Module directory. Janet Bridgewater, MD Train 4 Food.

Transcription

1 Module directory Janet Bridgewater, MD Train 4 Food

2 Contents Awareness Introduction to Environmental Awareness 1 Introduction to First Aid 1 Licensing Law Awareness 2 Equality Act Serving the Allergic and Food Intolerant Customer 3 Level 1 Level 1 Food Safety 4 Level 1 Principles of Fire Safety Awareness 4 Level 1 Health & Safety 4 Level 2 Level 2 Food Safety for Catering 5 Level 2 Food Safety for Food Manufacturing 6 Level 2 Health & Safety for Food Manufacturing 7 Level 2 Health & Safety in the Workplace 8 Level 2 Health & Safety for Hospitality 9 Level 2 Principles of Manual Handling 11 Level 2 COSHH 12 Level 2 Personal Licence Holder 13 Level 2 HACCP Principles 14

3 Awareness Introduction to Environmental Awareness Environmental Impacts Environmental Aspects Personal Social Responsibility Defining environment Key environmental issues Resource depletion Pollution Climate change Water pollution Land pollution Statutory nuisance Sustainability Corporate social responsibility Identifying aspects and impacts Monitoring Business benefits Carbon foot printing Reducing energy consumption You as a customer Managing water Recycling Introduction to First Aid Introduction to First Aid First aid equipment First at the scene Treating minor injuries Definition of first aid Importance of first aid Employee and employer obligations First aider s role Reporting first-aid incidents Incident report RIDDOR What you have learned? First aid kit Renewal of first aid equipment Medication Minimising the risk of infection Routes of entry How to wash your hands Other measures to minimise infection Scene survey Primary survey of casualty Calling for help Giving the correct information What you have learned? Treating minor injuries Small cuts, grazes and bruises Minor burns or scalds Small splinters What you have learned? What you have learned? Visit and discover how we can support you and your organisation 1

4 Awareness Licensing Law Awareness The licensing act Alcohol-related deaths in the UK Navigating the course The course tutor and glossary Why have licensing laws? The licensing acts of the acts Scope of the licensing act Retailers and the licensing law Types of licenses required Enforcing the licensing laws Who is responsible for selling alcohol on your premises? Consequences for breaking the law Personal Responsibilities Alcohol-related offences Your personal legal responsibility Who would you serve? Minors Entering premises Exercise The effects of alcohol Alcohol-related deaths What is an alcoholic drink? Measuring common alcoholic drinks by volume Measuring common alcoholic drinks by units Effects of drinking alcohol Driving under the influence Knowledge check Responsible alcohol retailing Responsible alcohol retailing Responsible sale of alcohol Refusing a sale Dealing with problems Several key community schemes General guidelines for responsible retailing Portman group code of practice Rules for advertising Knowledge check Sources of conflict and crime The protection of children Do you know? Consequences of the sale of alcohol to children Regulations regarding the sale of alcohol to children Prosecution and defence Establishing a person s age Age-related policies and notifications Acceptable forms of ID How to spot a fake ID Fake Ids Test purchasing Other restricted items Guidelines for refusing to serve Start your free trial today. Talk to us today on or sales@cieh-elearning.com 2

5 Awareness Equality Act 2010 Introduction to the Equality Act 2010 Challenging discrimination and harassment Your rights at work Creating equality policy Legal obligations of employers The meaning of equality Who has a protected characteristic? Social changes Causes of prejudice Direct and indirect discrimination Harassment and victimisation Challenging stereotypes and prejudice Recruitment Exemptions Working hours Time off and equality law Pay and benefits Development Disciplinary procedures Employment tribunals Writing an equality policy Promoting the policy Training the workforce Monitoring Managing equality complaints Serving the Allergic and Food Intolerant Customer Allergy awareness Understanding pre-packed food labels Serving non packed food Food allergies and intolerance Symptoms Regulated allergens Benefits of allergy awareness Old and new labels Allergy advice statements Free from foods Allergy alerts Providing allergen information Creating an ingredients list Avoiding cross contamination Serving customers with food allergies Dealing with an allergic reaction Visit and discover how we can support you and your organisation 3

