Profile
This course is only for the low wage workers in the PWM-Food Services Sector.
The course objectives of the Workplace Safety and Health for Food and Beverage Operations (Level 3) course are for managers to acquire the required knowledge and to develop the following abilities:
LO1: Intervene in the presence of unsafe behaviour and work practices including unsafe use of automated equipment.
LO2: Carry out WSH inspections to ensure effectiveness of risk control measures comply with WSH regulations.
LO3: Investigate incident and prepare reports.
LO4: Assess effectiveness of risk control measures and adequacy of resource allocation for risk control measures.
LO5: Identify gaps in risk control measures for corrective actions.
LO6: Implement and review WSH programmes and activities in accordance with WSH guidelines.
LO7: Contribute ideas to improve desired outcomes of process, human, and cultural factors and workplace factors.
What You'll Learn
Workplace Safety and Health for Food and Beverage Operations (Level 3) course is to train managers in food services to intervene in the presence of unsafe work behavior and work practices including unsafe use of automated equipment. Managers will learn to carry out WSH inspections and prepare reports, assess effectiveness of risk control measure and implement WSH programmes and contribute ideas to improve desired outcomes of process, human and cultural factors and workplace factors. This course is approved under Progressive Wage Model for Food Services industry.
Minimum Entry Requirement
GCE N Level pass in English or equivalent, or ES WSQ Workplace Literacy (WPL) Level 4 and above. Participants who do not meet the above requirements will be required to go through an interview.