World Day for Safety and Health at Work was celebrated on April 28 2023 and explored the theme of a safe and healthy working environment as a fundamental principle and right at work.
This theme aligns with the beliefs at the St Vincent Brewery Ltd (SVBL) which engaged in a week of activities in partnership with the Royal St Vincent and the Grenadines Police Force (RSVGPF), the Nutrition Unit of the Ministry of Health Wellness and the Environment (MOHWE) and the Central Water and Sewerage Authority in an effort to improve internal and external awareness of workplace safety.
Safety Analyst at the SVBL Joshua Laborde stated: “Good health and safety management is characterized by strong leadership, and we place special emphasis on visible felt leadership and frontline management. We believe that a strong safety system is built on autonomous teams that promote territorial safety. The discipline that goes into a safety program will spill over into production and quality control. Our employees are provided with extensive training programs which equip them with safe work practices and promote our zero-risk taking culture.”
Laborde further stated that “the main goal of safety and health programs is to prevent workplace injuries, illnesses, and deaths, as well as the suffering and financial hardship these events can cause for workers, their families, and employers. We implement a proactive approach to managing workplace safety and health and as such aimed to work with key stakeholders to support the implementation of a strong safety culture here in St Vincent.”
During the week, SVBL executed several training sessions to promote personal and collective safety for their employees.
On Monday, April 24, the staff of the SVBL were engaged in a Road Safety and Traffic Laws seminar hosted by Corporal Phillip King of the RSVGPF.
On Tuesday, April 25, a Fire Safety training session was conducted by Sergeant Mark Ellis and Fire Officer Kenroy O’Garro of RSVGPF, who trained employees on how to prevent fires and the appropriate response in the event of a fire.
Also on Tuesday, a nutrition talk was hosted by Chief Nutritionist Nicole France and her team from the Nutrition Unit in the MOHWE. This interactive and engaging session allowed employees to understand the need for healthy diets and managing the health of their bodies, with a follow up session on April 27 for health checks and consultations with employees.
On Wednesday, April 26, employees engaged in discussion with Corporal Millington of the Criminal Investigations Department on violence prevention and criminal law. Laborde stated that this session was also important as the Management of the Brewery strives to keep their employees safe on and off the facility.
The week concluded on Friday, April 28 with a family day. Employees were allowed to invite family members to the facility to see firsthand the safety systems which have been put in place to keep their loved ones safe.
According to Laborde these activities were designed to prevent workplace injuries and illnesses, improve compliance with laws and regulations, engage workers, enhance their social awareness, responsibility, goals, increase productivity, and enhance overall business operations.