Profile
This course is only for the low wage workers in the PWM-Food Services Sector.
LU1: Overview of WSH policies, procedures and management system
- Describe the overview of the WSH management system and adhere to WSH policy and procedures in accordance to the WSH Act
LU2: Importance of maintaining work safety
- Explain the importance of a safe work environment and identify non-compliances, unsafe work conditions and practices
LU3: Analysis of workplace tools and equipments
- Explain the importance of using PPE and safety devices for safe operations and to comply with it at the workplace following organisational WSH policies and control measures
LU4: HACCP and Risk assessments
- Identify hazards using HACCP principles to mitigate unsafe work practices and conditions
LU5: Safety signs and hazard symbols
- Distinguish and interpret the types of safety signs and hazard symbols in order to comply with organisational directives and risk control methods
LU6: Conducting compliance inspections and reporting to stakeholders
- Assist in the conduct of compliance inspections and communicate associated risks and control measures to relevant stakeholders.
What You'll Learn
This course aims to help employees in Food Services Sector to support organisational workplace safety and health (WSH) by conducting checks according to work plans and instructions.
LU1: Overview of WSH policies, procedures and management system
LU2: Importance of maintaining work safety
LU3: Analysis of workplace tools and equipments
LU4: HACCP and Risk assessments
LU5: Safety signs and hazard symbols
LU6: Conducting compliance inspections and reporting to stakeholders
Minimum Entry Requirement
- 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.