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

Level 3 Auditing and Inspection

COURSE AIMS

To give the requisite knowledge and practical skills to be able to effectively audit food safety management systems

COURSE OBJECTIVES

To enable course participants to:-
• Demonstrate knowledge of Food Safety Systems
• Plan and conduct an effective audit

WHO IS THE COURSE FOR?

Designed for anyone involved in practical auditing or inspection of food premises in the workplace

PRE-REQUISITE

N/A

DURATION/FORMAT

1 Day

 

COURSE CONTENT

Overview of Food Safety Management Systems
• Planning and preparation of an audit
• Developing Audit Documentation
• Conducting the audit
• Effective questioning and Listening
• Collection and Analysis of Objective evidence
• Recording and reporting findings
• Multiple choice exam

HEALTH, SAFETY AND QUALITY

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

PROGRESSION

 

COURSE COST

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

Level 2 Food Safety

Catering, Manufacturing & Retail (Accredited)

COURSE DATES

 

COURSE AIMS

To give an understanding of factors effecting Food Safety.

COURSE OBJECTIVES

To enable course participant to:

  • Demonstrate knowledge of Food Safety Systems

WHO IS THE COURSE FOR?

Designed for anyone working in Catering, Manufacturing or Retail setting where food is prepared, cooked and handled.

PRE-REQUISITE

N/A

DURATION/FORMAT

1 day course with multiple choice exam.

COURSE CONTENT

  • Legislation
  • Food Safety Standards
  • Temperature control
  • Refrigeration, Chilling and Cold Holding
  • Food Handling
  • Principles of Safe Food Storage
  • Cleaning
  • Food Premises and Equipment
  • Assessment – Multiple choice examination

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 Food Safety – Catering, Manufacturing and Retail

COURSE COST

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

Level 2 Health and Safety

(Accredited)

COURSE DATES

 

COURSE AIMS

To develop a Level 2 Award in Health and Safety (Accredited)basic knowledge of the key areas of Health and Safety in the Workplace.

COURSE OBJECTIVES

On completion of the course delegates will be able to:

  • Work in a safe and healthy manner and contribute to improving health and safety within an organisation’s policy
  • Identify key hazards in their own workplace
  • Understand the importance of health and safety rules and working procedures
  • Report potential health and safety problems

WHO IS THE COURSE FOR?

Suitable for anyone requiring a basic knowledge of Health and Safety

PRE-REQUISITE

N/A

DURATION/FORMAT

1 day course with multiple choice exam.

COURSE CONTENT

  • Health and safety at work
  • Health and safety law
  • Prevention of accidents and ill health
  • Risk assessment
  • First aid at work
  • Personal protective equipment (PPE)
  • Workplace health, safety and welfare
  • Work equipment
  • Electricity
  • Fire prevention
  • Occupational health
  • Hazardous substances
  • Ergonomics and workstation design
  • Manual handling

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 Health and Safety for Supervisors.

COURSE COST

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

Level 3 Health and Safety

(Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop knowledge of the key areas of Health and Safety in the Workplace that are significant for those in junior management roles.

COURSE OBJECTIVES

On completion of the course delegates will be able to:

  • Work in a safe and healthy manner and contribute to improving health and safety within an organisation’s policy
  • Identify key hazards in their own workplace
  • Understand the importance of health and safety rules and working procedures
  • Understand the role of the supervisor in managing health and safety

WHO IS THE COURSE FOR?

Suitable for anyone who has management responsibility for Health and Safety.

PRE-REQUISITE

Level 2 Health and Safety.

DURATION/FORMAT

3 days course with multiple choice exam.

COURSE CONTENT

  • Health and safety law
  • Prevention of accidents and ill health / occupational health
  • Risk assessment
  • First aid at work
  • Personal protective equipment (PPE)
  • Workplace health, safety and welfare
  • Work equipment
  • Electricity
  • Fire prevention
  • Hazardous substances
  • Ergonomics and workstation design
  • Manual handling
  • Role of supervisor
  • Organisation and management of health and safety

HEALTH, SAFETY AND QUALITY

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

PROGRESSION

Level 4 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

Level 3 Food Safety

Catering, Manufacturing or Retail (Accredited)

COURSE DATES

 

COURSE AIMS

To develop an understanding of factors effecting Food Safety.

COURSE OBJECTIVES

To enable course participants to:

  • Ability to implement and supervise food safety management systems
  • Understand the concept of food hazards and risk associated with them
  • Appreciate the risks linked to cross contamination
  • Understand the role temperature has to play on the control of food safety

WHO IS THE COURSE FOR?

Designed for supervisors working in Catering, Manufacturing or Retail setting who are responsible for implementing food safety.

PRE-REQUISITE

Level 2 Award in Food Safety – Catering, Manufacturing and Retail.

DURATION/FORMAT

3 days with multiple choice exam.

COURSE CONTENT

  • Legislation
  • Food Safety Hazards
  • Temperature Control
  • Refrigeration, Chilling and Cold Holding
  • Cooking, Hot Holding and Reheating
  • Food Handling
  • Principles of Safe Food Storage
  • Cleaning
  • Food Premises and Equipment
  • Assessment – Multiple choice examination

HEALTH, SAFETY AND QUALITY

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

PROGRESSION

Level 4 Award in Food Safety Management in – Catering, Manufacturing and Retail.

COURSE COST

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

Level 4 Health and Safety

(Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop the appropriate knowledge of Health and Safety for those in managerial and supervisory positions and an understanding of the issues involved in managing Health and Safety.

COURSE OBJECTIVES

On completion of the course delegates will be able to:

  • Manage health and safety in most businesses
  • Develop auditing and monitoring programmes
  • Design safe practices and procedures
  • Liaise with enforcement officers
  • Interpret legal requirements
  • Train staff and establish risk assessment projects (with additional training where necessary)

WHO IS THE COURSE FOR?

Essential for all those who monitor and audit health and safety management systems, including: business owners, managers, production managers, supervisors.

PRE-REQUISITE

Level 3 Health and Safety.

DURATION/FORMAT

5 days course with controlled assignment and examination.

COURSE CONTENT

  • Health and Safety Management
  • Health and Safety Culture
  • Workplace and work equipment
  • Hazardous agents
  • Legislation

HEALTH, SAFETY AND QUALITY

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

PROGRESSION

NEBOSH General Certificate.

COURSE COST

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

Level 4 Food Safety

Catering, Manufacturing or Retail (Accredited)

COURSE DATES

To be announced

COURSE AIMS

To develop an understanding of the factors effecting Food Safety.

COURSE OBJECTIVES

To enable course participant to:

  • Ability to implement and manage food safety management systems
  • Understand the concept of food hazards and risks associated with them
  • Appreciate the risks linked to cross contamination
  • Understand the role temperature has to play on the control of food safety

WHO IS THE COURSE FOR?

Designed for managers working in Catering, Manufacturing or Retail setting who are responsible for managing food safety systems.

PRE-REQUISITE

Level 3 Award in Food Safety Supervision for – Catering, Manufacture and Retail.

DURATION/FORMAT

7 Days.

COURSE CONTENT

  • Legislation
  • Food Safety Hazards
  • Temperature Control
  • Refrigeration, Chilling and Cold Handling
  • Cooking, Hot Holding and Reheating
  • Food Handling
  • Principles of Safe Food Storage
  • Cleaning
  • Design and Constructions of Food Premises and Equipment
  • HACCP
  • Management control, quality assurance
  • Assessment – coursework and examination

Assessment methodology is comprised of a controlled assignment and an examination paper which are both completed under examination conditions

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

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