In this article, we’ll outline what a manual handling risk assessment is and why it’s important, what the steps of a manual handling risk assessment are and provide you with a free risk assessment template to use in your workplace.

What is a Manual Handling Risk Assessment?

A manual handling risk assessment is a step-by-step process that enables employers to control the health and safety risks caused by manual handling activities in the workplace.

Under the Management of Health and Safety at Work Regulations 1999, all employers must manage health and safety risks. This means identifying what might cause injury in the workplace, how likely it is someone may be harmed and what can be done to control the risks. Carrying out a risk assessment is the essential first step in this process.

A manual handling risk assessment can be carried out by employers or any competent person nominated by the employer. What’s important is that this person understands the workplace, work activities and manual handling activities carried out there, whether that’s lifting, putting down, pushing, pulling, carrying or moving objects, people or animals.

When carrying out a manual handling risk assessment, the competent person should also keep the TILE acronym in mind: Task, Individual, Load and Environment. When each of these four categories is considered, it will help to more easily identify the manual handling risks that need controlling. You can find out more on TILE  in our article: What Does TILE Stand For?

If it’s identified that a risk assessment isn’t enough to control the hazards, either because they cannot be removed or the risk of harm is too great, then a Safe System of Work may need to be considered instead.

What are the Risks of Manual Handling?

The main risks of manual handling are musculoskeletal disorders (MSDs). These are injuries or conditions caused or made worse by poor manual handling practices and can affect the back, neck, shoulders, forearms, wrists, hands, hips, legs, knees, ankles and feet. The HSE estimates that MSDs made up a third of all workplace ill-health conditions.

Manual handling makes the risk of developing an MSD more likely if any of the following activities are performed incorrectly or unsafely:

• Bending, crouching or stooping.
• Lifting heavy or bulky loads.
• Pushing, pulling or dragging loads.
• Stretching, twisting and reaching.
• Carrying out repetitive actions.
• Using sustained or excessive force.
• Carrying out a task for a long time
• Working with display screen equipment (DSE).
• Working with hand-held power tools for a long time.
• Driving heavy vehicles, long-distance driving or driving over rough ground.

Want to Learn More?

If you have members of staff that carry out manual handling tasks in the course of their work, then training in how to work safely is essential. Our online Manual Handling Course will ensure that your employees are sufficiently trained in the principles and practices of safe manual handling.

5 Steps of a Manual Handling Risk Assessment

There are five steps of a manual handling risk assessment that the competent person needs to follow to ensure their risk assessment is sufficient and effective.

The 5 steps of a manual handling risk assessment are:

Step 1 – Identify the Hazards

This means looking around the workplace, speaking to employees and considering all work activities that involve manual handling and which may cause harm. Take a look at existing ill-health records and accident books to identify any previous issues that have caused harm, too. Then, make a list of each individual hazard you’ve identified.

Step 2 – Who Might be Harmed and How

For each of the identified manual handling hazards, consider who is likely to be harmed by them. It could be workers, visitors, contractors, suppliers or members of the public. Bear in mind that some people have more specific needs because of a disability or their age, for example, so may be at more risk of injury from manual handling than others.

Step 4 – Implement Control Measures

This step means looking at each manual handling hazard and determining what needs to be done to reduce the risk of harm. First of all, the hazard should be removed completely – is there an alternative way the task could be done so manual handling is avoided? If removing the hazard isn’t possible, then how can you control the level of risk? For example, changing the process, introducing machinery, reorganising the workplace or training staff members.

Step 4 – Record Your Findings

For organisations with more than five employees, keeping a record of your risk assessment is a legal requirement. For smaller businesses, it’s not the law but is still recommended. Recording your findings means making a written note of all the identified manual handling hazards, who might be harmed by them and what you are doing to control the risks of harm.

Step 5 – Review and Update

Once your manual handling risk assessment is completed, it’s important that it’s regularly reviewed to ensure the control measures remain effective. There are many reasons why you might need to make changes to the risk assessment, whether it’s because of new staff members, new processes, changes to equipment or something else. The risk assessment should also be reviewed and updated if there have been any related accidents or near misses.

Manual Handling Risk Assessment Template

Below is a free manual handling risk assessment template for you to download and use in your own workplace. Note that all risk assessment templates require personalisation for your own specific workplace and work activities, so you’ll need to check which sections are relevant, add your own and ensure the content is tailored to your own needs.

If manual handling is part of your workplace’s operations, then it’s important to carry out a manual handling risk assessment before allowing employees to begin tasks. The harm caused by incorrect manual handling can be long-term and debilitating for workers, so it’s important that the hazards are identified and control measures put in place to reduce the risk of harm.

Further Resources:

• Manual Handling Online Course
• What are Safe Systems of Work?
• Manual Handling Weight Limits: What are the Safe Lifting Guidelines and Techniques?
• Consequences of Poor Manual Handling

The post Manual Handling Risk Assessment: Free Template appeared first on The Hub | High Speed Training.

What is ISO 31000?

All types of businesses, no matter their size, location or industry, encounter risks everyday. These risks can be seen as opportunities or threats depending on how they are handled.

ISO 31000 is an international standard that helps organisations to integrate risk management into their planning, governance, policies, values and culture. It gives companies a set of clear guidelines for implementing a risk-based system that is focused on identifying, evaluating, controlling, monitoring and communicating risks, and determining whether they will be threats or opportunities for the business.

The ISO 31000 framework can be used by any type of business, whether it’s a public or governmental organisation, a consultancy, a charitable organisation or a company in a heavily regulated industry. All businesses face risks of differing proportions and using the ISO 31000 guidelines can help to better identify, manage and/or mitigate these risks.

Note that ISO 31000 is not a certification, unlike many of the other ISO standards. Instead, it provides companies with a framework and set of principles that they can use to create a robust risk management system that is recognised worldwide.

Why is ISO 31000 Important?

All types of organisations need to prepare for the unexpected. ISO 31000 is important because it helps your company to predict, manage and mitigate potential risks. Other benefits of using the ISO 31000 standard include:

• A standardised risk management system – by following an internationally-recognised set of risk management principles, your system has a structured framework and standard, and recognised criteria for monitoring, review and improvement.
• A keen risk management culture – there’s a shared understanding of risks across your organisation, everyone is aware of what the risks are and the importance of managing them and all staff members, at all levels, play their part in monitoring risks.
• Proactive risk management – rather than reacting to risks as they emerge, an ISO 31000 system ensures your company is prepared and has a well-thought-out strategy to anticipate costly risks before they occur.
• Better decision making – following the guidelines means you have a strategy in place for making better, more informed decisions in terms of planning, reporting, policies, values and governance, because risk management is embedded in all aspects of the decision.
• More efficient processes – by implementing ISO 31000, your company will be able to better handle risks, allocate resources appropriately, prevent costly threats and identify potential opportunities, all of which will save – or make – your business time, money and resources.
• Enhanced stakeholder confidence – following an internationally-recognised standard shows potential clients, investors and stakeholders that your organisation takes risks seriously and has a robust risk management programme in place to handle them. This can reinforce trust and credibility.

ISO 31000 Risk Management Guidelines

ISO 31000 provides businesses with a set of principles, a framework and a process for managing risks and can be used by all types of organisations, no matter their size, industry, location or level of risk.

Note that ISO 31000 doesn’t enable you to eliminate all risks. Instead, following the principles allows you to identify, manage and/or mitigate the risks encountered.

ISO 31000 Risk Management Principles

There are 8 principles of ISO 31000 which should be used as the foundation for establishing your risk management framework. The ISO 31000 risk management principles are:

Principle 1: Integration
Risk management should be integrated into your daily business activities and not be a separate, stand-alone process. Risk management needs to be part of decision-making in all areas of the organisation and embedded into all processes, procedures, roles and responsibilities.

Principle 2: Structured and comprehensive
Risk management should be approached in a structured manner, using the framework provided, that comprehensively covers all known risks. Being systematic about risk management ensures the system is efficient and consistent, with clear procedures to follow.

Principle 3: Customised
Risk management should be customised to the organisation in question, taking into account its context. This includes the organisation’s values and culture, stakeholder relationships, legal and regulatory requirements, financial situation, technology and environment. Risk management should consider both internal and external risk factors specific to the organisation.

Principle 4: Inclusive
The creation of risk management procedures should be a collaborative approach between all key stakeholders of the organisation, including employees, customers, investors and local authorities. It’s important to gather information, knowledge and views from all parties to ensure the risk management procedures are relevant, transparent and successful. Your risk management strategy also needs to be communicated well to everyone in an easy-to-understand manner, without jargon.

Principle 5: Dynamic
Risk management must stay up-to-date with the organisation and change as the organisation changes. New risks may emerge as the environment, technology, knowledge, processes or personnel within the company evolve, and your risk management system must reflect this. You should perform an ongoing risk analysis to ensure mitigation efforts remain effective.

Principle 6: Uses best available information
Risk management needs to be based on the most current information available, whether that’s from data, observations, experiences or professional input. Your organisation will never be able anticipate all risks, so complete knowledge of everything is never going to be attainable. Instead, you must use the best information you have at the time.

Principle 7 – Considers human and cultural factors
Risk management must consider both the human and cultural factors of the people working in the organisation, as these will influence the effectiveness of risk management procedures. You need to take into account the capabilities, perceptions and attitudes of employees, as these can easily cause the risk management system to fail. For example, lack of training, not perceiving the severity of risks or not responding to risks appropriately.

