Fire marshal training is required at places of work

Fire Marshal Online trainingThe Fire Marshal Training course is required for those members of staff who have been given

the responsibility for the maintenance of the general fire precautions for their immediate working

environment on behalf of the responsible person and in assisting with clearance of the premises

in the event of an evacuation.

The purpose of our course is to make sure that the delegates not only understand their role but

more importantly fully understand the potential dangers that exist in the workplace.



Fire prevention is only acquired when consistent maintenance of the working place is carried out

on a day to day basis and Fire Safety is only achieved when the Evacuation Procedures are

inducted to new members of staff, retrained to existing members of staff, and confirmed as

working by the use of fire drills.

 

 

The numbers of Fire Marshals within an establishment is based on geographical area not on how

many people are working there. For example it should take a Fire Marshal no longer than 1

minute from when the fire alarm sounds to make sure that their area of responsibility has been

checked and cleared and they themselves are either on a protected staircase or outside a final Fire

Exit.

Each area should have a Fire Marshal and a deputy to ensure there is always cover for holidays

and sickness.

 

 

The law mandates that the appointed person appoints sufficient competent persons to assist with

the provision of general fire precautions for the workplace and to ensure that they are and remain

suitably trained. The Fire Authorities recommend repeating the Fire Marshal Course depending

on the circumstances from every year to every three years.



The general guidelines are: Annual training is required for hospitals, residential care and work

places with general public or high turnover of staff. Every two years training is required for

educational premises, factories etc. and every three years training is required for general office

environment with very little change in staffing levels.

The areas that will be covered in this course are:

ï‚· Overview of fire risk assessment process

ï‚· Theory of fire

ï‚· Good housekeeping

ï‚· Maintaining a means of escape

ï‚· The common causes of and the prevention of fire

ï‚· Fire spread and compartmentalisation

ï‚· Maintaining a means of detecting fire and of raising the alarm

ï‚· The inspection and use of extinguishers

ï‚· The actions to be carried upon discovery of fire

ï‚· The actions to be carried upon hearing the alarm

ï‚· The evacuation process including provision for those needing assistance

ï‚· Live fire demonstration, including delegate participation (subject to suitable area,

company policy, and trainer’s assessment)

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UK First Aid Equipments

First Aid Kits Aegis 4 trainingHome first aid kits and equipments are usually used for treating these types of minor traumatic injuries: Burns, Cuts, Abrasions (scrapes), Stings, Splinters, Sprains, Strains.

A household first aid kit should include these items:

  • Anesthetic spray (Bactine) or lotion (Calamine, Campho-Phenique) – for itching rashes and insect bites
  • Adhesive tape
  • Adhesive bandages (all sizes)
  • 2″, 3″, and 4″ Ace bandages – for wrapping sprained or strained joints, for wrapping gauze on to wounds, for wrapping on splints
  • Pocket mask for CPR
  • Exam gloves – for infection protection, and can be made into ice packs if filled with water and frozen
  • Scissors
  • Tweezers – for splinter or stinger or tick removal
  • Triangular bandage – as a sling, towel, tourniquet
  • 4″ x 4″ sterile gauze pads – for covering and cleaning wounds, as a soft eye patch
  • Diphenhydramine (Benadryl) – oral antihistamine for allergic reactions, itching rashes. Avoid topical antihistamine creams because they may worsen the rash in some people.
  • Polysporin antibiotic cream – to apply to simple wounds
  • Nonadhesive pads (Telfa) – for covering wounds and burns
  • Resealable oven bag – as a container for contaminated articles, can become an ice pack
  • Safety pins (large and small) – for splinter removal and for securing triangular bandage sling
  • In case of a medical or trauma related emergency, a list of family member’s medical history, medications, doctors, insurance company, and contact persons should be readily available

First aid kits and equipment for travel need to be more comprehensive because a drug store may or may not be accessible. In addition to personal medical items, the kit should contain items to help alleviate the common symptoms of viral respiratory infections.

