720 Environment courses in Killamarsh

Highfield Level 2 Award In HACCP For Catering (RQF) Full day course This course gives learners the knowledge and understanding of HACCP regulations Shows learners how to implement these in their catering environment Benefits of this course: This course is for those working in a food catering environment and other food handlers This qualification is intended for both those who are already working in catering and those who are preparing to work in the industry This course will give an introduction to HACCP It will support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a catering environment Course Contents: The procedures required to develop Food Safety Management systems based on HACCP principlesThe role of the food handler in implementing a Food Safety Management System based on HACCP principlesThe need for prerequisite programmesCommon prerequisite programmesSteps required to develop HACCP based food safety systems How to develop food Safety Management systems based on HACCP principles The purpose of identifying hazards at each step in a food process The importance of, and methods which can be used to determine, specific controls at steps in the process The importance of identifying critical (safe) limits The importance of monitoring controls Ways of monitoring controls The purpose of taking appropriate corrective action The importance of verification and review of HACCP based Food Safety Management Systems Documentation and records needed to support HACCP based Food Safety Management Systems Accredited, Ofqual regulated qualification: Our HACCP for Catering training course is a nationally recognised, Ofqual regulated qualifications accredited by Highfields Qualifications. This means that you can be rest assured that your HACCP for Catering Certificate provides information for best practice and goes a long way toward ensuring that food produced is as safe as possible. The Ofqual Register number for this course is 603/2527/6

Highfield Level 2 Award In HACCP For Manufacturing (RQF) Full day course This course gives learners the knowledge and understanding of HACCP regulations Shows learners how to implement these in their manufacturing environment Benefits of this course: This course is for those working in a food Manufacturing environment This qualification is intended for both those who are already working in catering and those who are preparing to work in the industry This course will give an introduction to HACCP It will support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a Manufacturing environment Course Contents: The procedures required to develop Food Safety Management systems based on HACCP principlesThe role of the food handler in implementing a Food Safety Management System based on HACCP principlesThe need for prerequisite programmesCommon prerequisite programmesSteps required to develop HACCP based food safety systems How to develop Food Safety Management systems based on HACCP principles The purpose of identifying hazards at each step in a food process The importance of, and methods which can be used to determine, specific controls at steps in the process The importance of identifying critical (safe) limits The importance of monitoring controls Ways of monitoring controls The purpose of taking appropriate corrective action The importance of verification and review of HACCP based Food Safety Management Systems Documentation and records needed to support HACCP based Food Safety Management Systems Accredited, Ofqual regulated qualification: Our HACCP for Manufacturing training course is a nationally recognised, Ofqual regulated qualifications accredited by Highfields Qualifications. This means that you can be rest assured that your HACCP for Manufacturing  Certificate provides information for best practice and goes a long way toward ensuring that food produced is as safe as possible. The Ofqual Register number for this course is 603/2527/6

