Workplace Hazards

Workplace hazards are anything even remotely that has the potential to cause harm to a person.

Under the Safety, Health and Welfare at Work Act, 2005 an employer is required to carry out risk assessments, prepare a safety statement and implement what it contains. Health and Safety Authority inspectors visiting workplaces will want to know how safety and health is being managed. If they investigate an accident, they will scrutinise the risk assessments, safety statement, and the procedures as well as the work practices.

 

The Purpose of the Risk Assessment

The Risk Assessment should identify all workplace hazards, quantify the risks and introduce control measures to reduce the risk of injury or illness to the workforce. Some additional legislation also requires employers to conduct specific risk assessment for specific common hazards such as manual handling, hazardous substances, display screen equipment and fire safety.

 

What is Risk Assessment

A risk assessment is simply put a careful examination of workplace hazards and what could cause harm to people. This is so you can consider whether you have taken enough precautions or should you do more to prevent harm. Risk Assessment will help identify what could go wrong, how likely it is to happen and how serious the result could be. The employer then needs to put control measures in place to prevent the problem occurring.

 

What are Hazard and Risk

Hazard and Risk have two quite distinct meanings.

• Hazard – means something that has the potential to cause harm or damage.
• Risk – means the likelihood of the harm or damage being realised. The risk is a combination of chance (or likelihood) and severity, and how likely is that something is going to happen.

For example, a bottle of bleach at work falls under category of workplace hazards. If the bottle contains hazardous liquid, bur locked in the cupboard it does little harm. The risk increases when the bottle is used. When people are working safely there is less chance that an accident will occur.

Chance is a measure of how likely it is that an accident could happen.

Severity is a measure of how serious an injury or health effect could be, as a consequence of unsafe working or of an accident. The severity can be influenced by the following:
• the environment,
• the number of people at risk, and
• the steps already taken to control the hazard.

 

Five Steps of a Risk Assessment

Generally speaking, identifying and managing risks can be done in five steps:

1. Identify the Workplace Hazards

For example:

Slips and Trips – consider floor surfaces, housekeeping and different floor levels.

Working at Height – e.g. decorations using ladders and construction workers on scaffolding.

Fire Hazards – e.g. flammable substances and sources of ignition.

Moving Vehicles – e.g. forklift trucks and reversing lorries.

Dust – such as wood dust in a sawmill or flour in a bakery.

Hot Liquids – e.g. pans of hot water or oil in a kitchen.

 

2. Decide on who may be harmed and how

It is not just person conducting the task that may be affected but anyone nearby. For example, builders working on scaffolding above a public walkway may inure pedestrians if equipment or materials are dropped. Some employees will need a separate Risk Assessment, e.g. those who are more vulnerable, such as pregnant workers and young, inexperienced staff.

 

3. Evaluate the risk and decide on precautions

Consider the consequences of injury or harm. Could someone be seriously inured or even killed? Could lots of people be affected. How likely is it to occur? If the answer to any of these questions is yes, then these hazards should be addressed as a priority and further controls put in place to reduce the risk to an acceptable level, using the hierarchy of control (see below).

 

4. Record your significant findings and implement them

It is a legal requirement that businesses formally record their significant findings. It is important not only to implement the controls you identified, making sure staff are trained in the new procedures, but to check to make sure they are followed correctly. Some health and Safety training can be delivered on-line. For solutions, please check our Online Health and Safety Training portal myelearnsafety.com

 

5. Review and update Risk Assessments as necessary

Reviews should take place when:

• Procedures are revised.
• Workplace layout is reorganised.
• New machinery is installed.
• An accident or near miss occurs.
• The law changes.

Reviews should also take place on a regular basis, possibly annually, just to make sure nothing has been missed and to identify new techniques or scientific developments that could be introduced to improve safety.

 

Hierarchy of Control

When considering control measures there is a scale of preference. the higher up the chart, the better or more preferable the method. Some measures will work for some tasks or activities and some for others, but not all will be suitable.

