Occupational Safety in Food & Beverage Operations (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025059326
S$201
Original: S$670
Save S$469
About This Course
This module introduces learners to occupational safety practices in food and beverage operations. It covers the Workplace Safety andHealth (WSH) management system, principles of hazard control using the hierarchy of controls, and the identification of common safety signs and workplace hazards. Learners will also understand the proper use of personal protective equipment (PPE), apply basic risk control measures, and conduct simple WSH inspections to ensure a safe and compliant working environment.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Understand the components and purpose of the Workplace Safety and Health (WSH) management system.
- Explain the principles of the hierarchy of control in managing workplace hazards.
- Identify common safety signs and hazards in food and beverage operations.
- Select and use appropriate personal protective equipment (PPE) correctly.
- Apply basic risk control measures to maintain a safe working environment.
- Conduct simple WSH inspections to identify and report potential safety issues.
- Understand the components and purpose of the Workplace Safety and Health (WSH) management system.
- Explain the principles of the hierarchy of control in managing workplace hazards.
- Identify common safety signs and hazards in food and beverage operations.
- Select and use appropriate personal protective equipment (PPE) correctly.
- Apply basic risk control measures to maintain a safe working environment.
- Conduct simple WSH inspections to identify and report potential safety issues.
Entry Requirements
Secondary
Course Details
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