on the hands have an ideal environment for growth and spreading. They have food, moisture and an ideal temperature of around 37°C; all ideal factors for bacterial growth. The role of hands in transferring pathogens to high-risk food is one of major causes of outbreaks’ of food poisoning not only in Ireland, but worldwide. The Health Protection Surveillance Centre publication ‘Preventing Foodborne Disease: A Focus on the Infected Food Handler’ provides a very insightfully report on preventing foodborne diseases with a focus on the infected food handler.

Hand washing is a crucial step in preventing food contamination by food handlers. By using proper hand washing techniques and as often as possible, harmful bacteria present on the hands of food workers are removed. Some examples of harmful bacteria are E. coli, Salmonella and Staphylococcus aureus and viruses (e.g. norovirus) .

When do Food Handlers Need to Wash Their Hands

All food handling staff must wash their hands including forearms when exposed with a non-perfumed soap and:

As frequently as necessary.
Before starting work.
Before handling cooked or ready to eat food.
After handling or preparing raw food.
After handling waste.
After cleaning duties.
After using the toilet.
After blowing nose, sneezing or coughing.
After eating, drinking or smoking.
After handling money.

How to Wash the Hands

Hands should be followed as follows:

Wet hands under warm running water.
Use sufficient soap to form a good lather.
Systematically rub all parts of hands with soap and water.
Lather for 10-15 seconds minimum vigorously and thoroughly rubbing all hand surfaces including the fingertips and thumbs.
Rinse hands thoroughly with running water.
Dry hands thoroughly.

The hands should be washed using designated hand wash basins only. After washing the hands must be dried using disposable paper towels. Towels are never to be shared! Alcohol and disinfectants are only effective if used on clean hands. They are not meant to be used as a method of hand disinfection – unless hands have been thoroughly washed prior using disinfectant. Taps should be turned off with either elbow or whilst holding a paper towel.

This short instructional video prepared by SafeFood demonstrates how to wash hands properly: How to wash your hands properly.

Use of Gloves

The use of disposable gloves is not a substitution for hand washing. In fact, gloves are a potential cause of food contamination as they can provide the ideal environment for multiplication of micro-organisms. Disposable gloves should only be worn for short periods and hands must be washed before and after use.

If gloves are however used regularly, a glove policy should be provided and all employees must be trained on how and when to put gloves on and how they should be used to prevent contamination. Clear instructions regarding the changing and disposal of damaged and contaminated gloves is a must.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Food Safety Management System (FSMS)

A Food Safety Management System is a planned and methodical approach to controlling food safety hazards within a food business. The main purpose of FSMS is to ensure the food produced/served is safe to eat. All food businesses are legally obliged to put in place, implement and maintain FSMS based on the principles of Hazards Analysis Critical Control Points (HACCP).

The Food Safety Management System must be:

Put in place permanently.
Recorded and kept up-to-date.
Reviewed regularly or as a result of any changes to products and procedures.

Terms Used in Food Safety Management Systems

To better understand FSMS procedures it is important to clarify what the terms hazard, risk and control measures mean from the food safety perspective.

Hazard

Hazard is anything with the potential to cause harm. Food safety hazards can be:

Microbial (e.g., bacteria growing to unacceptable levels).
Physical (e.g., presence of bones in meat).
Chemical (e.g., fly spray being used near open food).
Allergenic (e.g., nut traces spread by a dirty cloth).

Risk

Risk measures the likelihood that a hazard will actually cause harm together with how serious the problem could be.

An undercooked chicken being served at a large wedding party is likely to make a lot of people very ill with Salmonella food poisoning and is clearly a ‘high-risk’. On the other hand, finding a slug in a bag of ready washed salad, though undesirable, is quite unlikely and most likely will not cause any real and serious harm. As such, this could be considered as ‘low-risk’.