The following is a hierarchy of controls:

1. Eliminate.

If something is hazardous, the most effective option is to remove the hazard altogether if possible.

2. Substitute.

If hazard cannot be eliminated, can it be substituted for something safer?

3. Implement Engineering Controls.

For example;

• Equipment – using work equipment as a preventive measure, e.g. to prevent falls from height.
• Guards – placing or replacing guarding controls.
• Insulation – an excellent method of noise control.
• Ventilation – removing hazardous dust and fumes from the workplace using additional machinery if necessary.
• Maintenance – making sure all equipment is well serviced and maintained.

4. Administrative Controls.

Procedures needed to work safely, e.g. limiting the amount of time the worker is exposed to a hazard, increasing safety signage, conducting risk assessments.

5. personal protective Equipment (PPE)

Equipment or clothing provided to protect an employee against risks to their health and safety. Must only be used once all other measures have been tried and found unsuitable.

 

Some hazards are obvious, such as unguarded moving parts of machinery, dangerous fumes, electricity, working at heights, moving vehicles or moving heavy loads. Less obvious, but at the root of many accidents, are hazards presented by untidy workplaces and poor maintenance. In the case of other hazards, such as excessive noise or exposure to chemicals, it may take months or even years before ill health materialises.

When deciding on the controls, you should consider the general principles of prevention. These are a hierarchy of controls that set out how to manage hazards. The focus should be to get rid of the hazard, so that people are protected. If this is not possible then you should work through the principles until you have made it as safe as reasonably practicable. Your reliance on personal protective equipment (PPE) should be one of the last steps in the process (not the first).

Always consider give training and instruction. Once you have assessed the risks and decided on your controls in line with the principles above, you will need to tell your employees about them and to make sure that they are competent to comply with them.

 

A Guide to Risk Assessments and Safety Statements

A guide to Risk Assessment and Safety Statements is a very useful publication by the Health and Safety Authority of Ireland (HSA), national body in Ireland responsible for the enforcement of workplace health and safety law, the implementation of a number of chemicals regulations, and accreditation. The information contained in the Guide can help an employer or self-employed person to manage safety and health in their workplace(s) by preparing risk assessments and a safety statement.

 

For online health and Safety training solutions, please check our Online Health and Safety Training portal.

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

Food Poisoning

Food poisoning is an illness caused by consuming contaminated food or liquids (e.g. water). It’s not usually serious and most people get better within a few days without treatment. However, some infections spread by food are serious and can be life-threatening. In extreme cases, hospitalisation might be required. Furthermore, some illnesses caused by food poisoning might lead to other health problems, including:

• Meningitis
• Kidney damage
• Hemolytic uremic syndrome (HUS), which can cause kidney failure
• Arthritis
• Brain and nerve damage

For some people, these health problems can last for weeks or months after recovering from a foodborne illness. For others, they never go away.

 

Infections That Cause Food Poisoning

Food poisoning is usually caused by:

• Campylobacter bacteria – usually found on raw or undercooked meat.
• Salmonella bacteria – often found in raw or undercooked meat, raw eggs, milk, and other dairy products.
• Listeria bacteria – can be found in a pre-packed sandwiches, cooked sliced meats and soft cheeses.
• E.coli bacteria – usually caught after eating undercooked beef.
• Norovirus – spread from person to person, through contaminated food or water.

 

Food Poisoning Symptoms

Food poisoning usually occurs within one to 72 hours of eating contaminated or poisoned food. Symptoms normally last from one to seven days and include one or more of the following:

• abdominal pain,
• diarrhoea,
• vomitting,
• feeling sick,
• fever,
• dehydration,
• collapse.

 

The Most at Risk

Every day thousands of people in Ireland suffer from food poisoning. Many of these will be very ill and some of them will die. Those most at risk include the very young, the elderly, persons who are already ill or recovering, and pregnant women and their unborn babies.

