WSQ Workplace Safety & Health in F&B Operations (Level 2)
About This Course
This course is meticulously designed to equip learners with a robust understanding of WSH principles and their practical application within the F&B context. The curriculum focuses on developing specific skills and competencies crucial for maintaining a safe and healthy work environment.
The primary objective of the course is to enable participants to identify workplace hazards and risks, implement effective control measures, and develop competencies to ensure a safe and healthy work environment. Key learning objectives consistently emphasized across various providers include:
• Recognizing and applying organizational policies and procedures related to WSH to promote a safe working environment and reduce injury risks.
• Describing roles and responsibilities under the WSH Act to comply with WSH policy and procedures.
• Identifying types of non-compliance, unsafe work conditions, and practices at the workplace.
• Identifying Personal Protective Equipment (PPE) requirements and safety devices necessary for safe operations in accordance with organizational WSH control measures.
• Describing the importance of safe usage of tools and equipment at the workplace.
• Identifying hazards using HACCP (Hazard Analysis and Critical Control Points) principles to promote a safe work environment.
• Describing the hierarchy of control to stakeholders to eliminate workplace-related risks.
• Recognizing the types and meanings of common safety signs and hazard symbols.
• Recognizing workplace risk control measures to prevent accidents.
• Explaining the process of conducting compliance inspections within the work area to maintain a safe working environment.
What You'll Learn
This comprehensive course equips you with practical, immediately applicable skills and knowledge to ensure a secure and compliant work environment.
You will learn to:
• Identify & Assess Hazards: Master the ability to pinpoint potential dangers, from common slips, trips, and falls to machinery risks and chemical exposures, using principles like HACCP (Hazard Analysis and Critical Control Points).
• Implement Risk Control Measures: Understand and apply effective strategies to eliminate or minimise risks, including the proper use of Personal Protective Equipment (PPE) and safe handling of tools and equipment.
• Ensure WSH Compliance: Grasp your roles and responsibilities under the WSH Act and learn to conduct compliance inspections, ensuring your organisation meets legal and regulatory requirements.
• Communicate Safety Effectively: Learn to interpret safety signs and hazard symbols and confidently convey risk control measures to colleagues and stakeholders, fostering a proactive safety culture.
• Improve Workplace Environment: Develop competencies to actively contribute to a healthier and safer F&B environment, reducing injury risks and enhancing overall operational efficiency.
The Workplace Safety and Health for Food & Beverage Operations (Level 2) course is structured into clear, actionable learning units to provide a holistic understanding of WSH in the F&B context.
Entry Requirements
Speak, listen and read English at Workplace Literacy (WPL) Level 5, and manipulate numbers at Workplace Numeracy (WPN) Level 5.
GCE ‘O’ Level, GCE ‘N’ Level or ITE Certificate.