Control Measures

Control measures are precautions that are taken to reduce the chance of a hazard occurring (to an acceptable level of risk). These measures could include making sure food is stored at the right temperature in a refrigerator, covering food to prevent physical and microbial contamination or training stuff on how to clean and disinfect a work surface. It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. Myelearnsafety.com, an online health and safety training platform, developed and run by experienced Health and Safety professionals offers convenient and affordable full online food safety courses.

Critical Control Point (CCP)

Critical Control Point (CCP) is a step at which control can be applied and is necessary to prevent or eliminate a food safety hazard or to reduce it to an acceptable level.

Advantages of Food Safety Management System

Following a FSMS will give confidence of compliance to the management and can help to reduce food waste. The food regulations put an obligation on all food businesses to identify any steps in their activities that are crucial to food safety.

Some of the advantages of adopting a food safety management system are that it will:

Cover all food processing activities.
Identify potential hazards early and not after the damage has been done.
Highlight unsafe parts of the process that need to be controlled or changed.
Provide records in an acceptable form, showing that preventive action has been taken.
Focus resources on controlling risks where they are most effective.
Give greater confidence in ensuring food product safety.
Provide a common approach that is widely accepted and understood by all staff.
Allow new operations to be made safe at the design stage.

Everyone in the food business needs to know about the FSMA that is in place. This will help to assist all staff in realising their role and responsibilities in limiting risks to the consumers from food related hazards.

Hazards Analysis Critical Control Points (HACCP)

HACCP is the internationally recognised food safety system that was developed by NASA in the 1960s. It is developed to ensure safe food for space flights and to prevent food poisoning of astronauts in space. Since then HACCP developed and improved based on available food scientific data and has been recognised internationally as a convenient tool to manage food safety. This system is well proven in making all aspects of food production safer and is designed to make sure food businesses can identify and deal with the hazards and risks involved in the production and handling of food.

Specifically, HACCP looks at how food is handled and introduces procedures to make sure the food produced is safe to eat. HACCP plans must be kept up-to-fate and will require reviewing on a regular basis and whenever something in the food operation changes.

HACCP Principles

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. HACCP principles have seven steps that must be followed at all times:

Conduct a Hazard Analysis – establish what could go wrong at every stage of food processing and put in controls to make sure it does not happen. For example, bacteria harmful to health could survive if raw chicken is not cooked enough. Proper cooking will control this hazard.
Identify Critical Control Points (CCP) – recognise the most important points where things can go wrong. For example, thorough cooking will reduce bacteria to a safe level.
Set Critical Limits for each CCP – set a measurable limit that determines safe food from potentially unsafe food. For example, make sure the core cooking temperature has reached at least 75°C.
Set up Checks for each CCP – monitor each CCP to prevent problems occurring. For example, check the core temperature with a thermometer every time food is cooked.
Corrective Action – decide what to do if something goes wrong. For example, continue cooking until 75°C is reached, review staff training, etc.
Verification – prove that your HACCP plan is working. For example, check that control measures are being applied and corrective actions have been taken when needed.
Record Keeping – maintain an accurate record of all of the above. For example, complete a record form showing all the checks that have been carried out.

The success of a HACCP system depends on educating and training management and employees in the importance of their role in producing safe foods.

Other HACCP Based Food Safety Management Systems

The Food Safety Authority of Ireland (FSAI) has developed the Safe Catering Pack. The Safe Catering Pack is designed for caterers as a practical, easy-to-use, food safety management system. The pack was designed for caterers but it may also be used by other food businesses. It is ideal for businesses that have not yet developed their own food safety management system, but may also be used by businesses to improve existing systems.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

First Aid in the Workplace

Under Irish Health and Safety Law (Chapter 2 of Part 7 of the General Application Regulations 2007), employers have a responsibility to make sure that the First Aid arrangements in the workplace are sufficient. First Aid can mean anything from providing a treatment of minor injuries (e.g., minor cuts) to treatment of life threatening injuries (e.g., heart attack). First Aid is immediate treatment given to save life and stop conditions getting worse. The First Aid in a workplace setting is usually referred to as Occupational First Aid.

