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

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