eLearning was already on the rise pre-COVID-19. For some time there has been a phenomenal growth of eLearning use among the corporate sector. 90% of corporations now use e-learning compared to just 4% in 1995. And the reason for this is obvious; with employees delivering increased productivity for every euro/dollar invested in e-learning.
Though it was trending that way anyway, the onset of COVID-19 has meant that the growth of eLearning has spread well beyond the corporate sector, to now encompass the education, healthcare, computer & info tech, retail and eCommerce and construction sectors, among others.
People working remotely, businesses moving online and people choosing to learn online rather than in the classroom – the necessary restrictions caused by Covid-19, have seen technology take centre stage in so many aspects of business and life.
There has been a two-fold benefit when it comes to reducing the rate of transfer of COVID-19.
As well as the positive environmental impact of an increased uptake in eLearning, there has been a two-fold benefit when it comes to reducing the rate of transfer of COVID-19. The first, and most obvious of these benefits, is the reduction in face-to-face contact. The second benefit is the opportunity to increase employee awareness, training and general education regarding COVID-19, with COVID-19 specific courses such as COVID-19 Infection Prevention & Control, COVID-19 Compliance Officer, and COVID-19 Lead Worker Representative courses.
Looking at COVID-19 Infection Prevention & Control courses as an example, this type course provides a better understanding of the basic principles of infection control and the ability to apply standard precautions while understanding the chain of infection and an employees’ own role in the prevention of the spread of infection. All going towards reducing the transmission rate of COVID-19.
“Students acquire knowledge and skills through online and offline eLearning as well as or better than they do through traditional teaching”
The World Health Organisation (WHO) itself has taken a proactive approach to providing eLearning courses aimed at controlling and preventing the spread of infection of viruses such as the novel coronavirus. This is not surprising, as the findings from a review commissioned by the WHO showed that students acquire knowledge and skills through online and offline eLearning as well as or better than they do through traditional teaching.
If you are interested in taking precautions to minimise the spread of COVID-19 either now, or upon return to work, speak to Cormac at: +353 1 2781938 or firstname.lastname@example.org
Section 11 of the 2005 Act states that employers are required to prepare and revise adequate emergency plans and procedures and provide the necessary measures for fire fighting and the evacuation of the workplace. Consideration for all employees and anyone connected with the workplace must form part of how an employer addresses the area of safety health and welfare and specifically the provision of emergency access and egress.
Soure – HSA
All hotels, bars, restaurants, catering etc.. should be equipped with suitable fire safety equipment.
When you have a bigger property, most jurisdictions require that you have an automated centralized smoke detector that integrates all smoke detectors in each location with a master panel. This alerts the staff to immediately identify where a smoke detector has activated and take steps of action without delay.
ABC fire extinguishers are multi-purpose and are the most commonly sold fire extinguishers for businesses and commercial properties. What does the ABC stand for? They are classes of what type of fires that fire extinguisher can put out:
According to Engineers Ireland comprehensive report, Systems designed to BS 9251 are primarily for the protection of life and not intended for the protection of property or commercial risks. Sprinkler Systems are usually required as a means of demonstrating compliance with Building Regulations. However, there may also be occasions where a Sprinkler System is installed to compensate where a building is unable to achieve compliance with building regulations, for example;
All hospitality sectors need to have an emergency evacuation plan. A route must be laid out and that route must never at any stage be blocked or obstructed. Regardless of the location of a fire, once people are aware of it, they should be able to proceed safely along a recognisable escape route, to a place of safety.
If the premises is small and has a simple layout, the normal entrances and exits may be sufficient. There should be no possibility of anyone being cut off by smoke or flames before they can make their escape.
All premises need to have an assigned fire warden or a competent person to maintain all the fire safety equipment – Smoke detectors, fire extinguishers, sprinkler systems & evacuation paths. They are in charge of;
Take a look at our Fire Safety Awareness course overview here.
If you have any further questions please don’t hesitate to contact us.
We at My Elearn Safety are always looking to share valuable information with our followers. The UK company Papertrail have written a very informative blog on the 10 Most Common Health and Safety Risks in Construction.
Accident fatality rates in the construction industry are double that of the sector average, with rates of minor accidents almost incalculably more.
In such an ever-changing working environment this is hardly surprising. But many employers are still unaware of their duty of care to employees, visitors, and even those not directly related to their activities.
We’ve compiled a list of the top 10 most common risks associated with working on a typical construction site, and highlighted the steps you can take today to effectively manage those risks. Read on to find out more.
The construction and/or demolition of buildings frequently requires tradesmen to work at height. In 2014, falls from height were the most common cause of construction site fatalities, accounting for nearly three in ten fatal injuries to workers.
The risks associated with working at height are often increased by added access and mobility restrictions. Training, including safety awareness training, is essential for employees required to work at height.
Clearly, working at height should be treated with added caution, so be sure to follow these guides from the HSE:
…The blog goes on to include some of the following risks and also some risks you wouldn’t think of;
and more, to continue reading this blog please click here.
Have a look at our Construction Health and Safety Courses here.
We at Elearn are always looking to share valuable information with our followers. Light Speed have written a great blog on how every restaurant needs to be prepared for an emergency;
Every restaurant needs to be prepared for an emergency. To have an effective emergency plan and you need to know the types of threats your restaurant is vulnerable to. But even after completing a risk assessment for your building and creating detailed safety procedures, you still have to make sure that the plan can be executed in the moment of truth. In order to get the most out of your emergency safety procedures, be sure to that you take the following advice to heart.
It is important to keep up to date on emergency preparation. The restaurant industry has changed a lot in the last 10 years, and that has demanded changes that could leave some security planning outdated. Updated floor plans, seating arrangements and server training can all affect an emergency plan. Or at least it should. Your planning should be specific enough that changes to any of these variables will need to be addressed. In order to know if your strategy is too vague or outdated, you need to test it.
Emergency procedure drills should be run with some level of frequency. And if things about the restaurant change, drills need to happen as soon as possible. These drills can be run before opening, or after closing, so customers and daily operations are not affected. The key to making these drills effective is to take them seriously.
Make sure to: