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.

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

Occupational Health

Occupational Health is the promotion and maintenance of physical and mental wellbeing of all staff. Health problems directly related to a person’s job are defined as an occupational illness.

Some hazards, such as skin contact with chemicals causing short-term irritation and/or rashes are known as acute illnesses. For more information try our fully online Chemical Safety course. Chronic illnesses develop gradually and their effects may be irreversible, e.g. loss of hearing. Some may even appear years after the time of employment, e.g. asbestosis. For more information try our fully online Asbestos Awareness course.

 

Specific Health Hazards

• Physical damage from noise, heat and radiation, e.g. hand arm vibration syndrome by machine operators using vibrating machinery such as strimmers, soil compactors and drills. For more information try our fully online Workplace Safety course.
• Chemical problems from harmful dust, liquids and/or fumes, e.g. dermatitis causing severe irritation and cracking of the skin in occupations such as cleaners or hairdressers. For more information try our fully online Chemical Safety course.
• Ergonomic problems from poorly designed work areas, e.g. work-related upper limb disorders, back pain or repetitive strain suffered by keyboard operators and tool operators. For more information try our fully online VDU/DSE course and Manual Handling Awareness course.
• Biological hazards from infectious diseases and agents, e.g. hepatitis caused by needle stick injuries to hospital staff. For more information try our fully online Infection Prevention and Control course.

 

General Health Hazards

As well as specific health hazards there are some general things that may affect all workplaces:

Smoking

Smoking and passive smoking have been linked to lung cancer, irritation to the respiratory system and other harmful effects. The Public Health (Tobacco) (Amendment) Act 2004 (No. 6 of 2004) placed a ban on smoking at all enclosed places of work from 29/03/04 to protect persons at work from exposure to environmental tobacco smoke. This includes office blocks, aircraft, trains, company vehicles, health premises, schools, colleges, cinemas, theatres, licensed premises and clubs, if any of these places is your place of work. The smoking ban also applies to common areas within buildings. This means, for example, that corridors, lobby areas and reception areas of buildings such as apartment blocks and hotels are also covered. For more information, please consult Citizens Information service. In addition, try our fully online Workplace Safety course.

 

Alcohol

Alcohol increases the time it takes to react to situations, affects behaviour and reduces performance. For more information try our fully online Behavioral Safety course.

 

Drugs

Substance abuse may cause health problems and can cause safety hazards in the workplace. Many drugs are particularly dangerous because they cause mood changes and alter people’s perceptions. Even prescribed drugs may have a detrimental effect. As with alcohol, the condition must be addressed. For more information try our fully online Behavioral Safety course.

 

Violence

Verbal abuse, threats, bullying or assault can cause stress and concern as well as physical injury. Staff should be encouraged to report all occurrences to their supervisors who should record and objectively investigate the details and if necessary report to the relevant authority. For more information try our fully online Bullying Awareness course.

 

Stress

A large percentage of sick leave is due to stress, either due to personal reasons or the physical or emotional pressure of the job. Stomach and skin conditions, heart disease and depression have been linked to stress. Factors influencing stress in the workplace include poor working conditions, overwork, job insecurity, peer pressure including harassment, unrealistic targets and poor management.

Employees should be encouraged to report stress and management should be trained to recognise the symptoms and causes of stress such as inability or reduced ability to cope with normal tasks and situations, increased sick leave and/or poor time-keeping. For more information try our fully online Workplace Stress Awareness course.

 

It is very important to have an effective occupational health management system in place. There are sound economic reasons for reducing work-related accidents and ill-health, as well as ethical and regulatory reasons. Businesses that manage safety and health successfully invariably have a positive safety culture. 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.

 

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

Starting a Food Business from Home

Starting a food business from home can be a rewarding business venture. However, it is only for those committed to maintaining the highest level of hygiene and food safety. Producing food in your home for many people to eat is a serious undertaking. It is not the same as cooking for the family! You will be entering into a highly regulated business area with serious legal obligations. Food business operators are legally responsible for producing food that is safe.