Most cases of food poisoning are the result of people not working properly in the kitchen, ‘taking chances’ and not paying proper attention to the delivery and storage of food. This is why training is important, so that you know what are you doing and are following a safe system when handling or preparing food at all times. That system is HACCP.

 

Common Causes of Food Poisoning

There are many causes of food poisoning, all of which are avoidable. Let’s look at the most common causes:

1. Contamination of food by bacteria and viruses, due to not washing hands frequently, especially after sneezing or visiting the toilet, and in between handling raw meats and ready-to-eat food such as salads.
2. Not heating food sufficiently to kill bacteria.
3. Holding food: keeping it not hot enough (above 63°C) for too long a period, which allows bacteria to grow.
4. Holding food: not cold enough. Not keeping food cold in the refrigerator, allowing bacteria to grow in a warm environment.
5. Contaminating food, which will be not cooked, with bacteria. This is why we keep cooked and raw food separate.
6. People carrying bacteria. This may be in the form of an infected boil or cut. Some people can carry dangerous bacteria without any sign of being ill.

Bacteria are not only living hazard. Viruses are found in shellfish and ourselves, especially living in close quarters. Other hazards include chemicals such as cleaning solutions and objects such as steel wire that can cut someone’s mouth, and our own hair which can easily fall into food and many carry bacteria. Effective instruction and training will prevent food poisoning if the good practices food handlers are thought are implemented in the workplace.

 

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

Fire Safety and Why is it Important

Research suggests that most fires are preventable and unsafe human behaviour is most often the cause of these fires. This is why employees should be encouraged to take responsibility and adopt practices which help prevent fire in the workplace. Fire safety is also enforced and employers are required to prepare plans and procedures to protect against the associated risks. The Health and Safety Authority (HSA) is proactive in monitoring how employers manage these risks and what they do to protect the health and safety of the public.

In this article, we provide some general information about fire safety and the practices which help protect against the potential damage caused by fire.

 

What is Fire Safety?

Fire safety is a set of measures which reduce the potential damage caused by fire. There are four common fire safety principles which are recognised around the world:

• Prevention: Avoid Risks and reduce potential fire hazards in the workplace.
• Protection: Identifying fire and notifying occupants/authorities.
• Containment: Limiting damage and spread of fire as much as possible.
• Extinguishment: Putting out the fire and protecting area.

 

However, there are three key actions which employees should know about that need to be taken in the event of a fire:

• Step 1 – Raise the alarm.
• Step 2 – Evacuate the building/area.
• Step 3 – Go to the assembly point.

 

Let’s take a look at the key elements which enable a fire to start and spread.

 

The 3 Key Elements which Enable Fires Start and Spread

Heat, fuel and oxygen complete the fire prevention triangle which explains how fires can start and spread. Fire needs all three of these elements to thrive and this is why removing one of these three can prevent a fire. This is also why a risk assessment needs to report on three different elements and consider how these elements might contribute to potential fire hazards in the workplace.

 

Heat

Heat is often generated through machines, systems and processes. Cooking is an obvious example in which heat is near constant and needs to be kept away from fuel. Let’s look at some examples of how employers can manage heat:

• No smoking signs in certain locations.
• Ensure kitchen and cookers etc. are never left unattended.
• Make sure work equipment is protected against catching fire.
• Service equipment on a regular basis.
• Clean ventilation points to ensure they are not blocked.

 

Oxygen

Oxygen is often used in manufacturing and creative processes. For example, oxygen gas is used for food packaging and food preservation. It is also used in flame cutting and welding and within decompression chambers as part of medical treatment. Pure oxygen can react fiercely with materials including rubber and textiles and then also the likes of grease and oil. In short, the presence of this oxygen makes it easier for a fire to start and grow and spread.

• Employees should always open oxygen valves slowly.
• No smoking signs where oxygen gas is being used.
• Oxygen equipment not to be used above pressure levels noted on equipment.
• Oxygen not to be used in confined spaces.