Effective cross-cultural management and leadership demand an understanding of the complexities of culture from structural, political, social and psychological perspectives An intensive 3-day training course from one of the leading providers of cross- cultural leadership and management training. Designed for individuals wishing to develop and their skills in managing and leading in a cross-cultural environment. Introduction Created specifically for the cross‐cultural workplace setting and utilising a blend of interactive role play, DVD presentations and case‐study based discussion, the course provides comprehensive skills training for anyone who must manage or lead a cross‐cultural team or employees. Trainer The trainer is Tony Buon, the Managing Partner of Buon Consultancy. He is a qualified workplace psychologist with over 30 years experience . Tony has worked in over 40 countries. He is a Certified Employee Assistance Professional (CEAP) and Associate Lecturer at the Aberdeen Business School. He holds degrees in Psychology, Behavioural Sciences and Work‐ place Education and trains throughout the UK, Europe, The Middle East & Asia. Tony has worked with some of the world’s leading companies over the past 30 years including; Diageo, Dolphin Energy, DuPont, Gulf Offshore, Halliburton, Hewlett‐Packard, ICI, ING Group, Kuwait Petroleum, Lend Lease, McDonalds, National Australia Bank, PetroChina, Pfizer, Qatar Petroleum, Royal Bank of Scotland, Shell, 3M, Coca Cola and Microsoft. He was also the senior consultant to the Sydney 2000 Olympic Games. Tony has also been interviewed in publications as diverse as Rolling Stone and the Reader’s Digest. He has appeared on CNN, BBC, Trans‐World Sport and many international television and radio stations. The Course The world of business has no borders. Nationalisation, globalisation and the growth of multi‐national corporations introduces challenges which managers and leaders must address. Effective cross‐cultural management and leadership demand an understanding of the complexities of culture from structural, political, social and psychological perspectives. The aims of the course are to explore the meaning and psychology of culture; to understand the impact of culture on management and leadership; to identify the areas in which cultural differences present a challenge in managing and leading employees in a multicultural environment; and finally to become more self ‐aware in cultural understanding, individual biases and assumptions and to understand the implications these have on our work. A vital course for any manager or leader work‐ ing in a multi‐cultural environment Covers the managerial, social and psychological aspects of culture Develop your cross‐cultural leadership & management skills in a fun and informative environment Discover best‐practice in diversity management and cross‐cultural communication Appreciate current business issues related to managing and leading in a cross‐cultural environment Comments from previous participants: “ ...one of the best courses I have ever attended!”“ I can’t believe how much I learnt. As an experienced expat, I thought I knew it all, this course truly expanded my people management skills”“ “...the trainer was excellent and the individual feedback and advice fantastic”“ This course will make me a better HR Manager, I have new skills I can use every day in dealing with all staff globally”   This course can be conducted on-site at your location for groups of up to 15 participants The Objectives By the end of the course, the delegates will be able to: Illustrate examples of stereotypes and stereotyping Formulate a business case for cultural diversity in their workplace List Hofstede’s five value dimensions Explain in his/her own words the meaning of each of the five value dimensions Evaluate the risks involved in international assignments The Delegates All supervisors, middle managers , department heads and senior managers Human resource personnel including HR Business Partners All staff interested in developing cross‐cultural skills The Benefits Appreciate the importance and meaning of culture Learn about the psychology of culture Develop your cross‐cultural leadership & management skills Discover how to manage and lead diverse employees in a multi‐cultural environment Appreciate current issues in international business related to managing people The Course Day 1: The Meaning and Psychology of Culture Our world today ‐ the importance of demographics Dimensions of culture Hofstede’s five value dimensions Workplace and organisational culture Stereotypes and stereotyping Cross‐cultural communication Body‐language and culture Day 2: Managing and Leading Diverse Employees Developing a global mindset Culture and strategy Managing in multi‐national companies Multi‐cultural teams and teamwork International assignments and global career development Culture shock and global working Culture and decision‐making

This qualification gives the participant the knowledge and skills to take on the role of a first aider in the work environment. Employers can book this course for their employees in the knowledge that they are fulfilling their legal statutory responsibilities for providing quality first aid training

Our 6 hour Emergency First Aid at Work course gives the participant the knowledge, skills and confidence to deal with with first aid incidents in the work environment. Employers can book this course for their employees in the knowledge that they are fulfilling their duty to provide quality first aid training to their employees.

QA Level 2 Award In Food Safety For Retail (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations.

QA Level 2 Award In Food Safety For Manufacturing (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½hr duration Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations. Accredited, Ofqual regulated qualification: Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. This means that you can be rest assured that your Food safety For Manufacturing certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The Ofqual Register number for this course is 603/2592/6

