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Health and Safety Representatives Training
Meat Industry specific health and safety representatives training has been provided by the AMIEU for many years. The Introductory Health and Safety Representative Training run by the AMIEU has been approved by the Victorian WorkCover Authority.
A number of approaches are used in the training program to cater for different learning styles.
Another participant in this preparation chose not to be photographed
These are:
- Presentation of information via handouts, overheads and speakers.
- Group discussion throughout the sessions.
- Large and small group activities and practical exercises.
The participants develop a practical understanding of the Occupational Health and Safety Act, Regulations, Codes of Practice and Guidance Notes. They are provided copies of the Act, Regulations and Codes.
In particular there is a focus on Parts 3, 4, 5, 7, 8, 9 and 10 of the Occupational Health and Safety Act 2004 as they relate to health and safety representatives.
Methods of hazard identification, risk assessment and risk control according to the hierarchy of control are also focussed on.
The application of these to the range of hazards in the Meat Industry is a major difference between our course and the other VWA approved Introductory HSR Training Courses. Particular hazards that we address include Environmental Hazards, Manual Handling and Occupational Overuse, Plant and Equipment (including Knife Handling), Noise, Hazardous Substances, Confined Spaces and Occupational Diseases, particularly Zoonoses. Which three of these hazards are covered in detail depends on the needs of the participants in each class.
The approach to the range of hazards is covered in the National Guidelines for Health and Safety in the Meat Industry.
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