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Emergency Response Management

Though emergency plans are important for all companies, they may be particularly important for food and beverage manufacturers. Food and beverage plants face a unique set of threats, sensitivities, and needs in their quest to keep inventory safe and secure in a crisis that other industrial companies don’t have to worry about. 

Emergency plans should generally begin with a vulnerability assessment and an impact analysis that will help determine which hazards pose the biggest threat to your organisation.

Module Content

  • Roles and responsibilities of emergency response team (ERT) within the emergency command system
  • Site ERPs and procedures
  • Types of fire protection systems and fire-fighting and hazmat equipment
  • Causes of fires and stages of a fire incident
  • Types and use of automatic deluge systems
  • Specific personal protective equipment (PPE) for emergencies
  • Communications during emergencies situations
  • Personnel and agencies to be kept informed during emergencies
  • Casualty handling

Methodology

Lessons are conducted in a structured yet pragmatic manner as lectures are blended with classroom/group discussions, case studies and presentations. The group discussions give participants the opportunities to share their experience while case studies & presentations help the practice and application of concepts and approaches learned through the course.

Learning Outcomes

  • Plan and prepare for emergency response by listing all possible site’s emergency scenarios, roles and responsibilities of the emergency response team, and relevant personnel and agencies to notify in time of emergency.  
  • Assess the causes and stages of fire incident, types of fire protection systems and automatic deluge systems
  • Execute site’s ERP and procedures to contain emergency situations during a fire or other emergencies
  • Identify site’s specific personal protective equipment needed in Emergency Response Plan
  • Identify site’s specific search and rescue procedures and communications during emergency

Target Participants:

  1. Outlet Manager / Assistant Manager, Executive, Supervisor, managing the daily operations of the food and beverage outlets.
  2. Individuals who have the relevant work experience within the food industry and from other service industries or sectors wanting to enhance their knowledge and skills, expand their job portfolio or are seeking national certification/qualification in the Food Services industry.
  3. Career switchers with supervisory or managerial experience, or individuals in other related industries wanting to join the Food Services industry.
  • Age 21 years or above and have at least 2 years of work experience in supervisory or leadership position.
  • Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 5 WPL (Comprehensive) and WPN. 

Medium of Instruction:

English

Total Training Hours: 16 hours (2 days)

Assessment and Certification

Participants who achieve 75% attendance and pass the end-of-course assessment will be awarded the Statement of Attainment

Course Schedule

UPCOMING DATES:

04th & 05th April 2023

TIME:

9.00 am to 6.00 pm (Tuesday & Wednesday)

Mode of Delivery:

Classroom and Online Learning

UPCOMING DATES:

TBA

TIME:

TBA

Mode of Delivery:

TBA

Total Training Hours: 16 hours (2 days)
Registration Closing Date: 7 days before course commencement

Course Fees

  Singapore Citizens (21-39 Yrs Old)
& Permanent Residents (21 & above)
SG Citizens ≥ 40Yrs /
SME Sponsored
Full Course Fees (incl. 8% GST) $540.00 $540.00
Training Grant $250.00 $350.00
Amount Payable (incl. 8% GST) $290.00 $190.00

Prices shown are not inclusive of application fee and/or any other additional fees that may be stipulated.

Course fees can be offset by using your SkillsFuture Credit!

 

  In-Classroom Training Synchronous e-learning
TGS Code TGS-2022017522  
Course Support Period 19 Dec 2022 to 18 Dec 2024  

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