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Module directory

Janet Bridgewater, MD
Train 4 Food

www.cieh-elearning.com

Contents
Awareness
Introduction to Environmental Awareness

Introduction to First Aid

Licensing Law Awareness

Equality Act 2010

Serving the Allergic and Food Intolerant Customer

Level 1
Level 1 Food Safety

Level 1 Principles of Fire Safety Awareness

Level 1 Health & Safety

Level 2
Level 2 Food Safety for Catering

Level 2 Food Safety for Food Manufacturing

Level 2 Health & Safety for Food Manufacturing

Level 2 Health & Safety in the Workplace

Level 2 Health & Safety for Hospitality

Level 2 Principles of Manual Handling

11

Level 2 COSHH

12

Level 2 Personal Licence Holder

13

Level 2 HACCP Principles

14

Awareness
Introduction to Environmental Awareness
Module 1

Module 2

Module 3

Environmental Impacts

Environmental Aspects

Personal Social Responsibility

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

Introduction to First Aid


Module 1

Module 2

Module 3

Module 4

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 aiders role
Reporting first-aid incidents
Incident report
RIDDOR
What you have learned?

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

The licensing act

Personal Responsibilities

The effects of alcohol

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

Responsible alcohol retailing

The protection of children

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

Your rights at work

Creating equality policy

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

Serving the Allergic and Food Intolerant Customer


Module 1

Module 2

Module 3

Allergy awareness

Understanding pre-packed
food labels

Serving non packed food

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

Level 1 Principles of Fire Safety Awareness


Module 1

Module 2

Module 3

Introduction to Fire Safety


Awareness

Fire Risk Control

Practical Fire Safety

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

Level 1 Health & Safety


Module 1

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

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
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

Refrigeration, cooling and Cooking, hot holding


Food handlers
cold holding of foods
and re-heating of foods

Principles of safe food


storage

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

Food premises and


equipment

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

Introduction to food safety

The law

Food safety hazards

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

Physical and chemical contamination


What are micro-organisms?
Causes of food poisoning
Pathogenic micro-organisms
Check your knowledge
Spoilage bacteria
Multiplication of bacteria
The effects of temperature on bacteria
Bacteria spores
Toxins
Check your knowledge
Common allergenic foods
Cross-contamination
Separating foods
Food-bourne illness carriers
Reporting illness
Making constructive suggestions
Check your knowledge
Summary

Module 4

Module 5

Module 6

Temperature controls

Heat processing of foods

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

Food premises and equipment

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

Health and safety matters A safe workplace

Working safely

Vehicles, noise and heights

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

Fire and electrics

CoSHH

When things go wrong

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

Health and safety matters

A safe workplace

Working safely

Vehicles, noise and heights

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

Fire and electrics

CoSHH

When things go wrong

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

Duty managers office

Beauty salon

Lounge bar

Welcome to the hotel

Dangerous substances
A day in the salon
Hazardous substances
Assessing the risk
Preventing exposure
Training and authorisation
Safe working procedures
Hazards and controls

Alcohol and drugs


Smoking, alcohol and drugs

Introduction 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
Whats covered by the law?
Health and safety inspectors
Putting things right

Our opinion and summary

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

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

Ergonomics and workstation design


Aches and pains
Possible injuries
Rethinking and workspace3
Identifying issues
Workstation design

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

Welfare facilities
Working at height
Introduction
Tasks at height
Choosing the risk equipment
Risk factors
Our opinion and summary

Our opinion and summary

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Level 2
Level 2 Health & Safety for Hospitality continued
Module 7

Module 8

Kitchen

Hotel grounds/parking area

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

Premises related problems


The grounds
Safety features
Structural safety features
Heating and cooling
Control measures for heating
Johns office

Electrical safety
What if...?
Avoiding accidents
Electrical equipment safety
Our opinion and summary

Keeping the workplace safe


Whats going on?
Special environments
Safety signs
Dangers of the equipment used
Using equipment
Importance of information
The gardeners 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

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

Manual handling hazards

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

Controls and reducing the


risk of harm

Legislation and guidance

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

The control of Substances


Hazardous to Health

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 and its effects

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

The personal licence


holders role

Protecting children
from alcohol

Governing licensed
premises

Revising for licensing


qualification

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

Hazards and controls

Preparation

Implementation

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

Module 5

Module 6

Module 7

Recording and
reviewing

Applying HACCP
based systems

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 handlers


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

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14

This is a module directory please


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