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Your Manual Handling Training Certificate includes your name, company name (if applicable), name of course taken, date of completion, expiry date and stamps of approval or accreditations by recognised authorities.
Our e-learning courses are 100% online, making it easy for you to get the training that you and your company need, either in your spare time or at work and at any time of day. Bigger orders = better discounts. The courses have no time limit for completion so you can take full advantage of your training.
Large enterprise orders above 500 courses are dealt with on a case-by-case basis. This includes a tailor-made package to suit your needs, with some of the following benefits:
To discuss any of your training requirements and budget in more detail, please contact our friendly sales team on +35319203720
GDPR Privacy Policy of SafetyCoursesOnline.ie
Last updated: Aug 22, 2023
SafetyCoursesOnline.ie (further referred to as “SCO” in this document)
SafetyCoursesOnline.ie means Safety Ireland Ltd, Company’s Information and Address.
Unit 9 Bunns Lane, London, NW7 2DQ
GDPR
General Data Protection Regulation Act.
Data Controller
Data Controller means the natural or legal person who (either alone or jointly or in common with other persons) determines the purposes for which and the manner in which any personal information are, or are to be, processed.
Data Processor
Data Processor means any natural or legal person who processes the data on behalf of the Data Controller.
Data Subject
Data Subject is any living individual who is using our Service and is the subject of Personal Data.
Our principles for processing personal data are:
Fairness and lawfulness. When we process personal data, the individual rights of the Data Subjects must be protected. All personal data must be collected and processed in a legal and fair manner.
Restricted to a specific purpose. The personal data of Data Subject must be processed only for specific purposes.
Transparency. The Data Subject must be informed of how his/her data is being collected, processed and used.
SCO collects several different types of personal data for various purposes. Personal Data may include, but is not limited to:
Email address
First name and last name
Phone number
Address, State, Province,Postal code, City
SCO uses the collected personal data for various purposes:
To provide you with services
To notify you about changes to our services and/or products
To provide customer support
To gather analysis or valuable information so that we can improve our services
To detect, prevent and address technical issues
SCO legal basis for collecting and using the personal data described in this Data Protection Policy depends on the personal data we collect and the specific context in which we collect the information:
SCO needs to perform a contract with you
You have given SCO permission to do so
Processing your personal data is in SCO legitimate interests
SCO needs to comply with the law
SCO will retain your personal information only for as long as is necessary for the purposes set out in this Data Protection Policy.
SCO will retain and use your information to the extent necessary to comply with our legal obligations, resolve disputes, and enforce our policies.
If you are a resident of the European Economic Area (EEA), you have certain data protection rights. If you wish to be informed what personal data we hold about you and if you want it to be removed from our systems, please contact us.
In certain circumstances, you have the following data protection rights:
The right to access, update or to delete the information we have on you
The right of rectification
The right to object
The right of restriction
The right to data portability
The right to withdraw consent
A thorough understanding of health and safety is essential in all workplaces, regardless of job role and industry. This accredited Health and Safety For Employees course ensures that you understand the most common health and safety risks in your workplace and the control measures that are needed to keep you safe.
The course covers the most crucial aspects of health and safety that are present in every workplace, such as manual handling, working at height, and fire and electrical safety. It also explains the necessary components of workplace welfare, including workplace stress and conflict.
This course has been updated and is legally accurate in line with any guidance changes that have resulted from Brexit legislation - including any revisions to deadlines.
Workers in all workplaces and industries are required to take health and safety training to ensure that they keep themselves, and those they work with, safe.
This course is designed for workers of all abilities and in all environments, including those who work in construction, education, offices, and hospitality. It covers the common health and safety risks that are present in all of these environments.
If you work in a low-risk environment and have never undertaken health and safety training before, then the Basic Health & Safety course provides an induction that may be more suitable for your needs.
If you are a manager or supervisor, then the Health & Safety For Managers course is recommended for your role.
This certified online training is ideal for people working in positions such as, but not limited to:
Working remotely? Our Health & Safety For Home Workers training is specifically designed for remote working in the home.