 

Fuel

Some workplaces will have more flammable materials than others and these environments can present a much greater fire hazard. Fuel essentially contains flammable material which burns naturally in a standard atmosphere. These flammable materials need to be clearly labelled. In addition, great care should be taken when handling or moving these flammable materials.

• Conduct fire safety assessment in areas with flammable materials.
• Ensure no timber features or lining in walls, staircases, ceiling etc.
• Use Health & Safety Acts as a guide for explosive atmospheres.
• Avoid noticeboards with paper or flammable material in common areas.

 

Establishing Fire Safety Principles in the Workplace

The Health and Safety Authority in Ireland enforces an act which holds employers responsible for educating staff about these principles. Employees must therefore know these practices and be able to put them into practice in the event of a fire. There is also a requirement for employers to appoint a competent person to this role who properly understands the risks, practices and tasks that relate to fire safety.

“Competent” implies this person must be able to demonstrate their knowledge and ability but this appointment does not mean the responsibility of fire safety is out of the hands of the employer. Employers must do everything reasonably possible to ensure their staff are not exposed to the risks associated with fire safety. For instance, employers must also ensure there is safe access, emergency exits and no unsafe substances or articles in the environment.

In case you might be asking yourself, action is taken whenever deemed necessary and government statistics show the number of fire safety notices issued by the Health and Safety Authority in Ireland. Safety notices can be costly for employers but they also point to a moral concern which suggests the business is simply not doing enough to protect the safety of employees and members of the public.

 

Employers Responsibility for Fire Safety in the Workplace

According to the Health and Safety Authority in Ireland, employers must not only train and educate employees about fire safety but also carry out regular risk assessments to ensure these measures are understood. This involves checking that all staff have sufficient knowledge, training and supervision to protect against the dangers of fire and then record the findings from this assessment in a Safety Statement. Employers are therefore required to provide relevant fire safety courses for their employees and produce certificates of completion in the event of an inspection by the authorities.

 

Final Thoughts

Fire safety is extremely important and an area which employers cannot ignore for both moral and legal reasons. Fire poses a serious threat to the safety of employees and members of the public and 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 and assess risks and provide access to training which informs on the importance of fire safety.

 

Please Note – The Fire Services Act 1981-2003 specifies that it shall be the duty of every persons having control of premises (i.e. owner or occupier) to ensure the safety of persons on the premises in the event of an outbreak of fire whether such an outbreak has occurred or not.

Myelearnsafety offers fully online Fire Safety Awareness courses. The eLearn fire safety awareness course is designed to help employers meet their legal requirement to provide information and training to staff regarding specific hazards. Fire safety is an essential part of any safety management system. The course, along with regular fire drills, will help ensure regulatory compliance.

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

Manual Handling and Why Is It Important?

Manual handling is the leading cause of injuries and illness in the workplace. According to research, musculoskeletal disorders (MSD) account for most of these problems in Ireland. This is often as a result of repetitive strain injuries. A specific training is required to help protect employers and employees from the risks associated with incorrect manual handling.

But what is manual handling exactly and why else is it so important?

 

What is Manual Handling Exactly?

Manual handling refers to either supporting or transporting a load using bodily force and the use of the word “load” extends beyond inanimate objects to people and animals (e.g. lifting, pushing, pulling and carrying a load). If these type of actions are carried out without the correct body posture or procedure, there is always a risk of injury.

In fact, musculoskeletal disorders (MSDs) such as muscle, joint or bone problems are the most common types of work-related illness. This means incorrect load handling is ahead of stress, anxiety and depression when it comes to the cause of injuries or illness among employees.

Manual handling courses are designed to teach people how to identify, approach and perform physical tasks in a way that reduces the risk of injury. It’s also important to know about the legal requirements that oversee health and safety in the workplace.

