Professional Documents
Culture Documents
Janet Bridgewater, MD
Train 4 Food
www.cieh-elearning.com
Contents
Awareness
Introduction to Environmental Awareness
Level 1
Level 1 Food Safety
Level 2
Level 2 Food Safety for Catering
11
Level 2 COSHH
12
13
14
Awareness
Introduction to Environmental Awareness
Module 1
Module 2
Module 3
Environmental Impacts
Environmental Aspects
Introduction
Defining environment
Key environmental issues
Resource depletion
Pollution
Climate change
Water pollution
Land pollution
Statutory nuisance
Sustainability
Module summary
Introduction
Corporate social responsibility
Identifying aspects and impacts
Monitoring
Business benefits
Module summary
Introduction
Carbon foot printing
Reducing energy consumption
You as a customer
Managing water
Recycling
Module summary
Module 2
Module 3
Module 4
Introduction
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
What you have learned?
Introduction
Scene survey
Primary survey of casualty
Calling for help
Giving the correct
information
What you have learned?
Introduction
Treating minor injuries
Small cuts, grazes and
bruises
Minor burns or scalds
Small splinters
What you have learned?
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Awareness
Licensing Law Awareness
Module 1
Module 2
Module 3
Personal Responsibilities
Introduction
Alcohol-related deaths in the UK
Introduction
Navigating the course
The course tutor and glossary
Objectives
Why have licensing laws?
The licensing acts
Objectives of the acts
Scope of the licensing act
Check your knowledge
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
Check your knowledge
Summary
Introduction
Alcohol-related offences
Objectives
Your personal legal responsibility
Who would you serve?
Minors
Entering premises
Exercise
Summary
Introduction
Alcohol-related deaths
Objectives
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
Summary
Module 4
Module 5
Introduction
Responsible alcohol retailing
Objectives
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
Summary
Introduction
Do you know?
Consequences of the sale of alcohol
to children
Regulations regarding the sale of
alcohol to children
Prosecution and defence
Establishing a persons age
Check your knowledge
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
Check your knowledge
Summary
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Awareness
Equality Act 2010
Module 1
Module 2
Module 3
Module 4
Introduction to the
Equality Act 2010
Challenging
discrimination and
harassment
Introduction
Legal obligations of
employers
The meaning of equality
Who has a protected
characteristic?
Summary
Introduction
Social changes
Causes of prejudice
Direct and indirect
discrimination
Harassment and
victimisation
Challenging stereotypes
and prejudice
Summary
Introduction
Recruitment
Exemptions
Working hours
Time off and equality law
Pay and benefits
Development
Disciplinary procedures
Employment tribunals
Summary
Introduction
Writing an equality policy
Promoting the policy
Training the workforce
Monitoring
Managing equality
complaints
Summary
Module 2
Module 3
Allergy awareness
Understanding pre-packed
food labels
Introduction
Food allergies and intolerance
Symptoms
Regulated allergens
Benefits of allergy awareness
Summary
Introduction
Old and new labels
Allergy advice statements
Free from foods
Allergy alerts
Summary
Introduction
Providing allergen information
Creating an ingredients list
Avoiding cross contamination
Serving customers with food
allergies
Dealing with an allergic reaction
Summary
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Level 1
Level 1 Food Safety
Module 1
Module 2
Module 3
Module 4
The importance of
food safety
Food hygiene
Cleaning
Contamination
Introduction
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
Introduction
Bacteria
Hand washing
Skin conditions and
infections
Reporting illness
Personal protective
equipment and clothing
What you have learned
Introduction
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
Introduction
Physical contamination
Preventing chemical
contamination
Biological contamination
Cross-contamination
Time and temperature
control
Stock rotation
What you have learned
Module 2
Module 3
Introduction
Causes and effects of workplace
fires
Duties and responsibilities
Actions to be taken in the event
of a fire
Fire prevention measures
Summary
Introduction
Fire risk management
Fire triangle
Fire risk control measures
Reporting fire safety issues
Summary
Introduction
Portable fire-fighting equipment
Fire classification system
Fighting electrical fires
Main types of fire extinguishers
Simple fire extinguishing safety checks
Summary
Module 2
Module 3
Module 4
Introduction
Workplace hazards
Workplace conditions
Workplace procedures
Introduction
Definitions
Responding to health and
safety issues
Workplace accidents and
ill health
Legal responsibilities
Summary
Introduction
Keeping safe at work
Hazardous substances
Machinery and equipment
Fire safety
Your welfare
Summary
Introduction
Your workplace conditions
Access and exit routes
Work-related ill health
Safety signs
Summary
Introduction
Reporting hazards