Module | Description | |
---|---|---|
1 | Introduction to Health and Safety Law | The benefits of health and safety, the main causes of workplace ill-health and accidents, factors that impact on health and safety, the Health and Safety at Work etc. Act 1974, the Management of Health and Safety at Work Regulations 1999 (MHSWR), the Health and Safety Executive, health and safety hazards, and the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). |
2 | Risk Assessment | What is a risk assessment?, who should carry out a risk assessment?, identify the hazards, decide who might be harmed and how, evaluate the risks and decide on controls, record your findings, and review and update the risk assessment. |
3 | Workplace Safety | Safe systems of work, slips, trips and falls on the same level, falls from height, housekeeping, electrical safety, and fire safety. |
4 | Workplace Welfare | Welfare facilities, first aid, first aid safety signs, workplace stress, drugs and alcohol, and workplace conflict and violence. |
5 | Manual Handling and Display Screen Equipment | Manual handling, manual handling regulations, further requirements for lifting equipment, reducing manual handling risks, good manual handling techniques, display screen equipment, and workstations. |
6 | Hazardous Substances and Working at Height | Hazardous substances, the Control of Substances Hazardous to Health Regulations 2002 (COSHH), hazardous substances control measures, training and instruction, safety data sheets (SDSs), hazard labelling and packaging, working at height, working at height control measures, mobile towers, mobile elevating work platforms (MEWPs), marking of working at height equipment, safe use of ladders, and stepladders. |
7 | Noise, Vibration and Vehicle Safety | Noise at work, noise elimination, reduction, and control, hand-arm vibration, Hand-Arm Vibration Syndrome (HAVS) and Carpal Tunnel Syndrome (CTS), employer and employee responsibilities, vehicles, and safe use of vehicles. |
By completing this training, you will:
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
Asbestos is an extremely hazardous substance that causes serious ill-health to anyone who disturbs or damages it. For this reason, all workers who may come across asbestos or asbestos-containing materials (ACMs) must be trained so that they can work safely. This includes work with potential ACMs, accidental discovery of asbestos, and accidental damage to asbestos and ACMs.
This IATP accredited Asbestos Awareness (Category A) course provides a comprehensive introduction to the dangers of working with asbestos. By taking our training you will be complying with the Control of Asbestos Regulations 2012. You will understand what asbestos is and where you may encounter it, the dangers associated with asbestos exposure, and what to do if you discover asbestos. This knowledge will help you or your team to stay safe around asbestos.
This course has been updated and is legally accurate in line with any guidance changes that have resulted from Brexit legislation - including any revisions to deadlines.
Our accredited Asbestos Awareness (Category A) course is designed for anybody who works with, or near, asbestos at work. This includes the following job roles:
Please note that as this is a Category A Asbestos Course, the information in this course is an awareness level of training. It does not allow you to work with asbestos or conduct asbestos removal. Such work requires practical training additional to this course.
Module | Description | |
---|---|---|
1 | Introduction | In the first module of this course, we will provide you with a comprehensive introduction to asbestos awareness. We will explain what asbestos is, how you may disturb it during your work and the risks to your health from asbestos exposure. |
2 | The Control of Asbestos Regulations |
This second module explains the main requirements of the Control of Asbestos Regulations 2012 (the CAR 2012) and how they apply to dutyholders. |
3 | Health Risks and Personal Factors |
In the third module, we will explain the health complications that arise after exposure to asbestos. You will learn about asbestos-related diseases, Workplace Exposure Limits and your requirements for respiratory protective equipment. |
4 | Discovery of Asbestos or Accidental Disturbance of ACMs |
In the final module, we will examine the dangers of disturbing asbestos. You will learn what to do if you discover asbestos unexpectedly, if you accidentally disturb Asbestos Containing Materials and the emergency procedures that you must follow. |
By completing this training, you will understand:
After completing the four modules, you will be invited to take the course assessment. This is made up of 20 questions and will test the knowledge you have gained from your training. The questions are multiple choice and are marked automatically, so you will instantly know whether you have passed. The pass mark for the assessment is 90% and you can take it as many times as you need to with no extra charge.
