Course starts upon request
BOOK NOW FOR GENERAL AND BANDSAW SAFETY COURSE
Every food handling business—be it a butchery, meat processing facility, or any other Meat cutting and processing facility—must register its premises with the local authority. Ensure You Comply with Regulation R638 of the Foodstuffs, Cosmetics and Disinfectants Act (Act 54 of 1972)
What this Course covers:
This 2-day, hands-on training course focuses on the safe operation and handling of the Bandsaw (Meat cutting saw) used together with general Health and Safety practices within the meat industry.
Participants will learn proper handling, operation, and cleaning of Bandsaws, as well as workplace safety procedures, PPE usage, hazard identification, and emergency response protocols. The course is designed to reduce workplace accidents and ensure compliance with safety regulations.
The course includes detailed instruction on:
- Proper setup, use, and cleaning of the bandsaw
- Identifying and managing potential hazards
- Safe cutting techniques to prevent injury
- Lockout/tagout procedures for maintenance
- General workplace Health and Safety practices
- Personal Protective Equipment (PPE) use
- Emergency response and first aid basics
Our goal is to equip participants with the knowledge and confidence to operate a bandsaw safely and responsibly, reducing the risk of accidents and promoting a safer working environment in the Butchery.
Requirements
- No prior experience required for General hygiene and safety BUT for operating Bandsaw the operator must have cutting experience.
- Must be 18 years or older
- Must wear or bring appropriate protective gear (further details provided upon booking)
- Basic English literacy is recommended for following safety protocols
Price
- R3350 per person – Complete course
- R2950 per person – Cleaning and hygiene only
Includes all training materials, tea, coffee and a certificate of completion
Duration
2 Full Days (In-person training)
BOOK NOW FOR GENERAL AND BANDSAW SAFETY COURSE