Principle 8: Practices continual improvement
For a risk management system to be effective and resilient to new risks, it needs to be continually audited and improved. Daily experience of the system in action will reveal problems or sticking points that need to be amended or highlight new risks that weren’t previously considered. The ‘plan, do check, act’ cycle can help with the improvement process.

ISO 31000 Risk Management Framework

The ISO 31000 risk management framework comprises 6 key areas that aim to help you better manage and control risks. The ISO 31000 risk management framework, and how to comply with each area, is as follows:

1. Leadership – all leaders in the company take risk management seriously and do their best to ensure the principles of ISO 31000 are applied to the organisation’s culture and operations. Leaders must be committed to risk management and encourage employees to be engaged and accountable.
2. Integration – integration is about ensuring your risk management procedures are well integrated into daily operations and key activities, without causing unnecessary delays or setbacks to processes. Risk management must be fully embedded into the organisation and not seen as an ‘added extra’.
3. Design – your risk management system should be designed based on the needs of your organisation – there is no one-size-fits-all method. Instead, you should structure your risk management process according to the context of your business and the types and severity of risks it’s likely to encounter.
4. Implementation – your risk management procedures need to be deployed into daily activities: all policies and procedures should be adhered to, objectives communicated, resources allocated and technology implemented. The plan should explain the specific actions to be taken, their timings and resources and who is responsible.
5. Evaluation – regular review of your risk management system is needed to ensure it’s still working effectively and to identify any further refinements or changes. Any significant issues should be resolved as soon as possible by the accountable person.
6. Improvement – all ISO standards focus heavily on continual improvement, so organisations should continue to look at their risk management measures, identify gaps and make improvements. Your risk management system should not remain static.

ISO 31000 Risk Management Process

The ISO 31000 risk management process is made up of 6 aspects:

1. Communication and consultation – these apply throughout the risk management process, as all relevant stakeholders need to understand the risks, how to handle them and offer their feedback. All viewpoints, areas of expertise and scenarios need to be considered at all stages of the risk management process.
2. Scope, context and criteria – the risk management process begins by defining the objectives of the risk management system, understanding who and what may influence the objectives and recognising the level of risk the organisation may face.
3. Risk assessment – the risks (whether threats or opportunities) must be identified and listed, analysed to put them in order of priority and evaluated to determine the severity of each risk.
4. Risk treatment – control and mitigation measures for each identified risk need to be chosen. Where possible, risks should be eliminated completely. If this isn’t possible, then they need to be reduced, accepted or distributed elsewhere.
5. Monitoring and review – the performance of each risk control measure needs to be continually reviewed and compared with its expected results to check for suitability and effectiveness.
6. Recording and reporting – the whole risk management process should be documented in writing and communicated to all stakeholders. Depending on the context of the organisation, you may need to record different things, such as non-compliance, technological failures, observations, accidents and/or near-misses. These records can then be used to improve the risk management procedures.

An ISO 31000 risk management system is a globally-recognised framework for successfully and effectively managing risks within your organisation. When the principles of ISO 31000 are applied to your business – and the steps of the framework are followed – you’ll be better able to identify potential risks, mitigate their impact and reduce the chances of them having a negative effect on your business activities.

Further Resources:

• Risk Assessment Training
• Risk Assessment at Work: Free Template
• What are Safe Systems of Work?
• Online Health and Safety Courses

The post What is ISO 31000 – Risk Management? appeared first on The Hub | High Speed Training.

In this article, we will explain what a risk assessment is and why it is so important. We will also provide a step-by-step guide on how to conduct a risk assessment, as well as a downloadable template you can use when carrying out the risk assessment process.

What is a Risk Assessment at Work?

A risk assessment at work is a process for identifying, assessing and controlling health and safety risks caused by hazards within the workplace.

Employers have a legal responsibility to ensure that a risk assessment is undertaken and enforced, either by themselves or another competent person, for all work activities where the risk is more than negligible.

A hazard is something that has the potential to cause harm to an individual, whether an injury or ill health, such as hazardous or dangerous substances, a slippery floor, exposed electrical wiring or working at height, whereas a risk is the likelihood of harm occurring combined with the potential severity of the harm caused by the hazards. If you would like more information, we have an article on the differences between hazards and risks.

Risk assessments must include the presence of hazards and the risks they pose. Once these are identified, appropriate control measures will then be determined. These controls must be adhered to throughout any work covered by the risk assessment to maintain safety standards.

Why Are Risk Assessments Important?

Conducting a risk assessment is crucial to ensuring the continued and ongoing safety of employees and others who may be affected by your work activities. Completing risk assessments helps to:

• Recognise any hazards and risks within the workplace.
• Proactively put measures in place to address any hazards or risks.
• Prevent and minimise the likelihood of accidents.
• Reduce the consequences of accidents if they do occur.
• Promote a positive safety culture within the workplace.
• Demonstrate the employer’s commitment to prioritising safety.
• Protect the employees and the organisation from harm and financial loss.

Overall, risk assessments generate greater awareness of risks and injuries among employees, which, in turn, leads to fewer injuries and accidents occurring. Employers have a legal responsibility to ensure that the employees carrying out the work activity are made aware of the results of the risk assessment, and are appropriately trained and provided with the necessary information to carry out their duties safely and in line with the risk assessment. This allows employees to proactively protect themselves and their colleagues from harm.

Need a Course?

We have a catalogue of Health and Safety courses for both large and small businesses that can help you stay safe in your workplace. Such as our Asbestos Awareness course, our Manual Handling course or our Health and Safety Training for Managers course.

How to Do a Risk Assessment

As previously mentioned, the risk assessment must be carried out by a competent person or a team of competent people. A competent person is someone with the required skills, knowledge, experience and training to effectively assess the risks of the work activity and enforce suitable controls to manage them. This will likely be a manager or supervisor, with support from external specialists where necessary.

As someone carrying out the risk assessment process, you must know when to carry one out and the steps involved in conducting one effectively. A risk assessment should be completed before any work involving potential hazards is started or when there are significant changes to the work. The five steps of the risk assessment process are outlined below:

1. Identify the hazards arising from the work being undertaken.
   This involves examining the work activity and environment and what hazards these may pose, including considerations such as the location and environment of these tasks and the equipment or materials that will be used. As part of this step, it’s important to involve the employees carrying out the work activities, as they can provide key insights on the hazards associated with their role.
2. Decide who might be harmed by the identified hazards and how.
   Once the hazards have been identified, the next step is to consider who may be at risk of being harmed by them. Most often, this will be employees, but it may also include members of the public, contractors and any other people visiting the workplace. 
3. Evaluate the risks arising from the hazards and decide on the control measures needed.
   This step involves considering and assessing the likelihood and severity of harm resulting from the hazards found and what control measures are required to eliminate or reduce the risks to as low as is reasonably practicable. As part of step three, you should consider what control measures are already in place and what else can be done to eliminate or control the risks. Control measures should be considered in line with the hierarchy of control, which is a system used to support assessing and prioritising control measures. For more information on using the hierarchy of control, you should consider taking our Risk Assessment Course.
4. Record the significant findings and implement changes.
   Legally, employers must record any findings from a risk assessment when they have five or more employees working for them. However, it is good practice to record any findings, even if there are less than five employees. The risk assessment must show that a proper check was made for all potential hazards, including considerations of anyone who may be affected and that the precautions implemented are reasonable.
5. Regularly review your assessment and update it if necessary.
   The final step in a risk assessment is to ensure it is regularly reviewed and updated  The risk assessment must be reviewed anytime there are significant changes, such as a change of location, a change of equipment, new staff members or there is any other reason to suspect that the risk assessment may no longer be valid. Where there are no changes, it is recommended that the risk assessment be reviewed at least once a year. However, depending on your work activities, this may need to be more frequent. 

Risk Assessment Template

The following risk assessment template can be downloaded for you to use within your workplace. It’s important to note that for this to be as effective as possible in meeting your legal obligations, you will need to tailor this to the specific hazards and controls in your workplace and work activities.

We also have some other articles tailored to more specific roles, all including a free risk assessment template, such as our Bricklaying Risk Assessment, Workplace Pregnancy Risk Assessment, Beauty Salon Risk Assessment, Plumbing Risk Assessment and Cleaning Risk Assessment.

Understanding what a risk assessment at work is and why they are important, along with having an awareness of how to do a risk assessment and the steps involved in creating one, is a fundamental part of maintaining workplace safety. This knowledge, along with the risk assessment template provided, will help you to manage the hazards and risks associated with your work activities to create a safer workplace environment.

Further Resources:

• Health and Safety Courses
• What Should Be In A First Aid Kit?
• What are Safe Systems of Work?
• Office Health and Safety Quiz
• What is ISO 31000 – Risk Management?

The post Risk Assessment at Work: Free Template appeared first on The Hub | High Speed Training.

In this article, we will outline the hazards you may come across as a bricklayer and discuss the importance of understanding how to ensure a safe working environment. We will also highlight the importance of having risk assessments in place, as well as provide a free risk assessment template for you to download and use in your setting. 

What are the Hazards Associated with Bricklaying?

Working in the construction industry as a bricklayer is a rewarding career, however, there are various hazards that can pose a risk to your health and safety.

Some hazards include the following:

• Working in confined spaces. 
• Manual handling.
• Cuts, abrasions, bruises or crushing.
• Falls from height.
• Slips, trips and falls.
• Contact with hazardous substances.
• Dust and flying particles.
• Noise.
• Power and hand tools.
• Hand-Arm Vibration Syndrome (HAVS).
• Electricity.
• Sun exposure.
• Slinging and load handling.

