Our Health Safety & Environment and Disease Control Standard Operating Procedure 

We give staff, visitors, and trainees health and safety induction and onboarding preparatory for every program session against emergencies, fire , and natural disaster.

We have in place, standard WHO Disease Control procedures and practices to ensure COVID 19 is cut short in its tracks in and around our training premises. 

Documented and rehearsed Anti Disease Control Standard Operating Procedure with roles and responsibilities well understood and implemented by staff members

Social Distancing set up of our facilities. The class capacity is reduced to half of the regular sizes in attendance and participation; in line with the recommended 1 meter Distancing or more

Temperature taking and vital signs monitoring before access to the facility by everyone.


Kitchen staff are educated, screened and monitored daily to ensure proper hygiene and strict compliance to safety standards.  

Visitors are taken through the hygiene and strict compliance to safety during their first time of visit and monitored everyday.

Intending participants are sent proper hygiene and strict compliance to safety standards upfront, to make them be aware of how to prepare before attending our training.

We maintain periodic fumigation in line with the recommendation of the Center for Disease Control 
Our Training Centers are well air ventilated, conducive and comfortable
Participants are handed WHO recommended and comfortable surgical masks if needed
We promote regular and thorough hand-washing by participants and staff using wall writing, posters and notices.

Alcohol-based Sanitizing hand rub dispensers are put in prominent places around the premises to remind all to do the needful.
 
We ensure that paper tissues are available at venue, for those who develop a runny nose or cough at work, along with closed bins for hygienically disposing of them.

We sensitize participants, staff and contractors that if COVID-19 starts spreading in their community or with even a mild cough or low-grade fever (37.3 C or more) to work or participate from home. Avoiding close contact (or nearer) with other people, including family members. They should also telephone their healthcare provider or the local public health department, giving them details of their symptoms.

  
We collect and keep all participants', caterers' and visitors' at the premises contact details: mobile telephone number, email and address where they are staying. 

We let all contact details providers know that their details will be shared with local public health authorities if any participant becomes ill with a suspected infectious disease. If they will not agree to this they cannot attend the event.

We give standard health and safety briefing at the beginning of every training about the measures taken to make the event safe for participants; including for example, practice ways to say hello without touching, cough in your elbow.

  
We have in place a response plan in case someone at the premises becomes ill with symptoms of COVID-19 (dry cough, fever, malaise) for safe isolation and transfer to a health facility.