Onsite training offers the perfect balance between flexibility and cost-effectiveness for training your team.
In this post, I delve into the 5 major reasons why onsite training can work for your business.
Read on to find out more.
Benefits of Onsite
1 – Flexibility
The biggest benefit of onsite training.
You get a choice of dates and times to suit you including
Saturdays and evenings.
And, with Livius, you can split your course over a couple of sessions, so you don’t have to lose staff for a day.
Picking onsite training means you get the training you need at time convenient for you.
2 – Adaptable courses
With onsite training, you train in the environment your team work in on a day-to-day basis.
Therefore, each course is adapted to your environment; your team; everyday tasks being conducted and common problems faced by employees and managers.
A well-trained workforce who have the knowledge to work
safely in their environment
3 – Safer working practices
Following on from the previous point…
Receiving practical, simple to follow advice which is relevant to your situation makes employees safer at work
So, you’ll see a boost in productivity and a reduction in
days off through illness and injury.
A win-win for you and your team.
4 – Open Health and Safety Discussions
As a manager, it can be hard to spot every single hazard in
a working environment.
So, talking to your team is greatly advised.
But, without training, they maybe unsure about the risks they
Group training gives both employees and managers the chance to
think and reflect on issues faced in their everyday working environment.
Which they can discuss with the trainer and take any advice given back into their day-to-day activities.
In the end: Open streams of communication will lead to safer working environments.
5 – Cost-effective team training
All these benefits must come at a cost. At least, more so than sending staff on open courses?
In fact, it can work out cheaper for larger groups.
Over a certain number, you’ll start seeing the savings.
And, for smaller teams? Well, the added flexibility might be worth the slight increase in price.
When looking to train your team, it is important to consider onsite training as an option.
In this post, we have discussed the 5 major benefits of onsite training, from greater flexibility to cost-savings.
So, next time you need your team training, you’ll have a greater understanding of onsite training and whether it can work for your business.
For a personalised quote, fill in our form on our onsite training page. Alternatively, pick up the phone and call us on 0143 396780.
https://livius-training.co.uk/wp-content/uploads/2019/04/Benefits-of-Onsite-Training.jpg421750Albert Wallhttps://livius-training.co.uk/wp-content/uploads/2019/02/Logo-With-Number-1.jpgAlbert Wall2019-04-17 11:20:402019-05-08 12:13:115 Major Benefits of Onsite Training
The time it takes for an ambulance to reach you can mean life or death.
Based on data from the Ambulance Trusts (Jan–Oct 2018) we
have compiled a list of urgent ambulance response times based on the postcode
districts of Yorkshire.
How does your postcode measure up to the national average of
Take a look…
Yorkshire’s Ambulance Response Times
Before we get going, let’s discuss what the data actually means.
Firstly, each response time is measured as the time taken for a trained person to reach a casualty on an urgent callout.
And, secondly, an urgent call out is classified as any of these cases below:
Major Blood Loss
Casualties who can’t breathe or are having
Women in the end stages of labour
With that out of the way, let’s move on to the all-important data.
Fastest – BD8 – 5m 29s
Slowest – BD24 – 10m 35s
Average – 7m 51s
Fastest – DL3 – 5m 7s
Slowest – DL11 (Low sample numbers) – 22m 41s
Average – 8m 57s
Fastest – DN2 – 5m 30s
Slowest – DN19 – 16m 47s
Average – 10m 0s
Fastest – HU1 – 5m 29s
Slowest – HU19 – 14m 16s
Average – 8m 19s
Fastest – HG2 – 5m 24s
Slowest – HG4 – 11m 58s
Average – 8m 15s
Fastest – HX1 – 5m 52s
Slowest – HX7 – 10m 41s
Average – 7m 55s
Fastest – HD1 – 6m 0s
Slowest – HD8 – 12m 21s
Average – 8m 20s
Fastest – LS2 – 4m 47s
Slowest – LS29 – 11m 42s
Average – 7m 44s
Fastest – S3 – 6m 21s
Slowest – S17 – 11m 23s
Average – 8m 23s
Fastest – WF1 – 5m 34s
Slowest – WF11 – 8m 52s
Average – 8m 7s
Fastest – YO31 – 4m 23s
Slowest – YO61 – 15m 6s
Average – 9m 42s
Yorkshire Ambuance Response Time Analysis
So, how does Yorkshire
compare to the national average?
