Upon completion of this course, you will be able to:

• Explain the purpose of a behavior-based safety program
• Distinguish between the roles and responsibilities of a supervisor and an employee
• Identify factors that can cause incidents
• Explain the concept of workstation ergonomics concerning people and their work
• Describe how to prevent back injury problems in the workplace
• Recognize the signs of drug use and how to deal with someone you suspect is under the influence of alcohol or other drugs
• Explain health and safety legislation in schools, as well as specific duties and responsibilities
• Describe how to prepare for an emergency, how to report accidents and create a safety statement
• Explain the roles of safety representatives and a safety committee within the school system

By the end of this course, you will be able to:

• Recall the symptoms of a range of illnesses and describe how to prevent and treat them
• Discuss the universal precautions that a care worker must take when working with a client
• Describe the importance of clients receiving sufficient nutrition and hydration
• Explain how to prepare meals for clients with special dietary requirements
• Recognize and prevent all forms of foodborne illnesses
• List the actions that should be taken in an emergency with a client
• Recall how to call for emergency assistance in a calm and professional manner
• Paraphrase the usual fire safety precautions and what to do in the event of a fire

By the end of this course, you will be able to:

• Outline an emergency action plan (EAP) requirements
• Create an EAP
• Include evacuation procedures in a document
• Recognize the purpose of having a FPP in place
• Recall who is responsible for each area in an FPP
• Discuss the best practices employees should take to limit the risk of fire in the work environment
• List the main hazards that lead to fires in the workplace
• Select the key components of a sound fire-extinguishing system
• Evaluate the FPP training requirements
• Identify the various fire extinguishers and the class of fire they each extinguish
• Indicate how to activate a fire extinguisher 

By the end of this course, you will be able to:

• Explain possible causes of fire
• Outline preventative measures to stop a fire from occurring
• Summarize serious life safety hazards
• Discuss the importance of approved storage areas
• Indicate various fire protection systems and their locations
• Describe the importance of a sound emergency evacuation plan
• Identify where you should locate an evacuation plan
• Recall the steps to take in the event of an emergency procedure
• Recognize how to aid individuals who require assistance

By the end of this course, you will be able to:

• Summarize the definition of electricity
• Outline the standards for electrical use
• Discuss the potential electrical hazards that could occur in the workplace
• Identify types of hazards, shocks, arcs and blasts
• Define the steps to protect you or employees from electrical hazards
• Explain electrical safety measures
• Identify OSHA requirements and regulations
• Discuss what to do when working on or near live parts
• Outline the ‘Hierarchy of Control’
• Recall the process of forming a good EAP

By the end of this course, you will be able to:

• Discuss the general personal protective equipment (PPE) requirements and their role in the workplace
• Summarize the potential hazards found at work
• Outline the proper use of PPE
• Explain the importance of being trained in PPE and who should do the training
• Discuss the importance of demonstration when training in the use of PPE
• List the most effective eye and face protection 
• Explain the criteria for protective eye and face devices to meet OSHA standards
• Discuss the necessity for using personal protective equipment
• Discuss respiratory hazards and control measures
• Outline suitable respiratory protection program requirements and training
• Define the selection guidelines for head, hand and foot protection
• Recognize the care and use of electrical protective equipment
• Recall how sound and noise is measured and suitable control and protection

By the end of this course, you will be able to:

• Outline an effective hazard communication programme
• Summarize the advantages of aligning OSHA and GHS 
• Explain the importance of an employee's right to be informed
• Summarize chemical health hazards that could occur if standards aren’t met
• Recall the importance of labelling containers correctly
• Identify the warning words, statements and pictograms used to label containers correctly
• Describe the importance of using safety data sheets (SDS)
• Discuss who is required to have safety data sheets
• Outline what is needed on a safety data sheet
• Paraphrase the steps the importer must comply with
• Discuss employer responsibility in hazard communication
• Indicate the training requirements needed in hazard communication

By the end of this course, you will be able to:

• Outline the purpose of hazard identification
• Identify potential dangers and behavior in the workplace
• Arrange a job hazard assessment (JHA) for your business
• List possible hazards to which your employees could be exposed 
• Explain the obligation of an employer under Occupational Health and Safety (OSHA) guidelines
• Describe what happens in a risk assessment and how to use a risk assessment matrix
• Recognize the various types of analysis that you can do in the workplace
• Outline the job analysis process
• Compare which hazard analysis process is the most effective
• Discuss who should conduct a ‘Process Hazard Analysis’ (PHC)
• Explain who would benefit from a ‘Phase Hazard Analysis’