Travel kit: A travel first aid kit may contain these items:

  • Small flashlight
  • Book on first aid
  • Cough medication
  • Aspirin – for mild pain, heart attack
  • Antihistamine cream
  • Adhesive bandages (all sizes)
  • Adhesive tape
  • 4″ x 4″ sterile gauze pads
  • Antacid – for indigestion
  • Antidiarrheal (Imodium, Pepto-Bismol, for example)
  • Antiseptic agent (small bottle liquid soap) – for cleaning wounds and hands
  • Diphenhydramine (Benadryl) – oral antihistamine
  • Cigarette lighter – to sterilize instruments and to be able to start a fire in the wilderness (to keep warm and to make smoke to signal for help, for examples)
  • Dental kit – for broken teeth, loss of crown or filling
  • Exam gloves
  • Ibuprofen (Advil is one brand name); another good choice is naprosyn (Aleve is a brand name)
  • Insect repellant
  • Polysporin antibiotic ointment
  • Knife (small Swiss Army-type)
  • Moleskin – to apply to blisters or hot spots
  • Nasal spray decongestant – for nasal congestion from colds or allergies
  • Nonadhesive wound pads (Telfa)
  • Safety pins (large and small)
  • Sunscreen
  • Scissors
  • Tweezers
  • Thermometer
  • Oral decongestant
  • Personal medications (enough for the trip duration and perhaps a couple of extra in case of delays) and items (for example, a cane or knee braces if needed)
  • Phone card with at least 60 minutes of time (and not a close expiration date) plus at least 10 quarters for pay phones and a list of important people to reach in an emergency; cell phone with charger (cell service is not available in may areas, especially remote areas)
  • Plastic resealable bags (oven and sandwich)
  • Pocket mask for CPR (although now, CPR does not have to be mouth to mouth)
  • A list of yours and other family member’s medical history, medications, doctors, insurance company, and emergency contact numbers.

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First aid kit box for your Business place

First Aid Training

It is a good idea to take a first aid course

so that you can recognize an emergency and give basic first aid. Learning basic first aid can help you cope with an emergency. You may be able to keep a person breathing, reduce their pain or minimize the consequences of injury or sudden illness until an medical assistance arrives.

 

Reasons Why You Should Take A First Aid Training Course for your own knowledge.

 

Here are some of the reasons why you should take a first aid training course.

  • When you have kids, you will want to protect them and take of them when they get hurt, and let’s face it they will get hurt at some point. Kids love to play and often the more dangerous the game is the more appealing it is to them but sometimes this can lead to serious injuries that need instant attention. If it is a head or neck injury then you will have to act before the ambulance arrives and that’s when it is vital to know what you are doing as the wrong actions can make the situation even worse .

 

  • When you have elderly living with you then it is smart to have some first aid skills as elderly people are very susceptible to many dangers. These dangers could be natural such as a heart attack or stroke or they could be accidents such as falling down stairs, slipping in the shower etc. Being able to give them speedy medical attention can make a world of difference and can save a life.

 

  • When you are into a sports. Maybe you are a coach or a spectator. Whatever your role is you can play an important part by learning first aid. We all know the risk surrounding sports, especially contact sports like rugby



    and football which can cause serious injuries. If you have the basic first aid then you could be of help, make  a vital role in assisting someone who is injured especially if the game is in a remote location and hard for an ambulance or doctor to get to it quickly.

 

  • Being a first aider in your workplace has many benefits. There are advantage to being able to help any of your colleagues who get injured or ill during work and there are personal benefits as well. Having a first aid role in your workplace will be impressive on your resume, it will impress your seniors and make your position within the company more stable and your employees will pay for your course which means that you will get your qualification for free.

 

  • So far we have looked at how first aid training can help you to help others but importantly it will also give you the tools to look after yourself. If for example you are out for a walk or camping by yourself and you suffer an injury or turn for the worse then you will know what to do and while you may still need help you will be able to tend to wounds or diagnose problems well enough to keep you out of danger until that help arrives. Having first aid knowledge really can be the difference between life and death and the benefits of learning it are limitless.

The best way to actually learn first aid is to do a first aid course. It’s useful to know where to start when you are charged when delivering first aid, and even before that there are a few things to consider. You need to make sure you stay calm, in control and don’t panic, or else you won’t be able to help and could end up in need of help yourself.

Once you’ve got yourself sorted, assess whether the casualty is in a safe environment, or whether they are causing a blockage for anyone else. If they’re in a safe and secure place, great, if not, and if possible with regards to the severity of the injury, move them.