Occupational health
First aid
Personal protective equipment
Personal hygiene
Summary
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Level 2
Level 2 Food Safety for Catering
Module 1
Module 2
Module 3
Module 4
Introduction to food
safety
Taking temperatures
Definitions
Food safety benefits and
costs
Food poisoning - symptoms
Food poisoning at risk
groups
Consolidations
Introduction
Physical and chemical
contamination
Causes of food poisoning
Micro-organisms
Common pathogenic
micro-organisms
Consolidation
Introduction
Multiplication of bacteria
Spore forming bacteria
High risk foods
Cross contamination
Consolidation
Introduction
Checking temperatures
Using a probe thermometer
Taking and recording
refrigeration temperatures
Consolidation
Module 5
Module 6
Module 7
Module 8
Introduction
Chilled storage temperatures
Safe methods of chilling
cooked food
Freezing and the safe
storage of food of frozen
foods
Safe methods for defrosting
food
Consolidation
Introduction
Safe cooking temperatures
Re-heating foods safely
Hot holding
Monitoring the
temperature of hot food
Consolidation
Personal hygiene
Hand washing
Protective clothing
Consolidation
Introduction
Preservation of foods
Date marking
Safe food handling and
storage conditions
Food allergies and
intolerances
Consolidation
Module 9
Module 10
Module 11
Cleaning
The law
Introduction
Definitions
To clean or to disinfect?
Cleaning in practice
Cleaning schedules
Washing facilities
Dealing with waste
Consolidation
Introduction
Construction and
equipment
First aid equipment
Common food pests
Infestation and pest
control
Consolidation
Introduction
Role and powers of
enforcement officers
Penalties for noncompliance
Food handlers
requirements
Due diligence
Consolidation
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Level 2
Level 2 Food Safety for Food Manufacturing
Module 1
Module 2
Module 3
The law
Introduction
Overview
Objectives
Food safety consequences
Key definitions
High-risk foods
Check your knowledge
Food poisoning
Hazards, risks and controls
Food safety management systems
Check your knowledge
Summary
Objectives
Enforcement authorities
Consequences of non-compliance
The law
Check your knowledge
Record keeping
Due diligence
Food safety information
Check your knowledge
Summary
Module 4
Module 5
Module 6
Temperature controls
Food handlers
Objectives
How to cool hot food quickly
Checking temperatures
Temperature monitoring
Check your knowledge
Summary
Objectives
Bacteria and cooking
Hot-process food preservation
Monitoring and recording heat
processes
Safe temperature controls
Check your knowledge
Summary
Objectives
Personal hygiene
Minimise direct handling
Washing your hands
How to wash your hands
Check your knowledge
Protective clothing
Jewellery and accessories
Report illness or cuts
Other personal hygiene practices
Reportable diseases
Check your knowledge
Summary
Module 7
Module 8
Module 9
Food storage
Cleaning
Objectives
Dates on food labels
Principles of safe food storage
Storing, processing and handling
allergens
Traceability
Check your knowledge
Summary
Objectives
The role of cleaning in preventing
food contamination
Cleaning products
Check your knowledge
Clean as you go
Cleaning schedules
Safe disposal of waste
Check your knowledge
Summary
Objectives
Structure and equipment
Work and food flow
Food pests
Signs and control of food pests
Check your knowledge
Summary
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Level 2
Level 2 Health & Safety for Food Manufacturing
Module 1
Module 2
Module 3
Module 4
Working safely
Introduction
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
Whats covered by the law
Company health and safety
policy
Health and safety inspectors
Putting things right
Summary: Health and
safety matters
Splash
Introduction
Aches and pains
Check your understanding
Identifying issues
Rethinking the workspace
Workspace facilities
Alcohol and drugs
Summary: A safe workplace
Splash
Introduction
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
Summary: Working safely
Splash
Introduction
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
Summary: Vehicles, Noise
and Heights
Module 5
Module 6
Module 7
Module 8
Manual handling
CoSHH
Splash
Introduction
Challenge: Test your
knowledge
Possible Injuries
Manual Handling
Operations regulations:
Test your knowledge
Making life easier
Doing it right
Summary: Manual Handling
Splash
Introduction
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
Summary: Fire and electrics
Splash
Introduction
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
Summary: COSHH
Splash
Introduction
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
Summary:
- When things go wrong
End of Course
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Level 2
Level 2 Health & Safety in the Workplace
Module 1
Module 2
Module 3
Module 4
A safe workplace
Working safely
Introduction
Structural safety features
Heating and cooling
Identifying hazards
Safety signs
Using machinery
Operating machinery
Personal protective
equipment
PPE and hygiene
Module summary
Introduction
Accidents
Environmental changes
What is noise?