This is not an exhaustive list and there may be other hazards specific to your workplace and work activity. As a result, it is imperative that you are aware of the hazards and risks that can arise when bricklaying so that you can ensure your own, and others’, safety. 

Why is Bricklaying Health and Safety Important?

As mentioned above, there are a multitude of different hazards and risks to health and safety when working as a bricklayer. Therefore, it is imperative that you follow the necessary precautions and control measures that are put in place to eliminate, or reduce the risk of, injury or ill health. 

Your employer has a duty to protect you while at work and carrying out work activities. This is outlined in the Health and Safety at Work etc. Act 1974 and includes providing information, instruction and training to enable you to work in a safe way. 

As an employee, you also have responsibilities for ensuring health and safety. These include the following:

• Working in the way that you have been instructed.
• Following the training that you have been given.
• Taking reasonable care of your own safety, as well as the safety of others who may be affected by your work.
• Correctly using the work equipment provided by your employer and reporting any defects. 

For those who are self-employed, the above duties apply, in addition to other responsibilities for ensuring their work doesn’t put others at risk. If you’re self-employed and you employ workers, you have the same legal responsibilities as any other employer. As a result, you must ensure that you implement the necessary training, instruction, supervision and safety control measures. 

Accidents and risk to health and safety are preventable by following safe systems of work, such as conducting risk assessments and implementing control measures. If a health and safety accident or incident does occur at work, it must be reported as soon as possible. Reporting accidents and incidents help to prevent them from reoccurring, this is also a legal duty. To learn more, take a look at our Reporting Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR) training course. 

Having the appropriate safety control measures in place is important to ensure everyone’s health and safety. If you are working at someone’s house, they may want to look over your safety measures to ensure that you have followed the correct health and safety protocol to apply safe working practices in their setting. 

How Do I Ensure a Safe Working Procedure for Bricklaying?

One of the ways that employers can keep you safe at work is by providing the necessary training and encouraging toolbox talks for regular reminders of health and safety risks and the precautions to take. Another way to keep bricklayers safe is through completing a bricklaying risk assessment. 

Risk assessments are tools to identify the potential, and current, hazards in the workplace or those that can result from work activities that could cause harm. They also outline the steps that can, and will, be taken to minimise the risks to health and safety. A bricklaying risk assessment should be completed to raise awareness of the potential risks and to develop safe working procedures. 

Bricklaying risk assessments can be used for the following:

• To identify hazards and risks from the workplace and work activity.
• To outline the control measures required for the workplace or work activity.
• To assist in forming safe working method statements. 
• To help new workers understand some of the risks of the workplace or work activity and how they can work safely. 

Looking to Learn More?

Our range of Health and Safety Training Courses include Health and Safety Training for Employees, Health and Safety Training for Managers as well as Risk Assessment Training and will help you to ensure safe working practices in your workplace.

To control the hazards and risks from bricklaying, control measures should be put in place. The following list outlines some health and safety risks, along with some potential control measures that could be used.

• Slips, trips and falls – clean your work area as you go and report any safety hazards immediately. 
• Hand hygiene – ensure you have access to proper hand hygiene facilities and regularly wash your hands. 
• Hazardous substances – ensure the appropriate PPE is used when coming into contact with hazardous substances. 
• Safety in excavations – check if an excavation site has been inspected before entering.
• Dust and flying particles – ensure the correct PPE and extraction equipment is used when doing a work activity that creates dust and flying particles. 
• Manual handling – ensure you follow your training in manual handling. 
• Falls from height – use fall protection equipment, such as a safety harness. 
• Noise – use the appropriate ear protection when needed. 
• Power and hand tools – use tools as intended and trained, also check for any defects before using them. 
• Hand-Arm Vibration Syndrome (HAVS) – use the correct tools for the work activity and check for any defects before use. 
• Electricity – ensure cables are off the ground and away from water or wet areas. 
• Sun exposure – keep covered, stay in the shade and apply sun cream on exposed skin.
• Slinging and load handling – only engage in slinging and load handling if you have been properly trained to do so. 

The competent person is responsible for ensuring safe working practices for bricklaying. Competence is a combination of the training, skills, experience and knowledge that a person has and their ability to apply them safely. Anyone completing a risk assessment would need to be suitably competent and have sufficient knowledge to be able to carry out the risk assessment process safely and accurately.

Free Bricklaying Risk Assessment

Here we have provided a free bricklaying risk assessment template. You can download this template and use it to identify the hazards in your workplace and those that result from bricklaying. 

The risk assessment template includes spaces for you to fill in regarding the health and safety risks specific to your work activity and environment. You can use the hazards listed in this article as prompts for some of the hazards you might come across. 

Free Bricklaying Risk Assessment Template

We hope you have enjoyed reading this article about the importance of bricklaying risk assessments. If you have any questions or want to find more information about the topics covered, please don’t hesitate to get in touch with us at High Speed Training!

Further Resources:

• Health and Safety Training Course
• Toolbox Talks in Construction: Guidance on Meeting Topics and Resources
• Force Majeure in Construction Contracts: Workers & Contractors Rights

The post Bricklaying Risk Assessment: Free Template appeared first on The Hub | High Speed Training.

In this article, we will explain what a pregnancy risk assessment is and why it is important in the workplace, as well as what it should include. We will outline the laws regarding pregnancy in the workplace and the potential risks to health and safety. Finally, we will provide a free workplace pregnancy risk assessment template and a completed example. 

Did you know…

The Worker Protection Act 2023 changes came into effect for all businesses in October 2024. The Act places a new legal obligation on employers to take reasonable steps to prevent sexual harassment in the workplace. Our Sexual Harassment Training course helps businesses comply with their new responsibilities.

What Do I Need to Know About a Workplace Pregnancy Risk Assessment?

In the workplace, a pregnant employee is more susceptible to injury, both to themselves and their unborn child. Therefore, it is essential that control measures are put in place.

Once an employee finds out that they are pregnant, they should inform their employer in writing. The employer then has a legal duty to conduct a risk assessment. Having a workplace risk assessment for a pregnant employee is crucial to ensure their health and safety at work. This also applies to women who have become new mothers within the past six months and women who are breastfeeding. 

Pregnancy workplace risk assessments are fundamental as they ensure that employers review their existing general risk management controls. The aim of a workplace pregnancy risk assessment is to ensure that the health and safety of the pregnant employee or new mother is considered and that the necessary control measures are being implemented in the workplace.

The risk assessment process should involve talking with the pregnant employee or new mother to see if there are any conditions or circumstances relating to their situation that could affect their work, or if they have any concerns about continuing their work. The employer must also take into account any recommendations given by the individual’s doctor or midwife. 

What are the Laws Regarding Workplace Pregnancy?

There are a number of laws and regulations that are in place to ensure the health and safety of employees that are pregnant or new mothers. Each regulation places different duties on employers, these include:

The Management of Health and Safety at Work Regulations 1999 (MHSW) – Under regulations 16 to 18, employers are required to manage the risks to pregnant employees and new mothers. Employers must also follow advice around night working and if it will affect the health of pregnant employees. In addition, it explains the employer’s legal duties once they are notified that an employee is pregnant, is breastfeeding or has given birth within the last six months.  

The Workplace (Health, Safety and Welfare) Regulations 1992 – Under regulation 25, employers are required to provide a suitable place to rest for employees who are pregnant, breastfeeding or new mothers. 

The Equality Act 2010 – Under this Act, employers cannot dismiss or discriminate against an employee because they are pregnant, a new mother, on maternity leave or breastfeeding. 

Employers have a legal duty to ensure the health and safety of their employees. Therefore, where there are risks to a pregnant employee or new mother, the employer should take steps to remove or minimise them by changing the work. If this is not possible, the employer should arrange suitable alternative work. If alternative work cannot be found, the employee should be suspended on full pay for as long as necessary. 

Health and Safety Risks for Pregnant Women at Work

In the workplace, there are many health and safety risks for pregnant employees or new mothers. Some workplace risks can become more dangerous to a pregnant woman or new mother, other risks arise due to the pregnancy. 

Symptoms experienced during pregnancy that can pose risks to health and safety include the following:

• Reduced agility, speed, reach or balance.
• Fatigue and exhaustion.
• Stress and high blood pressure.
• Severe morning sickness.

Risks to the employee and their unborn child that arise from work activities and/or the workplace include the following:

Manual handling – Pregnant employees should not lift or carry heavy loads, this should also be considered when returning to work after giving birth. 

Posture and position – Postural problems can occur at any stage during the pregnancy and some may not become apparent until after giving birth. Therefore, pregnant employees and new mothers should not sit or stand for long periods of time. 

Working hours – Working hours may have to be adjusted as the pregnant employee may need to leave due to medical appointments. They may also need to start and finish at different times to avoid rush hour traffic. The employee may also require more frequent breaks to rest. 

Working conditions – The safety and welfare of the pregnant employee when working at height or lone working must be considered. In addition, the conditions such as temperature of the workplace, noise and any vibrations caused by machinery should be included. 

Display screen equipment (DSE) – Pregnant employees should avoid sitting or standing for long periods of time. There are also associated risks when pregnant, such as reduced mobility, increasing in size and aches and pains. 

Welfare issues – Suitable facilities for rest are essential, as well as facilities for expressing and storing breastmilk. 

Slips, trips and falls – Trailing cables or potential trip hazards can cause serious harm to the pregnant employee and their unborn child. 

Personal protective equipment (PPE) – PPE is often not designed for pregnant women, therefore, alternative PPE or different sizes of PPE should be considered. 

Hazardous substances – Exposure to hazardous substances can cause harm to the mother and their unborn child, so should be minimised as much as possible. This can include pesticides, cleaning chemicals and lead. 

