Course Objectives The delegates are able to demonstrate: knowledge of hazards and risks associated with working at heights, specific to WTG (Wind Turbine Generator). understanding of current national legislation regarding working at heights. correct identification of PPE, including identification of European/Global standard markings e.g. harness, hard hat, lanyards, etc. knowledge and skills to correctly inspect, service, store and don the relevant PPE, e.g. harness, lanyards, fall arresters and work positioning equipment. correct use of the relevant PPE, e.g.harness lanyards, fall arresters and work positioning equipment. This includes correct identification of anchor points and correct ladder conduct. correct use of evacuation devices. how to approach rescue situations in WTGs and use rescue equipment efficiently.
The aim of this module is to enable delegates to support and care for others working in the industry by processing the knowledge, skills and attitude of Enhanced First Aid. Valid GWO BST Module First Aid certificate is a prerequisite for participation.
Recognise the signs Setting boundaries Training on how to have healthy relationships Boundary setting Safety training Training on narcissistic behaviour Recognising mental abuse and manipulative behaviour Education on how to avoid coercive control relationships and avoid isolation How to become mentally stronger Suitable for victims of this behaviour or prevention Support and advice on implementing steps for a brighter future Twice a week 45 minutes 4 weeks https://relationshipsmdd.com/product/coercive-control-package-for-manipulative-relationships/
The objective of this qualification the Highfield Level 2 Award in Food Safety is to prepare learners for employment in catering role, or to support a role in the workplace. Learners gaining this qualification will know that safety in catering and manufacturing is the responsibility of everyone involved in the storage, preparation, cooking service and handling of ingredients. Its topics are regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food, and are as follows: An introduction to food safety Microbiological hazards Contamination hazards and controls Food poisoning and its control Personal hygiene Design of premises and equipment Cleaning and disinfection Food pests and control Food safety management from purchase to service Food safety law and enforcement Revision and examination technique