{"id":123,"date":"2016-08-22T17:02:39","date_gmt":"2016-08-22T17:02:39","guid":{"rendered":"http:\/\/one-training.org.uk\/healthandsafetycourse\/?page_id=123"},"modified":"2016-09-03T12:32:03","modified_gmt":"2016-09-03T12:32:03","slug":"do-i-need-a-health-and-safety-policy","status":"publish","type":"page","link":"https:\/\/foodhygiene.online\/healthandsafety\/do-i-need-a-health-and-safety-policy\/","title":{"rendered":"Do I need a Health and Safety Policy"},"content":{"rendered":"<p><a href=\"http:\/\/one-training.org.uk\/healthandsafety\/wp-content\/uploads\/2016\/08\/front-health-and-safety-law-e1472538405858.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-579 alignright\" src=\"http:\/\/one-training.org.uk\/healthandsafety\/wp-content\/uploads\/2016\/08\/front-health-and-safety-law-300x200.jpg\" alt=\"front-health-and-safety-law\" width=\"300\" height=\"200\" \/><\/a>Health and Safety is a moral consideration as well as legal one. \u00a0Whilst most business owners accept that\u00a0the Health and Safety of their workers is of the\u00a0utmost priority, in the absence of legislation, many would\u00a0choose not to institute a defined policy.<\/p>\n<p>By law any organistion with 5 or more employees must have a written Health and Safety policy.<\/p>\n<p>Having a good health and safety record is recognised as being good for both your employees and your business. Protecting your workforce and others affected by your activities is vitally important. There are many advantages of having a good health and safety record, one of the most easily identifiable of which is lower insurance premiums for a company with few or no health and safety incidents. However, it is estimated that this is just one of the potential financial rewards as the following costs can also result from a health and safety incident:<br \/>\n\u25a0 Sick pay<br \/>\n\u25a0 Damage or loss of product and raw materials<br \/>\n\u25a0 Repairs to plant and equipment<br \/>\n\u25a0 Loss of productivity<br \/>\n\u25a0 Overtime working and temporary labour to make up for any loss of productivity<br \/>\n\u25a0 Production delays<br \/>\n\u25a0 Investigation time<br \/>\n\u25a0 Fines<br \/>\nAn important way of maintaining good health and safety in the workplace is by having a health and safety policy which is clear, concise and made known to everyone in the workplace. The law requires that employers with five or more employees must have a written health and safety policy statement, and increasingly clients are requiring all contractors to produce a written health and safety policy to demonstrate their commitment to health and safety. It is therefore strongly advisable for all contractors to have a<br \/>\nwritten health and safety policy regardless of the number of people they employ<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Health and Safety is a moral consideration as well as legal one. \u00a0Whilst most business owners accept that\u00a0the Health and Safety of their workers is of the\u00a0utmost priority, in the absence of legislation, many would\u00a0choose not to institute a defined policy. By law any organistion with 5 or more employees must have a written Health &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/foodhygiene.online\/healthandsafety\/do-i-need-a-health-and-safety-policy\/\"> <span class=\"screen-reader-text\">Do I need a Health and Safety Policy<\/span> Read More \u00bb<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":""},"_links":{"self":[{"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/pages\/123"}],"collection":[{"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/comments?post=123"}],"version-history":[{"count":3,"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/pages\/123\/revisions"}],"predecessor-version":[{"id":815,"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/pages\/123\/revisions\/815"}],"wp:attachment":[{"href":"https:\/\/foodhygiene.online\/healthandsafety\/wp-json\/wp\/v2\/media?parent=123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}