SEALED AIR LEARNING MANAGEMENT SYSTEM RE-IMAGINE TRAINING AND COMPLIANCE

Transcription

1 SEALED AIR LEARNING MANAGEMENT SYSTEM RE-IMAGINE TRAINING AND COMPLIANCE

2 LEARNING MANAGEMENT SYSTEM RE-IMAGINE TRAINING AND COMPLIANCE

3 A state of the art e-learning and data management solution that simplifies training administration, taking cost out of your operations and enabling consistent training delivery across all employees. Sealed Air Learning Management System offers the following best-in-class features Customization Testing, Tracking and Reporting Instructional Design Expertise Powerful reporting capabilities to monitor employee participation, performance and progress. Excel friendly reports allow quick analysis. Assistance to create custom training modules, language translation, voice over, and support materials (DVD, audio visual, literature) Cloud Based Platform Certification Mobile Learning Document Sharing Latest cloud technology that improves user experience and minimizes setup time. No more expensive hardware to purchase or software to install. Convenient user self registration. Create your own customdesigned certificates to recognize employees upon completion of training modules. Access training content from tablets. User experience is optimized for a variety of devices giving you maximum flexibility. Upload your own files for sharing and download, including multiple formats (MS Office, PDF, Videos etc.). Logos, curriculum and set up structure can be completely customized to meet unique customer needs. Course catalogs and learning plans tailored for specific audiences.

4 Hospitality Guest Washroom and Public Areas Basic Food Safety Fabric Care Kitchen Hygiene Cleaning Public Areas (Hospitality) Cleaning the Washroom (Hospitality) Microfiber Cleaning Methods (Hospitality) Room Care Cleaning Steps Cleaning & Disinfection / Waste Management HACCP Personal Hygiene Laundry 1: Overview & Basic Concepts Introduction to Laundry 2: Equipment & Wash Process Introduction to Laundry 3: Microfiber Washing Best Practices Laundry: Overview & Basic Concepts Food Handlers Roles & Responsibilities The aim of this programme is to achieve consistent standards throughout your hotel public areas, to improve guest satisfaction and protect your business. This module includes step-by-step housekeeping training, providing best practice standards to achieve fast and consistent cleaning results in your hotel lobbies and waiting areas. This module includes step-by-step housekeeping training, providing best practice standards to achieve fast and consistent cleaning results in your washrooms. This course will show you how to prepare Microfiber cloths and mops, the housekeeping procedure for guest bedrooms and bathrooms and the laundry procedure for Microfiber. A clean room is critical to the health and well-being of everyone who uses it and a key factor in the image and reputation of the facility. There is a diverse range of specific cleaning activities involved in the cleaning operation and this module will provide guidance to help you carry out these activities more easily and efficiently. This module covers effective cleaning of equipment which reduces the risk of contaminating food during the preparation, processing, storage and serving. You will also learn how to handle waste safely to avoid contamination. Food handlers are potentially the biggest hazard in a food business, since their bodies have the ideal temperature for the growth of food poisoning organisms. Therefore good personal hygiene is essential to ensure bacteria are not transferred to food. This is the first of two courses on Laundry. This course contains two lessons. The first lesson consists of basic information on the workflow, wash process and the chemical categories. In the second lesson we cover the types of fabric, its construction and the types of soil you will encounter. This is the second of two courses on Laundry. It includes lesson three, four and five. Lesson three consists of a general introduction to the laundry equipment and its operation. In Lesson four we share the details of operating the washer/extractor, then review each of the cycles that make up the wash process in Lesson Five. N/A This course contains basic information on the workflow, wash process and the chemical categories. This course is meant for everyone working in the food business from managers to operators and is designed to help you understand how this legislation affects you and how to practice safe food hygiene principles., Spanish, Spanish, Spanish, Spanish, Spanish, Turkish, Spanish, Turkish, Spanish, Turkish, Spanish, Spanish, Spanish, Turkish Food Preparation Areas Food Preparation Areas (Hospitality) Food Processing Room Cleaning & Hygine Food safety and hygiene are paramount to your business and your customers. The effective cleaning and disinfection of the food preparation area is essential in ensuring that no harmful substances can get into food accidentally and cause illness or injury. This section will take you through the equipment required, the method and critical cleaning points in this area. Food safety and hygiene are paramount to your business and your customers. The effective cleaning and disinfection of the food preparation area is essential in ensuring that no harmful substances can get into food accidentally and cause illness or injury. This course will take you through the equipment required, the method and critical cleaning points in this area. This course will take you through the equipment required, the method and critical cleaning points in this area., Spanish *Additional language translations are available upon requests.

