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 The Environmental Awareness Certificate is a 6 hour first level training programme that aims to raise awareness of environmental issues, particularly in the workplace. The course is suitable for staff at all levels and sections of an organisation. Successful completion of the training programme will enable participants to identify:
· environmental issues relevant to their work
· their roles and responsibilities
· the importance of complying with the organisation’s environmental commitment
| Designed For: Managers, Supervisors, Business owners, Team Leaders |
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| Teaching Time: 6 hours. |
| Exam Format: Post course assignment in two parts |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:32:45 GMT (3091 reads)
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The legal requirement to train employees should extend beyond awareness and understanding of health and safety issues. In addition there is a clear need for key personnel to have the skills and knowledge to manage the health and safety function.
The Advanced Health & Safety Certificate is designed for those working in any business regardless of their product or service range. It is essential for all those who have an employment role that includes a responsibility for the management of health and safety issues. It is also an appropriate technical qualification for those wishing to apply to offer level 1 training. The programme covers a defined syllabus requiring a minimum of 40 hours tuition time and students are assessed on their performance in a 3 hour examination representing 60% of the final grade and two course assignments representing the remaining 40%.
Successful Advanced candidates will be able to manage health and safety in most businesses, by developing auditing and monitoring programmes, designing safe practices and procedures, liasing with enforcement officers, interpreting legal requirements, staff training, and establishing risk assessment projects (with additional training where necessary).
| Designed For: Manager / Supervisor / Safety Personnel |
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| Teaching Time: 8 1/2 Days total, one day per week for 8 consecutive weeks. 1/2 day exam |
| Exam Format: 2 assignments and a 3 hour exam |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:28:00 GMT (4687 reads)
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A properly implemented programme of risk assessments can assist in the prevention of injuries, fatalities, property damage incidents and other losses. The Risk Assessment – Principles and Practice Certificate is designed for managers, supervisors and all those who have a responsibility to conduct risk assessments. The tutor led element of the programme will typically be 1 ½ - 2 days and will assist students in becoming familiar with legal requirements, the principles of risk assessments and the methods used when conducting them in practical situations. In addition to the training programme students will be required to complete an assignment requiring some research and the preparation of a report which may take between 3-6 hours depending on individual circumstances and ability.
| Designed For: Supervisors or Managers who are responsible to conduct Risk assessments |
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| Teaching Time: 12 - 14 hours. Over 2 days |
| Exam Format: 1 assignment 3-6 hours to complete and submitted within 5 weeks with a self evaluation |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:26:36 GMT (4431 reads)
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The requirement for good health and safety practices in the workplace is enshrined in law but as importantly is a responsibility shared by all. Business owners and managers must ensure that policies and procedures are in place to protect not only workers but also visitors to the premises. It is essential to promote a health and safety culture in any workplace and a significant element in this strategy is the need to have a well trained and knowledgeable workforce at all levels. There are existing opportunities to train managers and operators but until now there has been little opportunity to train those at middle management levels.
'Supervising Health & Safety' combines a relevant training programme with a radically new and accessible training protocol. The examination can be taken immediately at the end of the course as a traditional pencil and paper test or taken online at an authorised testing centre. The latter option also provides the opportunity of instant results and feedback.
| Designed For: Supervisors, owners, team leaders or Managers who are responsible for health and safety |
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| Teaching Time: 18 - 20 hours. Over 3 days + 2 hour Exam on 4th day |
| Exam Format: 60 questions (multiple choice) 2 hour allowed |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:25:23 GMT (4180 reads)
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Principles of Control of Substances Hazardous to Health (COSHH) is a stand-alone level 1 qualification, which complements the CIEH Basic Health and Safety programme. It is aimed at those who use substances hazardous to health at work and introduces students to the hazards associated with those substances, the risks and controls available and what to expect from a COSHH assessment. Successful completion will prepare students to look carefully at their own work activities and contribute to the safer use of hazardous substances in co-operation with their managers and supervisors.
While this unit of study can be delivered as a stand-alone qualification and there are no specific pre-requisites, it is strongly recommended that students should already hold the CIEH Basic Health and Safety Certificate.
Topic areas covered:
- Definition and types of substances hazardous to health in the workplace
- Health effects of hazardous substances and their causes
- COSHH assessments and control options
- Responsibilities imposed by the Control of Substances Hazardous to Health Regulations 2002
| Designed For: Appropriate for all employees |
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| Teaching Time: 4 hours. |
| Exam Format: 20 questions (multiple choice) |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:24:09 GMT (3817 reads)
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Principles of Manual Handling is a stand-alone level 1 qualification, which complements the CIEH Basic Health and Safety programme. It is aimed at those who carry out manual handling activities at work and introduces students to the hazards of manual handling, the risks involved and controls available and what to expect from a manual handling assessment. Successful completion will prepare students to look carefully at their own work activities and contribute to the development of safer methods and tasks, in co-operation with their managers and supervisors.
The qualification is not intended to train students to carry out manual handling assessments nor to provide detailed training on handling techniques. While this unit of study can be delivered as a stand-alone qualification and there are no specific pre-requisites, it is strongly recommended that students should already hold the CIEH Basic Health and Safety Certificate.
