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Packhouse and Value Add Facility Induction

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  • Packhouse and Value Add Facility Induction

$10.00

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The SafeFarm Packhouse Induction is a generic Safety Induction for workers involved in the packing and processing of fresh produce.

It covers a range of topics needed to allow you to work safely in a packing/processing/value add environment as well as helping farmers, contractors and other employers to meet their legal obligations around employee induction and safety training.

A growing number of employers are insisting on staff having completed their Packhouse Induction training prior to be able to work on their packing operations.

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Course Description

Packhouse and Value Add Facility Induction

The SafeFarm Packhouse and Value Add Facility Safety Induction is all about improving Safety in the Packhouse.

Packhouse and Value add Facility Induction Course
Packhouse and Value add Facility Induction Course

It is a generic Packhouse Safety Induction for Workers involved in the Packing and Value Add processes of the Fruit and Vegetable Sector.

It covers a range of topics needed to allow you to work safely in a packhouse environment. It also helps farmers, contractors and other employers to meet their legal obligations around employee induction and safety training.

Farm Safety is the number one priority for most farmers, and it needs to be for you too.

If you work in a Packhouse, or are thinking about working in a Packhouse, your safety is paramount. This course has been designed to help protect you by making you aware of the risk and controls for safe packing operations.

A growing number of employers are insisting on staff having completed their SafeFarm Packhouse Safety Induction training prior to be able to work on their farming operations.

Topic Covered:

The course covers the following topics:-

  1. About the Packhouse
  2. Roles
  3. Preparing for Work
  4. In the Packhouse
  5. Personal Protective Equipment
  6. Safe Lifting
  7. Pallets and Pallet Jacks
  8. Heat Stress
  9. Emergency Response
  10. Food Safety and Good Manufacturing Practice
  11. Biosecurity
  12. Good Manners.

Who should do this Course?

Anyone planning to work in the preparation, picking, packing or processing of Fresh Fruit and Vegetable Sector.

Anyone wanting to better understand the risk associated with fresh produce,

Anyone wanting to improve their own safety and Packhouse safety in general.

Time and Assessments:

This course will take approximately 15 minutes and includes a 10 questions assessment upon completion.

A pass mark of 80% is required and all participants who achieve the pass mark or more will be issued with a Certificate of Completion for their own records.

 

More information or Offline Resources:

This course is also available offline by contacting OTrain on 07 3040 3310 or visiting here

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Course Video

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