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Training provider: ASC Consultants - Food Safety. Our Business.
Training Type: Public
Location: Nationwide
Cost: R Contact for more information
On Demand
Course Duration: 4 Hours
This 4-hour SAIOSH accredited basic-level course provides a brief overview of the Occupational Health and Safety requirements for food handling premises.
This 4-hour SAIOSH accredited basic-level course provides a brief overview of the Occupational Health and Safety requirements for food handling premises.
The course is designed as a cost-effective option for induction or yearly refresher Occupational Health and Safety training for food premises.
PLEASE NOTE: This course is only available for in-house training. We can present the course in a physical classroom or virtual via Zoom. A minimum classroom size of 8 delegates applies.
How will this course benefit the learner?
The learner should have a better understanding of the basic Occupational Health and Safety requirements for food premises after successful completion.
The learner will receive a certificate. A course pass rate of 70% is required to receive a course certificate.
The learner will be assessed to determine competency.
This course is presented by our industry and subject matter experts.
INTRODUCTION TO OCCUPATIONAL HEALTH AND SAFETY
The Impact of Accidents and Why We Should Avoid Incidents
Brief Introduction to the Occupational Health and Safety Act (No. 85 of 1993)
Responsibilities of the Employer
Responsibilities of the Employee
Different Types of Legal Liabilities
HEALTH AND SAFETY REPRESENTATIVES
Why do we need SHE Reps?
SHE Rep Appointment
SHE Rep Functions
Health and Safety Inspections
Differences between Inspections and Audits
HEALTH AND SAFETY COMMITTEES
Duties of the Committee
Purpose of Meetings
A BRIEF OVERVIEW OF RISKS AND HAZARDS
Overview of Hazards
Overview of Risks and Risk Priority Lists
A BRIEF OVERVIEW OF INCIDENTS AND ACCIDENTS
What Causes Incidents and Accidents?
Procedure to Follow in the Event of an Incident or Accident
Reporting and Recording of Incidents, Injuries, Illness and Occupational Diseases.
Emergency Evacuation Procedures
Investigating Incidents and Accidents
A BRIEF OVERVIEW OF FIRST AID REQUIREMENTS
First Aid Kits
First Aiders
A BRIEF OVERVIEW OF FIRE PREVENTION REQUIREMENTS
Causes and Prevention of Fire
Classes of Fires
Types of Fire Extinguishers
Response to Fire Incidents
Planning for Better Fire Safety
PROMOTING HEALTH AND SAFETY
Personal Protective Clothing
Hazardous Substances
Understanding Signage in the Workplace – Identification and Purpose
BRIEF OVERVIEW OF MANAGEMENT’S RESPONSIBILITIES
Overview of the Requirements for Planning, Resourcing, Control, etc.
ASSESSMENT
What are the minimum prerequisite requirements for the learner to attend this course?
None
The following people will benefit from attending this course:
All food handlers not in key positions in need of basic Occupational Health and Safety induction or yearly refresher training
All persons in key positions in need of basic Occupational Health and Safety yearly refresher training (this course is not recommended as induction training for persons in key positions)
