An appointed person is someone your employer appoints to take charge when someone falls ill or is injured at work. It includes calling an ambulance if needed, looking after the first aid box and other first aid equipment, including risk assessments and keeping records of treatment given. This E-Learning will provide you with the knowledge and confidence to manage first aid situations and understand the requirements of first aid in a work environment. The workshop covers the following: Legislation Equipment and facilities Responsibilities Accident Reporting Risk Assessment of First Aid needs
This Manual Handling Training Course is designed to provide essential knowledge on how to comply with UK health and safety regulations. The course covers the use of correct control measures, safe handling techniques, and the process of conducting risk assessments. It is particularly beneficial for workers in environments such as warehouses, factories, construction sites, and delivery services, where manual handling is a regular activity. By learning these practices, you can reduce the risk of injury and promote a safer workplace.
This course will start by looking at some examples and statistics which highlight the seriousness and extent of aggressive pupil behaviour, it will then go on to explain how you can identify the stages of aggression and provide some tips on how you could de-escalate a pupil before they lash out. It also looks at where the law stands on this subject and finally best practice in theory if you ever do need to restrain a pupil.
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food retail setting.
Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 2 course is about minimising the level of potential hazards in a food manufacturing setting.