 

Legal Requirements for Health and Safety at Work

The Health and Safety Authority (HSA) is responsible for overseeing health and safety at the workplace in Ireland. There is also a piece of legislation, the Safety, Health and Welfare at Work Act 2005, which attaches responsibilities related to manual handling to both employees and employers.

Simply put, employers are required to protect the health and safety of their employees as a result of what they do. While these employers need to undertake regular risk assessments, there is also a need to provide a relevant training. The training has to focus on areas including load, task and working environment. Failing to adhere to these requirements can result in severe formal enforcement action by inspectors on behalf of the HSA.

 

Is manual handling training necessary?

Training is mandatory when manual handling in a particular role involves a risk of injury. If an employer is unsure as to whether or not such training is needed, it is usually best to stay on the safe side and proceed with this training for staff.

 

Why Manual Handling Training is So Important

Manual handling training helps prevent injuries in the workplace. It teaches employees to avoid tasks in which they might incur an injury. It also helps employers establish health and safety measures to protect against injuries in general.

The implications of related injuries is significant for both employer and employee. Such injuries are common and can happen in any type of workplace. The cause might be things like bad posture, heavy labour or repetitive movements. This last one is especially important to note. Many injuries are caused over time by tasks which require the repetition of a particular action. Such tasks are often the cause of musculoskeletal disorder (MSD).

For example, it is often the case that employees will need to move, lift or carry items as part of their daily work schedule. These actions usually involve stretching, bending or twisting. Without the appropriate training, an individual is likely to perform these tasks incorrectly. This is why musculoskeletal disorder (MSD) is such a big problem for employers and the number one reason employees need to take time off work as a result of illness.

 

The True Cost of Manual Handling Injuries at Work

HSA officials frequently carry out inspections and take enforcement action whenever necessary. This can result in unplanned costs to train employees or improve aspects of health and safety in the workplace. However, the cost of ignoring the importance of manual handling training lies elsewhere.

As a result of injuries and illness, employers often need to bear significant costs due to absenteeism, overtime and loss of productivity. The training of replacement staff can result in further costs. There is also the risk of having to pay compensation to the employees. As for the injured person, their inability to do the job as normal can have long-reaching consequences. Such consequences can affect the health, mobility or future job prospects in the same industry.

 

Employer Responsibility

Legislation requires employees to take care of their own health and safety. In addition, they must follow systems of work according to the instruction provided. Individuals are also responsible for reporting possible hazards and informing managers about incidents using the proper channels. Meanwhile, Employers need to carry out risk assessments on regular basis. Suitable equipment should be used to reduce the need for human touch. When physical handling is required, employers must provide manual handling training for their employees.

 

But what does a manual handling training course actually look like?

This training is designed to ensure participants are properly trained in the safe practices and principles of manual handling. The course should abide by legislation and provide sufficient guidance and education to ensure the best possible health and safety measures are in place.

You will find diagrams, videos and practical guides within manual handling training and this course should be designed to meet legal requirements by a qualified tutor. The course content should enable employees to describe techniques for manual handling and recognise hazardous situations, while understanding the law and their own responsibility to health and safety.

Participants will usually complete an online theory course for manual handling before arranging for a practical session which takes them through an assessment for safely lifting, pulling and carrying objects in the workplace.

Now, are you an employer in need of manual handling training for your staff? Maybe you need some training yourself? MyElearnSafety offers a Manual Handling Awareness Course that fully adheres to the legal requirements in Ireland for health and safety in the workplace.

Are there Food Safety Requirements for a Childcare Provider?

The Environmental Health Association of Ireland (EHAI) recommends that where a childcare service provides food to children, relevant staff are required to have food safety training.

The childcare provider needs to have a HACCP (Hazard Analysis & Critical Control Point) Food Safety System in place.

 

Your food safety management system allows you to identify and control any hazards that could pose a danger to the preparation of safe food. It helps you to:

 

• identify what can go wrong
• plan to prevent it
• make sure you are doing it.

