Course Curriculum
| Introduction | |||
| Introduction | 00:01:00 | ||
| 1: Fire Safety Fundamentals in Manufacturing | |||
| 1.1 Understanding Fire Risks in Manufacturing | 00:01:00 | ||
| 1.2 Basics of Fire Science | 00:01:00 | ||
| 1.3 Fire Prevention Strategies | 00:01:00 | ||
| 1.4 Legal and Regulatory Requirements | 00:01:00 | ||
| Reading Materials | |||
| Topic 1.1-1.4 | 00:00:00 | ||
| 2: Fire Extinguisher Types and Uses | |||
| 2.1 Classification of Fires and Extinguishers | 00:01:00 | ||
| 2.2 Components and Operation of Fire Extinguishers | 00:01:00 | ||
| 2.3 Selecting the Right Fire Extinguisher | 00:01:00 | ||
| 2.4 Limitations and Safety Precautions | 00:01:00 | ||
| Reading Materials | |||
| Topic 2.1-2.4 | 00:00:00 | ||
| 3: Fire Extinguisher Practical Skills | |||
| 3.1 Inspection and Maintenance Basics | 00:01:00 | ||
| 3.2 Hands-On Fire Extinguisher Training | 00:01:00 | ||
| 3.3 Emergency Response Procedures | 00:01:00 | ||
| 3.4 Incident Reporting and Follow-Up | 00:01:00 | ||
| Reading Materials | |||
| Topic 3.1-3.4 | 00:00:00 | ||
| 4: Building a Fire-Safe Manufacturing Culture | |||
| 4.1 Promoting Fire Safety Awareness | 00:01:00 | ||
| 4.2 Fire Safety Drills and Exercises | 00:01:00 | ||
| 4.3 Continuous Improvement and Compliance | 00:01:00 | ||
| 4.4 Roles and Responsibilities in Fire Safety | 00:01:00 | ||
| Reading Materials | |||
| Topic 4.1-4.4 | 00:00:00 | ||
| Conclusion | |||
| Course Conclusion | 00:01:00 | ||
Instructors
124 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development