Biological agents – Exposure to bacteria and viruses can cause harm to the mother and their unborn child, so should be minimised as much as possible. This includes exposure to animals and illnesses. Extra PPE could be used to reduce the risk. 

This is not an exhaustive list and employers must consider the risks specific to their workplace and work activities. 

Free Pregnancy at Work Risk Assessment Template

Here we have provided a free template of a pregnancy risk assessment for you to download and use in your workplace. 

The risk assessment template covers the employee’s basic information, the different hazards and the control measures that should be implemented. 

Risks may change throughout the pregnancy and after. Therefore, risk assessments should be regularly monitored, reviewed and kept up to date. Pregnancy workplace risk assessments may also look different and include different things depending on the workplace they are intended for. 

You can use this template to guide your own risk assessments as well as to understand and control any potential risks in the workplace. We have also provided a completed example to show you how to use the template. 

Free Pregnancy at Work Risk Assessment Template

Free Pregnancy at Work Risk Assessment Template Example

Workplace pregnancy risk assessments help to ensure the health and safety of pregnant employees, new mothers and women who are breastfeeding. Laws and regulations place legal duties on employers to protect pregnant women and their unborn child from work-related risks. There are a multitude of risks that should be considered in the risk assessment and control measures should be implemented. 

Further Resources:

• Risk Assessment for Working from Home
• DSE Workstation Assessment and Checklist
• Workplace Health & Wellbeing Quiz
• HR Guide to Health & Safety – PDF Template
• Risk Assessment Quiz
• Health and Safety Quiz
• Health & Safety Training Courses
• Menopause Awareness Training Course

The post Workplace Pregnancy Risk Assessment: Health and Safety Guidance appeared first on The Hub | High Speed Training.

It’s evident that we have a desire to look good and this is driving sales of cosmetic products and beauty services. However, if you work in the beauty industry – whether self-employed or as an employee – you’ll recognise that this industry comes with many products and equipment and therefore many hazards. 

In this article, we’ll take a look at the identification of common hazards in beauty salons, what the rules and regulations are, as well as highlighting employee responsibilities and providing you with a free beauty salon risk assessment template.

What are the Common Hazards in a Beauty Salon? 

Like any other business, health and safety in a beauty salon environment must be a priority, especially because of the number of potentially hazardous chemicals and equipment involved in the job. Whether you work in a hairdressers, nail bar or cosmetics company, it’s essential that you’re aware of the hazards you might be faced with in order to keep yourself, your colleagues and your customers safe and to prevent accidents from occurring.

By definition, a ‘hazard’ is anything that could cause harm to someone and ‘risk’ is the severity of harm that may occur and the likelihood of that harm occurring. For example, cleaning chemicals are a common hazard in a beauty salon but with a low level of risk, as they are unlikely to cause serious harm when used correctly. On the other hand, sharp needles or razor blades are a hazard with a high level of risk, as they are much more likely to significantly hurt someone.

How to Identify Potential Hazards

Recognising potential hazards in your beauty salon is important for managing the risks, as identifying the hazards is the first step in a workplace risk assessment. Take a look at the examples below and try to determine which hazards are present in your particular salon environment.

The most common hazards in a beauty salon include:

• Chemicals – many types of chemicals are used in a beauty salon on a daily basis, such as cleaning chemicals, equipment sanitisers and beauty products (like dyes, chemical peels and acetone). If these aren’t used or stored correctly (in accordance with COSHH), however, then they can cause various health issues, such as respiratory and dermatological complications like occupational asthma and dermatitis.
• Needles and sharps – if you use sharp tools in your salon, such as syringes, needles for aesthetic injections, razors or scissors, then they pose a significant safety hazard if not handled and disposed of correctly. For example, an accidental skin puncture can expose a person to blood-borne viruses, such as HIV.
• Bacteria – unclean salons and unwashed equipment can readily encourage the spread of harmful biological agents (which may cause infection, allergy or toxicity) as a result of accidental contact with a substance that hasn’t been cleaned up properly. Unsanitised salons also contain germs that can cause disease or spread an infection, including common colds, flu and COVID-19, as well as those that are more serious.
• Slips, trips and falls – trailing wires, wet floors, spilled products and uneven surfaces can all encourage workplace slips, trips and falls. Whilst you may know to step over the yellow cable when coming down the stairs, will your clients see the hazard?
• Electrical equipment – poorly maintained equipment, overloading sockets or extension cables, using electrical equipment near water or using the wrong equipment for the job can all cause electrical burns, injuries or fires.
• Fire – faulty electrical equipment is the cause of many workplace fires but, in a beauty salon, it’s likely that you also work alongside many flammable chemicals, like solvents (acetone), and aerosols. You may also use candles or tealights, which can easily start a fire if knocked over or left unattended.
• Noise – working with noisy equipment can cause damage to your hearing over time, especially if you’re exposed to loud sounds or prolonged noise regularly. Even handheld equipment like hair dryers can be irritating to the ear if daily exposure is high.
• Untrained staff – accidents and injuries due to an ignorance of risks should never happen, as everyone in the salon should be fully trained in relevant health and safety measures. Untrained staff pose a hazard to everyone if they are unaware of the safety procedures to follow but particularly to clients, who may obtain a burn, injury or infection as a result of unqualified workers.

Want to Learn More?

We offer a range of online training courses that can help you develop the skills you need to be safe in your beauty salon. This includes industry-specific courses like COSHH and Needles and Sharps Training as well as comprehensive Health and Safety Training for Employees.

What are Beauty Salon Rules and Regulations?

Whilst it’s vitally important to understand how to identify potential hazards and risks in your beauty salon environment, you also need to be aware of what the law says to ensure you are adhering to all health and safety guidelines. 

There are many salon regulations for health and safety, but some of the main ones for you to understand are listed below.

General Health and Safety

The Health and Safety at Work, etc. Act 1974 is the main health and safety legislation in the UK and requires all employers and business owners to ensure, as much as they possibly can, the health, safety and wellbeing of their staff members and anyone else who might enter their place of work, like your salon’s clients. As a beauty salon employee, this law requires you to follow all health and safety measures that your employer has put in place (like wearing protective gloves for specific tasks or only using chemicals for a certain amount of time).

Chemical Safety – COSHH

The Control of Substances Hazardous to Health Regulations 2002 (COSHH) is perhaps the main legislation for beauty therapists, as it requires your salon to have controls in place that reduce or eliminate your exposure to harmful chemicals – many of which you’ll use on a daily basis. This law means you must handle chemical products safely, through adequate storage, reduced handling times, wearing protective clothing or using an entirely different, non-toxic product to remove the risk completely.

Chemical Labelling

The GB Classification, Labelling and Packaging Regulations (GB CLP) sets out the requirements for the labelling and packaging of chemical substances, which includes almost all of the chemicals and products used in your beauty salon. As a salon employee, you must follow the safety instructions on all chemical products: there are nine pictograms that can be used to quickly identify hazardous and dangerous substances which may be useful for you to know.

Safety Data Sheets (SDS)

Under UK REACH (UK registration, evaluation, authorisation and restriction of chemicals), manufacturers and suppliers of chemicals must provide safety data sheets (SDS) with their products. Amongst other things, SDSs explain why the substance is hazardous, how it might affect people and how to handle and store it correctly. For example, whether you need to wear gloves or goggles when using the substance. If you have SDSs available to you in your salon, then ensure you’re familiar with the contents before using a hazardous substance.

Needles and Sharps

The Health and Safety (Sharp Instruments in Healthcare) Regulations 2013 require your salon to have controls in place to reduce the risks caused by sharp objects, like syringes, Botox needles or razor blades. This includes the use of ‘safe sharps’ where possible, preventing the recapping of needles and ensuring secure disposal containers, for example. You must also have a procedure in place for dealing with any accidental injuries caused by needles and sharps – a specific risk assessment can help you manage this process.

Fire and Electrical Safety

The Regulatory Reform (Fire Safety) Order 2005 in England and Wales and the Fire Safety Regulations in Scotland and Northern Ireland require all workplaces to take steps to reduce the risk of fire. This includes ensuring there’s an accessible means of escape, that the premises has working smoke-detection equipment and that there are arrangements in place for the quick evacuation of staff and clients. You can help support this law by regularly testing fire and smoke alarms, ensuring the salon’s emergency exits are kept clear at all times and abiding by any fire safety training given to you by your manager.

Employee Responsibility in a Beauty Salon Environment

Whilst it’s the employer’s overall responsibility to ensure health and safety in the workplace, all employees have a duty to take care of themselves and others, including other members of staff and customers or clients to the business.

As an employee in a beauty salon, it’s your responsibility to undertake any relevant training you’re given to ensure you’re acting safely at work. This may involve specific accreditations or certifications related to your particular job role (for example, a diploma in hairdressing, a beauty therapy qualification or a nail technician NVQ) as well as health and safety certificates. Not only do these qualifications show that you’re fully trained and competent in your particular role but also that you recognise health and safety is important, reassuring clients that you’re both skilled at what you’re doing and that you take their safety and wellbeing seriously.

Top Tip

If you’ve achieved a certificate at work, then why not display it in your workplace for customers to see? This will give them confidence in your abilities to care for them and keep them safe.

Furthermore, if an accident ever did occur in your salon, having an awareness of first aid is highly beneficial for all members of staff. For a small beauty salon, it’s recommended that you have at least one person who is fully trained in first aid procedures.

