The course aims to help managers understand the impact substance misuse can have on their people at work, their legal position in relation to this, and to provide practical ways to identify and minimise the risks and effects associated with substance misuse. Read more

The course aims to help to be fully aware of EMF’s, where they occur, the risks involved, and the permissible exposure levels. The EMF and RF Awareness course helps managers and employees understand the hazards and risks associated with EMF’s in the workplace in an easy to understand interactive experience. Read more

The course will provide the trainee with an awareness of the environment, explain how their actions at work can affect it and what they can do to reduce environmental impacts. Read more

This course has been designed to provide participants with an increased level of awareness when dealing with fire hazards in the workplace. It will assist employees in recognising the controls necessary to reduce the risk of fire and the actions to be taken in the event of fire. The reasons for fire safety management in the workplace are outlined in conjunction with the legal responsibilities of the employer under the Fire Services Acts 1981 and 2003.Participants are given an overview of the fire triangle, an explanation of the classification of fires and the different types of fire extinguishers available in the workplace. The requirement for fire detection and warning systems, emergency routes, fire exits and emergency lighting are introduced together with the role of the fire warden when carrying out emergency evacuations. Good housekeeping and employee training are discussed as significant factors when managing fire hazards in the workplace. The course also outlines the legal responsibilities of employees and the actions to be taken in the event of an emergency evacuation at work. The training course, which is divided into three units, is delivered online and takes approximately 30 minutes to complete. Who is the Course for? The course is suitable for employees of all levels who wish to achieve a basic knowledge of fire safety procedures in the workplace Course Aim The aim of this course is to provide participants with an increased level of awareness when dealing with potential fire hazards in the workplace. Read more

The aim of the course is to give participants the skills and knowledge required to be able to handle and store food safely. This course will also provide participates with a basic understanding of the rules of HACCP. This Food Safety Level one course has been certified by the CPD Certification Service as conforming to continuing professional development principles Objectives The objectives of this course is to provide participants with an understanding of the basic rules of HACCP & Allergen Awareness. This course is ideal for people who are looking to work within the food industry in Ireland. Lessons Include Unit 1: Introduction to Food Safety & Legislation Unit 2: Food Hazards, Contamination and Controls Unit 3: Food Poisoning Unit 4: Personal Hygiene Unit 5: Controls in Food Handling Unit 6: Cleaning and Disinfecting Unit 7: Pest Control Unit 8: HACCP Certification Participants who successfully complete this course of instruction will be awarded a Certificate of Competence. This certification is valid for 2 years. Food Hygiene Training – Under Regulation EC/852/2004 Read more