 

According to the Food Safety Authority of Ireland (FSAI), If you are responsible for developing and maintaining your business’s HACCP based procedures then you must undertake adequate training in the application of HACCP principles.

 

 

What Level of Food Safety Training Do Our Staff Need?

 

Food Safety HACCP Level 1

The Food Safety (HACCP) Level 1 course is ideal for those with no previous experience, with light food handling duties and/or performing low-risk duties (such as waiters, baristas, caregivers, kitchen porters, deli shop assistants, etc.). 

 

Food Safety HACCP Level 2

This is the recommended level for all food handlers, or those working in a kitchen setting, who do not have management responsibility for HACCP.

 

Food Safety HACCP Level 3

Food Safety HACCP Level 3 defines food safety skills for management and is aimed specifically towards Catering Managers, Supervisors, Executive and Head Chefs within the Hospitality Industry, Industrial and Institutional Catering Units, along with the Health Sector, Retail Sector and Delis.There should be at least one food worker with Food Safety HACCP Level 3 on duty in a food premises. 

 

Managers, Owners, need to be able to manage HACCP systems. They should also have a good understanding of how to implement a HACCP Programme for their workplace. All food businesses are required by law to have a food safety management system in place based on the principles of HACCP (Hazard Analysis & Critical Control Point).

 

What Can Myelearnsafety Do for You?

Contact Myelearnsafety, HACCP Food Safety Training Consultants can be contacted for free HACCP Food Safety Advice and Guidance.

 

Telephone the office @ 01 278 1938 – As for Shane or Cormac

Food Safety HACCP & EU

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a system meant to ensure that food products are not a risk to human health. It is a tool to assess hazards and establish control systems that focuses on prevention.

Interestingly NASA developed and used the approach for production of safe foods for manned space flights.

Procedures based on HACCP principles are mandatory for most business operators placing food or feed on the EU market. Since 1998 it has been a legal requirement for all food businesses in Ireland to have a food safety management system based on the principles of HACCP.

EU Legislation Covering Food Hygiene

EU food law places full responsibility for safe food on the food business operators. In accordance with EU law all food businesses are, therefore, obliged to implement own-check systems. This own-check system must build on the principles of HACCP.

The specific pieces of legislation which cover this are Regulation (EC) 852/2004 and Regulation (EC) 853/2004.

The following principles are covered under these hygiene rules:

 

• Primary responsibility for food safety borne by the food business operator
• Food safety ensured throughout the food chain, starting with primary production
• General implementation of procedures based on the Hazard Analysis and Critical Control Points principles (HACCP)

• Application of basic common hygiene requirements, possibly further specified for certain categories of food
• Registration or approval for certain food establishments
• Development of guides to good practice for hygiene or for the application of HACCP principles as a valuable instrument to aid food business operators at all levels of the food chain to comply with the new rules.
• Flexibility provided for food produced in remote areas (high mountains, remote islands) and for traditional production and methods.

 

Who must be trained in HACCP?

 

Food handlers must be supervised, and also instructed and/or trained in food hygiene based on the level of activity they are involved in.

 

If you are responsible for your business’s HACCP system then you must undertake adequate training in the application of HACCP principles.

 

You can learn how to develop and implement an effective food safety system, incorporating Hazard Analysis Critical Control Point (HACCP) via online learning giving certification which is recognised nationally by employers and environmental health officers.

 

To effectively safeguard your business today, talk to Cormac or Shane on 01 278 1938. 

Recognising and Promoting Positive Safety Behaviour

For employers there is a legal duty to provide a safe place of work for their employees wherever the place of work maybe. In these COVID-19 times this can and does in many cases mean remote working from home. Health and Safety requires all the stake holders to actively participate in safe work practice and to understand what is involved to create a safe place to work. Giving staff the information and tools to do this is a first step. When on-boarding staff, it is important to carry out a risk assessment that is personal to the employee and their role. Making sure they have the correct training, and any necessary certification is the next step and thereafter the employer needs to monitor compliance and performance.

