U.K. Chartered Institute of Environmental Health (CIEH)

Course

Details

Audience

Level

Corporate or Public C or P

Duration

Course Ref.: TVS / 1

• Symptoms & causes of Food Poisoning
• Sources of bacteria and transmission
• High risk foods
• Pathogenic and food spoilage bacteria
• Prevention of Contamination, temperature control and stock rotation
• Personal Hygiene and protective clothing
• Premises, Equipment and Pest Control
• Cleaning and Disinfecting

Plus good general introduction for managers from other disciplines to learn about food safety

Introductory

C or P

On Request

Course Ref.: TVS / 2

• Economic costs of food poisoning
• Food poisoning, causes & prevention
• Allergic responses
• Food borne diseases
• Bacteriology of Food poisoning & food spoilage
• Food Poisoning, incubation, onset times & transmission
• Physical Contamination
• Food Storage and Food Preservation
• Design of food premises & equipment
• Cleaning & Disinfection techniques
• Pest Control
• Personal Hygiene
• Supervisory management.

Team leaders, owners & managers of food businesses or those with substantial food related outlets ( e.g. leisure facilities with restaurants)

Intermediate

C or P

( 5 ) days

On Request

U.K. Chartered Institute of Environmental Health (CIEH)

Course

Details

See below

Level

Corporate or Public C or P

Duration

Course Ref. : TVS / 3

• Outline of economic and personal costs upon employers and individuals of food borne illness
• Examine trends in incidence of food poisoning
• Bacteriology, spores, pathogenic and food spoilage, toxin formation, growth curve of bacteria, nutrients, temperature, Psychrophile, mesophile and thermopile bacteria, Bacterial sampling and monitoring
• Food borne illness, viruses, mycotoxins, protozoa and parasites, routes of transmission, onset times and incubation periods, symptoms and carriers of food borne diseases. Control and prevention of brucellosis and tuberculosis
• Acute and chronic chemical poisoning
• Physical contaminants of food, Problems of non-food personnel (cleaners, maintenance etc)
• Food storage, temperature control and preservation
• Hygiene of refrigerated and frozen units,
• Food safety using temperature control, cook-chill, and sous-vide, Canning ,bottling, vacuum packing and dehydration, Design and construction of food premises, Cleaning and disinfecting
• Pest control, Personal hygiene
• Training strategies
• Management control strategies

( 20 ) days

On Request

On completion of the course the successful candidates will be able to guide and advise on the management of food hygiene in a food business and identify further technical knowledge necessary in a complex process, determine further training requirements, design an improvement plan, be able to promote and encourage good standards of food safety. If they have the appropriate training skills the candidates will also be able to deliver basic level training themselves. The programme is ideal for Production managers, trainers, owners or managers of food businesses, supervisors with 'Intermediate' Food Hygiene knowledge, hygiene personnel and hygiene auditors.

U.K. Chartered Institute of Environmental Health (CIEH)

Course

Details

Audience

Level

Corporate or Public C or P

Duration

Course Ref. TVS / 4

• Manual Handling in the Workplace
• Manual Handling injuries and their causes
• Assessment & Control Options
• Responsibilities
• Principals of Biomechanics and Intro. to Kinetic Lifting techniques
• Manual Handling risk assessments
• Safe lifting limits

All employees whose work may involve manual handling - construction, industry, offices, etc. etc.

Introductory

C or P

( 1 ) day

On Request

Course Ref. TVS / 5

• Definitions and types of hazardous substances in the workplace
• Health Effects of hazardous substances and their causes
• Assessments and control options
• Risk assessments and Risk Control Hierarch.

All employees whose work may involve contact with or storage and handling of hazardous substances

Introductory

C or P

( 1 ) day

On Request

Course Ref. TVS / 6

• Introduction to Health & Safety Law
• Prevention of accidents and illhealth
• Risk assessments and hazards
• Functions of Personal Protective Equipment (PPE) and maintenance
• Workplace safety signs
• Hazards associated with work equipment
• Electrical hazards and electric shock
• Hazardous substances; manual handling
• Noise hazards and controls

All employees to enable them to understand the importance of health and safety rules and safe working procedures.

Introductory

C or P

( 2 ) days

On Request

U.K. Chartered Institute of Environmental Health (CIEH)

Course

Details

Audience

Level

Corporate or Public C or P

Duration

Course Ref. TVS / 7

• To provide understanding of the main concepts of Health & Safety
• To promote the benefits of health & safety culture
• To clarify the roles and responsibilities of individuals, supervisors and management in health & safety
• To provide an understanding of health & safety control and improvement strategies available to supervisors
• Causes and prevention of accidents
• Monitoring health / illness
• H&S Organisation and management
• Managing conflict

Supervisors and managers with a health and safety role, and to help senior employees look more deeply at health and safety from a management perspective.

Intermediate

Public courses may entail discussion of individualcompany's policies.

( 5 ) days

On Request

Course Ref. TVS / 8

• Definition of Stress
• Stress as an Occupational Health Hazard
• Physical, emotional and behavioural symptoms
• Identification of workplace Stressors
• Development of Controls
• Coping and cognitive strategies
• Common symptoms - recognition in self & others
• Guided personal stress assessment

Can be tailored to workers, supervisors, or managers.

Introductory

C or P

( 1 ) day

On Request