WSQ Workplace Safety & Health for F&B Operations (Level 2)

This course is meticulously designed to equip learners with a robust understanding of WSH principles and their practical application within the F&B context. The curriculum focuses on developing specific skills and competencies crucial for maintaining a safe and healthy work environment. The primary objective of the course is to enable participants to identify workplace hazards and risks, implement effective control measures, and develop competencies to ensure a safe and healthy work environment.

Key learning objectives consistently emphasized across various providers include:

• Recognizing and applying organizational policies and procedures related to WSH to promote a safe working environment and reduce injury risks.
• Describing roles and responsibilities under the WSH Act to comply with WSH policy and procedures.
• Identifying types of non-compliance, unsafe work conditions, and practices at the workplace.
• Identifying Personal Protective Equipment (PPE) requirements and safety devices necessary for safe operations in accordance with organizational WSH control measures.
• Describing the importance of safe usage of tools and equipment at the workplace.
• Identifying hazards using HACCP (Hazard Analysis and Critical Control Points) principles to promote a safe work environment.
• Describing the hierarchy of control to stakeholders to eliminate workplace-related risks.
• Recognizing the types and meanings of common safety signs and hazard symbols.
• Recognizing workplace risk control measures to prevent accidents.
• Explaining the process of conducting compliance inspections within the work area to maintain a safe working environment.