Course Curriculum
| Introduction | |||
| Introduction | 00:01:00 | ||
| Module 1: Understanding Confined Spaces | |||
| 1.1 – What Is a Confined Space | 00:01:00 | ||
| 1.2 – Types and Examples of Confined Spaces | 00:01:00 | ||
| 1.3 – Legal Responsibilities and Key Regulations | 00:01:00 | ||
| 1.4 – Common Hazards in Confined Spaces | 00:01:00 | ||
| Reading Materials | |||
| Module 1 | 00:00:00 | ||
| Module 2: Risk Assessment and Entry Planning | |||
| 2.1 – When and Why to Assess the Risks | 00:01:00 | ||
| 2.2 – The Permit-to-Work System | 00:01:00 | ||
| 2.3 – Entry Procedures and Safe Systems of Work | 00:01:00 | ||
| 2.4 – Role of the Standby Person and Communication | 00:01:00 | ||
| Reading Materials | |||
| Module 2 | 00:00:00 | ||
| Module 3: Equipment, PPE and Emergency Readiness | |||
| 3.1 – Personal Protective Equipment (PPE) | 00:01:00 | ||
| 3.2 – Gas Monitoring and Detection Devices | 00:01:00 | ||
| 3.3 – Ventilation and Atmospheric Controls | 00:01:00 | ||
| 3.4 – Emergency Procedures and Rescue Plans | 00:01:00 | ||
| Reading Materials | |||
| Module 3 | 00:00:00 | ||
| Module 4: Safe Working Practices and Culture | |||
| 4.1 – Training and Competency Requirements | 00:01:00 | ||
| 4.2 – Teamwork and Behaviour in Confined Spaces | 00:01:00 | ||
| 4.3 – Real Incidents and Lessons Learned | 00:01:00 | ||
| 4.4 – Embedding Safety Culture | 00:01:00 | ||
| Reading Materials | |||
| Module 4 | 00:00:00 | ||
| Conclusion | |||
| Conclusion | 00:01:00 | ||
Instructors
137 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development