This online Workplace First Aid course is essential for everyone in every workplace and every home; you never know when you may need to use first aid skills and have the confidence to act in a potentially life-threatening situation.
Using high quality videos alongside written guidance, this online course will provide you with all the information needed to be able to recognise emergency situations, treat conditions and reactions and ensure that you can take appropriate action at the time of an incident. You will also learn how to safely administer first aid during the COVID-19 pandemic and the additional measures that are necessary, including personal protective equipment (PPE) and thorough cleaning.
Note that this online training course gives you sufficient awareness of first aid, but it does not replace competency-based, practical training. Always seek medical advice in case of emergency.
This course is suitable for people and businesses who wish to learn new first aid skills or refresh their existing first aid skills. No previous qualifications are needed to take this course as all the basic first aid techniques are covered throughout the training.
This course is best suited to low hazard workplaces (such as offices, shops and restaurants) where a qualified first aider is not required according to the first aid needs assessment. It's considered best practice for all employees to be provided with first aid knowledge, particularly those who are in charge of first aid arrangements, and this course satisfies that requirement.
Always refer to your workplace's first aid needs assessment to determine whether you require practical training alongside this online course.
Module | Description | |
---|---|---|
1 | Introduction to Workplace First Aid |
What is first aid?, first aid during COVID-19, key annual statistics, the Health and Safety (First-Aid) Regulations 1981, medical assistance, first aid kit, the importance of infection prevention, hand hygiene, handwashing procedure, personal protective equipment (PPE), cleaning after delivering first aid, waste disposal after giving first aid, recordkeeping, and the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR). |
2 | The Primary and Secondary Surveys |
The primary survey (DRABC), step 1 - danger, step 2 - response, step 3 - airway, step 4 - breathing, step 5 - circulation, primary survey example scenario, the secondary survey, and full body examination. |
3 | The Recovery Position and Cardiopulmonary Resuscitation (CPR) |
Unconscious casualties, the recovery position for adults and children, the recovery position for infants, the jaw thrust technique, cardiac arrest, administering CPR, administering hands-only CPR to adults, administering CPR with rescue breaths to adults, administering CPR to children, administering CPR to infants, further considerations for CPR, and defibrillators (AEDs). |
4 | Treating Injuries: Part One | Choking, wounds and bleeding, applying a bandage, shock, burns and scalds, electrical burns, and chemical burns. |
5 | Treating Injuries: Part Two | Eye injuries, head injuries, fractures, sprains and strains, dislocations, making an arm sling, and spinal injuries. |
6 | Illnesses and Health Conditions | Heart attacks, angina attacks, strokes, epilepsy, asthma, allergic reactions and anaphylaxis, diabetes, hyperventilation, nosebleeds, poisoning, and drowning. |
Upon completion of this training, you will understand:
The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
This Fire Extinguisher Training course teaches you about the various types of fire extinguishers that may be present in your workplace and how to use them effectively and safely.
You'll learn about the hierarchy of fire prevention, about how fires start, and about the various classes of fires, which each require certain types of fire extinguishers to fight. Furthermore, you'll learn about the importance of assessing the situation to determine whether it’s safe for you to attempt to fight a fire, and you'll learn about the techniques for effectively and safely using each type of fire extinguisher and other fire fighting equipment, demonstrated through a range of illustrations and videos.
This course has been updated and is legally accurate in line with any guidance changes that have resulted from Brexit legislation - including any revisions to deadlines.
This course is aimed at those who are nominated by their employers to use fire extinguishers and fire fighting equipment. This includes anyone identified in the fire risk assessment, such as fire wardens, managers, supervisors, and other employees who may have been nominated to fight small, controllable fires.
It can be taken as an introductory course to using fire extinguishers before undergoing practical training, as well as periodic refresher training after receiving practical instruction. Practical training is typically refreshed every 3 years, so this course can serve as a comprehensive refresher in between. It'll solidify the learner's knowledge and build on their confidence to use extinguishers safely in an emergency.
Looking to appoint a designated fire warden or become one yourself? Our Fire Warden Training course provides learners with the necessary knowledge to fulfil this role.
