Workplace Safety in F&B

Course Title: Workplace Safety in F&B
Course Code: WS-FB-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 Workplace Safety in F&B

Learning Objectives:

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

1. Identify common workplace hazards in the food and beverage (F&B) industry and implement strategies to mitigate them.
2. Safely operate and handle kitchen equipment and tools, ensuring the safety of all staff members.
3. Respond effectively to emergency situations involving accidents such as cuts, burns, and slips, minimizing harm to staff and guests.

    

   Learning Units:

Unit 1: Identifying and Mitigating Common Workplace Hazards

• Types of hazards in F&B operations (e.g., slippery floors, hot surfaces, sharp objects)
• Hazard identification and risk assessment techniques
• Preventative measures to reduce slip, trip, and fall incidents
• Strategies for reducing burn and scald risks in the kitchen
• Ensuring safe food storage and handling to prevent cross-contamination
• Safe practices for managing cleaning agents and chemicals

Unit 2: Safe Handling of Kitchen Equipment and Tools

• Overview of common kitchen tools and equipment (e.g., knives, stoves, blenders)
• Safe handling, maintenance, and storage practices for kitchen tools
• Proper use of personal protective equipment (PPE) such as gloves and aprons
• Training on using equipment safely to prevent accidents
• Preventive measures for electrical and fire hazards in kitchen operations
• Managing kitchen tools to avoid ergonomic injuries (e.g., repetitive motion strains)

Unit 3: Emergency Response for Accidents

• Types of common accidents in F&B (e.g., cuts, burns, slips)
• First aid response for cuts and lacerations (including proper cleaning and dressing of wounds)
• Correct procedures for managing burns (including cool water application and burn creams)
• Emergency response for slips and falls (including checking for fractures or head injuries)
• Understanding when and how to seek medical attention
• The role of workplace safety officers in managing accidents and reporting incidents
• Emergency evacuation and incident reporting protocols