By the end of this course, you will be able to:

• State the critical components of a successful EMS
• Identify the international standard for creating and implementing an EMS
• Recall the five-phase cycle for the development and improvement of an EMS
• List possible environmental management programs to include in your organization's EMS
• Define stakeholders’ documented and communicated roles, duties and authorities
• Identify the legal and other requirements necessary in the planning step
• Explain the steps in the environmental management program’s (EMP) implementation phase
• Recognize the EMS procedure for checking and taking corrective actions
• Summarize the management review procedure, its benefits and challenges

By the end of this course, you will be able to:

• Explain the importance of first aid in the workplace
• Outline the requirements to create and implement a first aid program at work
• Recall the goals of first aid
• Discuss how to conduct a primary survey using ‘DRAB’
• State the steps for CPR
• Describe what to do if there is bleeding or shock using positive end-expiratory pressure (‘PEEP’)
• Classify the types of burns
• Explain the steps to evaluate burn size and how to treat them

By the end of this course, you will be able to:

• Define the term infectious disease
• Analyze various microorganisms
• Explain the difference between an infection and being infectious
• Describe how diseases are transmitted
• Summarize how an epidemic starts
• Outline how to develop an infection prevention and control program
• Discuss the purpose of the risk identification process
• Describe how to develop an exposure control plan
• Outline post-exposure health management
• Summarize the reporting and recording process for infectious diseases
• Identify safe work procedures and practices
• Explain infectious diseases and their health effects

By the end of this course, you will be able to:

• Explain Food Standard 3.2.2A, enforced in December 2023, prescribing three food safety management tools
• Outline some aspects of the Australian food service industry and the role of Food Standards Australia and New Zealand
• Summarise the four chapters of the FSANZ Food Standards Code and the six food safety standards
• Recall FSANZ’s InfoBites Factsheet tips for food service outlets to prevent or minimise foodborne diseases and injuries
• List the common pathogens that cause foodborne illnesses and the symptoms of food poisoning
• Indicate the significance of time and temperature control in preventing or minimising pathogenic contamination in food
• Define allergies, allergens, and allergen cross-contact and the role of allergen management in food safety
• Summarise the seven HACCP principles and describe the steps in developing and implementing a customised HACCP plan
• Outline the significance of developing a crisis management plan to prepare for potential or real-life emergencies
• Describe the role of technology in developing and implementing food safety and hygiene practices and HACCP plans
• List safe food handling practices, including receiving, storing, shipping, preparing, cooking, storing, and serving
• Summarise some of the real-life case studies relating to food hygiene and safety in the Australian food service industry

By the end of this course, you will be able to:

• Explain the principles of manual handling and its importance in the workplace
• Assess ergonomic risk factors associated with manual handling and their impact on worker health and safety
• Apply safe handling techniques to minimise the risk of injury
• Evaluate manual handling risks, special situations, and the appropriate use of equipment to mitigate risks
• Plan and implement control measures to reduce manual handling hazards in the workplace
• Select proper equipment for safe manual handling tasks to enhance efficiency and reduce injury risks
• Solve challenges in handling unusual loads through strategic planning and technique adjustment
• Create a safe workplace culture prioritising manual handling safety through awareness and training
• Outline and implement policies to support safe manual handling practices and ensure regulatory compliance
• Recall the legal and regulatory requirements related to manual handling to ensure compliance

By the end of this course, you will be able to:

• Identify the risks and dangers of hazardous substances and chemicals
• Discuss the regulations and codes of practice that should be implemented in your workplace for safety
• Identify the appropriate marks and colours for the different safety signs that can be found in the workplace
• Discuss and identify the regulations for health and safety in the construction industry
• Identify the safety zone classification for work areas involving the use of explosives
• Plan implementing the safety methods and control measures for working at a height
• Identify the duties of the employer, employee, contractors, and others to build and create a safe working environment

By the end of this course, you will be able to:

• Evaluar la importancia de los primeros auxilios en el lugar de trabajo
• Describir los requisitos para crear y aplicar un programa de primeros auxilios en el trabajo
• Recordar los objetivos de los primeros auxilios
• Comentar cómo realizar una encuesta primaria utilizando el DRAB
• Explicar los pasos de la reanimación cardiopulmonar
• Describir qué hacer en caso de hemorragia o shock
• Categorizar los tipos de quemaduras y cómo tratarlas