Module | Description | |
---|---|---|
1 | Types of Fires and Extinguishers |
Why is fire extinguisher training important, the hierarchy of fire protection, the fire triangle, classes of fire, types of extinguishers, water extinguishers, powder extinguishers, foam extinguishers, carbon dioxide extinguishers, wet chemical extinguishers, and how many extinguishers should workplaces have and what types? |
2 | Understanding When to Fight Fires |
Who may use fire extinguishers in a workplace, what should you do before fighting a fire, determining if it's safe to use an extinguisher, when should you fight fire with a fire blanket, and using fire buckets and sand. |
3 | Using Fire Extinguishers Safely |
Selecting an extinguisher, the PASS technique, basic steps for using an extinguisher, how to use water extinguishers, how to use ABC powder extinguishers, how to use M28 and L2 powder extinguishers, how to use foam extinguishers, how to use carbon dioxide extinguishers, how to use wet chemical extinguishers, how to use a fire blanket, and what to do if you can't put out a fire. |
By the end of this course, you will be familiar with:
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place. This Level 2 HACCP for Catering and Retail course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails. This course has been written specifically for those who work in a catering or food retail environment.
By the end of the course learners will have a thorough understanding of why HACCP is important, knowledge of the importance of having effective prerequisites in place, how the 7 HACCP principles can be implemented and what can be done to identify food safety hazards and to ensure the food handled in their business remains safe for the consumer.
If you work in food manufacturing then our specifically designed Level 2 HACCP for Manufacturing course will be more suitable.
This Level 2 HACCP for Catering and Retail course is suitable for employees at all levels within a food business. This includes full-time, part-time and temporary workers. The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law.
It’s recommended that learners who have not previously taken a Level 2 Food Safety and Hygiene course do so alongside this Level 2 HACCP training.
If you’re a manager or a supervisor of a food business then you should take our Level 3 HACCP course.
This certified online training is ideal for people working in positions such as, but not limited to:
If you work in food manufacturing then our specifically designed Level 2 HACCP for Manufacturing course will be more suitable.
The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires food businesses in the EU to implement a food safety management system based on the Codex HACCP principles.
By providing effective training, employers can help to ensure that everyone in the workplace is competent to carry out their work safely. Managers, supervisors and other members of staff should be able to recognise the hazards posed by their work, be able to take action to reduce or eliminate the risks and understand how to follow procedures.
Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.
Module | Description | |
---|---|---|
1 | Introduction to HACCP | What is HACCP?, what is Safer Food, Better Business (SFBB)?, key terms, legislation, benefits of HACCP, enforcing the law. |
2 | Microbial Hazards | Microbial hazards, pathogenic bacteria, spoilage bacteria, high and low-risk foods, food preservation, viral contamination. |
3 | Food Safety Hazards | How contamination applies to HACCP, physical contamination, chemical contamination, allergenic contamination, cross-contamination, fraud and tampering. |
4 | Prerequisite Programmes | Why prerequisites are required, examples of prerequisites, assessing prerequisites, analysing gaps in prerequisites. |
5 | Creating a HACCP System | The basics of HACCP, create a HACCP team, describe the products and ingredients, identify the uses and consumers of the products, construct a flow diagram, confirm the flow diagram. |
6 | The 7 Principles: Hazard Analysis and Control Measures |
The seven principles of HACCP, hazard analysis, determine critical control points, the codex decision tree, establish critical limits. |
7 | The 7 Principles: Monitoring and Verification | Monitor critical control points, establish corrective actions, establish verification procedures, reviewing the HACCP plan, record-keeping. |
By the end of this course learners will:
The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
As someone who works in an environment that deals with food, it is essential that you understand the basic principles of food hygiene so you can help ensure any food sold by your business is safe for consumers to eat.
This Level 1 Food Hygiene and Safety course has been designed to educate those who don’t work directly with preparing or handling food, but work in an environment where food is handled elsewhere or who only work with low-risk foods. The course familiarises the learner with basic food hygiene practices so they are able to work safely near food.
This Level 1 Food Hygiene and Safety course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those who work with wrapped or pre-packaged foods. For example:
If your role involves directly handling or preparing food, then you need to take Level 2 Food Hygiene and Safety
(available for retail, catering, and manufacturing) in order to comply with food handlers’ legal obligations.
