The University of Benin Teaching Hospital (UBTH) has trained its dietetics personnel in 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 13 under the theme “Food Safety in Environmental Health.”
Speaking at 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.
He urged participants to apply what they had learned in their daily duties, particularly by 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 for Electrical Systems and Machinery at UBTH, Mr Okoh Ifeanyi, advised staff to use appropriate protective equipment, prevent water from spilling near electrical appliances and report electrical faults promptly.
He said power supplies should be switched off immediately if water spills near electrical equipment to prevent electric shocks and other workplace accidents.
“Electrical safety requires caution at all times, particularly around water and electrical appliances,” he said.
The Head of the hospital’s Fire Service Unit, Mrs Magdalene Okpere, emphasised the importance of fire prevention and a prompt response to emergencies, particularly in areas where cooking equipment and gas systems are used.
Okpere demonstrated appropriate fire-response procedures and the safe handling of firefighting equipment to familiarise participants with ways to manage fire incidents.
She urged staff to take fire safety precautions seriously, saying that “knowing how to respond promptly can help prevent injuries and damage during emergencies”.
The training featured sessions on general safety, industrial and occupational health, electrical and machinery systems, and liquefied petroleum gas (LPG).
Other topics included workplace wellness, environmental hygiene, fire safety, facility management and quality control.
The sessions also covered kitchen safety, including the proper handling of equipment and regular inspection of gas cylinders and connections for leaks.
During a practical demonstration, participants learned how to use soapy water to detect gas leaks. Bubbles around cylinder connections can indicate a possible leak.
Other discussions covered the importance of keeping work areas clean, maintaining safe 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.
