Workplace Safety and Health for Food and Beverage Operations (Level 2)
About This Course
LO1: Recognise organisational policies and procedures relating to WSH to promote a safe working environment and reduce the risk of injury at work
LO2: Describe the roles and responsibilities under the WSH Act to comply with WSH policy and procedures
LO3: Identify the types of non-compliance, unsafe work conditions, and practices at the workplace
LO4: Identify PPE requirements and safety devices required for safe operations at the workplace in accordance with organisational WSH control measures and procedures
LO5: Describe the importance of safe usage of tools and equipment at the workplace
LO6: Identify hazards using HACCP to promote a safe work environment
LO7: Describe the hierarchy of control to stakeholders to eliminate work-place related risks
LO8: Recognise the types and meanings of common safety signs and hazard symbols
LO9: Recognise workplace risk control measures to prevent accidents at the workplace
LO10: Explain the process of conducting compliance inspections within the work area to maintain a safe working environment
What You'll Learn
LU1: Workplace Safety & Health Roles and Responsibilities
LU2: Non-compliance and unsafe work conditions and practices
LU3: WSH Control measures & PPE requirements
LU4: HACCP and methods of hazard identification and risk assessment methods
LU5: Common safety signs and hazard symbols
LU6: Assist and conduct compliance inspections
Entry Requirements
• Be above 18 years of age to 65 years of age
• Have an understanding of the organisation’s product and service offering
• Have an understanding of the organisation’s structure, standard operating procedures and guidelines on a relevant area of work.
• Be able to listen, read, speak and write English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Literacy Level 3.