Online courses in Occupational health
NEBOSH INTERNATIONAL CONSTRUCTION CERTIFICATE
Duke Training CentreNEBOSH International General Certificate SyllabusThe NEBOSH International General Certificate (IGC) in Occupation...
View CourseNEBOSH International Diploma
Duke Training CentreNebosh international diplomaThe NEBOSH International Diploma is the qualification to aspire to if you are se...
View CourseHACCP Internal Auditor
Sanbook Quality ConsultancyHACCP internal auditor training provides the knowledge and skills that your staff needs to perform audits of your foo...
View CourseHACCP Food Safety Level 2
Sanbook Quality ConsultancyThis course is designed to provide a broad understanding of basic food hygiene and HACCP systems and how to make the ...
View CourseIRCA ISO 450001:2018 Lead Auditor
Sanbook Quality Consultancycourse overview framework for an occupational health and safety management system. It can help you put in place the ...
View CourseAdvanced Medic First Aid
SAVEFAST Fire and Safety TrainingMEDIC First Aid BasicPlus is a combined adult first aid, AED, and CPR certification course designed specifically fo...
View CourseInstitute of Safety and Health (IOSH)
Duke Training CentreIOSHCOURSE OVERVIEWDelegates who successfully completed the IOSH Working Safely short lecture and a short ans...
View CourseHACCP Food Safety Awareness
Sanbook Quality ConsultancyThis course is designed to provide a broad understanding of basic food hygiene and HACCP systems and how to make the ...
View CoursePopular Occupational health courses in Malaysia
Health Safety & Environment Workshop
ConvertasDay 1 Definitions and overview · Why the concerns for safety? · Various definitions of acc...
View CourseProfessional Safety Supervisor Certification
Total System Management SDN BHDModule 1 - Compliance with workplace safety & health legislation Legislations & Regulations Roles and ...
View CourseHazard Analytical Critical Control Points (HACCP)
TDJ CAPITALThe common occurrence of foodborne illness could be well avoided if all food manufacturers and producers adopt a food...
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