This course aims to help employees in food services organisations implement workplace safety and health (WSH) practices, in accordance with legislative requirements.

1. Adhere to WSH policy and procedures.

2. Assist in the conduct of compliance inspections within work area.

3. Identify non-compliances, unsafe work conditions and practices.

4. Communicate the risks and control measures to the relevant stakeholders.

5. Identify personal protective equipment requirements and safety device required for safe operations of tools and equipment at the workplace in accordance with the organisational procedures.

6. Follow safety signs, instructions and workplace risk control measures in accordance with the organisational procedures.

7. Interpret safety signs and hazard symbols.

Participants are required to have the ability to converse, read and write in English. Minimum Lower Secondary Education or WPLN Level 3 and above.