Vibration
Risk assessment
Noise control measures
Working at height
Planning and organising
Module summary
Introduction
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
Module summary
Introduction
Aches and pains
Identifying issues
Rethinking the workspace
Alcohol and drugs
Module summary
Module 5
Module 6
Module 7
Module 8
Manual handling
CoSHH
Introduction
Possible injuries
Manual handling
operations regulations
Making life easier
Doing it right
Module summary
Introduction
Fire: common causes
The fire triangle
Fighting fire
Fire safety features
Avoiding accidents
Electrical equipment
safety
Module summary
Introduction
Workplace hazards
Hazardous substances
Example of dangers of
exposure dermatitis
Assessing the risk
Preventing exposure
Training and authorisation
Safe working procedures
Module summary
Introduction
Aggression and violence
Slips, trips and falls
First aid
Accidents
Module summary
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Level 2
Level 2 Health & Safety for Hospitality
Module 1
Module 2
Module 3
Beauty salon
Lounge bar
Dangerous substances
A day in the salon
Hazardous substances
Assessing the risk
Preventing exposure
Training and authorisation
Safe working procedures
Hazards and controls
Introducing health
Hotel health hazards
Specialised risk assessment
Summary
Module 4
Module 5
Module 6
First aid
Reception
Entrance/lobby
First aid
A helping hand
Appointed person/first aider
First aid box
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?
Welfare facilities
Working at height
Introduction
Tasks at height
Choosing the risk equipment
Risk factors
Our opinion and summary
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Level 2
Level 2 Health & Safety for Hospitality continued
Module 7
Module 8
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 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
Module 10
CCTV security room
Making safety work
Risk assessment
Carrying out risk assessments
Check your understand 1
Check your understand 2
End of course summary
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10
Level 2
Level 2 Principles of Manual Handling
Module 1
Module 2
Module 3
Introduction
Risk assessments
Introduction
What is manual handling?
Workplace injuries
Introducing the mentors
Hazard, risk and control
Ergonomics
Recap
Summary
Introduction
Types of injuries
Musculoskeletal system
Mechanics of movement
Risk factors for injury
Case studies
Recap
Summary
Introduction
Terminology
Hierarchy of control
Manual handling assessments
TILE assessment
Manual handling assessments
Recap
Summary
Module 4
Module 5
Introduction
Hierarchy of control
Individual capabilities
Preparation
Manual handling controls
Team handling
Recap
Summary
Introduction
Types of injuries
Musculoskeletal system
Mechanics of movement
Risk factors for injury
Case studies
Recap
Summary
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11
Level 2
Level 2 COSHH
Module 1
Module 2
Module 3
Health Problems
Identifying Hazardous
Substances
Introduction
Definitions
Different forms of hazardous
substances
Detecting hazards
Summary
Introduction
Occupational risk
Effects of exposure
Summary
Introduction
Identifying hazardous substances
Warning labels
Emergency procedures
Summary
Module 4
Module 5
Controlling Hazardous
Substances
COSHH Regulations
Introduction
Hazards and risks
Control measures
Storing hazardous substances
Personal protective equipment
Safe systems of work
Summary
Introduction
Legal responsibilities
CHIP regulations
COSHH assessment
Guidance notes and approved codes
of practice
Enforcement
Summary
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12
Level 2
Level 2 Personal Licence Holder
Module 1
Module 2
Module 3
Module 4
Alcohol licensing
overview
Understanding the
premises licence
Applying for a
personal licence
Alcohol licensing
introduction
Benefits of regulating
alcohol
Licensing Act 2003
objectives
Responsibilities of the
licensing authority
Test your knowledge
Summary
Introduction
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
Summary
Introduction
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
Summary
Introduction
Alcohol defined
ABV measurement
Drinks by strength
Labelling law
Physical effects of alcohol
Elimination of alcohol
Governments sensible
drinking advice
Test your knowledge
Summary
Module 5
Module 6
Module 7
Module 8
Protecting children
from alcohol
Governing licensed
premises
Introduction
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
Introduction
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
Summary
Introduction
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
Summary
Welcome
Preparing for the APLH exam
Good Luck!
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13
Level 2
Level 2 HACCP Principles
Module 1
Module 2
Module 3
Module 4
Introduction
Preparation
Implementation
Module 5
Module 6
Module 7
Recording and
reviewing
Applying HACCP
based systems
Consolidation and
forms
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14