England’s average ambulance response time was 7m 41s according to the BBC.
Whereas, Yorkshire’s average clocks in at 8m 35s, therefore meaning Yorkshire’s average ambulance response time exceeds the national average.
Within Yorkshire, the DL11 postcode district, which covers rural areas such as Reeth and Muker, experienced the longest average wait of 22m 14s.
However the sample of fewer
than 50 callouts can be deemed as too small to draw reliable conclusions.
Conversely, the YO31 postcode region achieved the shortest response time of just 4m 23s.
Covering York city centre and
York hospital provide a clue as to why the response time was so short.
What do these results mean to businesses and schools?
Consider the average response times for
your area when deciding on the first aid provisions you require.
The longer the wait, the more
beneficial it will be to have greater numbers of first aiders.
It is said that if CPR is administered
immediately after a patient has suffered a cardiac arrest there is a 2/3 chance
of survival. On the other hand, every
minute that CPR isn’t being administered a casualty’s survival rate diminishes
For this reason, there is a need for
sufficient first aiders in the workplace.
However, activities such as CPR are
very intense and hard to sustain for a prolonged period.
And, slower response times mean that
CPR will need to be administered for longer.
So, if assistance is available, first aiders can alternate every couple of minutes to ensure CPR is carried out continuously until the emergency services arrive.
We can provide you with HSE and Ofsted compliant first aid training in the following courses:
The data in this article is taken from this BBC article. They have in turn received the data from the Ambulance Trusts.
https://livius-training.co.uk/wp-content/uploads/2019/03/Ambulance-Response-times.png421750Albert Wallhttps://livius-training.co.uk/wp-content/uploads/2019/02/Logo-With-Number-1.jpgAlbert Wall2019-03-07 16:46:202019-03-07 17:03:39Yorkshire's Ambulance Response Times: How Long Will You Be Waiting?
And, finally, lets take a look at some of the important dates for 2019 surrounding Mental Health and see how you can get involved.
Mental Health Dates 2019
Children’s Mental Health Week – 4th – 10th February 2019: This year Children’s Mental Health Week is looking to improve both mental health and physical health because a healthy body helps to create a healthy mind.
Time to Talk Day – Thursday 7th February: Time to talk day sets out to get people engaged in conversation around mental health in order to help end the stigma.
Mental Health Awareness Week – 13th – 19th May: This year, Mental Health Awareness Week is aiming to tackle the subject of body image and mental health.
World Suicide Prevention Day – Tuesday 10th September: This day throws suicide into the spotlight and aims to bring a greater understanding of suicide and how it can be prevented.
World Mental Health Day – Thursday 10th October: An annual day which aims to raise greater awareness about mental illness
National Stress Awareness Day – Wednesday 6th November: This day helps to raise awareness for stress and the effects it poses to mental and physical health.
There is no doubting that the workplace has to part of the
responsibility for keeping their staff happy and healthy.
Slowly, but surely, we are realising
Employers and employees are waking up to the fact that good
mental wellbeing at work is extremely valuable.
Now is your chance to act for the greater benefit of your working environment.
Which resource will you use? Which is your favourite? Is your business taking mental
Leave your answers in the comments below.
https://livius-training.co.uk/wp-content/uploads/2019/02/Workplace-mental-health-1.png421750Albert Wallhttps://livius-training.co.uk/wp-content/uploads/2019/02/Logo-With-Number-1.jpgAlbert Wall2019-02-01 15:28:072019-02-01 15:28:175 Invaluable Resources for Improving Workplace Mental Health
The repercussions of food contamination can be deadly.
Therefore, it is important that your business takes the appropriate measures to prevent contamination.
Knowing the right measures to put in place starts with
understanding how contamination occurs.
Do your staff know the answers to the following questions?
What are the 3 types of food contamination?
How can you prevent food becoming contaminated?
What do the 4C’s of food safety stand for?
In this post, we’ll examine the different types of
contamination, the consequences of food contamination and tips for preventing food
contamination because understanding is the first step in prevention.