5 Hospitality Kitchen Hygiene How Cleaning Works Kitchen Hygiene (Hospitality) This course covers some basic principles on cleaning and sanitizing, for example, what is cleaning? How can you achieve successful cleaning? Why and what to clean? What to sanitize? The stages of cleaning and some important points to remember when performing the cleaning task. Kitchen Hygiene is part of the Onboarding Curriculum for Diversey Care., Dutch, Spanish Portugese, German, Manual Warewashing We will learn about the procedure steps to properly clean kitchen utensils and crockery using manual warewashing in a 2 and 3 compartment sink., Spanish Manual Warewashing (Lodging) We will learn about the procedure steps to properly clean kitchen utensils and crockery using manual warewashing in a 2 and 3 compartment sink. Machine Warewashing The degree of cleanliness that needs to be achieved particularly in a food service environment will depend on safety considerations, visual appearance desired, microbiological standards, pest control concerns and efficiency needs. The choice of cleaning systems and procedures used will depend on factors such as nature of the soils and surfaces, size and number of items to be cleaned, and time allotted for cleaning., Spanish Machine Warewashing Cleaning and Hygiene The degree of cleanliness that needs to be achieved particularly in a food service environment will depend on safety considerations, visual appearance desired, microbiological standards, pest control concerns and efficiency needs. The choice of cleaning systems and procedures used will depend on factors such as nature of the soils and surfaces, size and number of items to be cleaned, and time allotted for cleaning. Health and Safety Chemical Safety Safety is a vital part of the daily operation and the safe handling of chemicals by employees is a crucial foundation to a safe workplace. This course will focus on identifying potential hazards and provide general safety knowledge when operating and storing chemical products. Chemical Safety (Hospitality) the Hospitality Sector Know Your Hospitality Customer Safety is a vital part of the daily operation and the safe handling of chemicals by employees is a crucial foundation to a safe workplace. This course will focus on identifying potential hazards and provide general safety knowledge when operating and storing chemical products. N/A This course will introduce you to the Independent Hospitality Segment. It defines and covers the market potential of the Independent Sector, looks at how they are organised, and looks at the decision making process and how it differs from hotel chains., Spanish *Additional language translations are available upon requests.

6 Retail Food Safety Hygiene Plans** Cleaning & Disinfection / Waste Management (Retail) Food Handlers Roles & Responsibilities (Retail) HACCP HACCP (Retail) This module covers effective cleaning of equipment which reduces the risk of contaminating food during the preparation, processing, storage and serving. You will also learn how to handle waste safely to avoid contamination. This course is meant for everyone working in the food business from managers to operators and is designed to help you understand how this legislation affects you and how to practice safe food hygiene principles. Health and Safety How to wash your hands and which products to use Personal Hygiene (Retail) Bakery and Ready Meals Hygiene Butcher Counter Cleaning Solution Deli Fish Section Hygiene Plan Front of House Fruit and Vegetable Section Hygiene Plan General Areas Hygiene Plan Meat Processing Room SmartDose Dispenser System (Retail) Food handlers are potentially the biggest hazard in a food business, since their bodies have the ideal temperature for the growth of food poisoning organisms. Therefore good personal hygiene is essential to ensure bacteria are not transferred to food. In this course users will learn about the market for SmartDose, be introduced to the systems features, benefits, values for different types of customers, and review of the selling process. *Additional language translations are available upon requests. **Hygiene plans can be customized to specific needs.