Lastly, employees in a beauty salon also have a responsibility to care for the mental wellbeing of their customers, as well as their physical safety. For example, treating clients with dignity and respect when offering treatments that involve parts of the body, honouring clients’ differences according to the Equality Act 2010, providing clients with excellent customer service and communicating in a way that’s inclusive and respectful for all.

For more information, take a look our article: How to Promote Inclusive Communication in the Workplace.

Free Beauty Salon Risk Assessment

A beauty salon risk assessment is an examination of what in your workplace could potentially cause harm to staff, clients and visitors. Recognising how to carry out a risk assessment is an important aspect of maintaining health and safety in your salon, as it will help you to identify the hazards and then work to eliminate or reduce the risk of harm.

To carry out a beauty salon risk assessment, there are five key steps to follow:

1. Identify the hazards.

This means making a list of anything in your salon that could potentially harm someone, such as any of the common hazards in a beauty salon we looked at earlier (chemicals, needles, slips and trips, electrical equipment and noise, for example).

2. Decide who may be harmed and how.

Next, determine who is most likely to be harmed by each of your hazards and how; this could be yourself, your colleagues and/or your clients. For example, acetone is a hazardous chemical substance used in a nail salon that has the potential to harm both workers and clients if there is prolonged skin contact or it accidentally gets into the eyes or mouth.

3. Evaluate the risks and decide on precautions.

The third step is to look at each of the hazards and decide the level of risk they present – high, medium or low – then determine how these risks can be lowered with suitable safety precautions. Ideally, you would aim to eliminate the hazard completely but, if this isn’t possible, think about how you could reduce exposure or swap it for something else less risky.

For example, can you:

• Increase ventilation, use a dedicated enclosed area or introduce time limits when using certain chemicals.
• Wear face masks and gloves when handling substances.
• Increase the frequency of handwashing and premises cleaning.
• Use more warning signs around the salon.
• Introduce new safety equipment, like spill kits and sharps bins.

4. Record your findings and implement them.

Recording your risk assessment is a legal requirement in salons where five or more people are employed, but it is good practice for all businesses. Records should be able to show that your beauty salon has: carried out a sufficient and thorough assessment of the hazards; identified who might be affected and how; implemented reasonable precautions and lowered the risks as much as possible; and involved staff members by providing suitable safety training.

5. Review your assessment periodically and update it when necessary.

Your salon should regularly review its risk assessment records to check if anything needs updating. This usually happens if changes in the workplace have occurred which could result in new hazards, such as if there are new members of staff, new ways of working or new equipment.

Need to carry out your own salon risk assessment? Download your free beauty salon risk assessment template here:

Beauty Salon Risk Assessment Template

Whilst the beauty industry offers many job prospects and is clearly a booming industry, it’s crucial that you know how to recognise any potential safety hazards to ensure the smooth running of your business. Risks to the health and safety of salon staff and customers need to be managed on a daily basis, and it’s a thorough beauty salon risk assessment that will help you to ensure this.

Further Resources:

• Health and Safety Training Courses
• Nail Salon Hazards and Precautions for Workers
• A Hairdresser’s Guide to COSHH in the Salon
• How to Avoid Electrical Hazards at Work
• The COSHH Hazard Symbols & Their Meanings
• What is A COSHH Assessment and Does My Workplace Need One?
• A Guide to the Most Common Workplace Hazards
• How to Safely Store, Handle & Dispose of Corrosive Chemicals
• Risk Assessment Quiz

The post A Guide on Hazards in a Beauty Salon: Free Risk Assessment Template appeared first on The Hub | High Speed Training.

This article will outline what a first aid needs assessment entails, what it means to be a low-risk workplace or a higher-risk workplace, and the importance for both environments to complete a first aid needs assessment. We will also provide a downloadable assessment template for use within any business.

What is a First Aid Needs Assessment?

A first aid needs assessment is an assessment carried out by an appropriately trained and competent individual. It is used to determine how many first aiders are required, what level of qualification they should hold, and whether any additional facilities or equipment needs to be provided. The Health and Safety (First Aid) Regulations 1981 is a key piece of legislation regarding first aid. It outlines the responsibility placed on employers to ensure that any necessary facilities, equipment and personnel are ‘adequate and appropriate’.

Determining what is classed as ‘adequate and appropriate’ will depend on the nature of the workplace itself. There are several factors to consider, which we will discuss in greater detail later in the article. Regardless of industry or how many people are employed by the business, health and safety regulations in respect to first aid assessments and provisions are always applicable. 

Depending on the size of the organisation, there may be a record kept of work-related injuries. This, along with an incident book and the company’s risk assessments, can help to create a more informed picture of which incidents are most likely to occur and what kind of first aid provisions are required to deal with them. By law, organisations that employ ten or more members of staff must have an accident book.

Control measures should always be in place to reduce any potential risks and prevent accidents and injuries at work, but should these fail, first aid assistance may be necessary. Of course, along with work-related accidents, there is always the risk of unexpected medical episodes occurring at any time. 

When it comes to what first aid assistance entails, it is worth noting that it could be anything from life saving CPR to dealing with a minor cut. The Health and Safety Executive (HSE), states that under the Health and Safety (First-Aid) Regulations 1981, ‘first aid’ refers to:

• Treatment for the purpose of preserving life and minimising the consequences of injury and illness until help from a medical practitioner or nurse is obtained, and;
• The treatment of minor injuries which would otherwise receive no treatment, or which do not need treatment by a medical practitioner or nurse.

The purpose of administering first aid to those in need is to preserve life, prevent conditions from getting worse and to promote recovery.

To get an idea of just how common illnesses and injuries in the workplace are, below are the most recent related statistics from the Health and Safety Executive (HSE).

In 2022/23:

• 1.8 million workers suffered from work-related ill health (new or long-standing).
• 561,000 non-fatal injuries occurred at work.
• 32% of non-fatal injuries to employees were a result of slips, trips or falls on the same level.
• 135 workers suffered fatal injuries at work.
• 35.2 million working days were lost due to work-related illnesses and workplace injuries.

Many of the incidents that make up the statistics above will have required first aid and it is worth thinking about how being able to access this immediate assistance may have prevented the number of fatalities from being much greater.

Want to Learn More?

Why not take a look at our Online Health and Safety Courses? Or browse our range of first aid courses, including our Workplace First Aid Training, Emergency First Aid At Work (EFAW) Refresher Course and our Paediatric First Aid Online Training Course.

It is important that a first aid needs assessment not only determines how many first aiders are required, but also what level of qualification they need to have. First aid personnel generally fall into three main categories:

First aider – First aid at work (FAW) qualified

An individual with this certified level of competence (level 3) is a first aider who is able to confidently and appropriately deal with a range of first aid situations, including specific injuries and illnesses that go beyond just emergencies. 

Emergency first aider – First aid at work (EFAW) qualified

An emergency first aider is a first aider (level 2) who has been trained in recognising and responding to emergency situations. Those with either FAW or EFAW are qualified in first aid, but the latter of the two is less extensively trained. 

Appointed person 

An appointed person does not require formal training, but can take on certain duties regarding first aid within the organisation. For example, they may be given the responsibility of: 

• Calling the emergency services when required.
• Maintaining first aid facilities and equipment, ensuring first aid kits are well stocked and up to standard at all times. 
• Keeping up to date first aid records.

Unless trained and deemed competent, appointed persons do not generally assess or administer first aid directly. Although, if they are appropriately trained and experienced, they may be given the responsibility to provide emergency cover, should the first aider be unavailable. 

There are no set rules as to how many first aid personnel are required within an organisation, but it is good practice to ensure organisations that are deemed high-risk environments, or those who have a large workforce, have greater numbers of first aid personnel than those classed as small and/or low-risk. 

What is Classed as Low-Risk or High-Risk Work? 

When it comes to better understanding risk within an organisation, a risk assessment will help to determine what potential hazards are present and what level of risk is associated with them. Not all workplaces, even with the same number of workers or the same manner of work, will produce identical risk assessments. Each business should carry out one that is unique to them. 

We will now take a look at some of the differences between high-risk and low-risk environments when it comes to first aid.

Low-risk workplaces

Low-risk workplaces are unlikely to involve working with many workplace hazards on a regular basis, such as machinery, chemicals or working at height. Examples of potentially low-risk environments include offices, shops, libraries and call centres. 

Even in businesses with a low level of risk, the minimum expectation under The Health and Safety (First-Aid) Regulations 1981 is that all workplaces have an adequately stocked first aid kit, an appointed person to take charge of the first aid arrangements and that all necessary first aid related information is provided to employees. 

These minimum requirements may be enough for many low-risk organisations, particularly those with a workforce of under 25, as well as those classed as higher-risk where they have less than five employees, although this should never be assumed to be the case based on numbers alone.

Where work activities are deemed lower-risk, the HSE suggests the minimum a first aid kit should be stocked with is:

• A leaflet providing general guidance on first aid.
• 20 individually wrapped sterile plasters of assorted sizes. These should be suitable for the type of work and may need to include hypoallergenic ones.
• 2 individually wrapped sterile triangular bandages.
• 6 medium individually wrapped sterile unmedicated wound dressings.
• 2 large individually wrapped sterile unmedicated wound dressings.
• 2 sterile eye pads.
• 3 pairs of disposable gloves.
• 6 safety pins.

High-risk workplaces

High-risk workplaces are more likely to be those that involve activities, equipment and exposure to various hazards on a regular basis, such as laboratories, farms, factories and construction sites. 

When thinking about the types of incidents that could occur when working with chemical hazards, physical hazards and biological hazards, it is essential that a sufficient number of trained first aiders are available to be able to offer immediate assistance when needed. This can also be the case, regardless of risk level, when a business employs more than 25 members of staff. 

