MS01
Introduction to Food Hygiene
Course content?
1.0 WHAT IS FOOD HYGIENE : 1.1 Explain the terms: food hygiene, food poisoning, food hazards, food spoilage and food contamination. 2.0 BACTERIA 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication. CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 2.1 Explain what bacteria are, their shape and size and where they may be found. 2.2 Explain that not all bacteria are harmful. 2.3 Explain how bacteria multiply and how time and temperature affect multiplication 3 3.0 CAUSES OF FOOD POISONING 3.1 Explain how food poisoning may be caused. 3.2 Describe the main sources of food poisoning and physical contaminants, including allergens. 3.3 Describe the symptoms of food poisoning. 3.4 Describe the common kinds of physical/chemical contamination. 4.0 PREVENTING FOOD POISONING 4.1 Describe simple measures to control hazards and prevent food poisoning by: a. Protecting food from the risk of contamination b. Preventing bacteria from multiplying c. Destroying bacteria in food 5.0 PERSONAL HYGIENE 5.1 Explain how high standards of personal hygiene for food handlers can be achieved. 5.2 Explain when food handlers should wash their hands and describe acceptable methods of hand washing. 5.3 Explain the need for detectable waterproof dressings to cover cuts and sores. 5.4 Explain the need for clean protective clothing. 5.5 Explain that you should not smoke, eat or drink in a food room and never cough or sneeze over food. 5.6 Explain that problems can occur with the wearing of jewellery and nail varnish. 5.7 Explain that a supervisor must be told, before an employee commences work, of any skin, nose, throat, stomach or bowel trouble or infected wound. Explain that this is a legal requirement. 4 6.0 SAFE FOOD PRODUCTION 6.1 Explain the need to avoid unnecessary handling of food. 6.2 Describe safe systems for the preparation, storage and handling of food by: a. Avoiding unnecessary handling of food b. Not preparing food too far in advance of serving c. Keeping perishable food either refrigerated or piping hot d. Keeping raw and cooked food strictly separate e. Properly reheating food f. Cleaning as you go g. Effective cleaning and disinfection h. Safe disposal of refuse and waste food i. Awareness of the signs of pests found in food premises 7.0 THE SUPERVISOR’S RÔLE 7.1 Describe briefly the rôle of the supervisor. 7.2 Explain that if something is wrong, that the supervisor should be told. 7.3 Follow any food safety instructions provided by your employer, the food manufacturer or your supervisor. 7.4 Describe typical problems which should be reported to the supervisor including: a. Refrigerator temperatures outside 1-40C. b. Evidence of pests. c. Potential physical contaminants, eg, loose screws, wrappers, insects, rodent droppings, waterproof dressings, disrepair of equipment and utensils. d. Food left out (exposed to the risk of contamination, or outside temperature control). e. Doors and windows left open, leaving access for pests or dust contamination. f. Raw food touching cooked food, or stored above cooked
Who or why you should attend
This training course is suitable for anyone who works in a food environment where the is risk of cross contamination and food hygiene is required. The training material is suitable for all employees at any level of the business.
HS63
Managing Contractors
Course content?
Contractor Safety Management (CSM) Results and Path Forward After completing this course, participants should compile a list of action items based on their learning to apply back on the job. This starts with writing new or upgrading existing CSM procedures. To build competency at the individual level, the participant should identify a coach, apply the updated procedure to select projects or contractors, evaluate the application, and get assessed on the competency requirements for applying II. It is recommended that participants go through an e-learning refresher course once a year and instructor-led refresher training once every three years. Based on our experience, we recommend that companies do the following on an organizational level:
Who or why you should attend
The Contractor Safety Management course is designed for procurement, contract, operations and maintenance managers; operations, contracting, technical, and maintenance engineers; CSM element leaders and team members; and site process safety management (PSM) leaders and team members?
Course Overview
In order to accelerate skill development, this course features a problem-based learning approach that provides a collaborative job focused experience. Participants will integrate contractor safety principles into an owner/ contractor engagement, implement roles and responsibilities that ensure contractor safety leadership, capture critical components for successful contractor training programs within a PSM environment, evaluate contractor performance, manage contractor safety in process or facility turnarounds, address critical safety training issues for foreign contracted workforces, and collaboratively build a personal compilation of recommendations to apply on-the-job.
