Find A Training Course

Who should attend?

Fire Warden training is intended for all managers, supervisors or employees with responsibility for fire safety within an organisation

Aims and objectives

• To give participants the skill and knowledge required to carry out their duties in a safe and effective manner.
• To enable staff with an enhanced fire safety role to meet the training requirements detailed in the current workplace fire safety legislation.
• Identify possible fire hazards in the workplace
• Enable employees to assist in the fire risk assessment process
• Understand how fires can occur and how fire and smoke can spread
• Identify the correct type of fire equipment for the class of fire
• Ensure fire equipment is inspected and maintained as frequently as necessary
• Be able to advise members of staff on measures that can be taken to reduce the risk of fire occurring
• Be able to advise members of staff on action to take in the event of an emergency

Course outline

• Course Introduction
• Legislation Module
• Theory of Fire and smoke behaviour
• Identify possible fire hazards in the workplace
• Fire Prevention
• Human behaviour and firefighting – Theory & Practical
• The Role and Responsibilities of a Fire Warden
• Fire Evacuation Procedures (Site Specific)
• Fire Safety in the home Practical Exercises Course Debrief

Additional information

Duration: 1 Day

Maximum number of delegates: 10 persons

Assessment

MCQ Test

Who should attend?

Basic Fire Safety should be completed by all staff in a business. It is also suitable for anyone who wants to learn the basics of fire prevention and protection in the workplace or at home. You will gain an understanding of the causes and effects of fire, the fire triangle, and the types of fire extinguishers and how to use them safely.

Aims and objectives

The aim of this Basic Fire Safety course is to provide you with the knowledge and skills to prevent and respond to fire emergencies.

The objectives are:

• Identify the common causes of fire and how to avoid them
• Recognize the signs of fire and how to raise the alarm
• Follow the evacuation procedures and escape routes
• Select and operate the appropriate fire extinguisher for different classes of fire
• Demonstrate basic fire-fighting techniques and precautions

Course outline

• Course Introduction
• Legislation Module
• Fire Theory and Prevention
• Fire detection and alarm systems
• Fire extinguishers and fire-fighting

Additional information

Duration: 3 hours

Maximum number of delegates: 1 persons

Assessment

MCQ Test

Emergency First Aid is intended for those who wish to gain an understanding of first aid required in an emergency situation.

Aims and objectives

On completion of the 1 day Emergency First Aid course, participants will be able to demonstrate practical first aid skills required in both routine and emergency situations

Expected Outcomes

Emergency First Aid will provide attendees with the requisite skills to demonstrate practical first aid required in both routine and emergency situations

Course outline

• Introduction – Chain of survival / Scene safety / Responsibilities of a first-aider
• Unconsciousness – Examination of unconscious casualty / Recovery position
• Resuscitation – Practical demonstration and class practice
• Asphyxia / Heart attack – Approach and treatment
• Bleeding and wounds – Control of bleeding and wounds including amputation, wounds with a foreign body, internal bleeding
• Assessment of fractures and appropriate treatment
• Injuries – Examination of the eye / Treatment of foreign bodies / Chemical splashes in the eye
• Burns and scalds / Poisoning / Causes and treatments
• Epilepsy / Asthma / Crush injuries – Approach and treatment

Appraisal of delegates’ knowledge and performance will be made through graded multiple-choice questionnaire.

Additional information

Duration: 1 days

Maximum number of delegates: 12 persons

Who should attend?

This course is designed for managers and staff who work in the hospitality sector and want to learn how to implement sustainability practices in their operations and reduce their .

Aims and objectives

The aim of this course is to provide participants with the knowledge and skills to adopt sustainability principles and practices in their hospitality sector.

By the end of this sustainability course, participants will be able to:

• Understand the benefits and challenges of sustainability in the hospitality sector
• Identify the key areas of sustainability in the hospitality sector, such as energy, water, waste, food, procurement, etc.
• Assess the current sustainability performance of their hospitality business and identify areas for improvement
• Apply practical tools and techniques to implement sustainability actions and monitor their outcomes
• Communicate and engage with stakeholders on sustainability issues and initiatives

Course outline

– Introduction to sustainability in the hospitality sector

– Sustainability assessment and action planning

– Sustainability implementation and monitoring

– Sustainability communication and engagement

Additional information

Duration: 2 hours

Maximum number of delegates: 15 persons

Who should attend?

Chemical Awareness is designed for anyone who works with or handles hazardous chemicals in their workplace. This includes laboratory staff, maintenance workers, cleaners, health and safety officers, and managers.

Aims and objectives

The aim of this Chemical Awareness course is to provide participants with the knowledge and skills to identify, store, use, and dispose of hazardous chemicals safely and in compliance with relevant regulations. The objectives of this course are to:

• Explain the basic concepts of chemical hazards and risk assessment
• Identify the sources and types of hazardous chemicals in the workplace
• Recognize the symbols and labels used to indicate chemical hazards
• Follow the safety data sheets (SDS) and other information sources for safe handling of chemicals
• Apply the appropriate personal protective equipment (PPE) and emergency procedures for chemical exposure
• Demonstrate safe storage, transport, and disposal of hazardous chemicals

Course outline

• Introduction to chemical awareness, hazards and risk assessment
• Identification and classification of hazardous chemicals
• Safe handling and use of hazardous chemicals
• Safe storage, transport, and disposal of hazardous chemicals

Additional information

Duration: 3 hours

Maximum number of delegates: 15 persons

Who should attend Manual Handling?