 

Food Hygiene Legislation

Operating a food business from home does not exempt your business from the requirements of the food hygiene legislation (Regulation EC 852/2004). This legislation sets out requirements for:

• Registration of the business with the Health Service Executive (HSE).
• Hygiene rules to be complied with.
• Training.
• Food safety management system based on the principles of HACCP (Hazard analysis and critical control points) to ensure the production of safe food.
• Traceability systems and recall procedures in the event of unsafe food being placed on the market.

Where food of animal origin, e.g. meat, poultry, eggs, fish, unpasteurised milk, is being processed, you may also need to comply with the legislation setting down specific hygiene rules for foods of animal origin (Regulation 853/2004). In some cases, the business may require approval by the HSE.

You should contact your local HSE office as soon as possible to check if your home is suitable for the intended food business activities. Contact details for local HSE offices are available HERE (Contact details if you’ve made a complaint about a food business and want to follow it up with the local food inspector, or if you need to register your business).

 

Additional Legislation

Compliance with additional legislation may be required depending on the type of product which you intend to make, e.g. labelling, additives, marketing standards for eggs, nutrition and health claims etc.

Full details of all food legislation can be found on FSAI website page Food Legislation.

 

Possible Pitfalls when Operating a Food Business from Home

Starting a food business from home can present specific problems that you should be aware of.

1) Food can become contaminated due to:

• Normal domestic activities – there must be proper segregation of business and domestic food preparation and activities.
• Poor hygiene – not washing hands properly or frequently enough, particularly after using the toilet, handling refuse etc., dirty cloths and tea towels, poor cleaning. practices, dirty equipment/utensils etc.
• Working when ill, particularly when suffering from vomiting/diarrhoea, infected skin wounds, flu, coughing and infections of the mouth, throat, eyes or ears.
• Changing/feeding babies in food preparation areas.
• People or pets entering food preparation areas.
• Facilities being too small.

2) Production of too much food for the size of the area.

3) Insufficient/unsuitable refrigerator space to keep food chilled.

4) Lack of equipment necessary to cool food fast enough after cooking.

5) The type of food being produced or the process involved presents too high a risk to take place safely in a domestic kitchen.

6) Food may be supplied to a vulnerable group, e.g. babies and young children, pregnant women and the elderly.

 

Food Labelling

Food which is prepacked by the manufacturer before being brought for sale at a farmers market or other food stall is subject to the full labelling rules. All of the mandatory information, must then appear on the product label. More information on what is required to be declared on the label is available in FSAI factsheet Food Information for Consumers at Markets Operated by Country Markets Limited. These rules also apply where it is intended to sell your produce in local retail premises.

 

Additional food safety related useful information can be found on FSAI website.

 

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

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

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

Infection Prevention and Control: Breaking the Chain of Infection

What is infection control and prevention?

Traditionally this means preventing and controlling illnesses that can be spread in the health-care setting. Of course with the current situation regarding the COVID-19 Coronavirus, this now means preventing and controlling illnesses that can be spread in any setting.

The purpose of infection prevention and control is to identify and reduce the risk of infections among patients, employees, medical staff members, contract service workers, volunteers, students, vendor representatives and visitors. Again this has now expanded to include anyone.

This is accomplished through many types of activities, for example, • monitoring infection occurrences in patients and employees • developing and implementing infection control policies and procedures • Infection Control and Prevention education • Safety programs, e.g. hand hygiene, blood borne pathogen prevention • quality improvement activities, e.g. reduction in infection rates, such as catheter related bloodstream infections • monitoring compliance with regulatory requirements • evaluating the environment • provide consultation on Infection Control and Prevention.

Breaking the chain of Infection

Jonathon Corum (April 2020) accessed from ‘The New York Times’ April 2nd 2020.

The main ways the public can help prevent the spread of the coronavirus disease 2019 (COVID-19) are at the personal level.

This includes:

● Hand washing
● Avoid touching your face (especially your eyes, nose and mouth)
● Social distancing
● Self-quarantining
● Preparing your home for possible COVID-19 exposure

While much has been written concerning hand washing, social distancing, and the now enforced quarantining, not much has been said about preparing our homes regarding Infection Protection and Control. It’s really quite simple. According to Armando Meza, M.D., chief of infectious diseases and associate academic dean of graduate medical education at the TTUHSC El Paso Paul L. Foster School of Medicine, it’s a case of keeping your home clean, ‘especially your kitchen and bathroom. Use of commercially available antimicrobial towels and sprays is appropriate.’