This Food Safety Level 2 course has been designed to provide participants with an increased knowledge and understanding of food safety issues in the workplace. It is intended for those who are involved in food storage, handling, food preparation and service and who wish to up-skill on their existing knowledge. The course complies with the requirements for Level 2 Food Safety Skills as stipulated by the Food Safety Authority of Ireland. Completion of this course will assist participants in complying with their legal responsibilities as food handlers under Regulation (EC) 852/2004. It informs food handlers of their duties in relation to personal hygiene, protective clothing, reporting of illnesses and adherence to training. Participants are given an overview of microbiology and the controls necessary to reduce the risk of food poisoning and ensure customer safety. The course also equips learners with an increased level of expertise when dealing with food hazards and issues of cross contamination in the workplace. Food allergens are discussed and participants are informed on the steps that must be taken to ensure that the risk of allergenic contamination is controlled when handling food. The principles of HACCP are outlined including hazard identification and the controls necessary for a typical catering or retail business. Participants are taken through the various stages from delivery to service and advised on how to ensure customer safety and to reduce the risk of food poisoning. Zoning and colour coding are highlighted as significant factors in a food business’s operational hygiene programme and food handlers are instructed on the requirements for personal hygiene and hand washing in the workplace. Cleaning and disinfection procedures, pest control and waste management are also identified as areas that must be addressed in order to achieve compliance with food safety legislation and to ensure that food served to the customer is safe to eat and without risk to human health. This online training course will assist employees in complying with food safety legislation and recognising their responsibilities as food workers. The course consists of 8 units and takes 60 minutes to complete. Benefits of Food Safety Level 2 Training This course will assist food handlers in working hygienically with food, improving customer safety and reducing the possibility of food poisoning on their premises. It will provide participants with an increased level of awareness of HACCP principles and procedures and the means necessary to control food contamination in a food environment. Completion of the course will help employees to comply with food safety legislation and to recognise their responsibilities as food workers. Workers will also have a renewed confidence when working with food which will enhance their overall contribution to the food business. Employers will benefit from a more skilled and competent workforce while also ensuring they are meeting their legal requirements in relation to training for food workers. Learning Outcomes At the end of the course participants will be able to: • Recognise the characteristics of food poisoning and food borne disease • Identify groups that are most susceptible to food poisoning • Understand the legal responsibilities of a food worker • Describe the requirements for bacterial growth • List the four categories of food hazards • Discuss direct and indirect cross contamination • Identify high risk and low risk foods • Understand the requirements for personal hygiene • Discuss the necessity for pest control in a food business • State the reasons for cleaning and disinfection in a food business • Identify the controls necessary for delivery and storage of food • Identify the controls necessary for preparation, cooking and serving of food • Recognise the benefits of a food safety management system Course Content Unit 1: Introduction to Food Safety • What is Food Hygiene? • Reasons to Manage Food Hygiene • Characteristics of Food Poisoning and Food Borne Disease • Factors that Contribute to Food Poisoning • Vulnerable Groups • Food Safety Legislation • Legal Responsibilities of Food Workers Unit 2: Basic Microbiology • What is Microbiology? • Types of micro-organisms • The benefits and ill effects of micro-organisms • Pathogenic and food spoilage bacteria • Common food poisoning bacteria • Requirements for bacterial growth • The danger zone for food • High risk and low risk foods Unit 3: Food Hazards • Categories of food hazards • The sources of microbiological, physical, chemical and allergenic hazards • Common food allergens • Direct and indirect cross contamination • Controls for cross contamination Unit 4: Personal Hygiene • Responsibilities of food workers • Hand hygiene • Use of gloves • Protective clothing • Reporting of illnesses Unit 5: Pest Control and Waste Management • Food Pests • Hazards of Food Pests • Signs of Pest Infestation • Controlling Pests in a Food Business • Waste Management • Internal Waste • External Waste Areas Unit 6: Hygienic Premises and Internal Finishes • Cleaning and Disinfection • Reasons for Cleaning • Cleaning Chemicals • Cleaning Schedules • Safety rules for cleaning • Services • Internal finishes Unit 7: HACCP – Delivery and Storage of Food • Introduction to HACCP • Supplier control • Hazards and controls for delivery of food • Hazards and controls for storage of food • Stock rotation Unit 8: HACCP – Preparation, Cooking and Serving of Food • Hazards and controls during the preparation stage • Hazards and controls during the cooking stage • Defrosting, cooling and reheating of food • Hot and cold displays • Record keeping • Benefits of a HACCP system FAQ Section Who is the course intended for? This course is suitable for those who are involved in food storage, handling, food preparation and service and who wish to expand and improve on their existing knowledge and experience in the food sector. How long does the course take to complete? The course, which is delivered online, takes approximately 60 minutes to complete. You do not have to complete the course in one sitting and can pause, and come back to the course content at a later stage to suit your individual requirements. Does the course outline my legal responsibilities as a food worker? Yes the course covers the legal responsibilities of both the employer and the employee How will I be assessed? On completion of the course students are required to complete an end of course Quiz consisting of 25 questions. You will have 1 attempts to complete the Quiz and must achieve 60% in this assessment in order to achieve your certification. The results will be assessed by qualified instructor within 7 working days. Read more