Asbestos was once a widely used material: cheap, strong, fire and water resistant, and sound-absorbent, it was valuable in many applications – from building to automotive manufacturing to a range of fire resistant products. 

Asbestos is a naturally-occurring mineral, which exists in various forms, including white, blue and brown asbestos. But what all forms of asbestos have in common is the thin fibres which the substance is made up of.  It is these fibres that pose a threat to humans – when the fibres are inhaled, they can cause serious damage to the lungs.

This program covers: 

• The Dangers of Asbestos
• Asbestosis, Mesothelioma, and Lung Cancer
• Where can we find Asbestos?
• Hazards of Asbestos
• Control Measures
• The Asbestos Register
• Asbestos Monitoring
• Personal Protective Equipment           

This program has been produced to be shown to all personnel who may potentially come across asbestos in the workplace. 

RUNNING TIME: 11 Minutes

Chemicals are a fact of life.

All living things are made from chemicals and in fact we depend on chemistry for our very existence.....everything from the ground we walk on , to the air we breathe is made from chemicals and chemical compounds. 

Every workplace, office, factory, warehouse or plant, uses chemicals to some extent or other.  Chemicals range from mild cleaning agents through to highly corrosive, flammable and poisonous substances that are used for different processes and applications. 

This program includes: 

• Details on chemical entry into the body
• The dose and hazards
• Fire and explosion
• Environmental pollution
• Control measures
• Storage
• Evaluation of handling and storage methods 

The safe handling and storage of all chemicals regardless of where they are used requires a commitment by everyone to follow safe work procedures.  The realization of the risks and an ongoing program to minimise the hazards will reduce accidents and make your workplace a safer workplace. 

RUNNING TIME: 15 Minutes

It should be the priority of every organization, and every individual within an organization, to protect the health and safety of their colleagues and the public, and to ensure their workplace minimizes environmental damage, in all its forms.

This program examines how organizations can be aware of their impact on the environment and methods that can be implemented to reduce environmental damage.

Topics included in the program:

• Climate Change
• Emissions
• Waste management
• Pollution

Knowing the ways in which your workplace can affect the environment, and staying aware of the ways you can prevent environmental damage from your work, is the first step to creating a more eco-friendly workplace.

RUNNING TIME: 11 Minutes

For hundreds of years fire has been used as a means of improving our lifestyle. We use it to change the shape of metal, turn a solid into a liquid, and a liquid into a gas. We use it as a source of light, heat and energy. But fire can also be the source of destruction, injuries and fatalities.

This program examines scientific facts about the ways in which fire and flammable vapors behave as well as important procedures that can be implemented to prevent the occurrence of fires.

Topics included in the program:

• What is Fire?
• Essential Ingredients of a Fire
• Limits of Flammability
• Fire Prevention

Following established Safe Work Practices will help to ensure not only less likelihood of fires and explosions but also less chance of other accidents or injuries occurring.

RUNNING TIME: 12 Minutes

Fire can be the source of extreme destruction, serious injuries and many fatalities. This safety short outlines some of the prevention measures that can be taken to avoid fires.

RUNNING TIME: 3 Minutes

Gas cylinders supply a wide variety of gases for a multitude of different industrial, medical and domestic purposes. Most people instinctively appreciate that there are hazards associated with gas bottles and cylinders.

Included in this program:

• Types of gases
• The hazards associated with gases
• Things to do before using a gas cylinder
• General do's and don'ts 
• Safe storage 
• Safe handling
• Leak testing
• Emergency procedures

Safety Data Sheets, safe work procedures and advice from the manufacturer and your supervisor should ensure the safety of all concerned with compressed gas cylinders.  

RUNNING TIME: 15 Minutes

Gas cylinders supply a wide variety of gases for a multitude of different industrial, medical and domestic purposes. This safety short gives you some general guidelines to apply when handling gas cylinders.

RUNNING TIME: 2 Minutes

Gas cylinders supply a wide variety of gases for a multitude of different industrial, medical and domestic purposes. This safety short gives you some checks to perform before using gas cylinders.

RUNNING TIME: 1 Minute

Every year, vast quantities of chemicals are sold and shipped, for use in workplaces around the world. 

And, with a global level of trade comes a need to ensure that the hazards pertaining to chemical products are clearly communicated - regardless of where in the world those products are being put to use.

While national laws and regulations relating to chemicals may be similar, they are often different enough to require multiple sets of Labels, Safety Data Sheets, and other information when being traded internationally. 

All this creates the potential for confusion - which, when dealing with hazardous chemicals - could have disastrous consequences in the workplace.

Developed at the UN level, the Globally Harmonized System of Classification and Labelling of Chemicals (or GHS for short) aims to develop a single, globally harmonized system to address:

• Classification of chemicals, and
• Hazard Communication, through:
• Labels, and
• Safety Data Sheets

This program provides an overview of these elements as your workplace makes the transition to the GHS.

DURATION: 13 Minutes

Every combination of class and category classification under the GHS, requires a unique combination of label elements, including: Pictograms, Signal Words, and Hazard Statements. This safety short gives you a quick overview of these elements.

RUNNING TIME: 4 Minutes

There are literally thousands of different substances used in the workplace. 

Cleaners, adhesives, paints, solvents, pesticides, inks, lubricants and fuels are just some examples. And of course, they come in different forms: powders, granules, solids, liquids and gases.

This program covers:

• An Introduction to Hazardous Substances
• How we can be harmed by Hazardous Substances
• The common problems
• Minimizing potential exposures
• The role of the organization
• The role of the individual

The objective of this program is to highlight the major hazard areas associated with the use of hazardous substances and by so doing, increase awareness of the standards for worker responsibility in observing and being active in daily safety procedures.

RUNNING TIME: 10 Minutes

Workplaces where food is prepared or served contain a range of hazards that require particular care and attention to maintain good health and safety, not only for the public but also for the staff.

Some of these hazards are similar to those found in other workplaces, whereas others are specific to food-related workplaces.

This program covers:

• General Safety Hazards
• Hygiene Hazards
• Control Measures
• Working with Heat
• Hygiene Solutions

The food industry features a wide range of unique hazards, but the risks that these hazards present can be minimised when proper attention is paid to health and safety in the workplace.

The likelihood of accidents and injuries can be greatly reduced by ensuring the implementation of, and continuing commitment to, safe work practices and procedures.

RUNNING TIME: 22 Minutes

Anyone who handles food, must maintain a high level of safe handling practices to control the spread of harmful organisms or allergens. Cleanliness is key. Always ensure your clothes, hands and face are thoroughly clean before beginning a new task. Coughing, sneezing or touching your face and hair prior to handling food can lead to cross contamination.. This safety short gives you a quick overview of how to maintain a clean workspace within a food preparation environment.

RUNNING TIME: 4 Minutes