If you are a manager or supervisor in a food business, you will require Level 3 Food Hygiene and Safety.
This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
MODULE | DESCRIPTION | |
---|---|---|
1 | Introduction to Food Hygiene | Who is this course for?, why is food hygiene important?, food hygiene law, understanding food safety, and health issues caused by contaminants. |
2 | Food Safety Hazards | Microbiological hazards, allergenic hazards, physical hazards, and chemical hazards. |
3 | Food Safety Controls | The conditions for bacterial growth, temperature control, controlling time, low and high risk foods, controlling microbiological hazards, allergenic contamination, controlling physical hazards, controlling chemical hazards, food deliveries, refrigeration and pests. |
4 | Personal Hygiene | Hand hygiene, hair hygiene, body hygiene and bad habits, protective clothing, and reporting illnesses. |
5 | Cleaning Activities | Why is cleaning important?, waste management, cleaning and disinfection, clean as you go, dishwashers, and scheduling cleaning. |
By the end of this course learners will:
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
All food manufacturers, and anybody involved in the production of food, must understand food hygiene principles and have the knowledge to keep food safe from chemical, physical, bacterial, and allergenic contamination.
This Level 2 course is suitable for anybody who prepares, cooks, packages, or processes food in a manufacturing environment. You will learn what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises cleaning.
Through completing a variety of written text, interactive exercises, and video content, you will be confident in your ability to keep food safe and know how to comply with food hygiene law.
Who Should Take This Course?
The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.
This Level 2 Food Hygiene and Safety for Manufacturing course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
The course is suitable for food handlers of all disciplines in the food and drink manufacturing industry.
If you are a manager or supervisor in the food and drink manufacturing industry, then our Level 3 Food Hygiene For Manufacturing Course is more suitable for you.
This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
MODULE | DESCRIPTION | |
---|---|---|
1 | Introduction to Food Hygiene and Safety | Key definitions, food handler training, and GMP. |
2 | Food Safety Legislation | Food hygiene and the law, food safety management systems - HACCP, TACCP and VACCP, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence. |
3 | Microbiological Hazards | Food poisoning, bacteria, pathogenic bacteria, food spoilage, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination. |
4 | Physical, Chemical and Allergenic Hazards | Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, and allergen labelling laws. |
5 | Food Storage | Suppliers and deliveries, food labelling, traceability, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and stock rotation. |
6 | Food Preparation | Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, cook-chill and cook-freeze. |
7 | Personal Hygiene | Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores. |
8 | Food Premises Design, Layout, Size and Suitability | Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management. |
9 | Food Premises Cleaning and Disinfection | Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests. |
By the end of this course, you will:
Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%.
The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
This Level 2 Food Hygiene course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.
By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination.
The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.
The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.
This Level 2 Food Hygiene and Safety for Catering course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
The course is suitable for food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.
If you are a manager or supervisor in any of the above sectors, then our Level 3 Food Safety & Hygiene In Catering Course is more suitable for you.
This certified online training is ideal for people working in positions such as, but not limited to:
This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
MODULE | DESCRIPTION | |
---|---|---|
1 | Introduction to Food Hygiene and Safety | Key definitions, food handler training, the Food Hygiene Rating Scheme (FHRS) in Ireland |
2 | Food Safety Legislation | Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence. |
3 | Microbiological Hazards | Food poisoning, bacteria, pathogenic bacteria, food spoilage, acrylamide, high and low risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination. |
4 | Physical, Chemical and Allergenic Hazards | Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws and Natasha's Law. |
5 | Food Storage | Suppliers and deliveries, food labelling, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing, and stock rotation. |
6 | Food Preparation | Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service. |
7 | Personal Hygiene | Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores. |
8 | Food Premises Design, Layout, Size and Suitability | Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management. |
9 | Food Premises Cleaning and Disinfection | Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests. |
By the end of the course, you will:
Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%.
The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
By law, anybody who works with food must understand the principles of food hygiene and know how to keep food safe.
This includes those who work in the retail sector of the food industry.
