The Community of Practice: A Method for Cooperative Learning of Occupational Health and Safety Inspectors
Abstract
:1. Introduction
- Investigating selected fatalities;
- Identifying hazards;
- Developing workplace prevention recommendations;
- Sharing recommendations with employers, safety professionals, and workers.
1.1. Story-Based Approach
1.2. Community of Practice
1.3. The Current Study
- To describe the setting up of a CoP of OSH inspectors in which they could share knowledge and formulate best practices for workplace injury prevention.
- To evaluate the motivation of OSH inspectors to participate in the CoP and the effects of participation on their professional practice.
2. Materials and Methods
2.1. Elaboration of Best Practices for Injury Prevention
2.2. Evaluation
2.3. Focus Group
- Geographical representativeness.
- Inspectors who had participated in all CoP meetings and were able to bring a more in-depth contribution to the discussion, according to the theoretical sampling method used in qualitative research [18].
2.4. Open-Ended Questionnaire
3. Results
3.1. Setting up of a CoP for the Implementation of Best Practices
3.2. Evaluation through Focus Group
3.2.1. Motivation for Participating in the Community of Practice
3.2.2. Effects on Professional Activities
“Collaboration between employers in writing up the Interference Risk Assessment Document, i.e., an assessment statement of interference risk, is a formal normative requirement and an important aid in the management of safety as regards external contractors. The document lists the risks associated with different activities performed within a given workplace area, the minimal precautions, and the rules for eliminating or minimizing the consequences of such risks (…). The cooperative did not work autonomously. The skilled workers of the cooperative and of the bakery worked together. This situation contrasted with the supplier’s service contract stipulated by both parties.” [...]
“In the present case, exchanging information on how to work on the production line, the risks involved, what to do in case of problems, and clearly establishing the roles and duties of workers could have made the injury more difficult and less likely to occur.”
“In writing the stories, personally, we can put all those aspects, opinions, sensations only felt, perceived, that in injury investigations we never put.”
“Now, after these meetings, I try to approach the injury investigation from different points of view, not following a single reasoning aimed to find the culprit, but trying to understand the context where the injury happened and how it could have been avoided.”
3.2.3. Critical Issues
3.2.4. Potential Development
3.3. Evaluation by Open-Ended Questionnaire
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
Appendix A
- Perception/evaluation of participation in the community of practice (CoP) project.All of you have been writing and dispensing injury narratives for several years:
- What were your reasons for participating in a CoP?
- How did participating in CoP benefit/enhance your experience of writing injury narratives?
- Has your experience in the CoP met your expectations?
- What are the main criticalities and limitations?
- Concerning the effect on your professional activities and in the service.What are the main outcomes for your professional practice and for your services?
- With regard to process: sharing, comparison with colleagues, development of sense of belonging and professional identity.
- With regard to outcomes: enrichment of your professional knowledge/skills (e.g., greater attention to the context, way in which the injury occurred, organizational elements, profile of the individuals involved).
Have you had the occasion to use/evaluate this experience in your professional practice (site inspection, investigation, and training)? - Potential developments
- What can be improved?
- Would it be interesting/useful to engage your colleagues in this experience?
- Would it be interesting/useful to engage other professionals involved in company safety?
Appendix B
- OSH inspector
- OSH inspector
- OSH inspector
- OSH inspector
- OSH inspector
- OSH inspector
- OSH inspector
REASON TO PARTICIPATE IN COP | ||
Keywords | OSH inspector | text |
1 | ||
… | ||
EFFECTS ON YOUR PROFESSIONAL ACTIVITIES | ||
Keywords | OSH inspector | text |
3 | ||
… | ||
ENRICHMENT OF YOUR PROFESSIONAL KNOWLEDGE | ||
Keywords | OSH inspector | text |
2 | ||
… | ||
CRITICAL ISSUES, LIMITS, DIFFICULTY | ||
Keywords | OSH inspector | text |
7 | ||
… | ||
POTENTIAL DEVELOPMENTS | ||
Keywords | OSH inspector | text |
5 | ||
… |
Appendix C
- What happened?
- Who was involved?
“I’ve been employed with Drago [the cooperative] for about 5 years.”
“I don’t understand and speak very good Italian and I don’t read.”
- Where and when
“For the past three years I’ve worked steady for 6 months at the Le Dolcezze srl company in Forno. For the other 6 months of the year, I’ve worked in other factories that the cooperative has contracts with. Le Dolcezze srl makes biscuits and puff pastries. The cooperative employees work in various different departments of the bakery on various jobs: packaging, boxing, labelling, stock movement in the warehouse, on the production lines, and cleaning. All these jobs are carried out by the employees at Forno. Work is done in three shifts and I always work the night shift.”