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First aid for your own knowledge can be very useful

It is a good idea to take a first aid course

First Aid Training in the UKso that you can recognize an emergency and give basic first aid. Learning basic first aid can help you cope with an emergency. You may be able to keep a person breathing, reduce their pain or minimize the consequences of injury or sudden illness until an medical assistance arrives.

 

Reasons Why You Should Take A First Aid Training Course for your own knowledge.

 

Here are some of the reasons why you should take a first aid training course.

  • When you have kids, you will want to protect them and take of them when they get hurt, and let’s face it they will get hurt at some point. Kids love to play and often the more dangerous the game is the more appealing it is to them but sometimes this can lead to serious injuries that need instant attention. If it is a head or neck injury then you will have to act before the ambulance arrives and that’s when it is vital to know what you are doing as the wrong actions can make the situation even worse .

 

  • When you have elderly living with you then it is smart to have some first aid skills as elderly people are very susceptible to many dangers. These dangers could be natural such as a heart attack or



    stroke or they could be accidents such as falling down stairs, slipping in the shower etc. Being able to give them speedy medical attention can make a world of difference and can save a life.

 

  • When you are into a sports. Maybe you are a coach or a spectator. Whatever your role is you can play an important part by learning first aid. We all know the risk surrounding sports, especially contact sports like rugby and football which can cause serious injuries. If you have the basic first aid then you could be of help, make  a vital role in assisting someone who is injured especially if the game is in a remote location and hard for an ambulance or doctor to get to it quickly.

 

  • Being a first aider in your workplace has many benefits. There are advantage to being able to help any of your colleagues who get injured or ill during work and there are personal benefits as well. Having a first aid role in your workplace will be impressive on your resume, it will impress your seniors and make your position within the company more stable and your employees will pay for your course which means that you will get your qualification for free.

 

  • So far we have looked at how first aid training can help you to help others but importantly it will also give you the tools to look after yourself. If for example you are out for a walk or camping by yourself and you suffer an injury or turn for the worse then you will know what to do and while you may



    still need help you will be able to tend to wounds or diagnose problems well enough to keep you out of danger until that help arrives. Having first aid knowledge really can be the difference between life and death and the benefits of learning it are limitless.

The best way to actually learn first aid is to do a first aid course. It’s useful to know where to start when you are charged when delivering first aid, and even before that there are a few things to consider. You need to make sure you stay calm, in control and don’t panic, or else you won’t be able to help and could end up in need of help yourself.

Once you’ve got yourself sorted, assess whether the casualty is in a safe environment, or whether they are causing a blockage for anyone else. If they’re in a safe and secure place, great, if not, and if possible with regards to the severity of the injury, move them.

 

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Basic steps of first aid if wounded

First Aid of the woundedOpen wounds or cut in tissue (lacerations), scrapes (abrasions), and puncture wounds can be caused by bites or by other mechanisms. Wounds that are not caused by bites and are clean and quite small usually heal fast without any problems. However, some wounds can cause extensive blood loss. In some wounds, deeper structures, such as nerves, tendons, or blood vessels, are also injured. Other wounds can become infected. A piece of foreign material (such as a splinter, glass, or a clothing fragment) can also remain hidden inside a wound, causing later problems such as infection.



Shallow cuts to most areas of the skin rarely bleed much and often stop bleeding on their own. Cuts to the hand and scalp as well as cuts to arteries and larger veins often bleed vigorously.
Infection can build up when a wound is contaminated with dirt and bacteria. Although any wound can become infected, infection is particularly likely in deep scrapes, which grind dirt into the skin, and in puncture wounds (particularly those resulting from animal or human bites), which introduce contamination deep under the skin. Wounds that contain foreign material frequently become infected. The longer a wound remains contaminated, the more likely it is that infection will develop.

 
Wounds can be painful at first, but it will lessens the pain after the first day. If a wound affects a nerve or tendon, the patient may be unable to move the body part fully. Some nerve injuries cause weakness or paralysis, loss of sensation, or numbness. If foreign material remains inside a puncture wound, the part of the wound near the material is usually painful when touched.
Pain that becoming worse a day or more after the injury is usually the first sign of infection. Later, an infected wound becomes red and swollen. A fever may also develop.



