1. Atmospheric Conditions and Lighting
Room temperature, humidity, air velocity, radiant heat and fresh air availability will be controlled to ensure participants are comfortable. Heaters and fans will be hired to assist this where deemed necessary by trainers or by feedback from staff or students. Window openings will be used to enable cross ventilation. Lighting will be provided throughout the entire training/work venue, including exits and amenities consistent with NZS 6703:1984.
Feedback on comfort and conditions will be invited at the beginning of each training course and at other times as seems needed, and will be accepted at any time during a training. Written feedback is given twice during each training.
2. Drinking Water
Clean safe drinking water will be available on all trainings.
Comfortable seating will be provided in all venues. Where suitable chairs are not provided by the venue, these will be hired.
4. First Aid
A first aid box will be kept stocked with first aid equipment and kept close to washing facilities in each venue. It will be cleaned, tidied and replenished by the director before each training. If control of the first aid box is assigned to another person, that person will be someone trained in first aid.
5. Food handling
All staff involved in food preparation will be trained in the safe handling of food.
The dining area used for meals, and for morning and afternoon tea will be well ventilated, and near an area equipped with a sink and hot and cold running water. A refrigerator will be available. Seating will be provided.
These guidelines for food handling will be followed.
- Food storage areas will be kept clean and tidy.
- Food will be stored safe from vermin and dust.
- All food delivered will be checked for freshness, temperature, colour, odour, contamination, packaging integrity and labelling. All food served will also be checked. Potential problems will be notified to the trainer as soon as identified.
- Canned food will be removed from cans for storage in the refrigerator.
- Food to be refrigerated should be placed in the refrigerator as soon as it is cool, or as soon as possible after preparation.
- Food which needs refrigeration will be kept in a refrigerator while not in use.
- Raw food and high risk food (rice, dairy products, eggs, other animal products) will be prepared with separate equipment.
- Raw food will be washed in a sink separate from that used for washing utensils.
- Spillage and waste food will be cleared away promptly.
- Any food kept hot before serving will be kept at a minimum temperature of 70 degrees centigrade.
- Crockery and utensils will be kept clean, dry and safely stored.
- Time between preparation and eating of food will be minimised.
- All staff involved in food presentation will wash their hands thoroughly and dry them before handling food, after going to the toilet, after sneezing, blowing their nose, touching their hair, handling waste food or rubbish.
- Staff will not handle food if they have suffered from diarrhoea in the last 48 hours.
- Food handling and handling of the food contact surfaces of cutlery and crockery will be kept to a minimum.
- Tea towels and cloths will be used only when clean.
- Staff with cuts or sores on their hands will cover these with a bandage and use gloves.
- Food which has been presented for consumption one day will not be presented again on another day. Exceptions to this guideline include condiments and spreads for bread.
At least one toilet per 15 people will be provided. These will be readily accessible, private, well-lit and ventilated, and separated by at least two doors from food areas. Hot (at a temperature low enough to prevent thermal injuries) and cold running water, soap and cloth toweling or paper towels will be provided in an adjacent wash area, which will be kept clean and tidy.
7. General Safety
Fire and emergency egress exits will be clearly identified and kept clear at venues and at the office. The trainer will keep a list of all students and staff at the training venue, so that in the event of an evacuation of the venue they are able to check that all persons have been evacuated.
Work and training spaces will be kept clear of materials and goods not being used in the course of work or training. Staff will act with care in all duties doing nothing likely to endanger themselves or other persons. They will report any hazards identified to the director. Equipment will be stored in such a way that it does not constitute a hazard, either in daily eventualities or in the event of an earthquake.
8. Portable Electrical Equipment
Portable electrical equipment such as CD players will have connections of a type that cannot be rewired. They will be connected directly or via power boards which are suitable for the purpose, and any extension cords used will not exceed 50 metres in length. Extension cords will be placed out of the way of employee/student movements.
9. Assessing Health and Safety Needs
The director has a background in Occupational Health. Consulting as needed with others in that field, and with staff members, he will conduct an annual review at the first staff meeting in February each year, to ensure that Health and Safety practices are in accordance with this manual, and that all hazards are being identified and dealt with adequately. At this time, any health and safety related goals for the year will be set, including training, and identification and reduction of hazards.
Staff will report in writing any health or safety hazards identified and will report in writing any health or safety related problems identified on the Health and Safety Report Form. All such forms will be reviewed as part of the annual review of Health and Safety policies.
10. Occupational Overuse Syndrome
Staff will use correct posture when operating equipment such as computers. Staff will take a quarter hour break before working beyond a two hour period. Staff will not work at a computer for more than an hour at a time without taking a five minute break to stretch and relax. Staff will be alerts for any signs of discomfort such as back pain or recurrent physical discomfort, and adjust behaviour to eliminate these.
11. Psychological Health and Safety Issues
As Transforming leaders trainings sometimes remind people of issues related to psychological health, staff and students will be asked to report any previous history of psychiatric or neurological conditions, or any current condition of dependence on drugs or alcohol. This information will be treated in accordance with the Privacy Act. All teaching staff are trained to recognise and deal with such issues and with stress related conditions, using NLP, counselling and relaxation processes. Where an incident involving any such condition occurs at work or in a training, or where such a condition is considered by staff to influence training outcomes for a student, staff will report in writing on the Health and Safety Report Form.