Category: Uncategorized

Course Description

There is a common misconception that sharps injuries are only of concern to medical and care staff. However it is not uncommon for people in other industries such as waste disposal to come into contact with used sharps.

In this course we’ll start by looking at some statistics relating to discarded needles, then define ‘sharps’ and look at the different types that can be found in ‘sharps litter’, ranging from needles, syringes and scalpel blades to broken glass, knives, scissors and nails.

It then covers the primary and secondary risks from sharps. It’ll look at the responsibilities of employers and how they must use risk assessment to ensure workers safety, as much as possible.

Then, the course will take a detailed look at Hepatitis B, Hepatitis C, HIV and Tetanus

There’ll be a section on the Chain of Infection, helping you to understand how an infection gets passed on, and what steps can be taken to break the chain and stop the process.

It’ll look at the probability of picking up an infection from a needlestick injury, and the factors that can affect this.

It’s important to always handle discarded sharps safely so the course will take you through the equipment you need, including litter pickers, forceps, disinfectant sprays and gloves, along with the correct techniques you should employ to avoid injury. This subject will be further expanded on by detailing the correct sharps handling procedures, including how to dispose of discarded sharps safely, how to remove disposable gloves to minimise cross-contamination, and correct hand washing procedures.

Finally, it’ll cover how to report discarded sharps and the correct procedures to follow if you’re unlucky enough to receive a sharps injury.

Target Audience

This course is aimed at anyone who may come into contact with sharps waste whilst performing their day to day working activities. This ranges from people working in healthcare to those in waste disposal with a wide range of other

Advantages

Knowledge of the dangers associated with sharps, safe handling techniques and use of appropriate PPE will help you to protect yourself from the dangers.

CPD approval means that this course can be used by those that need to prove they are continually developing themselves.

Online training is flexible, efficient and cost effective meaning the candidate can progress through the modules at their own pace and in their own time, so they can fit the training in around their work and personal life.

Modules

Module 1: Sharp Safety, the Basics

Module 2: Needlestick Injuries

Module 3: The Chain of Infection

Module 4: Chances of Infection

Module 5: Equipment

Module 6: Safe Handling Procedures

Duration: 55 Minutes

*Note: This is based on the amount of video content shown and is rounded off.

Electricity is the lifeblood of modern society, it enhances our quality of life and we are becoming increasingly reliant on it to power tools and devices we use for work and entertainment. However, although electricity has many benefits it can also be a hidden killer as it can’t be seen, felt, smelled or heard until someone comes into contact with it.

This course will start by covering the many benefits electricity brings to society, as well as its key components voltage, current and resistance. It will explain the two main types of electricity, cover UK accident and death statistics, and describe a simple way of remembering the electrical hazards. It then goes on to provide basic instructions about how you could safely help someone you suspect has received an electric shock.

Towards the end of the course it includes an overview of the main standards, guidance and legislation that control the use of electricity in the workplace, and finish off by looking at simple maintenance plans and portable appliance testing including who within an organisation would be best to carry out the various checks.

Modules

Module 1: Overview and Benefits of Electricity

Module 2: What is Electricity

Module 3: Hoe electricity can cause Harm

Module 4: Legislation, Standards and Key Steps

Module 5: PAT Testing Standards and Guidance

Duration: 45 Minutes

Note: This is based on the amount of video content shown and is rounded off.

Course Description

This course is designed for managers and supervisors to help them understand their essential day to-day responsibilities.

When a candidate passes this course, they will receive a certificate which demonstrates that they can supervise and train staff to handle food safely and hygienically.

This is a comprehensive course which starts with basic definitions of key words, then follows a logical path through other topics including the types of food hazards, personal hygiene, pest control, legislation, enforcement, and the design and cleaning of food premises and equipment. It also discusses how to implement a successful food safety management system.

There’s a wide range of topics because maintaining food safety and food hygiene is vital if you’re to reduce the risk of food poisoning. The correct Food Safety Management System, professionally run, protects your customers, your staff, and the reputation of your company.

Target Audience

This course is aimed at supervisors and first line managers working in the food industry as well as small business owners responsible for running their premises and ensuring their staff are working safely and to the expected standards. It is also a natural progression from the level 2 courses in food safety and HACCP management for those who are taking on more responsibilities.

Advantages

Food business owners, supervisors and managers have legal duties in UK and EU law to ensure that they and their staff work and prepare food safely and in compliance with good practice.

