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WORKPLACE SAFETY AND HEALTH FOR FOOD AND BEVERAGE OPERATION

TGS-2023038895
Workplace Safety (Sub-Cover)

COURSE DETAILS

TSC: FSS-WSH-2092-1.1

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Course Duration: 8 hours

Up to 70% SkillsFuture Funding

Progressive Wage Model Eligible

This module will enable the learners to understand the principles of Workplace Safety and Health (WSH) management system such as Hazard Analysis Critical Control Points (HACCP) management system. Additionally it covers WSH roles and responsibilities under the WSH Act and the importance of maintaining a safe work place. The learning objective of this training programme is to ensure a safe and healthy work environment in the food and beverage industry. 

  1. Outline the WSH management system and adhere to WSH policy and procedures.
  2. Explain and distinguish the roles and responsibilities in maintaining and improving workplace safety.
  3. Assist to conduct WSH compliance inspections according to Standard Operating Procedures (SOPs).
  4. Identify hazards, non-compliances, unsafe work conditions and practices using HACCP management system to mitigate unsafe work practices and conditions.
  5. Communicate the identified risks and control measures to the relevant stakeholders.
  6. Identify the appropriate personal protective equipment (PPE) and safety device required for the safe operations of different tools and equipment in the workplace.
  7. Interpret and comply with common safety signs, instructions, hazard symbols, and workplace risk control measures.

Applicants who are working in the Food and Beverage industry handling kitchen equipments.

Mode of Delivery

  • Classroom Learning
  • Assessment

Duration

  • Classroom: 6.5 hours
  • Assessment: 1.5 hours
  • Total Hours: 8 hours
  • No Formal Qualification & Lower Primary
  • Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 2 Workplace Literacy (WPL)
  • Positive Learning Attitude

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SUPPORT AVAILABLE:

Our location

120 Oxley Rise, S(238709)

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