Safety and Protection Systems for Workers in Chemical Facilities Course

Introduction

    The importance of training courses is not only limited to professional life, as most of us think but training courses aim to transfer knowledge and practical experiences that enrich the skills of individuals and enhance their self-confidence, which contributes to the preparation of cadres which in turn contributes to the development and progress of institutions. Therefore, Strategic Vision Training Center aims to enhance the skills and experiences of individuals through the strongest training programs to keep pace with every development in the labor market.

Objective

• - Safety procedures in operation

• Safety measures to protect workers

• Safety measures to protect the means of production

• Safety measures to preserve the surrounding environment

• The basic elements of an occupational health and safety management system

• Types of risks to which workers in chemical facilities are exposed

• - Preventive measures and modern control techniques

• - Hazards of chemical installations

•  Personal protective equipment

• Industrial safety rules

• Occupational safety and health records and files

•  Event reporting and record keeping

•  Education and Training

• The physical qualifications of employees and workers

• - Emergency planning

• - Emergency rescue operations

•  Applications, models and practical cases

Course content:

Introduction, Chemical Safety Management

• Welcome, Purpose, Goal, and Overview of Workshop

• Introductions of Staff, and Participants

• Chemical Safety and Security Overview

• Principles of Chemical Safety

• International Health and Safety Management Systems

• Chemical Management: Storage/Inventory Systems/Labeling/Safety

• Data Sheets.

• Chemical Health and Safety Hazards/Exposure Limits/Calculations

• Tour chemical / industrial facility

Process Safety

• Process Safety Overview/Standards

• Identification of Hazards and Potential Consequences

• Process Equipment Inspection and Testing/Procedures/Schedules

• Inherently Safer Design

• Hazard and Risk Analysis

• Exercise/case study

Chemical Security

• Chemical Dual-Use Awareness and International Standards

• Safe/Secure Transport of Chemicals

• Principles of Security/ACC Responsible Care Security Code

• Security Vulnerability Assessment (SVA) Overview

• Leave for Sightseeing and Group Dinner

• International Chemical Threat Reduction | Sandia National Laboratories

Hazard Control and Risk Management

• Human Factors/Why do workers act unsafely?

• Chemical Safety Programs

• Behavior Based Safety

• Accident/Incident Investigation and Reporting/Near Misses

• Management of Change

• General and Local Exhaust Ventilation

• Personal Protective and Safety Equipment

Emergency Response, Hazardous Waste

• Emergency Planning/SOPS, Training

• Emergency Response/Modeling and Reporting

• Emergency Response Demonstration

• Waste Management and Disposal

• Recycling and Waste Treatment Technologies

Training methods:

• Case studies and practical exercises

• Role-playing

• Work simulation exercises

• Related videos

• Visual display

• Group workshops

• Guidance

Preparing the training bag

• At Strategic Vision Training Center, we are always keen on providing the best standards for the training content we offer

• Each program and training bag should include several axes:

           Analysis - Design - Development - Implementation – Evaluation

• In addition to, specialized team in designing training materials with the best quality standards which is appropriate to the needs and variables of training

Preparation of the training environment

One of our top priorities

• Choosing a training site, which is easy to be accessed by the trainees and that the training halls are suitable for the training program in terms of quality and luxury standards that we are keen on

The following factors are taken into consideration when choosing a training hall:

•  General atmosphere (space - system - ventilation)

•  Equipment of the hall (a place for rest periods - the quality of the offered food and beverage)