Online training is flexible, efficient and cost-effective, so candidates can progress through the modules at their own pace, in their own time, making it easy to fit the training around their work and personal life.

Modules

Module 1: Introduction to Food Safety

Module 2: Food Poisoning, Spoilage & Preservation

Module 3: Microbiology

Module 4: Microbiological Hazards & Controls

Module 5: Chemical Hazards, Controls & Prevention

Module 6: Allergen Hazards & Controls

Module 7: physical Hazards & Controls

Module 8: Personal Hygiene

Module 9: Design and Use of Food Premises and Equipment

Module 10: Cleaning & Disinfection

Module 11: Pests & Pest Management

Module 12: HACCP & FSMS

Module 13: Implementation of HACCP

Module 14: 7 Principles of Hazard Control

Module 15: Food Safety Legislation & Enforcement

Module 16: Final Test

Duration: 260 Minutes

*Note: this is based on the amount of video content shown and is rounded off.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Pubs, hotels, restaurants;

• Supermarkets and retail environments;

• Food and drink manufacturers;

• Hospitals;

• Care homes;

• Schools;

Duration: 75 Minutes

*Note: this is based on the amount of video content shown and is rounded off.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Pubs, hotels, restaurants;

• Supermarkets and retail environments;

• Food and drink manufacturers;

• Hospitals;

• Care homes;

• Schools;

Modules

Module 1: Food Safety Legislation

Module 2: Hazards from Delivery to Service

Module 3: Risk Control (Prevention of Contamination)

Module 4: Pests, Premises and People

Duration: 75 Minutes

*Note: This is based on the amount of video content shown and is rounded off.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

Level 2 Awards in Food Safety are suited for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Typical environments may include:

• Pubs, hotels, restaurants;

• Supermarkets and retail environments;

• Food and drink manufacturers;

• Hospitals;

• Care homes;

• Schools;

Modules

Module 1: Food Safety Legislation

Module 2: Hazards from Delivery to Service

Module 3: Risk Control (Prevention of Contamination)

Module 4: Pests, Premises and People

Duration: 75 Minutes

*Note: This is based on the amount of video content shown and is rounded off.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

• New employees with minimal or no prior food safety knowledge;

• Employees handling low-risk or wrapped foods (category A);

• Front of house employees, such as waiting or check out staff;

• Back of house employees, such as kitchen porters or warehouse staff.

Modules

Module 1: Food Safety Legislation

Module 2: Hazards from Delivery to Service

Module 3: Risk Control (Prevention of Contamination)

Module 4: Pests, Premises and People

Duration: 50 Minutes

*Note: This is based on the amount of video content shown and is rounded off.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

• New employees with minimal or no prior food safety knowledge;

• Employees handling low-risk or wrapped foods (category A);

• Front of house employees, such as waiting or check out staff;

• Back of house employees, such as kitchen porters or warehouse staff.

Modules

Module 1: Food Safety Legislation

Module 2: Hazards from Delivery to Service

Module 3: Risk Control *(Prevention of Contamination)

Module 4: Pests, Premises and People

Duration: 50 Minutes

* Note: This is based on the amount of video content shown and is rounded off.

Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.

Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.

The Level 1 Awards in Food Safety provide an ideal solution to staff induction training including:

• New employees with minimal or no prior food safety knowledge;

• Employees handling low-risk or wrapped foods (category A);

• Front of house employees, such as waiting or check out staff;

• Back of house employees, such as kitchen porters or warehouse staff.

Modules

Module 1: Food Safety Legislation

Module 2: Hazards from Delivery to Service

Module 3: Risk control (Prevention of Contamination)

Module 4: Pests, Premises and People

Duration: 50 Minutes

*Note: This is based on the amount of video content shown and is rounded off.

HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.

Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem is a critical limit is breached.

Towards the end of the course all this will be brought together by taking you step by step through the implementation of HACCP and see how the 7 principles of HACCP are integrated into the whole process

Modules

Module 1: Key Definitions

Module 2: Microbiological Hazards and Controls

Module 3: Chemical Hazards and Controls

Module 4: Allergens and Avoiding Cross-Contamination

Module 5: Physical Hazards and Controls

Module 6: prerequisite Programmes

Module 7: Implementation of HACCP

Module 8: The 7 Principles of Hazard Control in Practice

Duration: 80 Minutes

*Note: This is based on the amount of video content shown and is rounded off.