7 Food Service Food Safety Cleaning & Disinfection / Waste Management (Food Service) Food Allergens Food Handlers Roles & Responsibilities (Food Service) HACCP HACCP (Food Service) Food Safety Awareness L1 (Europe) Food Safety L2 Good Food Safety Practices Food Safety L2 Intro to Food Safety Food Safety L2 Microorganisms & Bacteria Food Safety L2 Safe Food Handling Practices Food Safety L2 Your Responsibility as a Food Handler This module covers effective cleaning of equipment which reduces the risk of contaminating food during the preparation, processing, storage and serving. You will also learn how to handle waste safely to avoid contamination. The intention of the course is to provide awareness about food allergens and to provide some possible solutions to compy with the legislation. This course is meant for everyone working in the food business from managers to operators and is designed to help you understand how this legislation affects you and how to practice safe food hygiene principles. Identify potential food safety hazards in a food preparation area to prevent you poisoning customers apply good hygiene practices to reduce contamination understand the importance of personal hygiene. On completion of this course, you will be able to: Work safely with food through understanding the importance of food safety. Protect consumers from illness and the businesses reputation through understanding of good food safety practices and preventing poor food safety practices. Identify the potential risks to food safety and prevent them from affecting food. In this course you will gain a basic understanding on how to handle food safely to assist customers with the challenges they face in producing safe food for their customers. On completion of this module you will be able to: Work safely with food through understanding how micro-organisms can cause food-borne illness Recognise potential hazards and prevent them contaminating food This course is meant for everyone working in the food business from managers to operators Food hygiene laws affect all food businesses, including caterers, primary producers (such as farmers), manufacturers, distributors and retailers, Dutch Health and Safety The most important measure for preventing infections Personal Hygiene (Food Service) Food handlers are potentially the biggest hazard in a food business, since their bodies have the ideal temperature for the growth of food poisoning organisms. Therefore good personal hygiene is essential to ensure bacteria are not transferred to food. Hygiene Plans** Hot Preparation Area Cold Room Pastry and Bakery Room Bar & Counter Warewashing Area Kitchen General Areas *Additional language translations are available upon requests. **Hygiene plans can be customized to specific needs.

8 Food Service Hygiene Plans** Dining Room / Lobby Customer Toilets QSR Counter Bar Café Transport Parking How Cleaning Works (Food Service) This course covers some basic principles on cleaning and disinfection, for example, what is cleaning? How can you achieve successful cleaning? Why and What to clean? What to disinfect? The stages of cleaning and some important points to remember when performing the cleaning task. *Additional language translations are available upon requests. **Hygiene plans can be customized to specific needs.

9 Petrol Stations Food Safety Hygiene Plans** Cleaning & Disinfection / Waste Management Food Handlers Roles & Responsibilities HACCP This module covers effective cleaning of equipment which reduces the risk of contaminating food during the preparation, processing, storage and serving. You will also learn how to handle waste safely to avoid contamination. This course is meant for everyone working in the food business from managers to operators and is designed to help you understand how this legislation affects you and how to practice safe food hygiene principles. Health and Safety Common mistakes and how to change them Personal Hygiene Cafe Hygiene & Cleaning Customer Toilets Cleaning and Hygiene Parking Cleaning & Hygiene Petrol Station Car Wash Tunnel Cleaning & Hygiene Petrol Station Pump Area Cleaning & Hygiene Petrol Station Self Service Car Wash Cleaning & Hygiene Petrol Station Shop Cleaning & Hygiene Quick Service Restaurant Counter Cleaning & Hygiene Shopping Area Clearing & Hygiene Food handlers are potentially the biggest hazard in a food business, since their bodies have the ideal temperature for the growth of food poisoning organisms. Therefore good personal hygiene is essential to ensure bacteria are not transferred to food. *Additional language translations are available upon requests. **Hygiene plans can be customized to specific needs.

10 Building Service Care General Building Basic Building Care 1 This training module is Module 1 of a series of 3 Building Care modules and covers topics such as why we clean, levels of dirt, the various cleaning techniques and the Sinner s Circle. Application Specifics Basic Building Care 2 Basic Building Care 3 Cleaning the Washroom (Hospitality) Surface Cleaning Washroom Cleaning Jonmaster Module This training module is Module 2 of a series of 3 Building Care modules and covers topics such as how to clean with chemicals, understanding product documentation, how we use tools in cleaning and key information on microfibers. This training module is Module 3 of a series of 3 Building Care modules and focuses around cleaning methodologies, and instructions, system based cleaning approached with ergonomics, frequency schedules and method cards. This module includes step-by-step housekeeping training, providing best practice standards to achieve fast and consistent cleaning results in your washrooms. This training module discusses what surfaces we clean, how we clean them with various techniques and when we need to clean them. This training module focuses on general cleaning steps and techniques for restroom / washrooms. This training module is focused around cleaning with microfiber technology and emphasis on pre-wetted cleaning methods., Swedish, German, Swedish, Swedish, German *Additional language translations are available upon requests. Personal Hygiene ands on Hygiene Keeping hands clean and healthy: The most important measure for preventing infections Common mistakes and how to change them How to wash your hands and which products to use, Dutch *Additional language translations are available upon requests Sealed Air Corporation. All Rights Reserved en 05/15