Profile

At the end of the programme, the learners will be able to achieve the following:

Define Workplace Safety and Health policies and procedures
Identify one's roles and responsibilities in workplace safety
Explain the importance of adhering to WSH policy and procedures
Identify potential hazards and risk associated within the work area
Identify non-compliances, unsafe work conditions and practices during compliance inspection within work area
Apply risk control measures at the workplace
Follow safety signs, instructions to risk control measures to maintain a safe work environment
Identify correct PPE and safety devices when operating tools and equipment at the workplace
Heed and observe safety signs and warnings at the workplace

What You'll Learn

The objective of the programme is to ensure that all employees in the food service sector are aware of the importance of workplace safety and are able to understand and comply with workplace safety procedures and processes in restaurants and kitchens.

Minimum Entry Requirement

Participants should have a minimum:

GCE N Level pass (Grade 1 to 5) 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 a short interview.