Significant changes to RIDDOR came into force on 1st October to simplify the process of accident reporting. STS summarise they key changes for you… Continue reading
NEWS / BLOG
It was the summer holidays – there was no news to report – we had the horsemeat – we tried the TB meat but that didn’t get much mileage – let’s bash EHOs and the Food Standards Agency about preventing the English eating their meat rare. Continue reading
STS share five tips on how to do well with your food safety and/or health and safety inspections and audits… Continue reading
Cold environments have implications on the health and safety, comfort and performance of workers. The human body is warm blooded having the physiological ability to regulate its core temperature; this is kept at approximately 37°C ± 2°C1. When working in cold or frozen environments, extreme stress can be put on the body’s thermoregulatory system. During cold stress, blood is diverted from the periphery to the core, thus reducing the heat lost to the environment2. Excessive cold stress can result in losing the ability to sustain the body’s core temperature and certain medical conditions will occur1. Continue reading
What is Asbestos?
Asbestos is a naturally occurring fibrous material and has been used for over 150 years on a large industrial scale. It is versatile, plentiful and ideal as fire-proofing and insulation material. Continue reading
Diners were poisoned after eating contaminated mussels harvested from beds from the Shetland. The vast majority of the 70 cases reported occurred this year at two restaurants in London between 13 and 15 July. Diners reported acute nausea, vomiting, diarrhoea, abdominal pain and fever within 30 minutes of eating mussels contaminated with marine bio-toxins. The last major outbreak in the UK was in 1997 when 49 diners fell ill after eating mussels. Continue reading