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Who should attend?

PHECC Cardiac First Responder is intended for responders such as police, airline personnel, security personnel, corporate employees, family members of patients at high risk for sudden cardiac death, other rescuers, and those who need or want to learn CPR and how to operate an AED.

Aims and objectives

The PHECC Cardiac First Responder Community Course includes the Heartsaver CPR AED Course as its basis with additional modules. Use of the Heartsaver CPR AED Course as part of a CFR Community Course is recommended for lay people while healthcare professionals should complete the CFR Community Course where it includes the BLS Provider Course

Expected Outcomes

Upon successful completion of PHECC Cardiac First Responder you will receive both an IHF/AHA Heartsaver CPR AED or BLS Provider course completion card (depending on the type of course you have completed) along with an IHF/PHECC CFR Community course completion card, both of which are valid for 2 years.

Course outline

• Stroke assessment (FAST Assessment)
• Heart attack and the administration of aspirin
• Patient Handover & PHECC Cardiac First Responder report
• Infection Control
• Post event issues (critical incident stress awareness and debrief)
• Team resuscitation

Appraisal of delegates’ knowledge and performance will be made through a written theory test and practical test

Additional information

Duration: 0.5 days

Maximum number of delegates: 6 persons

Certification: PHECC- Pre-Hospital Emergency Care Council

Who should attend?

PHECC First Aid Responder Refresher is intended for certified First Aiders who wish to keep up with developments in First Aid practice and to refresh skills that may be only occasionally used.

Aims and objectives

On completion of this PHECC First Aid Responder Refresher course participants will be able to:

• Demonstrate practical First Aid skills to Occupational First Aider standard.
• Explain new developments in First Aid.

Expected Outcomes

On successful completion of PHECC First Aid Responder Refresherparticipants will receive a Pre-Hospital Emergency Care Council (PHECC) First Aid Response Certificate which is valid for 2 years.

Course outline

• Chain of Survival / Scene Safety / Responsibilities of 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 & 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 and chemical splashes in the eye; Burns and scalds;
• Poisoning – causes and treatment; Epilepsy; Asthma; Crush injuries – approach and treatment.
• Methods of Training
• This course utilises a range of practical tasks and assessment to ensure participants meet the standard required

Appraisal of delegates’ knowledge and performance will be made through a written theory test and practical test

Additional information

Duration: 2 days

Maximum number of delegates: 8 persons

Pre-Hospital Emergency Care Council (PHECC)

Maintenance of QQI (FETAC) Certification or PHECC First Aid Response (valid for 2 years)

Pre-Course Requirements – Valid QQI (FETAC) Occupational First Aid Course or 3 day PHECC First Aid Response

Who should attend?

PHECC First Aid Responder is intended for personnel who wish to become certified first aiders in their workplace. There should always be at least one trained First Aid Responder on site.

Aims and objectives

On successful completion of PHECC First Aid Responder participants will receive a Pre-Hospital Emergency Care Council (PHECC) First Aid Responder Certificate which is valid for 2 years.

Expected Outcomes

On completion of PHECC First Aid Responder, participants will be able to:

• Provide necessary first aid within the workplace
• Implement essential life-saving skills if required

Course outline

Additional information

Duration: 3 days

Maximum number of delegates: 8 persons

Examination – Written Test / Practical Incident Scenarios / CPR – AED Test

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?

Customer Care is intended for all staff who interact with customers.

Aims and objectives

The aim of this customer care training course is to equip participants with the skills and knowledge to deliver excellent service to customers in the hospitality and food sector.

The objectives of the course are:

• To understand the importance of customer care and its impact on business success
• To identify the needs and expectations of different types of customers and how to meet them
• To communicate effectively and professionally with customers using verbal and non-verbal skills
• To handle customer complaints and feedback in a positive and constructive way
• To develop a personal action plan for improving customer care performance

Certification: FSC

Course outline

• Introduction: The role and benefits of customer care in the hospitality and food sector
• Customer needs and expectations: How to identify and anticipate customer needs, how to create a positive first impression, how to use customer feedback to improve service quality
• Communication skills: How to use active listening, questioning, paraphrasing, and summarizing techniques, how to use appropriate language, tone, and body language, how to adapt communication style to different situations and customers
• Customer complaints and feedback: How to deal with difficult customers, how to handle complaints effectively, how to use feedback as an opportunity for improvement, how to follow up and ensure customer satisfaction
• Action plan: How to set SMART goals for customer care improvement, how to monitor and evaluate progress, how to seek support and feedback from others

 Assessment

MCQ Assessment

 Additional information

Duration: 3 hours

Maximum number of delegates: 20 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?

Legionnaire’s Disease is intended for service engineers, maintenance personnel who work on purpose-built water systems – cooling towers, evaporative condensers and hot water systems and also personnel with responsibility for the management of Legionnaire’s Disease at work.

Aims and objectives

The aim of the Legionnaire’s Disease training is to give relevant personnel and supervisors the necessary information to be able to manage Legionella Risks safely and effectively in the work place.

Expected Outcomes

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

• Understand Legionnaire’s Disease
• Know who and where the Legionella bacteria is likely to occur
• Identify risks associated with Legionella and understand the Legionella Risk Assessment process
• Know the relevant precautions that need to be taken when working in the identified risk areas
• Have an understanding of the Irish Legislation relating to Biological Agents
• Have an understanding of the requirements of HSE L8 – Approved Code of practice
• Know what records and documentation that are required and
• Understand the importance of compliance with all legal requirements, best practice and guidance

Course outline

• Introduction
• About Legionella Bacteria
• Legionella and water quality testing requirements
• HSE L8 approved code of practice –overview and outline of the specific legal requirements
• Legionella Risk Assessment workshop
• Control of legionella – preventative and protective measures including temperature control and system disinfection and PPE requirements
• Legionella report interpretation

Additional information

Duration: Half day

Maximum number of delegates: 15 persons per course

Assessment: MCQ

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.

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%)

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