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OBJECTIVES OF conSASS AUDIT         An independent assessment of a worksite's safety and health management system is provided by the Construction Safety Audit Scoring System (ConSASS).     Each component of worksite safety and health management systems is rated according to its development status and maturity level by ConSASS. As a result, the management is more a

Cranes play a vital role in construction and manufacturing. When transporting, they help to keep things safe. Safety training and workplace precautions are included in technology for these operations. Workers should understand their safety while operating cranes. These measures reduce the possibility of accidents and near misses. Crane professionals can stay up-to-date by attending a workshop like

 Level 2 course is named as Risk Management Implementation plan or Workplace Safety and Health Control Measures. The course duration is 2 days for RM (Risk Management) champions. The Level 2 certificate is valid for a lifetime and that certificate is provided for the RM Champions by the training center. Finally, that certificate was submitted to the WHS council.  Then the WSH council iss

Supervise Workplace Safety and Health for Formwork Construction is a converted course from LSP COURSE to SSG COURSE. This course is a 4.5-day course. The course duration is 36 hours including 4 hours assessment. This course ensures the roles and responsibilities of the supervisor who is appointed in formwork activity sites. This course is suitable for all types of construction works like plan

The importance of audits are, 1. In this manner, the interests of people who are not directly associated with the enterprise are protected, such as partners, shareholders, creditors, debtors, etc. 2. It is useful for taking government grants. 3. It serves as a morale booster for employees. 4. It is useful for settling trade disputes. 5. Facilitates the settlement of accounts upon retirement,

To ensure uniformity in HACCP training and application, the HACCP principles must be standardized. Each food establishment should develop a HACCP system suited to its specific product, processing, and distribution conditions, according to the National Academy of Sciences. This document addresses microbiological food safety issues in keeping with the Committee's mandate to provide recommenda