Tel: 01270 613191 | Email: julieb@reaseheath.ac.uk

Level 2 Principles of COSHH

COURSE DATES

Dates to be announced

COURSE AIMS

To provide a basic understanding of the principles for control and safe use of harzardous substances.

COURSE OBJECTIVES

On completion of the course the delegates will be able to:

  • Identify the hazards associated with those substances
  • Identify the risk and controls available to deal with hazardous sustances
  • Identify what to expect from a COSSH assessment
  • To understand legal framework around substances hazardous to health

WHO IS THE COURSE FOR?

Suitable for anyone who uses or exposed to hazardous substances at work.

PRE-REQUISITE

None

DURATION/FORMAT

1/2 Day

COURSE CONTENT

  • Substances hazardous to Health
  • COSSH regulations and responsibility
  • Identification of hazardous substances
  • Health risks associated with hazardous substances
  • COSSH assessment and control options

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 3 Health and Safety at Work.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 2 HACCP

(Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace.

COURSE OBJECTIVES

To enable course participants to:

  • A basic knowledge of Food Safety Systems
  • Work within a HACCP team

WHO IS THE COURSE FOR?

Designed for retailers, manufacturing operators and engineers.

PRE-REQUISITE

Level 2 Food Safety.

DURATION/FORMAT

1 day course with multiple choice exam.

COURSE CONTENT

  • Introduction to HACCP
  • 7 Principles of HACCP
  • 12 steps to implementation
  • Identification of Critical Control Points (CCP)
  • Limits and tolerances
  • Effective monitoring
  • Corrective actions
  • Documentation

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 3 Award in HACCP.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 2 Manual Handling

Principles and Practice (Accredited)

COURSE DATES

 

COURSE AIMS

To provide a basic understanding of the principles of safe manual handling techniques.

COURSE OBJECTIVES

On completion of the course delegates will be able to:

  • Identify the hazards of manual handling
  • Understand the injuries caused by manual handling
  • Identify the risks involved
  • Ientify the controls available
  • Identify what to expect from a manual handling assessment

WHO IS THE COURSE FOR?

Suitable for anyone who has to lift and carry at work.

PRE-REQUISITE

N/A

DURATION/FORMAT

1/2 day course with multiple choice exam.

COURSE CONTENT

  • Health and Safety law
  • Risk assessment
  • The process of manual handling in the workplace
  • Manual handling injuries and the activities which cause them
  • Manual handling assessment and control options
  • Factors to consider before completing a manual handling task
  • Responsibilities imposed by the manual handling regulations
  • Lifting techniques
  • RSI / WRULD

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 2 Award in Health and Safety.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Young bakers’ cakes are fit for a Queen

Ten entries from a total of 120 made it through to the final of Reaseheath’s Year 9 Schools Bake Off Competition. Held in our specialist Food Centre, contestants had to bake a cake or pastry with a royal theme.

The judging panel, made up of professional chef Brian Mellor, Cheshire WI judge Mary Hignett and Peter Wright, Chairman of sponsors the Wrights Pies Food Group, were looking for originality, presentation and taste.

Overall winner was Charlotte Parton, 13, from the Grove School, Market Drayton, who won a £100 cash prize plus two iPads for her school. Charlotte, a keen home baker, said: “The competition was brilliant fun and I got great feedback from the judges. It’s made me even keener to look at food science as a career.”

Read the full story here

Level 3 Risk Assessment

(Accredited)

COURSE DATES

 

COURSE AIMS

To develop the requisite knowledge and practical skills to be able to effectively carry out risk assessments.

COURSE OBJECTIVES

To enable the course participants to:

  • Contribute to the risk assessment programmes at their workplace
  • Conduct risk assessments
  • Organise and implement a risk assessment programme where this has not already been started
  • Assist employers in meeting local requirements and promote improved standards of health and safety within their organisation.

WHO IS THE COURSE FOR?

Designed for anyone involved in practical risk assessment in the workplace.

PRE-REQUISITE

N/A

DURATION/FORMAT

1 Day.

COURSE CONTENT

  • Legislation
  • Responsibility and Negligence
  • Behaviour and Safety
  • Defining hazards and Risk
  • Principles of Risk Assessment
  • Quantifying Risk
  • Prioritising Risk
  • Controls and Monitoring
  • Documentation
  • Risk Assessment in practice
  • Assignment

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

Level 3 Health and Safety.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Level 4 HACCP

Food Manufacturing (Accredited)

COURSE DATES

To be announced.

COURSE AIMS

To develop the requisite knowledge and practical skills to develop a HACCP plan in their workplace.

COURSE OBJECTIVES

To enable course participants to:

  • State the importance of HACCP- based food safety management systems
  • Explain the management and implementation of HACCP -based procedures
  • Outline the development of the HACCP- based procedures
  • Evaluate HACCP -based procedures.

WHO IS THE COURSE FOR?

Designed for owners and managers working in the food manufacturing industry. Those responsible for food management systems in industry.

PRE-REQUISITE

Level 4 Food Safety Award, or significant experience in working with detailed HACCP plans within a real working environment.

DURATION/FORMAT

7 day course with an examination.

COURSE CONTENT

  • Introduction to HACCP
  • 7 Principles of HACCP
  • 12 Steps to implementation
  • Identification of CCP’s
  • Establishing control limits and tolerances
  • Monitoring
  • Corrective actions
  • Documentation
  • Verification of HACCP
  • Review
  • Examination

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

HND foundation Degree.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk