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Online learning has been on the increase over recent years, and it’s really not hard to understand why. E-Learning courses have become massively popular by being so much more convenient than traditional face to face courses.

Students can fit them around their existing responsibilities and commitments, and can engage with multimedia content and learning materials at whatever time is most convenient to them. Even better: they don’t have to travel anywhere to study, they can simply log in to the virtual campus from the comfort of their own home or office.

There’s a second reason why online learning has become so popular: it’s cheaper. Cost can often be a prohibitive factor in why individual students don’t enrol in courses they’re interested in. This is also an issue for businesses who wish to encourage their employees to undergo further training but don’t have large budgets for traditional classroom, tutor led training courses. Online courses are easily accessible and require much smaller budgets.

In addition to the convenience and the cost, a large number of students are turning to online learning courses because they have become a better way to learn. Those students who are serious about improving their understanding, learning new skills and gaining valuable qualifications are keen to enrol in the type of course that will be the most effective.

Here are five reasons why online learning can be more effective than enrolling in a face to face training course.

1. Students learn more than they do in traditional courses

IBM have found that participants learn five times more material in online learning courses using multimedia content than in traditional tutor led courses.

Because online courses give students full control over their own learning, students are able to work at their own speed. Generally students work faster than they would do otherwise and take in more information. They are able to move faster through areas of the course they feel comfortable with, but slower through those that they need a little more time on.

2. Retention rates are higher with online learning

Figures released by the Higher Education Statistics Agency (HESA) show that 26,000 students in England who began studying for their first degree in 2015 did not make it beyond the first year.

It’s been suggested that more engaging multimedia content, more control over how they take in the material and less likelihood of classes clashing with other commitments all contribute to this rise.

3. Online learning requires less of a time investment

Many students are put off enrolling onto a face to face course due to the time investment it will require. This generally involves the time to get back and forth to classes, plus the time spent waiting for tutors and other students.

It’s also key to note that eLearning options generally allow students to split the time they are investing in the course in whichever way works for them. They don’t need to be able to dedicate large chunks of time to the course: it’ll work just as well if they can set aside half an hour from their lunch break each day.

4. More frequent assessments can reduce distractions

One of the great things about online courses is that assessment can become more of an ongoing process. This is good news for students as interspersing multimedia content and learning materials with regular short tests can improve student engagement.

It’s also worth noting that the more often students are assessed, the better their tutors are able to keep track of their progress. Increased student tracking means that tutors are able to step in earlier when assistance is needed.

5. eLearning is the greener option

Online learning is certainly the more effective option for students, but it’s also better for the environment. The Open University have found that online courses equate to an average of 90% less energy and 85% fewer CO2 emissions per student than traditional in person courses.

This certainly makes online learning and multimedia content a more effective method of education overall. Promoting and engaging in this kind of learning can help both individuals and corporations to do their bit for the environment and stick to their own personal environmental goals.

eLearning courses utilise high quality multimedia content to increase student understanding and provide an impressive virtually immersive experience.  Interested in finding out more about the most effective way to learn vocational subjects?  

Click on the link below and you will be taken to our sign up page where you can try any of our suite of courses for free with absolutely no obligation to buy...promise!

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Our Courses:

• Abrasive Wheels
• Achieving Food Hygiene Rating Level 5
• Allergen Awareness
• Asbestos Awareness
• Asbestos Awareness for Architects and Designers
• Assessing Display Screen Equipment
• Basic Fire Safety Awareness
• Basic Fire Safety Awareness for Care Homes
• Basic Legionella Management
• Behavioural Safety
• CDM Awareness
• Control of Substances Hazardous to Health (COSHH)
• Display Screen Equipment Awareness
• Electrical Safety
• Emergency First Aid at Work - Online Annual Refresher
• Fire Extinguisher
• Fire Marshal
• Fire Marshal for Care Homes
• Introduction to HACCP Level 2
• Introduction to Personal Safety for Lone Workers
• Introduction to Risk Assessment
• Level 1 Food Safety - Catering
• Level 1 Food Safety - Manufacturing
• Level 1 Food Safety - Retail
• Level 2 Food Safety – Catering
• Level 2 Food Safety – Manufacturing
• Level 2 Food Safety – Retail
• Lock-down Procedure in Schools
• Manual Handling
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• Paediatric First Aid
• Positive Handling in Schools
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• Safeguarding Adults
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• Working at Height
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• Workplace Health and Safety

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Christmas is a great time to bring family and friends together, but a risky period for food poisoning.  Numbers of food poisoning cases in the UK are estimated to be around one million - and many break out during the festive season.

