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Be Safe & Well@Work Newsletter 2022 
Issue 7

      In this issue:
  • Merry Christmas from the WHS Unit
  • Wellbeing in the holiday season
  • SafetyHub Video library in Moodle
  • SafetyNet 101 The Series: Safe Work Procedures
  • National COVID-19 Health Management Plan for 2023
  • Christmas Recipe - Ginger cream biscuit log

Merry Christmas from the WHS Unit

The WHS Unit would like to wish all staff at UOW a very Merry Christmas and all the best for the New Year. We would also like to thank everyone for their continued efforts in keeping the University a safe workplace.

UOW employees who are working either on campus or remotely over the holiday period, please ensure you are aware of the appropriate contacts for the December and January holiday periods.
For general security matters, contact UOW Security on 4221 4555 (ext 214555).
With regard to emergency matters, please contact UOW Security on 4221 4900 (ext 214900), or raise an Emergency Alert, a First Aid Alert or Help call using SafeZone.

For staff incidents (sustained working on campus or remotely) that result in an injury, please call Neil Ryan (Injury Management Coordinator) on 0409 457 851 as well as please report via SafetyNet -

Wellbeing in the holiday season

As we approach the most wonderful time of the year, it’s important to remember it is a challenging time for many.  You are not alone if you are feeling apprehensive for the holiday period.
Remember, your LifeWorks EAP and Wellbeing Platform are available 24/7, every day throughout the festive season.  The service is available for you and your immediate family members.  You can find resources and access support for your mental health, physical, social, financial and career wellbeing.

LifeWorks are available 24/7 on 1300 361 008

Safetyhub video library in Moodle

The WHS Unit has created a UOW SafetyHub Video Library on Moodle as an additonal resource for staff. 

There are a number of safety topics with videos and related UOW documention including:
  • Safety shorts (5 minute videos)
  • Hazardous Manual Tasks
  • Fire Awareness
  • Ergonomics
  • Workplace Mental Health and Wellbeing
  • Hazardous Substances
  • Personal Protective Equipment
  • Safety Basics
Please share with staff in your area.

 SafetyNet 101 The Series: Safe Work Procedures

A Safe Work Procedure (SWP) may be identified as a control measure during this risk management process. An SWP is used to outline the step by step process on how to use a piece of equipment or perform a work task safely and is a control measure (it is not a risk assessment).

More guidance on what to include an SWP can be located in the Development of Safe Work Procedures Guidelines.

A detailed step by step guide on completing a Safe Work Procedure can be found in the SafetyNet User Guide.
Stay tuned for next month's newsletter for another SafetyNet topic!

National COVID-19 Health Management Plan for 2023

A National COVID-19 Health Management Plan (the National Plan) has been developed to outline the Australian Government health supports to manage COVID-19 over the next 12 months. These health supports have been informed by the likely 2023 Australian epidemiological outlook and advice from the Chief Medical Officer, Professor Paul Kelly.

Over 2023, Australia will transition to managing COVID-19 in a similar way to other respiratory viruses, moving away from bespoke arrangements.

UOW will continue to follow the advice from the Australian Government and NSW Health.
As we enter the festive season, we urge you to be extra careful if you have symptoms or if you are exposed to someone with the virus. We must all be especially cautious around people at higher risk of severe infection.

Ginger cream biscuit log

If you love ripple cake and gingerbread at Christmas time, you'll love this easy no-cook dessert. It will be the highlight of your Christmas feast!
8 Ingredients:
  • 600ml carton thickened cream
  • 60g (1/3 cup) icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp finely chopped glacé ginger
  • 250g packet gingernut biscuits
  • 60ml (1/4 cup) fresh orange juice
  • 60ml (1/4 cup) ginger wine
  • 2 tbsp caramel topping
  1. Use electric beaters to beat the cream, sugar and vanilla until firm peaks form. Use a large metal spoon to fold in half the chopped ginger.
  2. Spread a little of the ginger cream down the centre of a serving plate to help the biscuits stand up. Crush one of the biscuits and set aside.
  3. Combine the orange juice and ginger wine in a shallow bowl. Dip 1 of the remaining biscuits in the ginger wine mixture. Stand upright on the plate and spread 1 side with cream. Dip another biscuit in the ginger wine mixture and place alongside the first biscuit and sandwich together. Spread with cream. Continue layering with the cream mixture, wine mixture and remaining biscuits to form a log. Spread remaining cream over the log. Cover loosely with plastic wrap and place in the fridge for 6 hours to chill.
  4. Drizzle the log with the caramel topping and sprinkle with the remaining chopped ginger and the reserved crushed biscuit.
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