Basic step of first aid if wounded:
The first step in treating a wound is to stop the bleeding. Visible bleeding can almost always be stopped by firmly compressing the bleeding area with a finger or hand for at least 5 minutes. Whenever possible, the bleeding part is elevated above the level of the heart. Because tourniquets shut off all blood flow to a body part and deprive it of oxygen, they are used only for very severe injuries (such as combat casualties).
To avoid infection, dirt and particles are removed and the wound is washed. Large, visible particles are picked off. Smaller dirt and particles that cannot be seen are removed by washing with mild soap and tap water. Dirt and particles that remain after washing often can be removed with a more highly pressured stream of warm tap water. Harsher agents, such as alcohol, iodine, and peroxide, are not recommended. These solutions can damage tissue, impairing the capacity to heal. Scrubbing is required to clean deep scrapes. If a wound is very small, it can be kept closed with certain commercially available tapes. Stitches may be needed for deep or large cuts. After cleaning and, if necessary, closing the wound, antibiotic ointment and a bandage are applied.

 
Medical help is needed under the following circumstances:
• If bleeding does not stop on its own or within several minutes after pressure is applied
• If there is a puncture wound, particularly if foreign material in the wound is likely
• If a scrape is deep or has dirt and particles that are difficult to remove
• If a cut is longer than about 1/3 inch (¾ centimeter), is on the face, appears deep, or has edges that separate
• If there are symptoms of a nerve or tendon injury, such as loss of sensation, loss of movement, or numbness
• If the person has not had a tetanus vaccination within the past 5 years
All kind of wounds, whether treated at home or by health care practitioners, should be assessed for symptoms of infection during the first several days after treatment. If any symptoms of infection develop, medical help should be sought within several hours. Small wounds heal within a few days.

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What is food borne disease

Food safety training in the UKFood borne is an illness cause by contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.

Symptoms vary depending on the cause. A few wide generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed.



The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example. Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine via cells lining the intestinal walls and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues.

 

Foodborne illness more often than not arises from improper handling, preparation, or food storage. Good hygiene habit before, during, and after food preparation can minimise the chances of contracting an illness. There is a consultation in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a huge variety of toxins that have an effect on the environment. Foodborne illness can also be caused by pesticides or medicines in food and naturally toxic substances such as poisonous mushrooms or reef fish.

 

Bacteria are a frequent cause of foodborne illness. In the United Kingdom during 2000, the individual bacteria involved were the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. Toxins from bacterial infections are delayed because the bacteria need time to multiply. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent.



As a result symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. Usually the symptoms are seen the day after the food has been ingested and digested completely. However if the intoxication involves preformed toxins as is the case with Staphylococcal food poisoning, the symptoms appear within a few hours.

 

In postwar Aberdeen (1964) a large-scale (400 cases) outbreak of typhoid occurred, caused by contaminated corned beef which had been imported from Argentina. The corned beef was placed in cans and because the cooling plant had failed, cold river water from the Plate estuary was used to cool the cans. One of the cans had a defect and the meat inside was contaminated. This meat was then sliced using a meat slicer in a shop in Aberdeen, and a lack of cleaning the machinery led to spreading the contamination to other meats cut in the slicer. These meats were then eaten by the people of Aberdeen who then became ill.

Outbreaks of foodborne illness since the 1970s prompted key changes in UK food safety law. These included the death of 19 patients in the Stanley Royd Hospital outbreak  and the bovine spongiform encephalopathy (BSE, mad cow disease) outbreak identified in the 1980s. The death of 17 people in the 1996 Wishaw outbreak of E. coli O157  was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the 1998 white paper A Force for Change Cm 3830, “would be powerful, open and dedicated to the interests of consumers”.

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Online food hygiene course in the UK

food safety training in the UKHygiene for Foodstuffs requires Food Businesses to ensure that any staff who handles food are managed, instructed and trained in Food Hygiene in a way that is related to the work they do.



This is a self-study course and maps to the Industry Standards set by People first, Leisure, Travel and Tourism industries. This course is designed to anybody working in catering or hospitality whether employed or self employed, working in restaurants, hotels, fast food outlets, takeaways, cafes, bars, kitchens, catering in hospitals, schools and colleges. It allows every catering business, regardless of size, to provide all staff with first class training as part of the cost and disruption of classroom based training.