When the First Aid is in question, the employer must:

Carry out an assessment to decide where, how many and what type of First Aiders are needed.
Provide First Aid training and refresher training where required.
Provide sufficient First Aid Kits and equipment for the workplace.
Make sure all staff are aware of how and where to get First Aid treatment.

The First Aid Risk Assessment will help to decide what type of First Aid materials and/or equipment is required. In addition, it will also tell us how many if any First Aiders are required. The number of the First Aiders will depend on the size of the organisation and any specific hazards in the workplace. In some cases, fully equipped and stocked First Aid rooms must be provided.

Assessing Needs for Provision of First Aid in the Workplace

All employers must carry out a First Aid needs assessment that should consider:

The nature of the work and workplace hazards and risks.
The size of the organisation.
The nature of the workplace.
The organisation’s history of accidents and illness.
The needs of travelling, remote and lone workers.
Work patterns such as shift work.
The distribution of the workforce.
The remoteness of the site from emergency medical services.
Employees working on shared or multi-occupied sites.
Annual leave and other absences of First Aiders
First Aid provision for non-employees (visitors, clients, etc.).

Considering the nature of the work and workplace hazards and risks can be complicated areas of the First Aid needs assessment. For example, the employer should evaluate risks associated with the workplace and possible injuries related to these risks. These should be then evaluated against type of First Aid treatment that may be required:

Manual Handling – fractures, lacerations, sprains and strains.
Slips, Trips and Falls – fractures, sprains and strains, lacerations.
Use of Machinery – crush injuries, amputations, fractures, lacerations and eye injuries.
Working at Height – head injuries, loss of consciousness, spinal injury, fractures, sprains and strains.
Chemicals – poisoning, loss of consciousness, burns and eye injuries.
Electricity – electric shock and burns.
Workplace Transport – crush injuries, fractures, sprains and strains and spinal injuries.

The completed Assessment will provide a broad indication of the numbers of Occupational First Aiders that should be provided in different circumstances.

Recommended Numbers of Occupational First Aiders

After the Risk Assessment has been completed (as a part of the Safety Statement), it will identify the need for the Occupational First Aiders. It is very rare that the Assessments identify that first aiders are not required. The exact numbers of First Aiders in majority of workplace settings can be determined as follows:

Up to 99 employees present at any one time – 1 First Aider present at all times if Safety Statement and Risk Assessment shows it to be necessary.
100 – 399 – 1 First Aider must be present at all times.
400 – 699 – 2 First Aiders must be present at all times.
More than 700 – 1 additional First Aider for every 300 employees or part therof.

These numbers should be doubled, however, if the workplace is more than 1 hour away from the professional medical assistance. In addition, some other workplaces such as factories, construction sites, surface mines and quarries, and underground mines have different First Aiders numbers requirements. These are outlined in Guide to the Safety, Health and Welfare at Work (General Application) Regulations 2007 – Chapter 2 of Part 7: First-Aid.

It is important to remember that the First Aider must be present on site at all times. For example, if the First aider is on holiday, they must be replaced by another First Aider.

Training of First Aiders

The Pre Hospital Emergency Care Council (PHECC) First Aid Response (FAR) training standard is the recognised standard for Occupational First Aid in the workplace. Whilst the numbers of required First Aiders as listed in a previous section are recommended, the employers are always encouraged to train as many as possible employees in the First Aid. The initial First Aid training takes 3 full days classroom delivery and the Certification is valid for 2 years. After 2 years, a 2 day refresher classroom delivery can be completed. Successful completion of a refresher training is valid for 2 years. However, it is always recommended to refresh First Aid training knowledge on a more often regular basis.

There is a wealth of evidence on the severity of first-aid skill-fade. To prevent this, online training is a convenient and user friendly way to keep first-aid skill-memory up to date. eLearn Safety offers fully online First Aid relevant courses, such as Common Medical Emergencies: Asthma, Medical Emergencies: Heart Attack, and Paediatric First Aid just to name a few.