 

 

An effective way of doing this is through an online solution that provides the records and training required. Having such a system that provides 24/7 access to information you can then go further to promote positive safety behaviour. By encouraging ongoing engagement with the core safety information and training you can see which employees are performing well and keeping engaged and up to date. You can incentivise staff to make sure they are aware of safe behaviour and you can encourage them to report unsafe issues that may arise.

It is true that a safe place of work is likely to be a more productive environment for the employee which all contributes to your bottom line. Promoting positive safety behaviour will reduce the risk of accidents and incidents and will reduce days lost to illness or accidents. It will also help you protect your company from the negative publicity and potential legal action arising from an accident in the workplace. Everyone in a working environment requires knowledge and training on safety behaviour and how to ensure a safe and healthy workplace. A desk bound job requires proper ergonomics and knowledge regarding breaks and what to do in an emergency. Even working in the home carries significant risks if a workstation is not correctly set up.

Our pattern and location of work is changing rapidly as a result of the pandemic and is likely to change permanently with a much larger degree of blended work where people attend the office on a part time basis. In this scenario it will become increasingly important to promote positive safety behaviour as the employer will have less control of the work environment while still being legally responsible for it. Even more reason to recognise and promote positive safety behaviour.

Myelearnsafety.com can provide more information on this topic as well as providing a solution to safety training and compliance monitoring. We would be delighted to hear from you with any of your concerns or problems.

Article  by Vincent Traynor

Please feel free to contact Cormac on 01 278 1938 or cormac@elearn.ie,  if you would like to discuss your health and safety needs further,  or take advantage of a complimentary course.

Benefits of eLearning to COVID-19 Transmission Rates

eLearning Trends

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.

Reducing the Transmission Rate

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 cormac@elearn.ie

5 Ways Mindfulness Practice Positively Changes Your Brain

In recent years mindfulness has become a buzzword in neuroscience, and mental health fields. Over thirty years of research has found that mindfulness practice, mindfulness meditation and mindfulness based stress reduction shares a symmetry  with mental, physical and emotional health. Some of the benefits of mindfulness practice include the following: 

 

• Great control over your attention
• Better  social relationships
• Lowered risk of physical illness
• Better immune system
• Better sleep quality

 

There are essentially five ways in which mindfulness practice positively changes your brain. 

 

Frontal  Cortex

 

Mindful states achieve through meditation, meditation training, mindfulness based stress reduction training and mindfulness practice boost frontal brain activity. Over time this increased cortical strengthening bolsters our capacity for rational  thought and intentional planning which promotes great emotional awareness and control and executive functioning. 

 

Amygdala

Mindfulness practice and mindfulness training helps reduce grey matter and activity in the amygdala (a roughly almond-shaped mass of grey matter inside each cerebral hemisphere, involved with the experiencing of emotions). This helps reduce feelings of fear and anxiety and promotes physiological well-being and calmness. 

 

Social Neural Circuitry

There’s a strong correlation between relationship practice and mindfulness practice. Mindfulness has been found to play a vital role in establishing and maintaining emotionally nourishing relationships. 

 

Mindfulness practice also impacts the hippocampus positively, helping us to better remember and lead to greater cognitive functioning. 

 

Anterior Cingulate Cortex

Mindfulness practice increases one’s attention levels and  enhances emotional control. With the online world constantly vying for our attention this can have a great benefit to us. 

 

Insula 

The insula controls the internal sense of the body, “gut” feelings and responses. This region is associated with how we perceive ourselves physically. The ability 

 

In his article,  Linder concludes that the ability of (mindfulness practice) to increase the thickness of your brain and protect against normal age-related brain thinning linked to dementia, in itself, is an especially compelling reason to practice (Linder, 2019). 

 

Why not put this into practice yourself and experience the fantastic benefits of mindfulness practice at https://myelearnsafety.com/product/mindfulness-practice/