So, I have put together some useful tips to help prevent food poisoning over the holiday period.  Let’s make it a festive season to remember for all the right reasons, and for you to enjoy the most wonderful time of the year.

Cooking a Christmas roast can be a challenge and it is vital that the turkey, or other meats of choice, is stored, defrosted and cooked correctly.  You need to consider leftovers from Christmas, if the intention is to reheat foods, then it is important that you know how to reheat, and thereafter, understand about  consuming food within specific time frames in order to avoid food poisoning.

Food poisoning is very much misunderstood by people, people think it’s just a passing stomach bug, wrong; it can have serious consequences - especially for children, people already in ill-health and older people.

As a food safety specialist, I teach people about the 4'C's of food: safety/hygiene: chilling, cleaning, cooking and avoiding cross-contamination all very important throughout the year, but especially during this coming festive period.

Christmas preparations can be overwhelming, so it's important to remember to plan ahead and allow plenty of time. Remember that an average-sized turkey can take four days to fully defrost in the fridge, and it is vital to thoroughly cook a turkey so it is steaming hot, there is no pink meat visible, and juices run clear."

BEFORE THE BIG DAY

Avoid cross-contamination when doing your Christmas food shopping. Make sure you take enough bags so you can pack raw and ready-to-eat food separately.  Have a bag or two with a big letter  R written on them in permanent black ink.  Then, each time you shop you will know which bags are used for raw food, thereby, avoiding cross contamination of ready to eat foods.

In the fridge, keep raw food covered and chilled on the bottom shelf of the fridge and keep the fridge cold below 5°C (1°C to 4°C) and don’t rely on the fridge dial as a true measure of the temperature within the fridge.  Invest in a fridge thermometer and make sure you regularly check that the fridge is cold enough.

If your turkey is frozen, make sure you check the guidance on the packaging to ensure you have enough time to fully defrost it. Defrost it according to size - a typical turkey weighing 6 kg to 7 kg could take as much time as four days to fully defrost in the fridge.

As a guide for defrosting in a fridge at 4°C, allow around 10 to 12 hours per kg. It is safe to defrost a turkey In a cool room (below 17.5°C) allow approximately three to four hours per kg, or longer if the room is particularly cold, but never defrost a turkey (or any other meats) at room temperature.

Always defrost the turkey in a container large enough to catch any juices. If necessary, use a microwave on the 'defrost setting' directly before cooking. Some turkeys can be cooked from frozen if the manufacturer’s instructions say so. If yours is one of these, always follow the manufacturer’s advice. Always make sure your turkey is fully defrosted before cooking. 

Check out the link below from the Food Standards Agency (opens in new page).
Defrost your turkey safely

CHRISTMAS DAY

Avoid cross-contamination by using different utensils, plates and chopping boards for ready-to-eat food and raw food. Don't wash raw turkey or any other meat - it splashes germs on to your hands, clothes, utensils and worktops. Thorough cooking will kill any bacteria present.  

Check out the link below from the Food Standards Agency (opens in new page).
Don't wash raw turkey

• To work out the cooking time for the turkey or other meat, check the guidance on the packaging and the manufacturer's handbook for your oven if you can. As a general guide, allow 45 minutes per kg plus 20 minutes for a turkey under 4.5 kg. Allow 35 minutes per kg for a turkey weighing more than 6.5 kg.
• When using a temperature probe -you should ensure the thickest part of the bird (in the deep thigh) reaches a temperature of 70°C for more than two minutes. This temperature guide also applies if you're using a cooking thermometer - which is left in the bird while it cooks.
• Always check that the meat is steaming hot throughout and there is no pink meat visible when you cut into the thickest part and that the meat juices run clear.

POST-CHRISTMAS

Once Christmas day is over and you have lots of delicious leftovers, be sure to follow these guidelines.

