KEY SAFETY PROTOCOLS
International Maritime Offshore Safety Training Institute (IMOSTI, Inc.), adheres to key safety procedures and industry standards such as OPITO and NI to ensure the highest level of safety and compliance in our training and operations. Here are some of the key safety procedures we follow:
Hazard Identification, Risk Assessment and Control (HIRAC)
- Continuous evaluation of potential risks in training environments and operations.
- Proper documentation and communication of identified hazards
Incident Reporting and Investigation
- Procedures for reporting incidents, near misses, and unsafe practices.
- Investigations to prevent recurrence and improve safety measures.
Personal Protective Equipment (PPE)
- Enforcement of strict PPE usage, such as hard hats, life jackets, fire-resistant clothing, and safety boots.
- Routine checks to ensure PPE is maintained and functional.
Emergency Preparedness
- Regular drills for fire, medical emergencies, and other hazardous situations.
- Emergency response plans, including evacuation procedures and first-aid protocols.
Permit to Work System
- Ensuring all hazardous activities (e.g., confined space entry, working at height) are done under a permit-to-work system to monitor and control high-risk tasks.
Regular Equipment Maintenance and Inspection
- Inspection and maintenance schedules for training equipment to avoid malfunctions or accidents.
- Ensuring all safety equipment is compliant with the latest safety standards.
Housekeeping
- Maintain daily the cleanliness across all facilities, including training rooms, accommodations, and common areas.
- Dispose of waste responsibly and promptly, with segregation for recyclables and hazardous materials.
Proper Food Hygiene
- Ensure staff involved in food preparation are trained in hygiene best practices.
- Sanitize cooking utensils, countertops, and appliances after every use.
- Implemented measures such as pest control, to prevent infestations in food preparation and storage areas.
Inspections and Audits
- Perform scheduled and unscheduled safety audits to evaluate adherence to safety policies and procedures.
- Review findings to identify areas for improvement and implement corrective actions promptly
ASEANA OFFICE
NAIC TRAINING SITE
KEY SAFETY PROTOCOLS
International Maritime Offshore Safety Training Institute (IMOSTI, Inc.), adheres to key safety procedures and industry standards such as OPITO and NI to ensure the highest level of safety and compliance in our training and operations. Here are some of the key safety procedures we follow:
Hazard Identification, Risk Assessment and Control (HIRAC)
- Continuous evaluation of potential risks in training environments and operations.
- Proper documentation and communication of identified hazards
Emergency Preparedness
- Regular drills for fire, medical emergencies, and other hazardous situations.
- Emergency response plans, including evacuation procedures and first-aid protocols.
Personal Protective Equipment (PPE)
- Enforcement of strict PPE usage, such as hard hats, life jackets, fire-resistant clothing, and safety boots.
- Routine checks to ensure PPE is maintained and functional.
Permit to Work System
- Ensuring all hazardous activities (e.g., confined space entry, working at height) are done under a permit-to-work system to monitor and control high-risk tasks.
Incident Reporting and Investigation
- Procedures for reporting incidents, near misses, and unsafe practices.
- Investigations to prevent recurrence and improve safety measures.
Regular Equipment Maintenance and Inspection
- Inspection and maintenance schedules for training equipment to avoid malfunctions or accidents.
- Ensuring all safety equipment is compliant with the latest safety standards.
Housekeeping
- Maintain daily the cleanliness across all facilities, including training rooms, accommodations, and common areas.
- Dispose of waste responsibly and promptly, with segregation for recyclables and hazardous materials.
Proper Food Hygiene
- Ensure staff involved in food preparation are trained in hygiene best practices.
- Sanitize cooking utensils, countertops, and appliances after every use.
- Implemented measures such as pest control, to prevent infestations in food preparation and storage areas.
Inspections and Audits
- Perform scheduled and unscheduled safety audits to evaluate adherence to safety policies and procedures.
- Review findings to identify areas for improvement and implement corrective actions promptly.
ASEANA OFFICE
NAIC TRAINING SITE