According to epidemiologist Bill Hanage, of Harvard, we’ve got to think like the virus – to ‘see it from the point of view of the pathogens and their evolution. What is going to be most helpful to them? What is going to enable them to leave the most descendants?’

At Myelearnsafety we want to do our bit to combat the COVID-19 Coronavirus through Infection Prevention and Control. To this effect we have launched our Infection Prevention and Control course.

You can also view our COVID-19 explainer  video here.

Safeguarding of Vulnerable Adults

Vulnerable adults are those who are restricted in capacity to guard themselves against harm or exploitation. All persons have the right to be safe and to live a life free from abuse and/or neglect, regardless of their circumstances of gender, age etc.  The term ‘safeguarding’ in the context of these standards means putting measures in place in services to reduce the risk of harm, to promote people’s human rights, health and wellbeing, and empowering people to protect themselves.

Elder abuse defined

Elder Abuse is defined as a single or repeated act, or lack of appropriate action, occurring within any relationship where there is an expectation of trust which causes harm or distress to an older person or violates their human and civil rights. (Protecting our Future, Report of the Working Group on Elder Abuse, September 2002). Sixty five years of age is taken as the point beyond which abuse may be considered to be elder abuse.

Source – Department of Employment Affairs and Social Protection 

The HSE Health Act Regulations

Health Act Regulations, 2013. This policy applies to older persons or persons with a disability that, as a result of physical or intellectual impairment, may be at risk of abuse. The person may be in receipt of a care service in his or her own home, in the community or be resident in a residential care home, nursing home or other setting. Equally, the person may not be in receipt of a care service.

Some of the principles underpinning the policy include:

• Respect for human rights
• A person centred approached to care and services
• Promotion of advocacy
• Respect for confidentially
• Empowerment of individuals
• A collaborative approach

Source – HSE 

Types of abuse

• Physical abuse
• Sexual abuse
• Psychological abuse
• Financial abuse
• Institutional abuse
• Neglect
• Discriminatory abuse

 

World Elder Abuse Day

On the 15th of this month (June 2019) it was World Elder Abuse Day. This day was first introduced back in 2006 and it was to bring attention to the issue of elder abuse in our global society and as a public health and humans rights concern.

World Elder Abuse Awareness Day provides an opportunity for all of us to focus our attention on elder abuse. It challenges each one of us to redouble efforts to promote respect and dignity for all older people and to help eradicate abuse of older people. Everybody has a role to play and the challenges posed by elder abuse cannot be met solely by any one individual, organisation, or state body, it is all our responsibilities.

 

Safeguarding of Vulnerable Adults Course

We at MyElearnSafety want to be part of the solution to this type of abuse so we are created a Safeguarding of Vulnerable Adults Course . This course will enable service users to understand fully what safeguarding a vulnerable adult entails: What is  a vulnerable adult? What constitutes abuse? How to respond to signs of abuse; How to respond to concerns of an elderly person who may have suffered abused.

Our ‘Safeguarding of Vulnerable Adults’ course is approved by the Irish Association of Healthcare Assistants (IAHA).

New Partnership Announcement with IAHA

We are very happy to announce a new partnership with with Irish Association of Healthcare Assistances (IAHA).

IAHA

The Irish Association of Healthcare Assistants is the professional body for Healthcare Assistants (HCAs.)

Their aim is to elevate the professional standard and performance of HCAs through a formal recognised qualification (QQI Level 5), continued professional development and advocacy. They believe this is achieved through fostering high standards of professional conduct, training and competence. The IAHA  strives to ensure that HCAs are included as valued members of the nursing team.

They appreciate that Healthcare assistants and clinical support workers have started to undertake advanced roles; Venepuncture, Urinalysis, Oxygen Therapy, Safe Administration of Medication, Wound dressings, Vital Sign & Blood Glucose Checks – list is endless. The IAHA support their professional development through governance guidelines and having the necessary structures, processes, standards and oversight in place to ensure that safe, person centred and effective services are delivered.

My Elearn Safety are proud to be partnered with a company who strive to elevate this standard of Healthcare and we look forward to working closely with them for the foreseeable future.