It could be determined that several qualified first aiders are required and that additional training may be needed to provide first aid assistance for specific circumstances, such as dealing with exposure to a particular type of hazardous substance. As well as additional first aiders, a first aid room may be required and may need to be stocked with more specialised equipment, in addition to the basic first aid kit.

How Do I Complete a First Aid Needs Assessment?

We have now covered what a first aid needs assessment is, why it is important and how staffing numbers and the level of risk associated with workplace activities can impact how many first aid personnel are needed, what qualifications they require and what facilities and kit is appropriate. This is the foundation for understanding the requirements of putting a robust first aid system in place. 

As there are no legal or mandatory requirements on what first aid provisions you should have in place, it can be quite frustrating to try and determine how many qualified staff you should have and whether you need to invest in additional kit or training. However, by ensuring a thorough first aid needs assessment is undertaken by a competent and qualified person, who is familiar with the workings of the business and risk management, you should be able to determine what is adequate and appropriate for the circumstances.

Considerations to make when conducting a first aid needs assessment include:

• The nature of the work taking place.
• Workplace hazards and risks – these should be detailed in a risk assessment.
• The size of the workforce.
• The shift patterns being worked.
• Annual leave and other absences of first-aiders and appointed persons.
• Any history of accidents, injuries and illness within the organisation. 
• The need to travel for work, remote and lone working. 
• Remoteness of work sites and locations and any issues accessing emergency medical care. 
• Provisions required for non-employees. 

Given that all employees have the right to receive immediate first aid, as and when required, there are some basic considerations each employer should make when completing the assessment; such as:

• How long will it take for help to reach those in need?
• Is there appropriate equipment available?
• Can aid be accessed at all times and in all locations?
• Are those appointed to help appropriately trained and experienced?

It is easy to think of the physical help people require during first aid and which manner of physical harm someone may experience at work. However, it is worth noting that a first aid needs assessment may highlight the need for first aiders specifically trained in mental health. These individuals are trained to recognise the warning signs of mental ill-health and to be able to approach and support someone in need.

A couple of additional considerations to make before you complete the assessment template, are that employers do not have a legal duty to provide first aid to non-employees. However, it is recommended by HSE that you include them when assessing what provisions need to be put in place. Also, whilst you do not need to record the findings of your assessment, it is advisable to do so, as it is a good way to show how and why the decision was made to put the chosen first-aid provisions in place.

Free First Aid Needs Assessment Template

The sections within the template demonstrate the general factors involved in determining what first aid provisions are required. All employers should conduct their own needs assessment and consider the individual workings and circumstances of their own business. Space has been provided on the template to add any specific and additional details that may apply solely to your business. 

You may also find it useful to take a look at the The Health and Safety (First-Aid) Regulations 1981 – First-aid needs assessment case studies provided by the HSE, to show how the responses may differ between different types of business and circumstances. 

You can download our free assessment template here:

First Aid Needs Assessment: Free Template

First aid needs assessments are vital in helping to determine the number and type of first aid provisions that a business must have in place to meet standards of The Health and Safety (First-Aid) Regulations 1981. Thus, ensuring each member of staff maintains their right to have access to adequate and appropriate first aid at all times. 

Further Resources: 

• Workplace First Aid Training Course
• How Many First Aiders Do I Need In My Workplace?
• A Guide to the Most Common Workplace Hazards
• Paediatric First Aid Quiz
• Guidance for First Aid Kits in the Workplace
• First Aid Qualifications: The Difference Between FAW and EFAW
• Workplace First Aid Quiz
• Risk Assessment Quiz
• How to Support Individuals After Giving First Aid Assistance
• What are the Responsibilities of a First Aider?
• The Most Common Office Injuries and How To Prevent Them

The post How to Conduct a First Aid Needs Assessment: Free Template appeared first on The Hub | High Speed Training.

Sourcing ingredients and products – for even the smallest of businesses – is an intercontinental task, bringing with it the complications of different laws and regulations in each region. It is essential that you ensure all of the products and ingredients you use or sell are safe and legal.

This article will explain which substances are banned from the UK and Europe, and what to look out for, particularly from America and other countries. It will also provide guidance on food additives legislation, and explain why some additives are banned in the UK and EU.

What Foods are Banned in the UK and Europe?

The primary reason some substances are banned in the UK and Europe is because they are deemed to cause harm if consumed – for example, if the substance has been proven to be carcinogenic or cause hyperactivity in children. Thousands of food shipments are detained and destroyed each year for the failure to comply with legislation.

If you are found to be selling products containing illegal additives, you could face a fine and potentially even a prison sentence.

Foods Banned in UK

Notable banned substances and processes include foods which have been genetically modified, hormone treated and chlorine washed meat, certain food dyes and preservatives. Furthermore, the UK and EU have strict labelling requirements, importing foods from outside of the UK and EU will risk not conforming to UK labelling standards.

A significant recent law change requires all foods pre-packed for direct sale (PPDS) to have an allergen and ingredients list. To find out more, read our article on ‘What Does Natasha’s Law Mean for My Business?’.

Foods Banned in Europe

Examples of banned (or not authorised) substances include:

• Potassium bromate.
• Sudan dyes.
• Azodicarbonamide. 
• Certain drugs used on animals such as bovine growth hormone.
• Colourings (Yellow No. 5, No. 6, Red No. 40).
• Brominated vegetable oil.
• Chlorine-treated poultry.
• Rhodamine-B.
• Auramine.
• Olestra.

Even if an additive is authorised for use, it may not be approved for use in all categories of food products and at any quantity. Some additives have restrictions on categories of use and maximum quantities it can be added. Clean labelling is a widely accepted term used by the food industry and consumers to describe a more consumer friendly label and trustworthy natural products.

Consumers prefer packaging that is easier for them to understand, and products that are formulated without artificial ingredients or ingredients they cannot pronounce. For this reason, food manufacturers aim to formulate with fewer additives in order to meet this consumer trend. To find out more, read our article on ‘Clean Label Packaging & Food Trends’.

Along with ensuring products do not contain banned substances, products are subject to additional labelling regulations which must be met. A legal name is a name which can only be used if the product meets a certain composition, for example honey. The UK also has a geographically protected indicator scheme. An example of a product which is protected under this scheme is prosecco from Italy.

Banned Spices

Certain ingredients and substances are banned in the UK and EU, including food dyes commonly found in spices, sweets and cake decorations and certain preservatives. Anything sourced from outside of the UK and EU must be rigorously checked to ensure they do not contain banned ingredients.

Sudan dyes, also known as Azo dyes, are banned in the UK and EU because they are thought to cause genetic defects if ingested. Sudan dyes are also a known carcinogen and are implicated in allergic skin reactions. They are added to make the colour of spices more visually appealing, however their use is only authorised in products such as plastic and textiles.

Banned Cake Decorations

A bakery in Leeds was banned from using sprinkles imported from America because they contained a colouring not permitted for use in sprinkles. E127 has been linked to hyperactivity and behavioural issues in children and an increased risk of thyroid tumours.

American Foods that are Banned in Other Countries

The difference in UK and American legislation makes it challenging to source raw materials and products from them. The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act states that additives do not need FDA (Food and Drug Administration) approval if the additive is generally recognised among qualified experts as safe under the conditions of its intended use.

This means that the FDA does not need to be notified about a new additive used in foods if the company that created it deems it safe. This is the opposite approach to the one used in the EU and retained in the UK, where new food additives must be approved before they can be permitted for a particular use in food.

Guidance on Food Additives Legislation

If you are unsure which additives are banned, it is always best to check. It is important for those who source and purchase raw materials and products to know which food additives are legal, exactly what is in it and where it is coming from.

Looking to learn more?

To find out more about food labelling regulations, consider taking our course.

Food additives legislation UK

In the EU and retained in the UK, new food additives must be authorised before they can be permitted for a particular use in food. The FSA provides further guidance on food additive authorisation.

The FSA has also provided a list of approved additives and E numbers, though some may only be permitted for particular applications and cannot be used in all categories of food and drink.

Food additives legislation EU

The majority of additives are only allowed to be used in certain foods and only in specific quantities. You can find a full list of approved food additives and the parameters of use in retained EU Regulation 1333/2008.

A likely ban of the use of titanium dioxide (E171) may come into effect as soon as 2022, following the European Food Safety Authority (EFSA) issuing a statement that it no longer considered titanium dioxide safe when used as a food additive. Titanium dioxide is a common colouring used in products such as chewing gum, pastries and soups.

Why is Food Colouring Bad for You?

Additives in the UK and EU are only approved for use if they are not deemed to be a risk to public health. Those additives which have not been approved are often deemed to be harmful, or have insufficient scientific evidence to prove that they are safe for use.

Ultra-processed foods, also referred to as ‘highly processed foods’, are foods that have undergone a process and have additives added to them. Ultra-processed foods have been associated with higher risks of obesity, heart diseases and stroke, diabetes and cancer in multiple studies. To find out more about ultra-processed foods, read our article on ‘What Are Ultra-Processed Foods and How Do We Recognise Them?’.

Artificial Food Colouring Health Risks

Research into food colourings has found a possible link between certain artificial colours problems with hyperactivity in children. Children who find it difficult to concentrate may want to avoid consuming some artificial colourings as they may exacerbate the problem.

The 6 food colours most closely linked to hyperactivity in children are:

• E102 (tartrazine).
• E104 (quinoline yellow).
• E110 (sunset yellow FCF).
• E122 (carmoisine).
• E124 (ponceau 4R).
• E129 (allura red).

