Maintain Safe and Secure Working Environment
Course Details
Time: 9am to 6pm
Venue: Marina Square, #01-226/227/228/229, 6 Raffles Boulevard, Singapore 039594
Duration: 17.33 hours (Including Assessment)
Course Fee: $480.00
Course Synopsis
This unit equips participants with the skills and knowledge to prevent occupational accidents and diseases.
Upon completion of this unit, participants will be able to apply them at the workplace which include:
- Follow quality control guidelines, food & beverage hygiene and safety guidelines
- Understand the importance of labels and signages
- Handle hazardous materials and use tools and equipment properly to avoid injury
- Being aware about maintenance and managing a safe working environment
- Have a basic understanding of the organisation’s product and service offering in F&B
- Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B service
- Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
- One year working experience preferred at the F&B or Hospitality sector
- Basic knowledge on the legislative requirements on the F&B or Hospitality
- Food & Beverage Manager
- Assistant Food & Beverage Manager
- Restaurant Manager
- Banquet Manager
- Bar Manager
- Departmental Supervisors
- Senior/Head Waiter
- Waiting and Bar Staff
- Food & Beverage Service Crew
- Food & Beverage Cashier
- Kitchen Crew
- Kitchen Assistant
- Counter Crew
We use a number of experiential methods of learning in this module:
- Mini lectures
- Class Activities
- Group Discussions
- Reflections
- Case Studies
- Demonstration
- Practical Performance
- Role Play
Participants are required to undertake assessments which may take the form of:
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- Practical Performance
- Role Play
- Oral Questioning
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Participants who have successfully demonstrated competence in all the knowledge and skills requirements in this programme will be awarded with a Statement of Attainment (SOA) by SkillsFuture Singapore (SSG).
Course Outline
1.1 National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations
1.2 Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies
1.3 Hazard Analysis and Critical Control Points management system (HACCP)
1.4 Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)
1.5 Security guidelines
1.6 Engage in self-reflection to improve on quality of tasks assigned
1.7 Evaluate own strengths and weaknesses to improve skills and knowledge
1.8 Keep up to date on workplace safety and health regulations
2.1 Types and meanings of common safety signs and hazard symbols
2.2 Importance of following product label instructions
3.1 Use of PPE
3.2 Importance of wearing personal protective equipment (PPE)
3.3 Importance of safe handling of hazardous materials with reference to the material safety data sheets (MSDS)
3.4 Comply with safety instructions and interpret safety signs and hazard symbols
3.5 Handle and store hazardous materials in accordance with MSDS information
3.6 Follow procedures in case of emergencies involving hazardous materials
4.1 Importance of safe usage of tools and equipment
4.2 Handle tools and equipment safely
4.3 Proper use of electrical equipment
4.4 Safe handling of knives
5.1 Importance of using safe techniques for moving objects
5.2 Move objects of varying sizes and weights using safe techniques
6.1 Importance of maintaining a safe work environment and reducing risk of injury
6.2 Identification of unsafe equipment and hazardous situations
6.3 Preventive measures of common workplace accidents and injuries
6.4 Identify and report unsafe situations to supervisor
6.5 Comply with legislative requirements
6.6 Demonstrate integrity and ethical behaviour at the workplace
6.7 Suggest ways to maintain good workplace safety and reduce occupational hazards
7.1 Comply with security measures in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements
7.2 Share feedback on current workplace safety and security processes with reference to organisational procedures and legislative requirements
7.3 Communicate with co-worker and/or supervisor to achieve organisational objectives
7.4 Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives
7.5 Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
7.6 Identify available opportunities to learn from co-worker and/or supervisor
Funding Incentives
Course Fee: $480.00
SKILLSFUTURE SINGAPORE (SSG) APPROVED COURSES
Singaporeans and Singapore PRs are eligible for 70% course fee funding for registration with effect from 28 October 2017.
This funding is applicable to both individual and company-sponsored participants.
Participants are required to achieve at least 75% attendance and/or sit and pass any prescribed examinations/assessments or submit any course/project work (if any) under the course requirement.
Singaporeans aged 40 years and above will enjoy up to a 90% subsidy of course fee.
Companies who wish to sponsor their employees may contact us at +65 6988 4949 or +65 8691 9988 to register.
Find out more about training grants in SkillsConnect here.