- What was being done?
“Saturday or Sunday, I don’t remember which, Ms. Antonella called to say I had to do the afternoon shift at Forno. When I came to the bakery on Monday, my colleague Valeria, an employee with the cooperative, a foreman, told me to go work on the line that cuts the dough and sends it into the oven. The bakery has three lines: the first we call the ‘big’ line, the second the “little” line that stands between the other two, and the third the ‘new’ line. My job was to make sure the line worked properly and to solve problems if there were any.”
- At a certain point
“After about a half an hour at the line on Monday, I noticed that the dough was clumping near the knives and that they weren’t cutting the way they should. I tried to call Mr. Massimo, the bakery mechanic who takes care of these problems, but no one answered. So I took a spatula and tried to scrape away the clumps of dough that were forming. But while I was doing that my right hand got into the cutting area and the knife cut off the end of my thumb.”
“I looked for paper towels to close the wound, since it was bleeding badly, and I ran over to Valeria to show her what happened and she called the office so they could call the emergency services to take me to the emergency department. The people in the office said to wait because they had called Mr. Giacomo and wanted to wait till he came. So my colleague called another cooperative employee, Zako, and told him to take me to the hospital. We went in my car and Zako accompanied me to the emergency department. There they diagnosed amputation of the distal phalanx of the right thumb, medicated the wound, and placed some stitches.”
- What came out of the investigation?
“At the bakery there are three production lines: the first one we call ‘big’, the second we call ‘small’, and in between is the third we call ‘new’. I had to work on the ‘new’ line.” Witness statement.
“In addition to the statements I have already made, I wish to point out that I injured myself on the ‘small’ and not on the ‘new’ line, as I had erroneously stated.” Witness statement.
“[…] I tried to call Mr. Massimo, who is the mechanic of the Le Dolcezze srl bakery and who deals with these problems, but no one answered.” Witness statement.
“I wish to point out in addition that Mr. Massimo, who I mentioned in previous statements, is not the mechanic of the bakery but rather deals with production.” Witness statement.
- How it ended
- Best practices
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Opportunities | Number of Responses |
---|---|
Exchange of views with coworkers for producing knowledge and approving indications for injury prevention | 20 |
Circulate information to others: students, OHS specialists, other stakeholders | 8 |
Published stories: resource for persons working on occupational health—employers, heads of injury prevention and protection services, consultants, worker safety representatives | 4 |
Occasion for professional growth: different way to examine an injury event | 4 |
Knowledge of workers’ experience | 4 |
Means to express the emotions of all involved | 3 |
Sharing/approval of best practices | 3 |
Gain knowledge of different types of approaches | 2 |
Use of published stories following discussion among coworkers to standardize injury investigation | 2 |
Gain knowledge of technical situations for use in similar cases | 2 |
Creation of an archive of stories/best practices approved by a CoP | 2 |
Total | 54 |
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Gilardi, L.; Marino, M.; Fubini, L.; Bena, A.; Ferro, E.; Santoro, S.; Tosco, E.; Pasqualini, O. The Community of Practice: A Method for Cooperative Learning of Occupational Health and Safety Inspectors. Eur. J. Investig. Health Psychol. Educ. 2021, 11, 1254-1268. https://doi.org/10.3390/ejihpe11040091
Gilardi L, Marino M, Fubini L, Bena A, Ferro E, Santoro S, Tosco E, Pasqualini O. The Community of Practice: A Method for Cooperative Learning of Occupational Health and Safety Inspectors. European Journal of Investigation in Health, Psychology and Education. 2021; 11(4):1254-1268. https://doi.org/10.3390/ejihpe11040091
Chicago/Turabian StyleGilardi, Luisella, Maurizio Marino, Lidia Fubini, Antonella Bena, Elisa Ferro, Silvano Santoro, Eleonora Tosco, and Osvaldo Pasqualini. 2021. "The Community of Practice: A Method for Cooperative Learning of Occupational Health and Safety Inspectors" European Journal of Investigation in Health, Psychology and Education 11, no. 4: 1254-1268. https://doi.org/10.3390/ejihpe11040091
APA StyleGilardi, L., Marino, M., Fubini, L., Bena, A., Ferro, E., Santoro, S., Tosco, E., & Pasqualini, O. (2021). The Community of Practice: A Method for Cooperative Learning of Occupational Health and Safety Inspectors. European Journal of Investigation in Health, Psychology and Education, 11(4), 1254-1268. https://doi.org/10.3390/ejihpe11040091