6 Level 1 Level 1 Food Safety The importance of food safety Food hygiene Cleaning Contamination Getting food safety right/ wrong Three common food hazards What is food poisoning and who is at risk? Common kitchen hazards What you have learned Bacteria Hand washing Skin conditions and infections Reporting illness Personal protective equipment and clothing What you have learned Clean and safe Detergent and disinfectant Washing facilities for food and equipment Cleaning schedules and general cleaning rules Pests How to clean dishes and utensils What you have learned Physical contamination Preventing chemical contamination Biological contamination Cross-contamination Time and temperature control Stock rotation What you have learned Level 1 Principles of Fire Safety Awareness Introduction to Fire Safety Awareness Fire Risk Control Practical Fire Safety Causes and effects of workplace fires Duties and responsibilities Actions to be taken in the event of a fire Fire prevention measures Fire risk management Fire triangle Fire risk control measures Reporting fire safety issues Portable fire-fighting equipment Fire classification system Fighting electrical fires Main types of fire extinguishers Simple fire extinguishing safety checks Level 1 Health & Safety Introduction Workplace hazards Workplace conditions Workplace procedures Definitions Responding to health and safety issues Workplace accidents and ill health Legal responsibilities Keeping safe at work Hazardous substances Machinery and equipment Fire safety Your welfare Your workplace conditions Access and exit routes Work-related ill health Safety signs Reporting hazards Occupational health First aid Personal protective equipment Personal hygiene Start your free trial today. Talk to us today on or sales@cieh-elearning.com 4

7 Level 2 Food Safety for Catering Introduction to food safety Food safety hazards Controlling the risks of bacterial contamination Taking temperatures Definitions Food safety benefits and costs Food poisoning - symptoms Food poisoning at risk groups s Physical and chemical contamination Causes of food poisoning Micro-organisms Common pathogenic micro-organisms Multiplication of bacteria Spore forming bacteria High risk foods Cross contamination Checking temperatures Using a probe thermometer Taking and recording refrigeration temperatures Module 6 Module 7 Module 8 Refrigeration, cooling and cold holding of foods Cooking, hot holding and re-heating of foods Food handlers Principles of safe food storage Chilled storage temperatures Safe methods of chilling cooked food Freezing and the safe storage of food of frozen foods Safe methods for defrosting food Safe cooking temperatures Re-heating foods safely Hot holding Monitoring the temperature of hot food Personal hygiene Hand washing Protective clothing Preservation of foods Date marking Safe food handling and storage conditions Food allergies and intolerances Module 9 Cleaning Definitions To clean or to disinfect? Cleaning in practice Cleaning schedules Washing facilities Dealing with waste 0 Food premises and equipment Construction and equipment First aid equipment Common food pests Infestation and pest control 1 The law Role and powers of enforcement officers Penalties for noncompliance Food handlers requirements Due diligence Visit and discover how we can support you and your organisation 5

8 Level 2 Food Safety for Food Manufacturing Introduction to food safety Overview Food safety consequences Key definitions High-risk foods Food poisoning Hazards, risks and controls Food safety management systems Temperature controls How to cool hot food quickly Checking temperatures Temperature monitoring Module 7 Food storage Dates on food labels Principles of safe food storage Storing, processing and handling allergens Traceability The law Enforcement authorities Consequences of non-compliance The law Record keeping Due diligence Food safety information Heat processing of foods Bacteria and cooking Hot-process food preservation Monitoring and recording heat processes Safe temperature controls Module 8 Cleaning The role of cleaning in preventing food contamination Cleaning products Clean as you go Cleaning schedules Safe disposal of waste Food safety hazards Physical and chemical contamination What are micro-organisms? Causes of food poisoning Pathogenic micro-organisms Spoilage bacteria Multiplication of bacteria The effects of temperature on bacteria Bacteria spores Toxins Common allergenic foods Cross-contamination Separating foods Food-bourne illness carriers Reporting illness Making constructive suggestions Module 6 Food handlers Personal hygiene Minimise direct handling Washing your hands How to wash your hands Protective clothing Jewellery and accessories Report illness or cuts Other personal hygiene practices Reportable diseases Module 9 Food premises and equipment Structure and equipment Work and food flow Food pests Signs and control of food pests Start your free trial today. Talk to us today on or sales@cieh-elearning.com 6

