HEALTH AND SAFETY
January 6, 2023 2023-01-06 6:31HEALTH 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.First Aid
Course Objectives:
On completion of this course participants will be able to:
- Deal with First Aid emergencies
- Provide necessary first aid within the workplace
- Understand and demonstrate essential life-saving skills
What will be covered?
- What is First Aid?
- How and when to call Emergency Services
- Principles of Treatment
- Patient Approach & Examination (Scene Safety)
- Brief Introduction to Wounds and Bleeding
- Head injuries
- Dressings and bandages
- Shock – fainting
- Unconsciousness
- Recovery position
- Asphyxia and its causes
- Cardiopulmonary resuscitation practical
- Treating foreign bodies, chemical splashes
- Burns and scalds
- Fractures, Sprains, Strains and Dislocations
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
- Practical Drills
- Learner’s Assessment through practical demonstrations & knowledge questioning (oral & written)
Language:
- Arabic/English
Competencies covered:
- Life-threatening emergency.
- Major structures of human body.
- Why emergency action steps/principles in any emergency?
- Rescue breathing for an adult.
- Signals of a heart attack.
4.NEBOSH International General Certificate
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
5.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.
Food Safety Consultancy and Gap Analysis
The consultation package will lead to obtaining the following HACCP Certification or ISO standards;
- HACCP
- ISO 90001:2008
- ISO14001:2004
- ISO 22000:2005