Due to this possible link, a warning must be shown on a product label if they contain any of these 6 food colours, “may have an adverse effect on activity and attention in children”. To avoid adding this warning on food labels, it is common for manufacturers to use natural colourings instead.

We hope you found the above information useful. Should you wish to discuss your business needs further, or would like to know more about how our training can help you, please contact our friendly, helpful sales and support teams on 0333 006 7000 or email sales@highspeedtraining.co.uk.

Further Resources:

• Food Labelling Regulations Training Course
• What Are Ultra-Processed Foods and How Do We Recognise Them?
• Cake Decorations: Which Flowers are Edible?
• Food Packaging Materials: Regulations & Different Types
• Clean Label Packaging & Food Trends

The post Guidance on Food Additives Legislation for the UK and EU appeared first on The Hub | High Speed Training.

It’s essential that food businesses have an astute awareness of allergens. This includes understanding how they can affect customers. It’s also important that hospitality staff feel prepared to deal with any queries from customers. 

In this article, we will outline the legal requirements for food businesses regarding allergens and how to successfully conduct an allergen risk assessment. We’ll then look into the benefits of using a checklist to ensure you have everything you need in place. We have also provided free templates of an allergen risk assessment and an allergen checklist, for your use, which you can download at the end of this article.

What are the Requirements for Food Businesses Regarding Allergens?

By law, all food businesses must follow the allergen information guidance found in the EU Food for Consumers Regulation (EU FIC), written into The Food Information Regulations 2014. This means being able to provide accurate allergen information to customers. It also involves understanding how to handle allergenic foods safely. More information about these regulations can be found here.

A food allergy is an adverse reaction by the body’s immune system to a specific food ingredient. 

An allergic reaction can be triggered by eating even just a trace of the ingredient. The most common symptoms are an itchy mouth and throat, a red rash and swelling of the face. These are likely to occur rapidly after eating the allergenic food. More often than not, these symptoms are mild. However, in some cases, an allergic reaction can be severe and life-threatening. This is called anaphylaxis.

The 14 Named Allergens

Any food has the ability to cause an allergic reaction, however, certain foods are more likely to cause a reaction than others.

These are:

1. Celery.
2. Cereals containing gluten.
3. Crustaceans.
4. Eggs.
5. Fish.
6. Lupin.
7. Molluscs.
8. Milk.
9. Mustard.
10. Nuts.
11. Peanuts.
12. Sesame.
13. Soya.
14. Sulphur dioxide and sulphites.

Food businesses have a duty to know what these are. This way, you can inform the customers who need to know when food products contain any one of these ingredients. 

This also applies to allergenic additives, processing aids or substances that are present in the final food product. For example, if sulphites are added to a fruit pie to help preserve it, or if an emulsifier made from soya is used to improve the texture of ice cream. 

It is important to understand that every person who works in the business has the same responsibility to give the customer accurate information. Whether you are wait staff or the kitchen manager, you must know about allergens and where you can locate specific guidance for the products you serve. 

Allergenic ingredients can be life or death for some people, and servers have been known to be imprisoned for causing death. For a conviction under the Food Safety Act 1990 in the magistrates’ court, the level of fine can be an unlimited amount. Relevant offences include: selling food not complying with safety requirements; selling food not of the nature, substance or quality demanded; and falsely describing or presenting food – all of which could potentially be relevant where undeclared allergens have been used. 

To help you remember the 14 named allergens, we have a free downloadable poster to display in your workplace. You can find it here.

Food Labelling Regulations

By law, food businesses must be able to give accurate allergen information to their customers. However, the way this information is relayed depends on the product and requirements differ depending on the way the food is sold. 

For example:

• Prepacked foods are foods that are bought from a supplier and come in their own packaging. For example, a jar of sauce to be used in a restaurant kitchen. In this case, allergens must be highlighted in some way on the packaging – whether this is in bold lettering, italicised or in a different colour.
• Prepacked foods for direct sale (PPDS) are foods that are prepared onsite and then put into packaging for sale. For example, a panini that is made in a coffee shop kitchen and then wrapped in plastic and put on display in a cabinet. As of October 2021, all PPDS food products are required to have a full ingredients list on their packaging, the same as prepacked foods.
• Loose foods are foods that are sold without any packaging. For example, brownies that are available to buy at a cafe counter. For loose foods, allergen information can be provided on a menu, chalkboard or via a written notice. 
• Distance selling refers to food that is sold either online or over the phone. For example, a fish and chips shop or a home delivery service. The law requires distance sellers to provide information on the 14 named allergens before the food is purchased and when the food is delivered or collected.

You can find more information about the specific requirements for your business at the Food Standards Agency website, where they provide allergen guidance. 

Need a Course?

Our Food Labelling Regulations Training is designed as an introduction to food labelling regulations so that businesses understand how to label their food products legally and correctly.

Natasha’s Law

As of October 2021, Natasha’s Law has come into effect, which requires food businesses to include full ingredients labelling on all prepacked for direct sale (PPDS) foods.

This law has been introduced after Natasha Ednan-Laperouse died in 2016 from consuming a baguette that contained sesame seeds – a substance that she was highly allergic to. The baguette, purchased from Pret a Manger, contained no reference to the presence of the allergenic ingredient on its packaging.

Natasha’s law means that foods prepared, packed and sold on the same premises – for example, a packed on site sandwich or salad – must carry an allergen label. Businesses must also include ‘may contain’ allergens in the ingredients list – for example, if they cannot be certain of avoiding any cross contamination from any of the named allergens. 

For more information on Natasha’s Law, take a look at our article:

What Does Natasha’s Law Mean for My Business?

Why Should My Business Use an Allergen Risk Assessment?

As a food business, understanding your responsibilities regarding allergens is crucial. However, continually monitoring your procedures is just as important. For example, all food stock that comes into the business should have its labelling checked and its own allergen profile. 

This will enable you to then trace where any allergens from ingredients appear in your dishes. This allergen profile also needs checking regularly to ensure no changes have been made to the product prior to you receiving it, which may alter the allergens in a particular dish on the menu. Conducting an allergen risk assessment is a simple and easy way to do this.

An allergen risk assessment is a way of determining the potential allergenic risks in your business. It can assess whether the controls you currently have in place are efficient. It also gives you the opportunity to identify any areas that need improving in order to keep your customers safe. 

What Are the Benefits of Using a Risk Assessment?

Aside from assessing the controls you currently have in place, conducting an allergen risk assessment is also a great tool for staff to use. As they are the ones preparing, handling and selling the food to customers, it’s essential that they have a sound understanding of not only the risks posed by allergens, but how to prevent cross-contamination. 

An allergen risk assessment can help staff to feel confident in understanding the business’ procedures and answering any queries they receive from customers.

Who Should Use a Risk Assessment?

All businesses need to conduct a risk assessment to the general health and safety of the site. Furthermore, food safety is not your only potential hazard when doing a risk assessment for your kitchen or restaurant. Allergens pose a risk to customers, and as you are legally required to provide allergenic information on your products and dishes, an allergen risk assessment may be the easiest way for you to identify where allergens occur in dishes, where the risks of cross contamination are and how you can best mitigate the risk .

Every area of the food business that handles or deals with allergens can benefit from an allergen risk assessment.

In a restaurant, for example, the kitchen and storage areas will be the primary places for allergenic ingredients. However, the front of house procedures would also need assessing, along with the training and management. If the restaurant provided a delivery service, the distance selling procedures would need to be assessed, too.

What is an Allergen Checklist?

Before you conduct an allergen risk assessment, you may find it beneficial to first complete a checklist. This allows you to answer simple yes or no questions on the current procedures you have in place, and determine whether there are risks that need analysis or systems that need improvement. Once you have identified the areas which need controls for safe handling of allergens, you can go on to complete an allergen risk assessment. 

This checklist would be most effective if it were split into relevant sections so that nothing is missed, and the different areas of the business aren’t overlapped. Below are the sections you would need to include.

Allergen management and training

This section would broadly look at your staff as a whole and question, for example, whether they have completed up-to-date allergen training in the past 12 months. 

It would also question whether your staff feel able to answer queries they may get from customers, whether they’re confident in their knowledge of the business’ current procedures and whether they have demonstrated that they can follow these procedures. 

Need a Course?

Our Food Allergen Awareness Training is designed to help food handlers identify and label allergens correctly in order to keep customers safe.

Kitchen procedures

Here, you need to assess whether the controls in place are sufficient in order to stop cross-contamination from happening. 

Questions would include whether the risks of cross-contamination have been considered when storing and preparing food, if there are procedures in place for preparing a dish or product for a customer with an allergy and whether cross-contamination risks are communicated to the customer. 

It would also assess whether the staff are aware of when to add ‘may contain’ to product labels, if PPDS food products are equipped with the correct labelling in regards to Natasha’s Law, and whether there are processes in place to record allergens contained within products that are delivered.

Front of house procedures

In this section, the questions would revolve around whether or not the front of house staff are equipped to answer customer queries, that they know where to find the information required and can successfully and confidently navigate serving customers with allergies.

Questions would include whether there is a procedure to advise customers on where they can find allergen information on the food served, if there is a procedure to follow when taking orders from customers with an allergy, and if the staff are knowledgeable on whether dishes can be safely altered to remove an allergen.

Phone or internet order procedures

If your food business deals with distance selling – whether that means accepting phone orders or deliveries – you would also need to include this as a section to assess.

Questions would include whether there is a website that advertises or takes orders and if so, whether the allergens are provided with each product or dish in order to comply with distance selling regulations. They would also include whether staff are trained to provide allergen information before the order is placed and at the point of delivery.