Topic areas covered :
- The process of manual handling in the workplace
- Manual handling injuries and the activities which cause them
- Manual handling assessment and control options
- Responsibilities imposed by the Manual Handling Operations Regulations
| Designed For: Appropriate for all employees |
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| Teaching Time: 4 hours. |
| Exam Format: Objective test of 20 questions |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:22:59 GMT (3800 reads)
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Hazard Analysis Critical Control Points (HACCP) techniques are most applicable to: manufacturing processes food operations on a large scales or, operations of a repetitive, consistent product - Training will also be useful to many other food businesses who may be able to apply many of the HACCP principles to a greater or lesser extent
The purpose of the HACCP in Practice programme is to enable food industry personnel to use the HACCP system to analyse their food business and systematically control the risks to food safety.
Objectives:- On completion of the programme the trainee will:
- a) be familiar with the stages and common terms involved in HACCP.
b) be able to:
(i) co-ordinate the work of the HACCP team
(ii) undertake a HACCP study and develop a HACCP plan
(iii) implement a HACCP plan and verify its effectiveness
(iv) evaluate the HACCP plans of other food businesses (e.g. food suppliers).
c) understand the ways in which HACCP and Quality Management Systems such as ISO 9000 can be used to complement each other.
| Designed For: Owners and managers of food businesses, Team leaders and supervisors, Trainers and for personnel working in the food industry where there is a need to apply HACCP. Teaching Time: 10-14 hours.
Exam Format:
Assessed by a post course assignment, in two parts:
Part 1 - The HACCP study outline, which is completed at the end of the training programme in ‘examination’ conditions and is part of the 12 hours
Part 2 - The HACCP plan itself which is completed by the trainee within 6 weeks of the conclusion of the training programme
The study should be based on a food product and processes taken from the trainee’s workplace. Where trainees are not currently employed in a food business the HACCP study must be selected, with the tutors assistance, from a real food process to which the trainee will have suitable access. Marks are recorded on the Candidate Assessment Record.
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:21:37 GMT (4153 reads)
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The CIEH Advanced Certificate in Food Hygiene is designed for those working in medium to large scale businesses who have responsibility for the management of food hygiene issues. It is also an appropriate technical qualification for those wishing to apply to deliver level 1 training. The programme covers a defined syllabus and students are assessed on their performance in a 2 ½ hour examination representing 60% of the final grade together with two course assignments representing the other 40%.
Successful Advanced candidates are able to manage food safety in most food businesses, by developing auditing and monitoring programmes, designing hygienic practices and procedures, liasing with enforcement officers, staff training, interpreting legal requirements and establishing hazard analysis projects (with additional training where necessary).
Elements of study within the syllabus include the following:
- Bacteriology
- Food-borne illnesses
- Physical contamination of food
- Food storage,
- Temperature control and preservation
- Design and construction of food premises and equipment
- Cleaning and disinfection
- Pest control
- Personal hygiene
- Training strategies
- Legislation
- Management control techniques
| Designed For: those who have responsibility for the management of food hygiene issues. It is also an appropriate technical qualification for those wishing to apply to deliver level 1 food hygiene training. |
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| Teaching Time: 32-36 hours. Over 5 days + 2 hour Exam on 6th day |
| Exam Format: 2 assignments and 2 ½ hour exam |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:14:25 GMT (4644 reads)
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The CIEH Intermediate Certificate in Food Hygiene is designed for those working in any food business including traditional supervisors, team leaders and anyone who needs a broad understanding of food hygiene as part of their work. This programme is an ideal development stage for those considering progression to the advanced level programme and is also appropriate preparation for those wishing to complete the Hazard Analysis - Principles & Practice Certificate. Successful Intermediate candidates will be able to play an active role in auditing, developing hygiene standards, and provide support for hazard analysis and training programmes.
Elements of study within the syllabus include the following:
- Bacteriology
- Food poisoning and Food-borne disease
- Physical contamination of food and its prevention
- Food storage and Temperature control
- Food preservation
- Design and construction of food premises and equipment
- Cleaning & disinfection
- Pest control
- Personal hygiene
- Legislation
| Designed For: Team Leaders and all others who need a broader understanding of Food Hygiene. |
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| Teaching Time: 18 - 20 hours. Over 3 days + 2 hour Exam on 4th day |
| Exam Format: 60 questions (multiple choice) 2 hour allowed |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:13:01 GMT (4158 reads)
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A first level course incorporating fundamental food hygiene knowledge for all food handlers. The programme covers a defined syllabus. Candidates are assessed by objective tests of 30 multi-choice questions. The test papers are available in 15 languages providing unique accessibility.
Elements of study within the syllabus include the following:
- Introduction to Food Hygiene
- Food Poisoning & Microbiology
- Prevention of Contamination and Food Poisoning
- Personal Hygiene
- Cleaning and Disinfection
- Food Pests
- Premises and Equipment
- Food Safety Legislation
- Hazard Analysis
| Designed For: Appropriate for all employees |
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Posted by sheilds_ltd on Wednesday, November 17 @ 05:11:05 GMT (6655 reads)
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Posted by sheilds_ltd on Tuesday, November 16 @ 14:18:52 GMT (5613 reads)
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01482 806805 |
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