Wastewater and Chemical Safety

Course Title: Wastewater and Chemical Safety
Course Code: WCS-KS-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 for Wastewater and Chemical Safety for Kitchen Staff

By the end of this course, participants will be able to:

1. Demonstrate safe disposal practices for kitchen waste and wastewater, ensuring compliance with environmental regulations.
2. Handle and store cleaning chemicals properly, minimizing risks to health and the environment.
3. Understand and comply with environmental regulations and standards for waste management in the kitchen, ensuring sustainability and safety.

Learning Units for Wastewater and Chemical Safety for Kitchen Staff

Unit 1: Safe Disposal of Kitchen Waste and Wastewater

• Objective: Understand and implement proper practices for the disposal of kitchen waste and wastewater to prevent contamination and environmental damage.
• Content:
• Types of kitchen waste: organic waste, recyclables, hazardous waste, and general waste.
• Safe disposal methods for wastewater, grease, and food scraps.
• Preventing blockages in plumbing systems by disposing of waste correctly.
• Regulatory standards and guidelines for waste disposal in commercial kitchens.

Unit 2: Handling and Storing Cleaning Chemicals Properly

• Objective: Ensure safe handling and storage of cleaning chemicals to protect kitchen staff, the kitchen environment, and the health of consumers.
• Content:
• Overview of common cleaning chemicals used in kitchens (e.g., degreasers, disinfectants, sanitizers).
• Reading and understanding chemical labels, Safety Data Sheets (SDS).
• Proper storage techniques for chemicals (e.g., keeping them in original containers, away from food areas, and in designated areas).
• Safe handling procedures, including the use of PPE (Personal Protective Equipment) when handling chemicals.

Unit 3: Environmental Compliance for Waste Management

• Objective: Comprehend and comply with local and international environmental regulations related to kitchen waste and chemical disposal.
• Content:
• Key environmental regulations and guidelines for commercial kitchens (e.g., waste disposal, air quality, and water conservation).
• The concept of sustainability in kitchen operations, including reducing waste and reusing materials.
• Compliance with local health and environmental authorities (e.g., Environmental Protection Agency, local health department).
• The importance of record-keeping for waste management practices.