Handling Hazardous Situations  

Course Title: Handling Hazardous Situations
Course Code: HHS-HSKP-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives and Learning Units for Handling Hazardous Situations

Learning Objectives:

By the end of this module, learners will be able to:

1. Safely handle bloodborne pathogens and sharp objects to minimize risk of injury or contamination.
2. Effectively manage chemical spills and other hazardous materials in service areas, following safety protocols.
3. Respond appropriately to emergencies involving accidents or injuries to staff or guests, ensuring safety and compliance with health regulations.

Learning Units:

Unit 1: Dealing with Bloodborne Pathogens or Sharp Objects Safely

• Understanding bloodborne pathogens and their risks (e.g., HIV, Hepatitis B and C)
• Identifying situations where exposure to bloodborne pathogens may occur
• Proper use of PPE (Personal Protective Equipment) when handling blood or sharps
• Step-by-step protocol for cleaning up and disposing of sharps
• Correct procedures for dealing with bloodborne pathogens exposure incidents (e.g., needlestick injuries)
• Reporting procedures and follow-up care

Unit 2: Handling Chemical Spills or Other Hazardous Materials in Service Areas

• Identifying hazardous chemicals used in hotel or service areas
• Procedures for safely handling, storing, and disposing of hazardous chemicals
• Correct steps for responding to chemical spills (e.g., containment, neutralization, disposal)
• Understanding Material Safety Data Sheets (MSDS) and their role in chemical safety
• Emergency protocols for chemical accidents and exposure
• Proper ventilation and ventilation equipment for chemical handling
• Post-accident reporting and clean-up requirements

Unit 3: Emergency Response to Accidents Involving Staff or Guests

• Recognizing common accidents in hospitality (e.g., slips, falls, burns, choking)
• Understanding basic first aid and CPR principles
• Procedures for dealing with serious injuries (e.g., fractures, bleeding, unconsciousness)
• Emergency evacuation procedures for accidents involving hazardous materials or injuries
• Communicating effectively with emergency services (ambulance, fire, etc.)
• Incident reporting and documentation requirements
• Psychological support for injured staff or guests