HS62
Train the Trainer- Reach Truck
Course content?
Daily checks – Battery maintenance – safe operating procedures – forklift operators Code of Practice – stacking and de-stacking – working in racking – Unloading and loading of vehicles – Battery safety – Battery charging – daily check documentation.
Who or why you should attend
Anyone needing to operate a Reach forklift truck within their workplace
Course Overview
The aim of this course is to enable a complete novice driver to be enable by the end of the course to operate the forklift truck to a industry recognised safety standard
HS61
Train the Trainer- Forklift Counterbalance
Course content?
This course is designed to ensure the trainer can teach a novice operative how operative a forklift safely and effectively to enable them to pass an accredited forklift operators course. The course covers the Law, working in racking, loading and unloading vehicles, charging the forklift, checking for faults, daily checks, stacking and de-stacking, driver rules. One to one close working with the instructors will ensure you are fully monitored at all times. Practical and theory examinations at the end of the course.
Who or why you should attend
This 3-5 day day course, aimed at new trainers, people who may or may not have taught people in the past, you will learn to deliver training and instructions to ensure trainees operate the forklift in a safe manner with full regard to the legal safety requirements you will be able to ensure they operate safely and efficiently in all areas where a forklift is required
Course Overview
Delegates will leave the course with the knowledge and know how to deliver training to new operatives on how to operate a counterbalance forklift truck safely. They will receive a nationally recognised certificate which is valid for a period of 5 years 3-5 days with the following timings 08.00am – 17.00pm On the last day you may have a shorter day.
HS59
Train the Trainer- Fire Courses
Course content?
This course is designed to ensure the trainer can deliver training in 5 different principals in relation to fire safety. The trainer will ensure you are fully monitored at all times. Practical and theory examinations at the end of the course.
Who or why you should attend
This 2 day day course, aimed at new trainers, people who may or may not have taught people in the past or trainers requiring a refresher course. You will learn to deliver training and instructions to ensure trainees operate fire fighting equipment safely with full regard to the legal safety requirements you will be able to ensure they are able to carry out full evacuations safely, should the need arise
Course Overview
Delegates will leave the course with the knowledge and know how to deliver training on how to operate a fire fighting equipment, how to carry out a fire risk assessment, how to carryout emergency evacuations
HS58
Train the Trainer- Manual Handling
Course content?
This course is designed to ensure the trainer can deliver training in Manual Handling safe operations in line with the 1992 Manual Handling regulations. The trainer will ensure you are fully monitored at all times. Practical and theory examinations at the end of the course.
Who or why you should attend
This 1 day course, aimed at new trainers, people who may or may not have taught people in the past or trainers requiring a refresher course. You will learn to deliver training and instructions to ensure trainees are able to carryout manual handling tasks and manual handling risk assessments.
Course Overview
Delegates will leave the course with the knowledge and know how to deliver training how to carry out a manual handling risk assessments and safe handling techniques. You will be able to explain and demonstrate the TILE way of doing things correctly.
HS57
Accident Investigation
Course content?
Content includes the following: Accident Causation Accident costing Investigation Techniques Root cause analysis Human error managers skills Accident reporting Case studies Near misses RIDDOR - regulations and requirements
Who or why you should attend
Line managers/supervisors with responsibility for health and safety be it full time or part time will be given the knowledge to deal with accident investigation and prevention.
Course Overview
This course is aimed at ensuring all employees who are responsible for health and safety in the workplace and will cover all of the following areas: This practical workshop will equip delegates with an understanding of how accidents are caused and cover the key elements of the investigation procedures
HS56
COSHH Assessment Workshop
Course content?
• COSHH Regulations • Understanding the regulations • The consequences of failing to complete risk assessments • Knowledge and skills • Completing COSHH assessment documentation • What about personal safety • Impact of your failings on other employees
Who or why you should attend
Everyone who has a responsibility for their safety and the safety of others working with COSHH related items requires you to understand the effects of failing to carryout correct risk assessment and procedures
Course Overview
The COSHH regulations had undergone a number of changes in the requirements in the past few years this course gives the attendees an insight into the changes