Joint Health & Safety Committee Certification Part 2

JHSC Certification – Part 2 – Food (2 Days)

Product Details

Once the JHSC members have successfully completed ‘Part One’, they are required to fulfill the requirements of ‘Part 2′ in order to become fully certified as  JHSC member.

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Training is one of many actions that an organization can take to improve its performance and profitability It is proven that properly training your employees will reduce the risk of workplace injury, increase business productivity, develop positive relationships, and increase morale and job performance.

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Course Outline

* price does not include HST * travel costs may apply   Course Includes:
  • Manuals
  • Certificates
  • Records of Training and Attendance Report


Course Description

The certification process for Joint Health & Safety Committee members to become certified by the Chief Prevention Office (CPO) involves a 2-part process.  Part 1 (one) is a training module that reviews more of the duties and responsibilities of a health and safety rep. It has a focus on the common elements that all health and safety representatives need to know like understanding OHSA, risk assessments and elements like accident / incident investigation etc.

After those that have attained their JHSC Certification Training Part 1, the goals are to have those persons complete a workplace risk assessment to determine the significant hazards that may be found in their workplace. Once they have determined what those significant hazards may be, they are then required to take training on those hazard types so they can have a better understanding of the hazard and how they may make recommendations for control of those identified hazards. This is referred to as Part 2 of the certification process. Health and Safety Representatives must take Part 1 and Part 2 hazard specific training to become fully certified by the CPO.

This Part 2 training module is intended to address some of the most common hazards that are found within the Restaurant and Food sectors.

This would include:

  • Manual Material Handling
  • Slip, Trips and Falls,
  • Violence & Harassment in the workplace
  • Chemical Hazards,
  • Kitchen Hazards,
  • Machine Hazards

The above hazard modules would be considered as the more common hazards found in the Restaurant or Food sectors, but they may not be all the hazards found in your workplace. Additional training may need to be taken to ensure that you have a full understanding of any hazard found within your workplace.

Other JHSC Part 2 Industry Specific Training Programs:


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