This Level 2 course has been written by experts in the industry to ensure you satisfy this legal requirement and know how to keep your customers safe. The content thoroughly covers topics relevant to food retailers, including how to handle pre-prepared food products, management of use-by and best-before dates, and temperature control during food deliveries and distribution.
You will learn about your responsibilities through a range of retail-specific interactive exercises, written text, and video content.
Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills you need to keep people safe.
The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.
This Level 2 Food Hygiene and Safety for Retail course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
This course is suitable for food handlers who sell food that is not necessarily consumed straight away.
This includes, but is by no means limited to:
This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
MODULE | DESCRIPTION | |
---|---|---|
1 | Introduction to Food Hygiene and Safety | Key definitions, food handler training, the Food Hygiene Rating Scheme, and the Food Hygiene Information Scheme Scotland. |
2 | Food Safety Legislation | Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence. |
3 | Microbiological Hazards | Food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination. |
4 | Physical, Chemical and Allergenic Hazards | Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws, and Natasha's Law. |
5 | Food Storage | Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and freezing and thawing. |
6 | Food Preparation, Service and Display | Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service. |
7 | Personal Hygiene | Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores. |
8 | Food Premises Design, Layout, Size and Suitability | Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management. |
9 | Food Premises Cleaning and Disinfection | Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, dishwashers, pests and preventing pests. |
By the end of this course, you will:
Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%.
The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
By law, all food businesses must ensure that they have implemented an effective food safety management system based on the 7 principles of HACCP in their premises. As a manager or supervisor it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safely and in accordance with food safety controls.
This Level 3 HACCP training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively.
Who Should Take This Course?
This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.
This certified online training is ideal for people working in positions such as, but not limited to:
Module | Description | ||
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1 | Introduction to HACCP |
What is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important. | |
2 | HACCP Alternatives |
Should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes. |
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3 | Planning a HACCP System |
Preparing for HACCP, creating a HACCP plan and HACCP success vs failure. |
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4 | Food Safety Hazards |
How contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards. |
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5 | Prerequisite Programmes |
What are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites. |
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6 | Creating the HACCP System |
The 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises. | |
7 | Principle 1: Hazard Analysis |
What is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts. | |
8 | Principle 2: Critical Control Points |
What is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree. |
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9 | Principle 3: Critical Limits |
What is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits. |
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10 | Principle 4: Monitoring Critical Control Points |
What is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan. |
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11 | Principle 5: Corrective Action |
What is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls. |
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12 | Principle 6: Verification of the HACCP System |
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13 | Principle 7: Documentation |
Record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation. | |
14 | Implementing the HACCP System |
Implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion. |
By the end of this course learners will:
The online assessment is taken on completion of the training material. You will be asked 45 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
This Office Safety course provides learners with an introduction to the common safety hazards that can be found in an office environment.
The course explains how to identify health and safety risks and details what office workers can do to prevent their work tasks and behaviours from causing harm.
All low-risk workplaces, including offices, contain health and safety hazards that need to be carefully controlled.
As an employee, it's important to have an awareness of the risks so that dangers can be identified and action can be taken to prevent injury or ill-health.
This Office Health and Safety course is suitable for anyone who works in an office workplace, including managers, supervisors, full-time and part-time employees. The course is designed at an introductory level and so no pre-requisite training or knowledge is required.
Employers have a legal responsibility to ensure that their workers are trained in health and safety matters and this course will help you to comply with that responsibility. This requirement applies to employees of all levels, including part-timers and work experience staff.
MODULE | DESCRIPTION | |
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1 | Introduction to Office Health and Safety | Including statistics, benefits of health and safety, health and safety law, employer and employee responsibilities and types of office hazards. |
2 | Slips, Trips and Falls, Electrical Safety and Fire Safety | Including slips, trips and falls, electrical safety and fire safety. |
3 | Manual Handling, Hazardous Substances and Display Screen Equipment | Including manual handling, hazardous substances and display screen equipment. |
4 | Stress, Welfare Provisions and First Aid | Including work-related stress, mental health, noise, lighting and heating, workplace first aid and recording accidents. |
By the end of this course, learners will:
The online assessment is taken on completion of the training material. You will be asked 15 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as required with no extra charge.
