Workplace Safety and Health for Food and Beverage Operations Level 2

Topic 1 WSH Management System

• Organizational WSH policies and procedures
• Objectives and significance of WSH policies t
• Key components of effective WSH policies
• Crafting efficient WSH policies for F&B restaurants
• Overview of WSH Management Systems
• Essential components of the F&B WSH management system
• Conduct compliance inspection
• Continuous monitoring and feedback in enhancing safety

Topic 2 Hazard Identification and Risk Assessment

• Overview of HACCP Management System
• Fundamentals of HACCP in F&B operations
• Core tenets of HACCP relevant to F&B
• Steps in developing a HACCP plan (A3)
• Crafting and monitoring a HACCP plan tailored to F&B setup
• Techniques to pinpoint hazards unique to F&B settings, such as kitchen fires or spills
• Techniques for identifying potential hazards (K
• Strategizing risk assessments and proactive interventions
• Communicate the risks and control measures to the relevant stakeholders in F&B

Topic 3 Control Measures and Personal Protective Equipment

• Types of non-compliances in F&B and F&B operations
• Understanding non-compliances like food contamination or incorrect storage
• Common unsafe practices: e.g., improper handling of knives or hot liquids
• The hierarchy of control measures
• Prioritizing and implementing the hierarchy of controls in an F&B setup
• Selection and proper use of personal protective equipment
• Overview of WSH control measures and PPE
• Importance of PPE like heat-resistant gloves, slip-resistant footwear, and more.
• Follow safety signs and instructions

Topic 4 WSH Roles and Responsibilities

• Reducing injury risks through ergonomic kitchen setups
• Cultivating a culture of safety: training and drills for F&B staff
• Awareness of roles and responsibilities under the WSH Act specific to F&B and F&B operations
• Crafting a safe F&B work environment
• Best practices for promoting a culture of safety
• Understanding and interpreting safety signs specific to F&B: e.g., hot surface warnings or raw meat storage

Promotion Code

Your will get 10% discount voucher for 2nd course onwards if you write us a Google review.

Minimum Entry Requirement

Knowledge and Skills

• Able to operate using computer functions
• Minimum 3 GCE ‘O’ Levels Passes including English or WPL Level 5 (Average of Reading, Listening, Speaking & Writing Scores)

Attitude

• Positive Learning Attitude
• Enthusiastic Learner

Experience

• Minimum of 1 year of working experience.

Target Age Group: 18-65 years old

Minimum Software/Hardware Requirement

Software:

TBD

Hardware: Window or Mac Laptops

• Kitchen Manager
• Restaurant Supervisor
• Food Service Compliance Officer
• Health and Safety Coordinator
• F&B Operations Manager
• Executive Chef
• Catering Manager
• Food Safety Inspector
• Quality Control Supervisor
• Hotel General Manager
• Fast Food Store Manager
• Food Production Manager
• Environmental Health Officer
• F&B Training and Development Specialist
• Food and Beverage Director

Alfred Yap: Alfred Yap is an ACTA certified trainer with strong business and information technology experience. Able to build strong relationships with senior management across various business units. Provide consultation at a directorial level for businesses – strategizing and providing solutions via an innovative approach. Able to see the “big picture” on technological projects including ROI, feasibility, risk, and cost analysis and provide contingency plans. Strong executions and hands on experienced in ERP, CRM and Mobile Applications development.

Truman Ng: Truman Ng is a ACTA certified trainer that graduated with Bachelor Degree in Electrical Engineering from NUS in year 2002. He designed Artificial Intelligence (AI) controller for DC-DC Power Convertor by using Fuzzy Logic and Neural Network (NN) as his university Final Year Project.

Truman has over 15 years project experiences across Database & Web Design, PLC machinery, Data Center Design , Structure Cabling System(SCS) and Enterprise Network Design and Implementation. He used to be a network architect for Hewlett Packard, working with a group of virtual team from the US in handling network design and projects in the States.

Truman is the founder of Nexplore (S) Pte Ltd. He provides solutions of Cloud SaaS, IaaS & PaaS and Software Defined Network (SDN), VoIP and Internet Security. He was engaged by Huawei Global Training Center to provide 60+ consultations and trainings for Internet Service Providers(ISP) from Malaysia, Singapore, Brunei, Philippines, Australia, Poland, Iran, South Africa, Swaziland, Cote Dlvoire, Syria, Uzbekistan, New Zealand and countries over the world.
As achievement, Truman has successfully completed 100+ IT network projects for Bank, Hotel and Factory within 5 years.
Truman is certified in PMP, Cisco CCNP, CCIP, CCDP, HP Ase and Huawei HCNP, HCIE R&S, HCNA Cloud, HCNA Security, etc.