9 Level 2 Health & Safety for Food Manufacturing A safe workplace Working safely Vehicles, noise and heights Health and safety matters Workplace Accidents Common Accidents and illnesses Factors affecting health and safety Costs and benefits Health and safety principles Hazards and risks Hazards Health and Safety: The law Responsibilities at work What s covered by the law Company health and safety policy Health and safety inspectors Putting things right : Health and safety matters Splash Aches and pains Check your understanding Identifying issues Rethinking the workspace Workspace facilities Alcohol and drugs : A safe workplace Splash Structural safety features Heating and cooling Identifying hazards Safety signs Test your knowledge of safety signs Using machinery What do you do? Personal protective equipment PPE qualities Personal protective clothing in food manufacturing : Working safely Splash Accidents Accident causes: Test your knowledge Environmental changes What is noise? Vibration Risk Assessment Noise control measures Hearing protection: Test your knowledge Working at height Tasks at height Choosing the right equipment: Test your knowledge Risk Factors : Vehicles, Noise and Heights Manual handling Module 6 Fire and electrics Module 7 CoSHH Module 8 When things go wrong Splash Challenge: Test your knowledge Possible Injuries Manual Handling Operations regulations: Test your knowledge Making life easier Doing it right : Manual Handling Splash Fire: Common Causes Dangers of fire Elements of a fire Fighting fire Use of fire extinguishers and fire blankets Extinguisher challenge Fire Safety Features What if? Avoiding electrical shocks? Electrical equipment safety : Fire and electrics Splash Welcome A day in the factory Hazardous substances Check your understanding Examples of dangers of exposure- dermatitis Assessing the risk Preventing exposure Training and authorisation Safe working procedures : COSHH Splash Aggression and violence Violence at work: - Causes of aggression - Milla steps in: - Reducing Violence - Stress Slips, trips and falls: - How they happen - Correct cleaning - Prevention Methods First Aid: - Treating burns - Appointed person/first aider - First Aid box Accidents: - Reporting an incident - Finding the cause - What to report? - The importance of reporting : - When things go wrong End of Course Start your free trial today. Talk to us today on or sales@cieh-elearning.com 7

10 Level 2 Health & Safety in the Workplace A safe workplace Working safely Vehicles, noise and heights Health and safety matters Common accidents and illnesses Factors affecting health and safety Costs and benefits Health and safety principles Hazards and risks Responsibilities at work Company health and safety policy Health and safety inspectors Putting things right Aches and pains Identifying issues Rethinking the workspace Alcohol and drugs Structural safety features Heating and cooling Identifying hazards Safety signs Using machinery Operating machinery Personal protective equipment PPE and hygiene Accidents Environmental changes What is noise? Vibration Risk assessment Noise control measures Working at height Planning and organising Manual handling Module 6 Fire and electrics Module 7 CoSHH Module 8 When things go wrong Possible injuries Manual handling operations regulations Making life easier Doing it right Fire: common causes The fire triangle Fighting fire Fire safety features Avoiding accidents Electrical equipment safety Workplace hazards Hazardous substances Example of dangers of exposure dermatitis Assessing the risk Preventing exposure Training and authorisation Safe working procedures Aggression and violence Slips, trips and falls First aid Accidents Visit and discover how we can support you and your organisation 8

11 Level 2 Health & Safety for Hospitality Duty manager s office Welcome to the hotel to health and safety Workplace accidents Common accidents and illnesses Factors affecting health and safety Costs and benefits Hazards and risks Risk assessment Health and safety law Who is responsible? Responsibilities at work What s covered by the law? Health and safety inspectors Putting things right Introducing health Hotel health hazards Specialised risk assessment Beauty salon Dangerous substances A day in the salon Hazardous substances Assessing the risk Preventing exposure Training and authorisation Safe working procedures Hazards and controls Our opinion and summary Lounge bar Alcohol and drugs Smoking, alcohol and drugs Violence and aggression Causes of aggression Mila steps in Verbal aggression Reducing violence Stress Occupational health Slips and trips how would you respond? Possible problems Rewind Prevention methods Accidents Reporting an accident Finding the cause What to report? The importance of reporting First aid First aid A helping hand Appointed person/first aider First aid box Our opinion and summary Reception Ergonomics and workstation design Aches and pains Possible injuries Rethinking and workspace3 Identifying issues Workstation design Welfare facilities Working at height Introduction Tasks at height Choosing the risk equipment Risk factors Our opinion and summary Module 6 Entrance/lobby Manual handling Introduction Porter problems Possible injuries Suited to the job? Manual handling operations regulations Making life easier Doing it right Is the environment OK? Our opinion and summary Visit and discover how we can support you and your organisation 9

12 Level 2 Health & Safety for Hospitality continued Module 7 Kitchen Fire safety A dangerous place Fire: common causes Dangers of fire Elements of a fire Fighting a fire Use of extinguishers and fire blankets Fire safety features Electrical safety What if...? Avoiding accidents Electrical equipment safety Our opinion and summary Module 8 Hotel grounds/parking area Premises related problems The grounds Safety features Structural safety features Heating and cooling Control measures for heating John s office Keeping the workplace safe What s going on? Special environments Safety signs Dangers of the equipment used Using equipment Importance of information The gardener s van Appropriate equipment Module 9 Vehicle and pedestrian dangers Dangerous driving Making a delivery Delivery breakdown Running for cover Environmental changes Excessive sound levels What is noise? Vibration Control measures Noise control Risk assessment Our opinion and summary 0 CCTV security room Making safety work Risk assessment Carrying out risk assessments Check your understand 1 Check your understand 2 End of course summary Start your free trial today. Talk to us today on or sales@cieh-elearning.com 10