This Fire Safety Training course teaches you about the various types of fire extinguishers and the techniques for using them. It explains how to assess the situation if a fire starts, such as determining the class of fire and deciding whether you should or shouldn’t fight it.
It also contains infographics and videos to illustrate how different extinguishers look and operate, as well as practical exercises throughout to test your knowledge of techniques. On completion of the course, you will feel confident to use extinguishers or a fire blanket safely and effectively during an emergency.
Who Should Take This Course?
This course is designed for the designated fire wardens or marshals in a workplace. While it is not a replacement for practical training in how to use fire extinguishers (which all fire wardens / marshals must receive), our course can be taken as an introduction to using fire extinguishers before you undergo practical training, as well as a refresher after receiving practical instruction.
Practical fire extinguisher training is typically refreshed every 3 years, so this course can act as a useful reminder in between your practical sessions. It'll solidify your knowledge and give you the confidence to use an extinguisher safely in an emergency.
Aims of the Training
By the end of this course, you will understand:
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 90%. If you don't pass don't worry! You can take the test as many times as you need with no extra charge. |
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A thorough understanding of health and safety is essential in all workplaces, regardless of job role and industry. This accredited Level 2 Health and Safety course ensures that you understand the most common health and safety risks in your workplace and the control measures that are needed to keep you safe.
The course covers the most crucial aspects of health and safety that are present in every workplace, such as manual handling, working at height, and fire and electrical safety. It also explains the necessary components of workplace welfare, including workplace stress and conflict.
Module | Description | |
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1 | Risk Assessment |
What is a risk assessment, who should carry out a risk assessment, identify the hazards, decide who might be harmed and how, evaluate the risks and decide on controls, record your findings, and review and update the risk assessment. |
2 | Workplace Safety |
Safe systems of work, slips, trips and falls on the same level, falls from height, housekeeping, electrical safety, and fire safety. |
3 | Workplace Welfare |
Welfare facilities, first aid, first aid safety signs, workplace stress, drugs and alcohol, and workplace conflict and violence. |
4 | Manual Handling and Display Screen Equipment |
Manual handling regulations, reducing manual handling risks, good manual handling techniques, display screen equipment, and workstations. |
5 | Hazardous Substances and Working at Height |
Hazardous substances control measures, hazardous substances training, hazardous substances safety signs, working at height, control measures, working at height equipment, and safe use of ladders and stepladders. |
6 | Noise, Vibration and Vehicle Safety |
Noise elimination, reduction, and control, Hand-Arm Vibration Syndrome (HAVS) and Carpal Tunnel Syndrome (CTS), employer responsibilities, safe use of vehicles, and pedestrian-vehicle conflict. |
This Level 2 HACCP course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails.
By the end of the course learners will have a thorough understanding of why HACCP is important, how the 7 HACCP principles can be implemented and what can be done to ensure the food handled in their business remains safe for the consumer.
Who Should Take This Course?
This Level 2 HACCP course is suitable for employees at all levels within a food business. This includes full-time, part-time and temporary workers.
The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law.
Module | Description | |
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1 | Introduction to HACCP |
What is HACCP? Key terms, legislation, benefits of HACCP and enforcing the law. |
2 | Food Safety Hazards |
How contamination applies to HACCP, physical, chemical, microbial and allergenic contamination and cross contamination. |
3 | Principles and Prerequisites |
The 7 principles, examples of prerequisites, effective prerequisites and assessing prerequisites. |
4 | Creating a HACCP System |
The basics of HACCP, creating a HACCP team, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram. |
5 | The 7 Principles: Hazard Analysis and Control Measures |
The 7 principles of HACCP, hazard analysis, determining critical control points, the codex decision tree and establishing critical limits. |
6 | The 7 Principles: Monitoring and Verification |
Monitoring critical control points, establishing corrective actions, establishing verification procedures, reviewing the HACCP plan and record keeping. |
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. If you don't pass don't worry! You can take the test as many times as you need with no extra charge. |
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