How to Do an Allergen Risk Assessment

A risk assessment is a tool to manage the health and safety risks posed in your workplace. To do this, you need to think about what, in your business, might cause harm to people. You also need to evaluate whether what you are currently doing is enough to prevent the harm. 

Therefore, an allergen risk assessment is something useful in order to deliver a safe, inclusive and best practice environment for your staff and customers alike. 

To conduct an allergen risk assessment, the business owner or manager would need to do a full walkthrough of the business and note anything that could pose an allergenic risk. It’s beneficial to divide the risk assessment into relevant sections, and we’ll look at what needs to be included below, before providing you with a filled in example for your reference.

1. What are the hazards?

This section of the allergen risk assessment is for you to determine the risks. For example, this could be inadequate storage in the kitchen, where allergenic ingredients aren’t properly separated from the allergen-free ones. 

In our template, we have used the following example: “A spice blend used in a dish has changed and now contains peanuts.” If there are any changes to a dish, these must be recorded and actioned so as to prevent any cross-contamination. 

In this section, be sure to use specific language and go into as much detail about the hazard as possible to avoid confusion and the risk of not being actioned correctly.

2. Who might be harmed and how?

This section makes it clear who exactly may be at risk of the hazard you have identified. For example, using our spice example above, in this section we have written: “Customers with peanut allergies or intolerances may be harmed if they do not know the dish now contains peanuts.”

This section of the allergen risk assessment is crucial to understanding the potential consequences of not actioning the hazard correctly. Again, it’s important to be as detailed and thorough as you can here.

3. What are you already doing?

In this section, you have the opportunity to document what your current procedures are. You can then successfully avoid the risk that the identified hazard poses.

Continuing our example, in the template we have written: “Recording which products contain allergens and separating them from allergen-free products.”

This section determines whether the current procedures are effective in eliminating the risks posed by allergens. If they are not, you have the opportunity to improve them in the following section.

4. What further action is needed?

The last section in the allergen risk assessment allows you to put in place any further actions that might be needed to avoid the risks posed. 

In our example, we have identified: “Ensure staff are aware of the product’s ingredient changing.” 

It’s important to include a section wherein the person who has filled in the allergen risk assessment. For example, the head chef or restaurant manager – can initial or sign their name. This, again, is to avoid confusion as to who has actioned any changes and to assign responsibility to whoever is putting these actions into place.

There should also be a space for the date by which any actions to be put in place are completed, and a section for the person filling out the risk assessment to declare these changes have been completed. 

Below you can see the allergen risk assessment we’ve filled in as an example for your reference:

Allergen Risk Assessment: Example

Free Food Allergen Risk Assessment & Checklist Template

As we have learnt, conducting an allergen checklist is beneficial. It gives you the opportunity to answer a range of questions that allow you to determine whether the current controls you have in place need to be improved.

We have also provided a free blank allergen checklist that you can print, fill in and take the required actions based on your findings.  You can find that here:

Free Allergens Checklist

Equally, an allergen risk assessment is a useful tool that allows you to deliver a safe, inclusive and best practice environment for both your staff and customers. It is divided into relevant sections that allow you to identify anything that could pose an allergenic risk, determine who could be harmed by this, document your current procedures and complete any required actions.

You can conduct an allergen risk assessment by doing a complete walkthrough of your business and noting down anything that could pose a risk to either your staff or customers.

We have provided a free blank risk assessment template for you to download, print and use in your business. You can find this here:

Free Allergen Risk Assessment

We hope you’ve found this article on allergen risk assessments and checklists informative and helpful. If you have any questions, or need further information, please don’t hesitate to get in touch!

Further Resources

• Food Allergen Awareness
• Food Allergens Report 2024
• What Does Natasha’s Law Mean for My Business?
• What is Prepacked for Direct Sale Food? Allergen Guidance & Free Infographic
• Food Allergy Chart Template for Hospitality
• Vegan Risk Assessment & Checklist for Food Manufacturers: Free Templates
• Kitchen Risk Assessment Template for Catering
• Free 14 Allergens Poster
• Food Allergen Labels: Free Download & Advice

The post Food Allergen Risk Assessment & Checklist: Free Templates appeared first on The Hub | High Speed Training.

In this article, we will explain the responsibilities of duty holders regarding Legionella and health and safety, particularly in relation to the Approved Code of Practice L8.

What is ACOP L8?

Where water is used in a way which might result in a reasonable risk of exposure to Legionella, there are legal health and safety duties which must be met. The Health and Safety Executive’s Approved Code of Practice (ACOP) L8 gives advice and guidance on how to comply with your legal and regulatory responsibilities in relation to the control of Legionella.

These legal obligations are contained in:

• The Health and Safety at Work etc Act 1974;
• The Control of Substances Hazardous to Health 2002; and 
• The Management of Health and Safety at Work Regulations 1999.

ACOP L8 sets out practical guidance on how to meet these legal requirements. You do not have to follow the ACOP L8 guidance and can comply in an alternative way. However, by following the ACOP L8 guidance, your actions will be sufficient to fulfil your legal obligations. 

What Guidance Does ACOP L8 Cover?

If you are a duty holder, employer or someone with responsibility for the control of premises e.g. a landlord, you have responsibilities to control and prevent the risk of exposure to Legionella. It is important to be aware of and follow the ACOP L8 guidance. This is both to ensure compliance with health and safety legislation in relation to the risk posed by Legionella and to demonstrate that compliance.

ACOP L8 helps duty holders to understand how to carry out a risk assessment and the key things to look for, as well as examples of control measures that can be implemented to mitigate those risks. Further information about carrying out a risk assessment and control measures is covered later in this article.

Additional technical guidance in relation to Legionella is available in the Health and Safety Executive’s Health and Safety Guidance publications and should be considered alongside ACOP L8:

• HSG274 which includes specific technical guidance on:
  • Part 1: Evaporative Cooling Systems
  • Part 2: Hot and Cold Water Systems
  • Part 3: Other Risk Systems; and
• HSG282, which has specific guidance on spa-pools.

Need Legionella Training?

Need training for Legionella and carrying out a risk assessment? High Speed Training provides an online Legionella and Legionnaires’ Awareness Training course, which is designed for duty holders and contains a module dedicated to carrying out a Legionella risk assessment.

Why is ACOP L8 Important?

ACOPs have a special legal status. You are not required by law to follow the guidance and can meet your statutory obligations in other ways. If, however, you are prosecuted for a breach of health and safety law, and it is shown that you failed to follow the relevant ACOP guidance, you will have to demonstrate that you complied in another way, or a court will find you at fault.

Although it doesn’t actually impose any legal obligations on duty holders, showing that you followed the guidance set out in the Approved Code of Practice provides protection in the event of prosecution under health and safety legislation in respect of the matters covered in the ACOP L8.

In order to comply with your legal duties, duty holders should:

• Identify and assess sources of risk.
• If appropriate, prepare a written scheme for preventing or controlling the risk.
• Implement, manage and monitor precautions.
• Keep records of the precautions.
• Appoint a competent person with sufficient authority and knowledge of the installation to help take the measures needed to comply with the law.

ACOP L8 guidance covers the risk assessment, the role of the responsible person, potential control measures and review of those measures, as well as the obligations on those responsible for the supply of water systems.

Do I Need to Complete an ACOP L8 Legionella Risk Assessment?

All purpose-built water systems will require a risk assessment to be carried out. It’s your responsibility as a duty holder to ensure a competent person carries out that risk assessment. This may be you as duty holder (if you are competent to do so), or another person from your organisation or a consultancy service. 

Not all systems will require complex control measures, but a risk assessment will establish what the risks are and what measures are required to manage those risks.

The purpose of the assessment is to identify potential areas of risk within a system and:

• Whether it is possible to avoid the risk of exposure to Legionella; or
• Where that is not reasonably practicable, identify what suitable precautions can be taken to reduce the risk.

The risk assessment demonstrates that you have considered the possible risks and how to prevent or control those risks.

ACOP L8 gives examples of controls which may be appropriate to help prevent the growth of legionella bacteria, including:

• Avoiding water temperatures between 20 °C and 45 °C (bacteria is most likely to grow at this temperature).
• Avoiding water stagnation, which may encourage the growth of biofilm.
• Avoiding materials that harbour bacteria or that provide a source of nutrients for the microbial growth.
• Controlling the release of water spray.
• Keeping the system and the water in the system clean.
• Using water treatment techniques.
• Taking action to ensure the correct and safe operation and maintenance of the water system.

Where there are five or more employees, a written record of the risk assessment must be recorded. However, it is good practice to keep a record, even if you are not required to do so.

The risk assessment should be reviewed regularly and any control measures put in place should be monitored to assess their effectiveness. 

In particular, the risk assessment should be reviewed if there are any changes that could affect it. For example:

• New or altered processes or changes to the system.
• Changes to key personnel.
• New employees who need training.
• A reported case of legionellosis linked to the system.

Any employees who may be exposed to Legionella, or who are involved in work that may expose others to Legionella, should be given suitable and sufficient information and training.

More information on carrying out a risk assessment and training is available in other articles on the Hub.

What to Read Next:

• Legionella Control: Managing Water Systems
• Symptoms and Treatment of Legionella and Legionnaires’ Disease
• How to Clean Stagnant Water: Guidance on Managing Legionella Bacteria
• Legionella and Legionnaires’ Awareness Training course

The post What is ACOP L8 and How Does it Apply to Legionella? appeared first on The Hub | High Speed Training.