Course Curriculum
| Introduction | |||
| Introduction | 00:01:00 | ||
| 1: Fire Safety Fundamentals in Retail | |||
| 1.1 Understanding Fire Risks in Retail Environments | 00:01:00 | ||
| 1.3 Legal Responsibilities and Fire Safety Regulations | 00:01:00 | ||
| 1.4 Types of Fire Classes (A, B, C, D, F, Electrical) | 00:01:00 | ||
| Reading Materials | |||
| 4.1 | 00:00:00 | ||
| 2: Fire Extinguisher Types and Their Uses | |||
| 2.1 Overview of Fire Extinguisher Types | 00:01:00 | ||
| 2.2 Water and Foam Extinguishers | 00:01:00 | ||
| 2.3 CO₂ and Dry Powder Extinguishers | 00:01:00 | ||
| 2.4 Wet Chemical and Specialist Extinguishers | 00:01:00 | ||
| Reading Materials | |||
| 4.2 | 00:00:00 | ||
| 3: Safe Operation of Fire Extinguishers | |||
| 3.1 The PASS Technique (Pull, Aim, Squeeze, Sweep) | 00:01:00 | ||
| 3.2 When (and When Not) to Use a Fire Extinguisher | 00:01:00 | ||
| 3.3 Handling, Inspection, and Storage of Extinguishers | 00:01:00 | ||
| 3.4 Practice and Scenario-Based Training | 00:01:00 | ||
| Reading Materials | |||
| 4.3 | 00:00:00 | ||
| 4: Emergency Response and Evacuation Procedures | |||
| 4.1 Activating Alarms and Alerting Authorities | 00:01:00 | ||
| 4.2 Evacuation Roles and Responsibilities | 00:01:00 | ||
| 4.3 Evacuation Routes, Assembly Points, and Signage | 00:01:00 | ||
| 4.4 Post-Fire Protocols and Reporting | 00:01:00 | ||
| Reading Materials | |||
| 4.4 | 00:00:00 | ||
| Conclusion | |||
| Conclusion | 00:01:00 | ||
Instructors
125 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development