Manual Handling should be completed by all personnel who are involved in the movement of loads

Aims and objectives

On completion of this Manual Handling course, participants will be able to:

 Perform specific Manual Handling tasks competently to a recognised standard.

• Complete essential risk assessment prior to completing manual handling tasks.
• Identify Ergonomic factors associated with their work activities.
• Complete a series of exercises designed to improve strength, endurance and flexibility, the key components of physical fitness.

Expected Outcomes

This three-hour course is intended for all personnel who are involved in the movement of loads. Topics covered include; anatomy of the spine and practical manual handling techniques Instruct others on the theory and techniques of safe manual handling.

Certification: FSC

 Course outline

• Legislation (Common Law, 2005 SHWW Act, 2007 General Applications Regs)
• Anatomy of the spine and mechanism of injury
• Fitness and flexibility requirements for safe Manual Handling
• Specific Manual Handling hazards relevant to the workplace
• Risk Assessment for Manual Handling Tasks
• Individual Risk Factors
• Practical Manual Handling Techniques
• Procedures for dealing with unfamiliar loads
• Ergonomics: Practical application to workplace environment

 Assessment

Practical assessment

Additional information

Duration: 3 hours

Maximum number of delegates: 10 persons

Who should attend?

Health and Safety is intended for all staff in a food business. It is the employer’s responsibility to ensure staff are trained to work safely in the workplace.

 Aims and objectives

The aim of the Health and Safety course is to equip employees and management with the knowledge and skills necessary to create and maintain a safe and secure working environment. By focusing on understanding potential hazards, fostering a robust safety culture, and recognizing the connection between workplace safety and customer satisfaction, this training aims to ensure the well-being of employees, customers, and the overall success of the food business.

Course outline

• Introduction to Health & Safety
• Roles and Responsibilities of Employers, Employees, Health & Safety Team
• Hazards in the Workplace
• Risk Assessments
• Safety Culture
• Work Safety and Impacts on Customer Satisfaction
• Safe Working Environments and Impact of Customer Safety
• Costs of Poor Safety Culture and Impact on Customer Experience

Additional information

Duration: Half Day

Maximum number of delegates: 15 persons per course

Assessment: MCQ at the end of the course

Do you wish to up-skill and develop your knowledge of food safety and HACCP at management level? If so then this Level 3 Food Safety programme is for you.

The training is mapped to the Food Safety Authority’s Guide to Food Safety Level 3 and is certified by The Food Safety Company.

Regardless of the food sector in which you work this programme will enable you to understand, implement and review food safety management systems.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand the concept of the HACCP principles, hazard analysis and control measures
• Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system.
• Demonstrate knowledge of the legal requirements and relevant standards applicable to food businesses
• Be competent in implementing and reviewing the food safety management system.

COURSE OUTLINE:

• Legal responsibilities of employers and employees
• The four food hazards
• Pre-requisite Programme/Good Manufacturing Practice/Good Hygiene Practice
• Staff training
• Hazard analysis
• Identification of Critical Control Points
• Monitoring
• HACCP review

COURSE DURATION:

• 1 days with an exam at the end of the day.

PRE-COURSE REQUIREMENTS:

• You must have completed Level 2 Food Safety or an equivalent level of training in advance of the course.

This one day long course, certified by the Food Safety Company, is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

• Is a legal requirement for all chefs and kitchen staff

• This course is suitable for anyone working with food

• Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

• Food Safety
• Microbiological Hazards
• Food Contamination
• HACCP from Delivery to Storage
• HACCP from Food Preparation to Service
• Personal Hygiene
• Pest Control
• Cleaning and Disinfection
• Food Safety Law and Enforcement
• Allergens

ENTRY REQUIREMENTS

• There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.

DURATION

• 1 day – 9 am until 5 pm
• Certification by the Food Safety Professionals Association

Do you wish to up-skill and develop your knowledge of food safety and HACCP at management level? If so then this programme is for you.

Regardless of the food sector in which you work this programme will enable you to understand, implement and review food safety management systems.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand the concept of the HACCP principles, hazard analysis and control measures
• Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system.
• Demonstrate knowledge of the legal requirements and relevant standards applicable to food businesses
• Be competent in implementing and reviewing the food safety management system.

COURSE OUTLINE:

• Legal responsibilities
• The four food hazards
• GMP/GHP/PRP
• Staff training
• Hazard analysis
• Monitoring of FSMS
• HACCP review

COURSE DURATION:

• 3 days with an exam (40% of final marks)  at the end of the final day and a project due within one month of completion of the course (60%)

This one day long course, certified by the Food Safety Company, is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

• Is a legal requirement for all chefs and kitchen staff

• This course is suitable for anyone working with food

• Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

• Food Safety
• Microbiological Hazards
• Food Contamination
• HACCP from Delivery to Storage
• HACCP from Food Preparation to Service
• Personal Hygiene
• Pest Control
• Cleaning and Disinfection
• Food Safety Law and Enforcement
• Allergens

ENTRY REQUIREMENTS

• There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.

DURATION

• Half day – 9 am until 1 pm
• Certification by the Food Safety Company

If you’re looking for specialist training for your staff and can’t find course exactly meet your needs, The Food Safety ‘In-House’ Training team can assist you.

Based on your requirements, we can develop a custom-made training programme and deliver it specifically for your employees at your chosen location – giving them the exact skills and knowledge they need.

In-House Training