QA Level 2 Award In Food Safety In Catering (RQF) Face to Face: Full day course Virtual Classroom: Spread over 3 sessions of 2½ hr duration Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely Recommended by HSE and Environmental Health Officers (EHO's) Course Contents: The Importance of Food Safety Food Safety Laws Legal Responsibilities of Food Handlers Types of Contamination and the Associated Risks Bacteriology Food Poisoning Foodborne Illnesses An Introduction to Hazard Analysis and Critical Control Points (HACCP) Personal Hygiene Work Flow, Work Surfaces and Equipment Cleaning and Disinfection Waste Disposal Pest Control Safe Food Handling Practices including Time and Temperature Controls Preparation Cooking and Reheating Chilling Cooling Thawing Hot holding Displaying food Core temperatures Food Preservation Storage Stock Control Procedures Benefits of this course: Businesses have a duty to their customers to produce food that is safe for consumption. There are one million cases of food poisoning in the UK each year. More than 6,000 are admitted to hospital. In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116. Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out. EU and UK regulations state that all food handlers must receive appropriate training in food safety practices relevant to their duties. The Food Standards Agency says that 'Food business operators are required by law, to ensure that food handlers receive appropriate supervision and instruction/training in food hygiene in line with their work activity and should enable them to handle food safely’. Our QA Level 2 Award in Food Safety in Catering (RQF) is a nationally accredited qualification especially suitable for people working in, or planning to work in, the food retail industry, and complies with the training regulations. Accredited, Ofqual regulated qualification Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards. This means that you can be rest assured that your Food safety in Catering certificate fulfils the legal requirements and is a very good way to make sure your employees are trained in Food Safety. The Ofqual Register number for this course is 603/2594/X

QA Level 2 Award In Principles Of COSHH (RQF) Face to Face: Half-day course Virtual Classroom: Spread over 2 sessions of 2½ hr duration COSHH: Control of Substances Hazardous to Health Regulations 2002 Hazardous substances are everywhere, and COSHH assessments have to be undertaken in all businesses Run in an engaging and interactive way - see the video below Course Contents: Legal requirements relating to hazardous substances in the workplace Employer duties Employee duties Consequences of non-compliance Communicating safety information The different forms that hazardous substances can take Effects that may arise after exposure to hazardous substances The different routes that hazardous substances can enter the body How risk assessments reduce accidents and ill health at work The five step process of risk assessment The control hierarchy in relation to the safe use, handling, transporting, storage and disposal of substances hazardous to health Information to refer to when identifying and using hazardous substances Procedures for dealing with an incident involving hazardous substances Benefits of this course: COSHH stands for the 'Control of Substances Hazardous to Health' and falls under the Control of Substances Hazardous to Health Regulations 2002 This half day course is for all those who work, or wish to work, in a workplace that works with hazardous substances, such as in healthcare, in the manufacturing sector, cleaners, transport, utilities and even office environments Hazardous substances are everywhere, and COSHH assessments have to be undertaken in all businesses Candidates will learn about the legal requirements relating to hazardous substances, how risk assessments contribute to the safe use of hazardous substances, as well as the precautions and procedures required to ensure that the risks associated with hazardous substances are properly controlled Accredited, Ofqual regulated qualification: This QA Level 2 Award in Principles of COSHH (RQF) Course is a nationally recognised, Ofqual regulated qualification accredited by Qualsafe Awards.This means that you can be rest assured that your Principles of COSHH Certificate fulfills the legal requirements and is a very good way to make sure you and your employees are trained appropriately.The Ofqual Register number for this course is 603/0775/4

This course follows the Institute of Occupational Safety and Health's syllabus. A one-day programme, it is suitable for all people at all levels in the workplace and gives a basic introduction to the principles of environmental management. On successful completion of the course, participants will be able to: Understand the terms 'environment' and 'pollution' Understand the terms 'hazard' and 'risk' related to the environment Better appreciate environmental issues generally, and specifically in respect of their organisation Identify hazards to the environment from working practices Outline the procedures/controls necessary to prevent damage to the environment 1 What is the environment? - putting the environment in context Key environmental issues and how we contribute Definition of the environment 2 Working with the environment What is pollution? Sources, receptors and pathways Environmental consequences workshop - identifying the environmental consequences of our working practices Environmental risk assessment Effective control mechanisms 3 Protecting the environment - Environmental Management Systems What is an Environmental Management System (EMS)? What are the benefits of having an EMS? EMS structure and models Identifying what elements of EMS your company has and how they work Roles and responsibilities 4 Choice of module Option 1: Organisation-specific moduleThis module can be used to introduce environmental concepts that are specific to your activities and operations, and will be compiled through discussion with your organisation Option 2: Environmental best practiceIf no organisation-specific module is required, or if participants from a number of organisations attend, generic operational environmental best practices can be covered instead. Areas covered include waste management, fuel storage and use, hazardous materials, emissions to air and water and environmental incidents