13 Level 2 Principles of Manual Handling Introduction What is manual handling? Workplace injuries Introducing the mentors Hazard, risk and control Ergonomics Recap Manual handling hazards Types of injuries Musculoskeletal system Mechanics of movement Risk factors for injury Case studies Recap Risk assessments Terminology Hierarchy of control Manual handling assessments TILE assessment Manual handling assessments Recap Controls and reducing the risk of harm Hierarchy of control Individual capabilities Preparation Manual handling controls Team handling Recap Legislation and guidance Types of injuries Musculoskeletal system Mechanics of movement Risk factors for injury Case studies Recap Start your free trial today. Talk to us today on or sales@cieh-elearning.com 11

14 Level 2 COSHH The control of Substances Hazardous to Health Health Problems Identifying Hazardous Substances Definitions Different forms of hazardous substances Detecting hazards Occupational risk Effects of exposure Identifying hazardous substances Warning labels Emergency procedures Controlling Hazardous Substances Hazards and risks Control measures Storing hazardous substances Personal protective equipment Safe systems of work COSHH Regulations Legal responsibilities CHIP regulations COSHH assessment Guidance notes and approved codes of practice Enforcement Visit and discover how we can support you and your organisation 12

15 Level 2 Personal Licence Holder Understanding the premises licence Applying for a personal licence Alcohol and its effects Alcohol licensing overview Alcohol licensing introduction Benefits of regulating alcohol Licensing Act 2003 objectives Responsibilities of the licensing authority Test your knowledge Four licensable activities Licence exemptions Temporary Events Unauthorised licensable activities Mandatory conditions Role of the DPS Preparing an operating schedule Applying for a premises licence Hearings and appeals Test your knowledge Personal licence eligibility criteria Relevant offences and foreign offences Making a personal licence application Policy objections Notification of changes Licence renewals and surrenders Test your knowledge Alcohol defined ABV measurement Drinks by strength Labelling law Physical effects of alcohol Elimination of alcohol Government s sensible drinking advice Test your knowledge The personal licence holder s role Module 6 Protecting children from alcohol Module 7 Governing licensed premises Module 8 Revising for licensing qualification Refusing a sale Drunk and disorderly conduct Responsible drinks promotions Drugs on licensed premises Smoking and the law Penalties for disorderly conduct Test your knowledge Summary Effects of alcohol on children Attempts by children to buy alcohol Children on licensed premises Identification for under 18s and 25s Customer information posters Refusing a sale to under 18s Other restricted services and products Test purchases Sale of alcohol by minors Penalties for breaching law Test your knowledge Right of entry to licensed premises DPS Duty to prevent disorder Police application for a 24 hour closure Other authorities who can close premises 24 hour closure of a designated area Appeals and hearings Test your knowledge Welcome Preparing for the APLH exam Good Luck! Visit and discover how we can support you and your organisation 13

16 Level 2 HACCP Principles Hazards and controls Preparation Implementation Introduction Explain the concept of HACCP Define the terms contamination, hazard, risk and control as they relate to food safety State the benefits of a HACCP based food safety management system State the legal requirements for food businesses to adopt a food safety management system and the consequences of failing to comply Identify the four contamination hazards (microbial, physical, chemical and allergenic) State the implications of failing to control them Identify typical controls for food safety hazards Outline the pre-requisites for HACCP Explain the role of the HACCP team Identify the hazards to included in a HACCP plan Describe a product and its intended use Produce a process flow diagram Confirm process flow diagrams on site Conduct a hazard analysis and identify critical control measures Determine critical control points Establish critical limits Create a system to monitor the control of critical control points Decide the corrective action to take when monitoring indicates that a critical control point is not under control Recording and reviewing Module 6 Applying HACCP based systems Module 7 Consolidation and forms Explain how to verify that a HACCP based system is working effectively Identify when a HACCP based system needs to be reviewed Identify appropriate documentation and record keeping required in a HACCP based system Describe a food handler s responsibilities within a HACCP based system Identify the steps in a process where hazards can put the safety of food at risk Implement monitoring procedures and corrective actions to control food safety hazards A short module that summarises the course content and is mapped on to the 12 step Codex model. The learner is able to print out examples and forms that have been used earlier in the course Visit and discover how we can support you and your organisation 14

17 This is a module directory please refer to the CIEH elearning brochure for full product offering. Find out how CIEH elearning can empower your organisation and start your free trial today. Talk to one of our account managers on or sales@cieh-elearning.com for more details. Chartered Institute of Environmental Health Chadwick Court, 15 Hatfields, London SE1 8DJ Telephone info@cieh.org Web Registered charity no CIEH, 2015