Health and Safety Training
School administrators can access the following trainings, programs and services directly through LGC’s Health and Safety advisors by calling 800.852.3358 or e-mailing LGC’s Health and Safety Management Department.
Provides tips and techniques to supervisors, department heads and Joint Loss Management Committee members for the effective investigation of workplace accidents. Topics include learning the five steps of initial response and techniques for gathering/analyzing data and information plus developing recommendation in order to prevent future occurrences.
This EPA required, two-hour course introduces participants to asbestos—its uses and hazards associated with exposure—and reviews the EPA’s Asbestos Hazard Emergency Response Act (AHERA) regulations. Information on the location of asbestos in schools and proper response actions is included.
Provides useful information on the back’s anatomy, common back disorders and conditions that may relate to job performance plus how to avoid back injuries through preventive measures such as proper lifting techniques.
This training offers guidelines to prevent chainsaw operators from being injured. It includes demonstrations of the safest practices to avoid kickback plus cutting techniques for limbing, bucking and felling small trees along with maintenance and transporting suggestions.
Helps attendees learn how to identify workplace injury risks and develop preventive solutions for reducing employee injuries and accidents.
This training covers the following:
- Hazard communication
- Personal protective equipment
- Blood borne pathogens
- Lock out/tagout techniques.
Provides an overview of the most common workers’ compensation claim in our schools plus practical strategies to reduce occurrences.
This workshop takes the foodservice worker through a typical day on the job. It provides a review of each task and recommendations for safe work practices, including lifting and back safety, slips, trips and falls, ergonomics, personal hygiene, and controlling time, temperature and cross contamination as food flows through your food service operation.
This workshop provides valuable information on zoonotics or animal-borne pathogens, including Eastern equine encephalitis—one of the most serious mosquito borne diseases in the United States. It covers what zoonotics are, how they can affect employees on the job and offers tips on how employees can properly protect themselves from animal-borne pathogens.