TOP 10 HEALTH AND SAFETY COURSES IN SINGAPORE - PAGE 2

The Refresher Basic Food Hygiene course was introduced in October 2010 by National Environment Agency (NEA) to raise the standard of food hygiene in food establishment.

This course facilitates in understanding and mastering the risks involved which makes working in confined spaces, tanks and containers a safe job. It involves giving exposure to the different type of hazards and the equipment used during rescue, to avoid accidents and even death.

ISO 45001 is a global standard for Occupational Health and Safety Management Systems that initiates a practical solution to enhance the safety and health aspects of both employees and other personnel.

This course provides learners with knowledge and skills to be a Risk Management Champion for the organisation in reducing risks at source by managing the risk management process at the workplace.

This course aims to provide participants with the required knowledge and skills to perform an internal audit based on the requirements of ISO 22000: 2018 Food Safety Management Systems (FSMS). ISO 22000: 2018 FSMS is the latest version of an international standard designed for the food industry.

Course aims to Interpret emergency response legislation and guideline and Identify fire hazard scenarios and conduct situation assessment.

The 1-day Food Hygiene course aims to provide learners with the essential knowledge and skill-sets to follow food & beverage safety and hygiene policies and procedures.

Develop a Risk Management Implementation Plan course aims to assist participants with hazard identification, risk assessment, managing and monitoring the risks and communicating the risks to all persons involved and ensure compliance.

Fire Warden course training is offered by AAT Training Hub for all skill level. Participants will be given a Certificate of Completion and be able to support their role as a company’s fire warden effectively.

Also known as the Workplace Safety and Health Practices Implementation course, this is a requirement for all entry level staff in the cleaning industry.