SAFETY IN WORKSHOP

OBJECTIVE :
This professional training course is aimed at all employees working in the food processing industry.
* The objectives will be adapted according to the different jobs held by the operators!

The common objective will be the every day prevention rules adapted inside the company.
Thereafter, their goal is to train the users at their respective workstation regarding the prevention of occupational hazards depending on whether they use sharps objects or “high-risk” machines.


I) INITIAL PHASE

• Behavioural study of the work stations.
• Educational process specific to the firm.

II) EDUCATIONAL PHASE
1) Initial knowledge appraisal.

• Quick assessment of the knowledge
• Brain storming

2) Introduction to the statutory context in the industries.

• The mandatory installations.
• Company Safety plan.
• The Role of the safety and hygienic committee (CHS-CT) and first aid workers.
• The infirmary and the first aid post.
• The unique security data paper.
• The tree diagram cause.

3) Work station awareness.

• How to organise the work station ?
• How to maintain the upkeep of machines ?
• What are the mandatory safety device measures, with regard to each workstation ?
• How to keep management informed ?

Evaluation and overview.

• Knowledge evaluation.
• Safety concept.

LENGTH OF COURSE : 2 days
    Phase n° 1 = 1 day.
    Phase n° 2 = 1 day.


III) APPLICATION PHASE
1) Workshop production cycle.

• Implementation of skills at the workstation.
      * To know how to use the statutory safety measures.
      * The organisation of the workstation and his neighbouring environment.
      * Organised and adapted trips.
• The spiral phenomena.

2) Work on a high-risk machine.

• Keeping track of risks on the machine.
• To start a machine at the beginning of the job.
• To know how to use the statutory safety measures.
• Daily use of the machine.
• Implementation of mandatory safety regulations at the beginning and end of production.

3) Self control and safety check.

• How to review the good working order of the machine ?
• Self control methods.
• How to keep the management informed?
• The individual safety certificate.

IV) SUMMERY PHASE
1) Evaluation and overview.

• Evaluation audit 2 weeks after implementation.
• Overview and summary of the results.

LENGTH OF COURSE : 3 days
    Phase n°3 = 2 days.
    Phase n°4 = 1 day.