On organization shall as a team to establish and maintain plans and procedures to identify the potential for, and responses to, incidents and emergency situations, and for preventing and mitigating the likely illness and injury that may be associated with them. The organization shall review its emergency preparedness and response plans and procedures, in particular, after the occurrence of incidents or emergency situations. The organization shall also periodically test such procedures where practicable.
Course Objectives:
To define what is an emergency
To describe why prepare for an emergency
To determine the stages of an emergency
To identify the elements of emergency programme for preparedness, response and recovery
Able to use Fire Fighting Facilities during emergency
Able to handle Chemical Spillage using Chemical Spill Kit
To explain the requirement under the first aid guideline by DOSH
Will be able to perform Emergency Response Roles during emergency.
Date: 6th August 2024
Venue: Sin Heng Lee Food Industries Sdn. Bhd., Simpang Ampat, Penang
Who Should Attend:
Safety, Health and Environment Managers/Executives
Production and Quality Control personnel
Supervisors & Line Leaders
Safety & Health Committee members
More Training Pictures:
Feel free to contact TSY Consultancy by Call / WhatsApp to +6012-6243921 or email to marketing@tsy.my
Cheers.
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