Upon completion of this course trainees should understand:

  • The impact of food borne illness
  • How to prevent contamination through good hygiene practices
  • Why food hygiene and safety is important
  • Their personal and legal responsibilities
  • How food becomes contaminated
  • How to control contamination through safe temperatures and storage
  • How to control food safety hazards at critical control points using a HACCP based Food Safety Management System

Upon completion of this module trainees will have a knowledge of a wide range of key food safety issues, as well as the three main types of food safety hazard, their sources and methods of control. Trainees will know the correct temperatures needed for storage and food handling activities from delivery through to sale, and be conscious of common food pests and how to control them, along with the principles of cleaning and disinfection and how these apply to the workplace.

 

 

The sections covered include:

  • Personal Hygiene
  • Understanding Food Law
  • Food Safety Hazards and Contamination
  • Learning Objectives and an introduction to Food Safety and Hygiene Impact of Food-Borne Illness
  • Food Preservation, Storage and Temperature Control
  • Hygienic Premises and
  • Hazards Analysis and Critical Control Point (HACCP)

 

Anybody handling food and drink within the catering sector must be trained in Food Safety and Hygiene and apply it to their work. This course is designed to anyone working in a catering or hospitality environment, whether employed or self employed, who handles food and drink as part of their day to day or occasional working schedules. This would include people working in bars, hotels, kitchens, cafes, restaurants, fast food outlets, catering in hospitals, schools and colleges.



 

 

This food safety and hygiene module is aimed at anyone working in a role that involves contact with food, or the management of such people; regulations require that anyone involved in food handling must be appropriately trained in food safety. The module can be used either as Induction, Awareness, Refresher and Foundation Training.

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

 

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Laws state that food handlers must make sure that food which is prepared

Laws state that food handlers must make sure that food which is prepared Online UK trainingThe most necessary food hygiene regulations for your business are:

Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.

These settle out the basic hygiene requirements for all aspects of your business, from your

premises and facilities to the personal hygiene of your staff.



 

One of the key requirements of the law is that you must be able to show what you do to make or sell food that is safe to eat and have this written down. Details of these food safety management procedures are described below.

 

Management procedures for food safety

 

You must follow ‘food safety management procedures’ based on the principles of HACCP (hazard analysis and critical control point). You must also:

 

Keep up-to-date documents and records relating to your procedures

 

Review your procedures if you change what you produce  or how you work

 

This means that you must have procedures prepared to manage food safety ‘hazards’ in your business. You must write these procedures down, update them as needed and keep records that can be checked by your local authority.

 



The regulations are intended to be flexible, so these procedures can be in proportion to the size of your business and the type of work you do. This means that many small businesses will have very simple procedures and records.

 

If you handle both raw and ready-to-eat food you may need to consider extra procedures to control harmful bacteria.

 

HACCP is a way of managing food safety. It is based on putting in place procedures to control hazards. It involves:

 

Focusing closely at what you do in your business and what could go wrong.

 

Determine the ‘dangerous control points’ – these are the places you need to focus on to avoid hazards or minimise them to an acceptable level.

 

Putting in place procedures to make sure hazards are controlled at your critical control points.

 

Deciding what action you need to take if something goes wrong.

 

Ensure that your procedures are working.

 

Keeping accurate records to show your procedures  are working.

 

Most of the people think that HACCP is very complicated, but it doesn’t have to be. The vital thing is to have food safety management procedures that are appropriate for your

business. Remember that there are packs produced by the Food Standards Agency (FSA) that can help you put these procedures in place.

 

A hazard is something that could be unsafe. And there are a number of different hazards. When we are talking about hazards in relation to food, a hazard is something that could mean that food will not be safe to eat. Food safety hazards can be:

 

Chemical – involving chemicals getting into food, e.g. cleaning products or pest control chemicals

 

Microbiological – involving harmful bacteria, e.g. when  certain food is kept out of the fridge for too long and bacteria grow in it

 

Physical – involving objects getting into food, e.g. broken glass or pieces of packaging

 

Hazards can happen at any stage in your business – from taking deliveries to serving customers.