So, let’s start with the obvious question…
Why Care About Food Contamination?
Not only is it a legal requirement that food businesses
ensure all food is safe for consumption, but a single case of food poisoning
can cause serious problems for your business.
Consequences range from a drop-in reputation to fines and
Therefore, staying on top of food hygiene within your
business becomes crucial retaining customers and building your brand.
But, wait, what exactly are your legal requirements?
Over the years certain regulations have been put in place restricting
levels legally allowed to be found in food.
You might be thinking “How can my business reduce this form
Buying from a responsible supplier with the current UK approvals is often your best bet when purchasing meat and washing all vegetables prior to use.
Understandably, chemical contaminants are the hardest form of contamination to control.
Acrylamide has become a hot topic in the food safety world because of research suggesting it causes cancer.
Cooking starchy foods, such as potato and grains, at 120oC or above leads to the formation of acrylamide as certain sugars and amino acids react.
Note: Coffee and baby foods can also be affected.
However, the jury is still out on the negative health benefits seen through the consumption of this chemical; many questions about its carcinogenic nature are yet to be answered.
Nevertheless, in the UK, current legislation forces food businesses to consider acrylamide in the preparation of food.
But, fret no more, here are a couple of simple precautions
you can take:
Aim for a golden yellow colour or lighter when cooking starchy foods.
Don’t keep your potatoes in the fridge (otherwise they undergo a process called cold sweetening leading to increased levels of acrylamide upon cooking).
Physical contamination occurs when a foreign object enters
the food stuff.
The most common examples are:
Now, let’s see if how you can avoid physical and chemical contamination…
Avoiding Physical and
Physical and chemical contamination can be prevented in the following ways:
Food should be covered, where practicable, to prevent cleaning products and foreign objects from falling into the food.
Adequately controlling pests including insects and rodents.
Remove and dispose of any packaging as soon as it has been removed.
Repair or replace any broken equipment promptly. Teach employees to report any breakages to your responsible person who deals with faulty equipment.
Store cleaning products away from food.
Do not routinely use poisonous bait inside preparation areas.
Select utensils which are resistant to acid and salts.
Decant canned food, once opened, into food-grade containers before storing it in the fridge.
Dilute all cleaning chemicals to the correct level.
Ensure all ceiling structures, pipes and equipment are rust free and non-flaking.
Do not allow food handlers to wear jewellery.
Chewing gum and sweets should not be eaten/chewed whilst working with food.
Maintenance operatives and visitors should be briefed on your food hygiene practices.
And, so, the third and final type of contamination is…
Biological contamination occurs as a result of harmful living organisms growing on consumable food.
These microbes may be harmful in themselves or they may deposit harmful toxins on food.
Dangerous microorganisms can be found in:
And, are passed onto food through a process known as
cross-contamination. This can either be directly or indirectly.
Direct Cross-Contamination: A contaminant comes into direct contact with food i.e. a piece of raw chicken touches a piece of cooked, ready-to-eat chicken.
Indirect Cross-Contamination: A contaminant is passed onto another piece of food via a vehicle i.e. a food handler touches a piece of raw chicken and then fails to wash his/her hands before touching cooked/ready-to-eat food.
But, the most interesting thing is…
This most common type of contamination found in the UK.
And, harmful microbes are the cause of food poisoning.
So, let’s look at the most common type of bacteria.
Under the right conditions, harmful bacteria can multiply
rapidly and then continue to multiply after being consumed.
Amongst the numerous reported cases of food poisoning seen in the UK a year, the most common bacteria causing food poisoning include:
A group of bacteria found in the gut of animals. Salmonella bacteria are present in raw meat, undercooked poultry, unpasteurised milk and some eggs.
Listeria, Listeria monocytogenes
Often found on ready-to-eat foods such as cooked meats, soft cheeses, sandwiches, smoked meat and fish, pate and cooked shellfish. Don’t use these foods past their use by date and ensure that they are kept under the correct conditions. Sufferers offten present mild symptoms such as diarrhoea and vomiting.
This is the most common cause of food poisoning in the UK, with 4 out of 5 cases resulting from raw poultry.
A bacteria found in soil. The most well-known strain causes Botulism which is a very severe condition and can be fatal. Clostridium can found in many things including honey, improperly canned goods and pots of garlic.
