Latest HSE Statistics YTD
|
|
2014
|
2015
|
Workplace fatalities |
|
|
Non-work related fatalities |
|
|
Non-accidental deaths (NADs) |
|
|
Lost Time Injuries (LTIs) |
|
|
All injuries (excluding first aid cases) |
|
|
Motor Vehicle Incidents (MVIs) |
|
|
Roll over - MVIs |
|
|
Serious MVIs |
|
|
Lost Time Injury Frequency (LTIF) |
|
|
Life Saving Rules Violations YTD
|
Journey management
|
|
Speeding/GSM
|
|
Seatbelts
|
|
Overriding safety device
|
|
Working at heights
|
|
Permit
|
|
Confined space
|
|
Lock out tag out
|
|
Drugs and alcohol
|
|
Gas testing
|
|
Smoking
|
|
Suspended Load
|
|
Vehicle Class A/B Defect YTD
|
|
HSE TIP
|
Contaminated hands can spread bacteria around your kitchen very quickly. It is vital that good standards of personal hygiene are maintained by food handlers.
|
|
|
Important News
|
|
|
|
|
|
Food poisoning, also called food borne illness, is an acute illness caused by eating contaminated food. Infectious organisms such as bacteria, viruses and parasites or their toxins are the most common causes of food poisoning. These organisms can contaminate food at any point of food processing or production. Contamination can also occur at home if food is incorrectly handled or cooked. Dietary sources for food borne illness include contaminated water, unwashed vegetables and fruits, meat, poultry, eggs, shellfish and dairy products such as Milk. The condition of some contractors’ camps and catering facilities is a concern,
|
|
|
and previous inspections by corporate health and MSE team have highlighted numerous non-compliance with public health standards (SP1232). Camps inspections are ongoing and reports are being reviewed by PDO top management. The main catering issues stem from poorly designed kitchens, lack of food safety management systems, poor hygiene and insufficient training of catering staff. Nevertheless, due to the ongoing efforts to improve the catering facilities, welfare and living conditions, lately we have observed tangible improvements in catering services and camps standards coupled with significant reduction in food poisoning outbreaks compared to the past.
|
|
What You Need to Know
|
|
|
|
Symptoms :
Food poisoning symptoms such as abdominal pain, nausea, vomiting or diarrhea with or without fever usually start within hours of eating contaminated food; however some food poisoning may begin days or even weeks later. Food poisoning illness generally lasts from a few hours to several days.
|
|
|
Treatment :
Treatment for food poisoning typically depends on the source of the illness and the severity of the symptoms. For most people, the illness resolves without treatment within a few days, fluids intake is the mainstay of treatment; you also need to avoid caffeine, alcohol and fatty food. Treatment with Antibiotics is rarely indicated.
|
|
|
Catering responsibility:
Catering staff who suffer from diarrhoea, vomiting, nausea, abdominal cramps or fever or have infected wounds or boils must inform their supervisor and visit the clinic for advice and must not go back to work until declared fit to work by the Medical professional.
|
|
|
|