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Working at height is dangerous

working at height training in the UK

Working at height is dangerous and remains one of the biggest causes of fatalities and major injuries. Common cases include falls from ladders and through fragile surfaces. ‘Work at height’ means work in any place where, if there were no precautions in place, a person could fall a distance liable to cause personal injury (for example a fall through a fragile roof).

 



According to HSE inspectors, more enforcement action is taken to tackle dangerous work at height than any other risk. One in every 12 recordable injuries in Britain’s workplaces are as a result of a fall. Low and high falls kill and seriously injure hundreds of people and account for around 700,000 working days being lost each year. Time and again inspectors see people working on roofs or scaffolding without appropriate safeguards, such as edge protection, fall prevention equipment or harnesses. Falls from height have long been the most common cause of workplace fatalities.

 

A worker must make sure work is properly planned for safety, supervised and carried out by competent people with the skills, knowledge and experience to do the job. You must use the right type of equipment for working at height.

Take a sensible approach when considering precautions. Low-risk, relatively straightforward tasks will require less effort when it comes to planning and there may be some low-risk situations where common sense tells you no particular precautions are necessary.

 

How to apply Control measures. First assess the risks. Factors to weigh up include the height of the task, the duration and frequency, and the condition of the surface being worked on.



Before working at height work through these simple steps:

  • avoid work at height where it’s reasonably practicable to do so
  • where work at height cannot be easily avoided, prevent falls using either an existing place of work that is already safe or the right type of equipment
  • minimise the distance and consequences of a fall, by using the right type of equipment where the risk cannot be eliminated

Always consider measures that protect everyone at risk before measures that only protect the individual.

 

Dos and don’ts of working at height

Do….

  • provide protection from falling objects
  • ensure workers can get safely to and from where they work at height
  • take precautions when working on or near fragile surfaces.
  • as much work as possible from the ground
  • ensure equipment is suitable, stable and strong enough for the job, maintained and checked regularly
  • consider emergency evacuation and rescue procedures

 

 

Don’t…

  • rest a ladder against weak upper surfaces, eg glazing or plastic gutters
  • overreach on ladders or stepladders
  • let anyone who is not competent (who doesn’t have the skills, knowledge and experience to do the job) work at height.
  • overload ladders – consider the equipment or materials workers are carrying before working at height. Check the pictogram or label on the ladder for information
  • use ladders or stepladders for strenuous or heavy tasks, only use them for light work of short duration (a maximum of 30 minutes at a time)

If every employer and employee work hand in hand to be trained for the safety of the individual worker then risk can be avoided or minimised.

Visit Working at Heights Training for more info!

Working at height equipments


working at heights training in the UKKinds of  equipment to be use

 

Make sure you give collective protection measures priority over personal protection measures. Collective measures have several advantages. They are easier to use, protect everyone at risk in the work area and need less effort in terms of maintenance and user training. Personal measures have disadvantages – they require a high level of training and maintenance and they only protect the user.



 

Collective protection is equipment which can protect more than one person and, once properly installed or erected, does not require any action by them to make sure it will work. Examples which prevent a fall include, scaffolds, tower scaffolds and cherry pickers which have guard rails and equipment which minimises the consequences of a fall, include nets and airbags.

 

Personal protection is equipment which protects only the user/wearer and requires action by the individual, such as properly wearing and adjusting it, for it to work. Examples include work restraint equipment which prevents a fall and fall arrest equipment which minimises the consequences of a fall.

 

When selecting work equipment look at all the risks, not just those associated with the ‘use’ phase. It may take two or more people to assemble a tower scaffold to get onto a roof and install temporary edge

protection, whereas the repair may need only one person on the roof, putting several people at risk so

one person can work safely. A better solution would be to use a cherry picker, so one person can perform the task safely from the working platform. This avoids others being put at risk during set up and dismantling.

 

There are even more risks associated with work on a fragile fibre/asbestos cement roof. Where possible, use a cherry picker or tower scaffold to access and repair a leaking skylight. This will remove risks associated with setting up and dismantling work equipment on the roof.



 

Make sure the people who select, assemble, use and supervise the use of the equipment have all the relevant information, eg manufacturer’s instructions, have been trained and are competent. Make sure the equipment is regularly inspected and maintained, including ladders and stepladder.

 

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