Industrial Workplace Safety

Worker safety is of premier importance. Food processing is often on an industrial scale with automated equipment and many potential hazards. Being aware and trained to deal with these potential hazards and workplace situations is critical for employee safety. This course will provide workers in the food processing industry with knowledge of the safety requirements necessary to ensure a healthy and safe work environment.

The course reviews regulatory responsibilities for all employees, and the many proactive strategies employed to identify hazards, mitigate their impact and the associated Canadian federal and provincial regulatory requirements. Employee training is critical to a safe work environment. Information will be presented on employee rights and responsibilities, identification of workplace hazards, dealing with accidents, emergency preparedness, personal protective equipment and Workplace Hazard Material Information System.

Learning Objectives:

At the end of this Workplace and Industrial Safety course, the participants will be able to:

• Identify and take corrective action against potential workplace health and safety hazards
• Identify different types of hazards and how to mitigate them
• Handle, store and dispose of hazardous workplace materials
• Comply with workplace health and safety legislation
• Properly use, wear and maintain personal protective equipment
• Deal with accidents
• Identify the components of emergency preparedness
• Use and understand Workplace Hazardous Material Information System

Course Outline & Major Topics

• Government Legislation
  • Occupational Health and Safety Legislation
  • Federal OH&S Legislation
  • Provincial OH&S Legislation
  • Workers’ Compensation
  • OH&S Responsibilities, Regulations and Enforcement
• OH&S Rights and Responsibilities
  • Internal Responsibility System (IRS)
  • Employer Responsibilities
  • Supervisor Responsibilities
  • Employee Responsibilities
  • Employee Rights
  • Employee Right to Refuse
  • Health and Safety Committees
  • Know Your Role
• Workplace Hazards
  • Identifying Hazards
  • Prioritizing Hazards
  • Hazard Control
  • Reporting and Correcting Hazards
  • Example Hazard ID and Control
  • Lockout/Tagout (LOTO)
• Workplace Accidents
  • Accidents
  • Near Misses
  • Costs of Accidents
  • Accident Investigation
  • Investigation Process
  • Accident Response
  • First Aid
• Emergency Preparedness
  • Why Be Prepared?
  • Emergency Plan
  • Vulnerability Assessment
  • Hazard Identification
  • Series of Events
  • Elements of the Emergency Plan
• Personal Protective Equipment (PPE)
  • Purpose of Personal Protective Equipment (PPE)
  • Control Measures
  • Common Personal Protective Equipment
  • Meat Industry PPE Application
  • Foot Protection
  • Fall Protection
  • Drowning Protection
• Workplace Hazardous Materials Information System (WHIMS)
  • WHMIS Components
  • Hazard Groups, Classes & Categories
  • WHMIS Pictograms & Labels
  • Supplier & Workplace Labels
  • Safety Data Sheets (SDS)
  • Employee WHMIS Training

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

• Owners
• Supervisors
• Production Personnel
• Sanitation Team
• Plant Manager

*Become a member to receive 20% off