The University of Benin Teaching Hospital (UBTH) has trained its dietetics personnel on food safety, environmental hygiene and measures to prevent occupational hazards that could affect food quality and the health of patients and staff.
The two-day training was held at the hospital in Benin from Nov. 12 to Nov. 13, with the theme, “Food Safety in Environmental Health”.
Speaking during the training on Friday, the Head of the Department of Nutrition and Dietetics, Mr Udoh Jimmy, emphasised the importance of continuous staff development in promoting workplace safety, professionalism and improved service delivery.
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He urged participants to apply what they learned in their daily duties, particularly in maintaining hygienic conditions, handling food safely, and following appropriate safety procedures.
“Staff should put the knowledge acquired into practice to ensure safer working conditions and better service delivery,” he said.
In a presentation on electrical safety, the Team Lead, Electrical Systems and Machinery, UBTH, Mr Okoh Ifeanyi, advised staff to use appropriate protective equipment, prevent water spillage around electrical appliances and report electrical faults promptly.
He also explained that staff should switch off power supplies immediately whenever water spills around electrical equipment to prevent electric shocks and other workplace accidents.
“Electrical safety requires caution at all times, particularly around water and electrical appliances,” he advised.
Also speaking, the Head of the hospital’s Fire Service Unit, Mrs Magdalene Okpere, emphasised the importance of fire prevention and prompt emergency response, particularly in areas where cooking equipment and gas systems were used.
Okpere demonstrated appropriate fire response procedures and the safe handling of firefighting equipment to familiarise participants with measures for managing fire incidents.
She urged staff to take fire safety precautions seriously, adding that “knowing how to respond promptly can help prevent injuries and damage during emergencies”.
The News Agency of Nigeria (NAN) reports that the training featured sessions on general safety, industrial and occupational health, electrical and machinery systems, and Liquefied Petroleum Gas (LPG)
Other areas covered included workplace wellness, environmental hygiene, fire safety, facility management and quality control.
The sessions also addressed kitchen safety, including proper equipment handling and regular inspection of gas cylinders and their connections for possible leaks.
During a practical demonstration, participants learned how soapy water can detect gas leaks, with bubbles around cylinder connections indicating a possible leak.
Other discussions examined the importance of maintaining clean working areas, ensuring the safety of facilities and equipment, and applying quality control measures to minimise food contamination and environmental risks.
The training aimed to strengthen staff capacity to maintain food hygiene, identify potential hazards, and promote a safe environment for hospital personnel and patients.
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