The aim of this course is to provide the participant with the tools and a basic understanding of hazard recognition, risk assessments and the methodology of controls.
This course is structured as a one (1) day instructor-led course using a combination of both lecture-based and practical learning components. Self-paced, online learning option is also available.
This course is designed for employees, managers, supervisors of small to large employers within BC’s manufacturing industry.
Previous health and safety education and/or experience is an asset but not required.
This course will cover:
- Typical hazards encountered in manufacturing operations
- The structure of an effective hazard identification and hazard control program
- Hazard identification and the four general classifications of hazards
- Job tasks to SOP methodology
- Risk Assessments and understanding the risk matrix for prioritizing hazards
- Hierarchy of controls and application methods/examples
Manufacturing and Food Processing Operational Stages and Typical Hazards Involved, Hazard Identification Program Structure, Hazard Control Program Structure, Biological and Psychological Hazards, Risk Assessment Model, Hazards Prioritization
Assessment and Completion
Upon successful completion of course materials, students will be awarded a Certificate of Completion.
Online registration for this course is on an individual basis and is not transferable.