• Cool any leftovers at room temperature, then cover them and ensure they go into the fridge or freezer within one to two hours.
• If you freeze cooked meats, once defrosted, eat the food within 24 hours.
• When you come to use frozen leftovers, make sure you defrost them thoroughly in the fridge overnight or in the microwave (on the defrost setting) and then reheat until steaming hot.
• Don't forget that leftovers should be eaten or frozen within two days (one day for rice dishes).

Once you've followed these guidelines around food hygiene, it's time to sit down to a perfectly cooked meals with your loved ones and enjoy this festive season.

Merry Christmas and a Happy New Year for 2019.

I thought I would write this article to inform people to the types of fire extinguishers available and where to use them.  Hope you find it helpful!

Water Fire Extinguishers (A Class Fires) Red Label

Water Fire Extinguishers are good for tackling fires involving burning straw, paper, coal, wood and soft furnishing these types of fires are category A fires. When the extinguisher is discharged, the water soaks into the materials and by doing so cools the material and extinguishes the fire. It is also important to remember that water is an electrolyte and conducts electricity. Care must therefore be taken with regards to use near to exposed electrical equipment.

Do not use on:

Electrical Equipment

Cooking oils or fat pan fires

Flammable metal fires

Foam Extinguishers (A and B Class Fires) Cream Label

Foam Fire Extinguishers create a smothering film of foam over the fire which starves the fire of oxygen. The foam also penetrates porous materials and cools the fire.  Foam fire extinguisher can be used on A and B class fires such as paper, wood, soft furnishings and liquids or materials that liquefy such as petrol, oils, fats, paints, tar, alcohol and paraffin.

Do not use on:

Electrical Equipment

Cooking oils or fat pan fires

Flammable metal fires

CO2 Fire Extinguishers (B and Electrical Fires) Black Label

CO2 (Carbon Dioxide) Fire Extinguishers contain only pressurised CO2 gas. CO2 extinguishers are suitable for use on fires involving burning liquids (Class B fires), but is also a good solution for putting out  fires involving electrical appliances, as it does not cause damage to the electrical items and does not cause the system to short circuit. When using CO2 extinguishers there is a possibility that once the smothering CO2 gas has dissipated, the fire may re-ignite if the source of the fire is not removed for example isolating the power supply by switching it off or if the materials are still very hot.

CO2 extinguishers that are not fitted with double-lined swivel horns may cause your fingers to freeze to the horn during the deployment of the extinguisher, so you should not hold the horn or hold the bottom of the extinguisher when using it.

Do not use on:

Cooking oils or fat pan fires

Flammable metal fires

Powder Extinguishers (A, B, C and Electrical Fires) Blue

Powder Fire Extinguishers, such as ABC powder extinguishers or dry powder extinguishers, are suitable for fighting class A,B and C and electrical fires. ABC powder extinguishers have a very good firefighting capacity; however these types of extinguishers do not have a good cooling effect on the fire. This can result in the fire re-igniting, if it is not properly extinguished. Using a powder extinguisher on electrical equipment could damage the equipment.

Care must be taken when using powder extinguishers that you do not inhale the powder. Powder extinguishers should therefore not be used in small, confined spaces where there is a risk of inhaling the powder.

Do not use on:

Cooking oils or fat pan fires

Flammable metal fires

Wet Chemical (Class F fires) Canary Yellow

Wet Chemical Fire Extinguishers are especially designed for use on kitchen fires involving burning oil and deep fat fryers. These extinguishers come with a special, long application lance which allows you to safely lay a cooling layer of foam on top of the burning oil. They can also be used on Class A fires, although their firefighting power for general risks is not very strong.

Do not use on:

Petrol, spirits or mineral oils

Check manufacturer's instructions for other uses

Fire Blanket

A fire blanket is made of fire retardant material it is to be placed over the pan containing the burning oil / fat. The pan should then be left to cool down. NEVER carry the pan outside or lift the fire blanket after a short period of time to inspect the burning oil as the introduction of oxygen through this action can reignite the fire. NEVER use pressurised water, powder, CO2 or foam extinguishers on fires involving burning fat, as the pressurised jet can cause the burning oil to be carried out of the pan onto surrounding surfaces causing more damage and a larger fire to tackle.

Points to note before tackling a fire

• Don’t attempt to use an extinguisher on a fire unless you feel it is safe for you to do so
• Position the extinguisher where you can get to it quickly, like the hall. Don’t position extinguishers over a heater or fire, but do fix them to the wall, so they are out of reach of children but still easily accessed.
• Extinguisher can be heavy. Buy extinguishers that you can carry easily.
• Plan ahead…make sure you are familiar with the extinguisher and read the instructions and understand the pictograph. Don’t leave it until you have a fire!
• If you require the extinguishers for a business, then you must have them serviced once a year and this includes lettings.
• If you are using a fire extinguisher on a fire, know your escape route.

You should never attempt to fight a fire unless:

• The alarm has been raised
• The emergency services have been called
• You have access to the correct type of extinguisher
• You are competent and have been trained use an extinguisher
• The fire is smaller than a waste paper bin.

DO NOT UNDERESTIMATE HOW QUICKLY A FIRE CAN SPREAD

Extinguisher should have the operating instructions clearly legible on the extinguisher, the general advice for operating a fire extinguisher can be remembered as PASS.

P = Pull the pin

A = Aim low, pointing the extinguisher (nozzle, horn or hose) at the base of the fire

S = Squeeze the handle until the extinguisher discharges

S = Sweep from side to side at the base of the fire

Hope you found this information helpful. 

Bob Elsey.

Hi Rebecca,

Sorry to hear you had a fire in your home.  It happened to me when I was an 11 year old with the fire becoming a major incident within minutes and the fire brigade having to attend to put out the fire, a very sobering and frightening moment in my early life.

I will write an article about the steps you can take to reduce the risk of fire in the home.  However, for now, I will answer your question by saying, there is no single type of extinguisher which is totally effective on every kind of fire. So before buying a fire extinguisher, it is vital to look carefully at what type of fire it has to be used on.

A fire extinguishers rating is the measure of its fire fighting capability, and for domestic purposes, an ABC-rated extinguisher is recommended because it can be used on most types of fire common to the home or vehicle. You can buy a multi-purpose 2 kg ABC dry powder fire extinguisher designed for use on small domestic fires before they get out of control and without taking unnecessary risks.

Fire Ratings; A = wood, paper, textiles B = Petrol, oils and paints C = flammable gases.

Care must be taken when using powder extinguishers that you do not inhale the powder. Powder extinguishers should therefore not be used in small, confined spaces where there is a risk of inhaling the powder. 

The clean up after applying a powder extinguisher is also very difficult and the powder causes damage to soft furnishing, carpets and computer drives etc. 

My view is that, it may be distressing to have to replace items within the home, but a lot less stress than losing your home or loved ones.

Hope this answers your question.

Bob Elsey

Preventing Arson

Arsonists start 3,000 fires every week in Britain, and the crime is on the increase.

Arson is one of the great hidden plagues of our time and represents 47 per cent of all fires attended by the Fire and Rescue Services in England. It is now the single largest cause of fires in Britain with more than 3,500 every single week – 20 schools, 260 homes, 360 businesses and it costs about £2.2 billion a year. Last year, according to figures from the insurance giant AXA, arsons carried out against businesses soared by 23 per cent.

The average commercial fire claim was £25,544, a 125.4 per cent increase since 2004

What is arson? 

Arson is the act of deliberately setting fire to property, including buildings and vehicles.  Arson is very serious; however there are practical common sense steps which can be taken to reduce incident in the workplace.
Train your staff to be observant and watchful at all times. Staff should have the confidence to challenge strangers who are not wearing a visitors/identification badge.
Windows and doors should be maintained in good repair with locks that function correctly.
Keep gaps under doors to a minimum to minimise the possibility of burning materials being introduced into the building.
Limit the number of entrances and exits in use (do not locks fire exits).  Ensure you have robust controls in place, particularly where there is greater risk of fire, to stop access to the premises from non-employees.
Keep the areas that are adjacent to doors inside your property as clear from combustible materials as possible.
Install metal boxes on the inside of letterboxes to prevent burning materials being introduced into the building through the letterbox. Ensure that waste is managed. 
Store waste away from the building and if necessary, where waste is significant, then arrange for extra collections.
Secure your perimeters to prevent easy access to your site. Leave lights on a night whether permanent, or on timers/sensors. Gives an indication that the property is occupied.Follow the principle "don't make it easy."

Summary

Fire safety is about the protection of life and property.  Management of fire safety in the workplace should be a priority for all but particularly a priority for management.  Developing robust fire and safety policy and procedures, having regular checks, a well trained workforce, being alert to the potential for fire at all times and constant observation, are all key to your success.

History tells us that the worst incidences of fire have usually involved a failing of one of these management priorities.  Fires in the workplace can be life changing on an individual, a business and the community; they are news worthy and can lead to enforcement action and prosecution.

Hope you find this article of interest.  Please let me know by commenting on the article what other subjects you would like to hear about.

Fire safety training and fire marshal courses are one of many courses I deliver.  Part of the fire safety course is to inform people of the significance of dialling 999 or 112.  So often I find that people simply do not know what actions to take should they be in a life threatening situation like a fire.  Below is a brief guide to the mechanics of what happens when you dial the emergency services.

Dialling 999 & 112 are exactly the same in the UK. You can use either one, and you will get the same service, with the same location details passed to emergency services regardless of which one you dial.

 The Fire Control Operator will ask you a number of questions:

1. What is the full address? (It is at this stage that fire engines may be mobilised)

2. What is on fire?

3. Is there anybody trapped?

4. Are there any nearby landmarks?

5. What telephone number are you dialling from?

6. You may be asked for your name and address.

Why they ask these questions?

1. it’s necessary to know the address where the emergency is. This information is entered into the computer to enable them to pinpoint exactly where fire engines need to attend.

2. Knowing what’s on fire, or what other emergency you have, to enable operators to decide what the response will be, for example: how many fire engines we will be needed.

3. Knowing if you and/or others are trapped inside a building enables operators to offer fire survival advice – This is only given if the persons trapped absolutely cannot get out.

4. Nearby landmarks, such as pubs, public buildings or telephone boxes are valuable sources of reference which enable crews to reach your location as quickly as possible.

5. They need to know the telephone number that you are calling from so that we can contact you again, if we need any further information from you. This information is not given to anyone other than emergency service personnel.

6. They may need to know your name and address. This can be used as a guide to where the fire has been seen from and to enable the crew to locate the original caller if there are any difficulties locating the incident.

It may seem as though you are being asked too many questions and your call is taking too long to deal with, but you shouldn’t worry, the fire engines are often mobilised quite quickly and whilst they are still talking to you. They can then gather other valuable information from you which will be passed on to the firefighters while they are en-route to the incident. This information may include things such as whereabouts in a building people are trapped or whether there are hazards such as an oil tank or gas cylinders near the fire.

Furthermore, did you know that 911 the American emergency telephone number works in the UK?  So, if you were to dial 911 it will be diverted to the 999 call centre and today’s smartphone technology is smart enough to understand that the user may be confused as to what country they are in, and will forward all the common emergency numbers to the right service - 999, 911, 112 etc.

What to do if you require the emergency services but cannot talk?

I have addressed the issue of fire throughout this article.  I would like to close by informing you of a service which nobody seems to be aware of and I hope they never have to use.

“55” Silent Solutions

If you find yourself in a situation which requires emergency services, but feel like you would place yourself and others with you in greater danger, should you speak - there is an answer.

As I have stated earlier in this article, when you call the emergency services, an operator asks which emergency service you require before rerouting the call to the police, ambulance service or fire brigade. If a 999/112/911 caller remains silent, the operator may ask them to cough or make another audible sound. If nothing is heard by the operator they will hang up as the emergency services simply don’t have the resources to investigate every call made to them during which no sound is made.

But, it may not be safe to make a noise in every situation – for example it could alert a potential attacker to your exact whereabouts or escalate a dangerous situation like domestic violence or burglary.  There’s a simple way of signalling that it’s a genuine emergency. You simply dial “55” if you cannot make an audible request for help. This procedure is called “Silent Solutions” and it was created so people can call the police in dangerous situations.

After you dial 999 and you’ve been unable to audibly signal to the operator, what you have to do is press “55”, the system will detect this and the call operator will be notified.  The call operator will then transfer the call through to the relevant Police Force area as there is an indication of genuine emergency.

So if you dial the emergency services and cannot speak or make a noise and you’re in danger, dial “55” otherwise your call will be terminated.

I hope this article has been helpful.

Bob Elsey

CertEd

Pennine Training Services