Whilst some workplaces require having fully trained Occupational First Aiders on site, other employees can be trained to a lower level of skill in first-aid (e.g. Basic First Aid, CFR-C, etc.).

Online Health and Safety Training

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Workplace Accidents and Their Prevention

Workplace accidents and their prevention are key priorities of anyone at work – employers and employees alike. Prevention of workplace accidents helps organisations prevent injuries and ill-health at work, damage to property, lost of productivity. In addition, workplace accident may cause significant legal issues. whilst accidents are usually regarded as unplanned and uncontrolled events, this is often not the case,. The truth is that many accidents can be avoided. An accident is an incident that may cause:

Major or serious personal injuries or damage to the workplace.
Minor damage or injuries.
A near miss.
Death.

Main Factors That Cause Accidents in the Workplace

Each workplace has certain hazards associated with its operation. Being aware of these hazards and the control of associated risks is essential for accident prevention. You can find out about workplace hazards in our Workplace Hazards blog entry form 24 February 2023.

There are three factors that can cause problems in the workplace:

Occupational – injury or illness directly connected to work related tasks such as lifting and carrying or using tools and equipment.
Environmental – conditions in the workplace such s heating, ventilation, lighting and space that can affect the safety of workers.
Human – lack of training, inexperience, complacency, disregard for safety rules, haste, distraction and tiredness are examples of human factors that can contribute to accidents, Unfortunately many human hazards are very difficult to control. This is why relevant training and prevention is extremely important. For training courses to that might help with Human Hazard prevention, please check our online training school eLearn Safety.

Investigation of Workplace Accidents and Their Prevention process

It is vital that all managing staff creates a positive attitude to health and safety matters and to make sure all members of the team take health and safety seriously. Everyone in the workplace must follow safe working procedures and must report safety issues and defects.

Employers need to be made aware of occurrences so they can be prevented from happening again. All accidents, including near misses and all incidents and ill-health must be reported. This is so these events could be investigated and corrective action taken. This is however not to ‘punish’ anyone involved, but to prevent the accident happening again and to learn from it. Employees have a legal duty to report occurrences to their employer.

Accidents and incidents can be reported in the form of of an Accident Book, which should contain, for example, the following information:

Date and Time of Injury.
Name of the Injured Person.
A description of the accident and Nature of the Injury.
What Action was Taken and by Whom.
Final Outcome (e.g., employee sent home, hospitalised, etc.).
Person reporting an Injury (if it is not the injured person).

Accident and Dangerous Occurrence Reporting

Under the Safety, Health and Welfare at Work (General Application) Regulations 2016 all employers and self-employed persons are legally obliged to report the injury of an employee as a result of an accident while at work. Injuries must be reported if an employee is unable to carry out their normal work for more than three consecutive days, excluding the day of the accident.

How to Report an Injury

The injury at the workplace can be reported:

HSA Online Reporting Platform
By filling Schedule 7 Notifiable Incident Form and sending it by An Post.

Workplace Injuries, Illnesses and Fatalities (2020–2021)

The number of fatal incidents for 2020 was reported as 54. There were 38 work-related fatal incidents in 2021.

In 2021, 8,279 non-fatal injuries were reported to the Authority, an increase of 8% from the 7,652 reported in 2020. This may be due in part to revived economic activity in 2021 following the partial relaxation of COVID-19 restrictions. Of the 8,279 non-fatal injuries reported in 2021, 97% related to workers. The highest number was reported in the NACE economic sector of Human Health and Social Work Activities, which accounted for over 22% of all incidents. For non-worker incidents, the highest number was reported in Wholesale and Retail Trade (118) representing 46% of all non-worker injuries.

Workplace Injuries, Illnesses and Fatalities (2020–2021) – Full Report.

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie