HEALTH AND SAFETY

1.Emergency Preparedness & Crisis Management – Basic

Course Objectives:

After attending the course participants will be able to:

Gain insights about emergency management
Protect the people, environment and assets
Utilize Anadarko’s resources
Effectively communicate and cooperate with regulatory agencies
Restore the businesses

What will be covered?

Crisis and Emergency Management – organize the response plans and activities
(Pre-incident) Risk and Crisis Communication
Human Factors – basic human errors and human actions
Business Continuity Management – ensure continuity of the critical processes of a business
Ethics – ethical dilemmas that arise during the response phase
Change Management – learn from emergencies
Crisis Management – coordinate crisis and emergency management

Who should attend?

The course is primarily designed for the people who are responsible for crises, emergency, risk management in an organization, e.g., health and safety managers, environmental management system managers, production/operations managers, maintenance managers, facilities managers, administration managers, etc.

Training Methodology:

The training is going to be highly interactive combination of lectures, group discussions, questionnaires, individual reflections, role plays, simulations and videos.

Language:

Arabic/English

Competencies covered:

Emergency Management Insights
People, Environment & Asset Protection
Communication & Cooperation
Business restoration

2.Fire Fighting

Course Objectives:

At the end of the course the candidates will be able to distinguish between the different classes of fire, the different extinguishers available and the method to use them. They shall also become aware of how to react in case of a fire emergency.

What will be covered?

Section I: Introduction – The Theory of Fire
Section II: FUELS
Section III: OXYGEN / OXIDISERS
Section IV: HEAT
Section V: FIRE DEVELOPMENT
Section VI: CLASSIFICATION OF FIRE.
Section VII: PRINCIPLES OF EXTINGUISHMENT
Section VIII: EXTINGUISHING AGENTS
Section IX: FIRE EXTINGUISHERS
Section X: USING A FIRE EXTINGUISHER
Section XI: EXTINGUISHER MAINTENANCE
Section XII: FIRE SAFETY
Section XIII: RESCUE DRAGS

Who should attend?

Institutions, Corporate, construction companies, hotels, sports coaches, beauty salons, individuals.

Training Methodology:

A variety of training methods will be employed to ensure the learning experience is memorable, including:

Video Demonstrations
Learner’s Assessment through demonstrations and knowledge questioning (oral and written)

Prerequisites (if any): –

Language:

Arabic/English

Competencies covered:

Importance of fire safety.
Combustion process and spread of fire.
Fire prevention methods and protection.
Storage and use of highly flammable liquids.
Basic fire risk assessment.
Emergency planning and response.

3.NEBOSH International General Certificat

Course Objectives:

Apply and gain an in-depth knowledge on NEBOSH International General Certificate (IGC)
Discuss the foundation in health and safety
Explain health and safety management systems including policy, organizing, planning, measuring, audit and review
Employ workplace and transport hazards and risk control as well as musculoskeletal and work equipment
Employ electrical and fire safety in a safely manner
Recognize chemical, biological, physical and psychological health hazards and risk control
Practice health and safety in a professional manner
Utilize safety workplace inspection and report writing

What will be covered?

Unit IGC1: Management of International Health & Safety

Element 1: Foundations in Health and Safety

Element 2: Health and Safety Management Systems – Plan

Element 3: Health and Safety Management Systems – Do

Element 3: Health and Safety Management Systems - Check

Element 4: Health and Safety Management Systems – Act

Unit GC2: Control of workplace hazards

Element 1: Workplace Hazards and Risk Control

Element 2: Transport Hazards and Risk Control

Element 3: Musculoskeletal Hazards and Risk Control

Element 4: Work Equipment Hazards and Risk Control

Element 5: Electrical Safety

Element 6: Fire Safety

Element 7: Chemical and Biological Health Hazards and Risk Control

Element 8: Physical and Psychological Health Hazards and Risk Control

Unit GC3: Health and safety practical application

Who should attend: This course is suitable for individuals who aspire to gain health & safety knowledge on how to manage risks and hazards in any area of any business. It is also particularly suitable for individuals who are interested to embark on a career in the Health, Safety and Environment.

Training Methodology:

Case Studies will be used during this course to illustrate examples of good and bad change implementation processes. There are two written examinations: Paper 1 Management of Health & Safety; Paper 2 Controlling Workplace Hazards plus a workplace-based practical assignment.

Prerequisites (if any):

Each delegate will be asked to complete a Pre-Course Assessment Form to determine their current level and objectives for attending the course. The content of such Form will be used by the trainer only to give tailored training that is focused on each group of delegates.

Language:

Arabic/English

Competencies covered:

workplace hazards
Corrective and preventative measurements.
Role and objectives of ILO
Plan and implement an effective health & safety policy
Risk assessments and accident investigations
Health & safety audit

4.FOOD SAFETY

Basic Food Hygiene Training:

This course is specifically aimed at those who work in the food industry. The course will give them a sound understanding of the importance of their role in handling food products safely and hygienically. As a food handler, having this knowledge greatly reduces the risk of food contamination and therefore, the spread of food borne illness.

Person-In-Charge (PIC) level 2 & 3:

Person-In-Charge Certification is intended for persons directly responsible for the food related operations in certain types of food establishments with direct authority, control of supervision over employees who engaged in the storage, preparation, display or service of food.

Person-In-Charge level 2 is a certificate aimed for caterers in a supervisory role at a medium or low risk business
Person-In-Charge level 3 is a certificate aimed for caterers in a supervisory role at a high-risk business

Advanced Level 4 Food Hygiene in Catering/Manufacturing

The Advanced level course is designed for those working in all food businesses at executive, managerial and ownership levels. This includes production managers, trainers, owners or managers, supervisors with intermediate food hygiene knowledge, hygiene personnel and hygiene auditors.

This qualification is principally designed for managers of food handlers in a food business within the catering and manufacturing. It covers all of the necessary aspects of food hygiene and safety in depth, providing candidates with a thorough knowledge. The aim of this qualification is to provide an in-depth knowledge of food safety and food hygiene principles and practices.

HACCP Awareness Training:

This course is designed to provide a broad understanding of basic food hygiene and HACCP systems and how to make the best use of them in terms of food handling. It will equip individuals who have a general understanding of food safety matters, with the ability to develop, implement, and manage effective food safety management system.

Level 3 Awards in HACCP:

Hazard Analysis Critical Control Points (HACCP) is a systematic, preventive approach to food safety. In order for a HACCP system to work effectively, it is essential that all staff are aware not only of the safety procedures, controls and monitoring that must be followed but also why they are necessary.