Try to start early. Designate a coordinator to organize the stand-down. If you have multiple work sites, identify the team that will lead the stand-down at each site.
Think about asking your subcontractors, owner, architects, engineers, or others associated with your project to participate in the stand-down.
The medical profession is concerned that the overuse of antibiotics is causing strains of bacteria to become resistant and patients to be less receptive to the most-used medications. The same thing can happen to safety when training is overused or misused.
The jungle gym you remember from childhood just grew up. Global safety equipment manufacturer MSA has unveiled a new state-of-the-art safety-training center at the Regional Learning Alliance (RLA) in Cranberry Township, Pennsylvania.
In 1996, when a training program was developed for sales and marketing personnel from personal protective equipment (PPE) manufacturers and distributors, nobody looked 20 years into the future. It started as a project jointly sponsored by the International Safety Equipment Association (ISEA) and the former Safety Equipment Distributors Association.
Have a strong food safety culture… be FSMA/inspection/audit ready at all times… provide better allergen control… focus on recall prevention… these have all become common mantras in the food and beverage industry.
Matching safety and compliance training to industry, employees to training and figuring out the right training frequency, is a challenge for many organizations, and tracking all that is perhaps more difficult still.