Course Curriculum
| Introduction | |||
| Introduction# | 00:01:00 | ||
| 1: Foundations of First Aid in the Warehouse | |||
| 1.1 The Role of First Aiders on the Floor | 00:01:00 | ||
| 1.2 – Recognising Warehouse-Specific Risks | 00:01:00 | ||
| 1.3 – Building Your First Aid Confidence | 00:01:00 | ||
| 1.4 – Knowing When and How to Call for Help | 00:01:00 | ||
| Reading Materials | |||
| 1.1-1.4$ | 00:00:00 | ||
| 2: Handling Common Injuries with Confidence | |||
| 2.1 – Treating Cuts, Bleeding, and Punctures | 00:01:00 | ||
| 2.2 – Managing Fractures, Sprains, and Crush Injuries | 00:01:00 | ||
| 2.3 – Burns, Scalds, and Chemical Exposure | 00:01:00 | ||
| 2.4 – Dealing with Shock and Fainting | 00:01:00 | ||
| Reading Materials | |||
| 2.1-2.4$ | 00:00:00 | ||
| 3: Life-Saving Techniques Every Operative Should Know | |||
| 3.1 – Performing CPR and Using an AED | 00:01:00 | ||
| 3.2 – Managing Choking and Breathing Issues | 00:01:00 | ||
| 3.3 – Safe Recovery Positions and Monitoring | 00:01:00 | ||
| 3.4 – Responding to Head Injuries and Concussions | 00:01:00 | ||
| Reading Materials | |||
| 3.1-3.4$ | 00:00:00 | ||
| 4: Proactive Safety and Real-Time Response | |||
| 4.1 – Setting Up a First Aid-Ready Workspace | 00:01:00 | ||
| 4.2 – Role-Playing Real-Life Scenarios | 00:01:00 | ||
| 4.3 – Recording and Reporting Incidents the Right Way | 00:01:00 | ||
| 4.4 – Building a Safety-First Culture | 00:01:00 | ||
| Reading Materials | |||
| 4.1-4.4% | 00:00:00 | ||
| Conclusion | |||
| Conclusion | 00:01:00 | ||
Instructors
124 STUDENTS ENROLLED
Food Hygiene
Health & Safety
Safeguarding
First Aid
Business Skills
Personal Development


