TRAINING

OSH Training for committee members

Section 9 of Occupational Health and Safety Act, 2007, requires every occupier to establish a safety and health committee at the workplace in accordance with regulations prescribed by the Minister if (a) there are twenty or more persons employed at the workplace; or (b) the Director directs the establishment of such a committee at any other workplace.

Rule 12 of the Factories and Other Places of Work (Safety and Health Committees) Rules, Legal Notice No.31 of 2004, requires every member of the Committee to undertake prescribed basic training course in occupational health and safety within a period of six months from the date of appointment or election as the case may be, and thereafter further training from time to time. This training course shall be provided by such institutions as may be approved by the director. The objective of the training is to:

• 1. Equip the Health and Safety Committee members with knowledge on execution of their duties as stated in The Factories and Other Places of Work (Safety and Health Committee) Rules LN No. 31/2004, in order to ensure the safety, health and welfare at work and of all persons working in their workplace.
• 2. Familiarization of OSH Committee members with the requirements of Occupational Safety & Health Act (OSHA Act 2007) and its subsidiary legislations.

First Aid Training

The training is provided as required by Legal Notice No. 160 the Factories (First Aid) Rules, 1977. The Rules requires all persons manning the first aid box or cupboard to receive adequate training in the application of first aid to injured persons and hold a certificate of competence issued by approved institutions. Training is by practical approach highlighting management of specific health risks employees are exposed to. The course content includes, but not limited to:

• 1. Introduction
• 2. P.P.E (Personal Protective equipment/cross infections)
• 3. Incident management-Fire incident, RTA etc.
• 4. Casualty Management – Priorities of Life (Airway, Breathing &Circulation)
• 5. The initial Assessment (primary and secondary survey)
• 6. Coma Management i.e. unconscious casualty
• 7. CPR (Cardio Pulmonary Resuscitation)-adult, child & infant
• 8. Disorders of Airway and Breathing – Choking, Asthma, Hyperventilation, Drowning
• 9. Disorders of Circulation – Fainting, Shock, Anaphylaxis, Heart Attacks, Angina
• 10. Dressings & Bandages- Types and uses
• 11. Wounds & bleeding, special Wounds & Bleeding (Foreign Bodies)
• 12. Disorders of Consciousness –Concussions, Compressions, skull fracture, Stroke
• 13. Medical Conditions-Diabetes, Epilepsy,
• 14. Poisoning
• 15. Bites & stings
• 16. Burns & Scalds - Normal, chemical, electrical
• 17. Effects of heat & cold
• 18. Emergency child birth
• 19. Musculoskeletal injuries - cramps, strains, sprains, fracture etc.
• 20. Lifting & carrying (evacuation procedures)
• 21. Content of a First Aid Box
• 22. Evaluation, Assessment and Examination

Food Safety Audits and Training

Food safety has become increasingly under close scrutiny in the food world over the past decade and more specifically in the catering industry and hotel establishments. Good food safety is essential to ensure that food served at your premises is safe. Food handling and operating approach should promote food safety and ensure that you:

• Comply with local Kenyan regulations and food safety requirements;
• Comply with HACCP pre-requisite and FTC preferred Codes of Practice requirements.
• Comply with Food Safety pre-requisite under Tourism Regulatory Authority (TRA) requirements
• Reduce the risk of food associated illness in guests.
• Show due diligence should an incident occur and avoid media publicity.

The objective of the audit program is to assess the current situation and level of Food Safety and Sanitation and to alert management of any potential hazards occurring in your premises. Food hygiene basic training that we offer consists of the following:

• Introduction to food safety
• Introduction to applicable legislation;
• Microbiological hazards,
• Contamination hazard & controls
• Food poisoning & it’s control
• HACCP from purchase to service
• Personal hygiene;
• Food premises & equipment;
• Pest & control;
• Cleaning & disinfection.
• Food safety law and enforcement.