Found in the intestines of humans and animals. Despite, most strains being harmless, some strains pose severe health risks, such as strain 0157. Outbreaks have resulted from raw and undercooked meat, unwashed salads and dirty water.
As with most diseases, those at greater risk are young
children, the elderly, pregnant women and those who have a weakened immune
However, the best part is….
These can all be prevented by following the 4C’s.
The 4 C’s of Food Safety
A food business can stay food safe and prevent biological contamination by following the 4 C’s.
Cleaning kills bacteria so that they cannot spread.
Your cleaning practices should include:
Washing hands before, during and after food preparation as well as after going to the toilet.
Worktops, utensils, chopping boards, knives, and all other work equipment should be cleaned regularly.
Rinsing unwashed salad, fruit and vegetables in drinkable, cold water.
You should follow a 2-step process:
Wash with hot soapy water
Rinse with clean water
A cleaning schedule can really help you stay on top of things, check out the FSA’s example.
Cooking kills bacteria on food when done properly.
But, because bacteria grow within a temperature range of 5oC to 60oC, dubbed the “danger zone”, the core temperature of food being cooked needs exceed 60oC for specific time frames.
Otherwise, food may still contain traces of harmful bacteria which can multiply further.
Current guidelines state that the core temperature must reach;
60oC for 45 mins
65oC for 10 mins
70oC for 2 mins
75oC for 30 secs, or,
80oC for 6 secs
Monitoring this through a temperature probe and recording the temperatures daily is a good practice and should be included in your HACCP Plan.
Chilling, either by refrigeration or freezing, slows down and even stops the multiplication of bacteria.
However, inadequate temperature control of high-risk foods (such as cooked meat) is one of the leading causes of food poisoning.
Therefore, it is an important aspect of food safety to get right.
Things to ensure:
Refrigerators should operate within the 1oC-4oC range
Commercial freezers should operate below -23oC
Cooked food should be refrigerated as soon as possible (usually with 1-2 hours) if not being used. Do not place boiling hot food straight in the fridge as this can cause it to raise in temperature above 4oC.
Defrosting food should be done in the fridge or microwave.
Your fridge should have clearly labelled sections with raw meat and seafood on the bottom shelves and ready-to-eat food on top shelves.
Cover all food within the fridge (where applicable) to prevent anything falling into the food.
Do not overfill the fridge and ensure there is adequate air circulation.
Rotate your stock each time you have an order arrive. Oldest to the front, newest to the back.
Check all best before and use by dates daily so that anything that has expired can be thrown away.
Monitor and record the fridge and freezer temperatures twice a day.
Cross-contamination refers to the transfer of microorganisms from contaminated surfaces to uncontaminated surface.
Avoiding cross-contamination is crucial to keeping food safe for human consumption, here are 6 ways to prevent cross-contamination:
Always keep raw and cooked food separate.
Never wash raw meat (this helps to spread dangerous bacteria).
Cover raw meat and seafood and store on the bottom shelves of your fridge.
Wash utensils, chopping boards, plates, etc thoroughly between handling raw and cooked foods or use different sets altogether which is the preferred option.
After every use, anything that has come into contact with food should be cleaned with the correct cleaning products.
Hands need to be correctly washed before, during and after handling any food and after going to the toilet.
So, hopefully you have got to grips with food contamination
and know how you can prevent it in your business.
But, if you are ever a victim of food poisoning or accidentally serve up unsafe food, you’ll need to know how to report an incident…
https://livius-training.co.uk/wp-content/uploads/2018/07/Creating-a-Staff-Plan.png421750Albert Wallhttps://livius-training.co.uk/wp-content/uploads/2019/02/Logo-With-Number-1.jpgAlbert Wall2018-07-04 13:55:002019-03-04 10:50:43Creating a staff training plan for small to medium sized businesses
https://livius-training.co.uk/wp-content/uploads/2017/10/IMG_0165.jpg32642448Katie Robertshawhttps://livius-training.co.uk/wp-content/uploads/2019/02/Logo-With-Number-1.jpgKatie Robertshaw2017-10-23 16:20:172018-07-06 17:06:01Meet the Team - David Lonsdale