June 2011

FSA Updates its Advice on E. coli

  Following further cases of E. coli in France, the Food Standards Agency is revising its guidance on the consumption of sprouted seeds such as alfalfa, mung beans (usually known as beansprouts) and fenugreek.   Following reports of E. coli cases in France, the Agency is, as a precaution, advising that sprouted seeds should only be eaten if they have been cooked thoroughly until steaming hot throughout. They should not be eaten raw.To date, no cases of food poisoning have been reported in the UK linked to the outbreak in France. The Agency also advises that equipment... Read More

The Importance of Safe Systems of Work

    The lack of a safe system of work and the failure to ensure the health, safety and welfare of a man who ventured on to a fragile roof led to a fatal accident and prosecution. The joint owners of Allenbrooks Developments Ltd, one of whom was the accident victim, were replacing skylights in the roof of one their units in Wymondham, Norfolk, in the company of an employee. On 6th April 2010, the deceased fell 10m through the corrugated asbestos cement sheet roof. Edge protection was in place... Read More

HSE Safety Alert

There have been two recent fatalities involving shellfish diving in inshore waters leading to HSE issuing a safety. In recent weeks, HSE has investigated two separate fatalities involving diving for shellfish. This can be a dangerous activity and needs to be carried out by competent and appropriately qualified divers. Suitable plans and procedures are key to the whole diving team conducting activities safely and reacting effectively in a diving emergency. Any diving activity undertaken without regard for the Diving at Work Regulations 1997 will be putting people’s lives at risk.... Read More

6 Steps to Protect New Starters in the Workplace

  According to the HSE Workers are as likely to have an accident in the first six months at a workplace as during the whole of the rest of their working life. This extra risk  has been attributed to a number of  factors:- lack of experience working in a new industry or workplace – not recognizing hazards as a potential source of danger lack of familiarity with the job and the work environment –  may not understand ‘obvious’ rules for use of equipment; reluctance to raise concerns (or not knowing how to) – may be... Read More