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This course is for anyone wishing to understand their strengths and development areas and those who are seeking assistance to progress their careers and convey their abilities confidently.

Being a leader can take you into vulnerable places - the unfamiliar, high expectations and high visibility, with everyone looking to you for guidance in the big moments. It is natural for doubts to creep in, including the echoes of past knock-backs, put-downs, pressures, stereotyping and internalised oppression.

Level 2 HACCP Training Courses

If your organisation manages contractors then your staff need to understand the health and safety issues. This course is the answer. The expert trainer will set out clearly the legal responsibilities of all relevant parties and explore the practical application of these responsibilities with the course participants. The course will then examine the issues associated with the planning of work to be contracted out and the evaluation, selection, control and monitoring of contractors engaged to undertake the work. Although the main focus is on health and safety, the course will also explain how health and safety issues need to be integrated into your organisation's functional management processes to ensure effective control of contractors. The course will consider all types of contracted activities, including construction and maintenance, cleaning, security, plant installation, etc. This programme will give participants: A clear understanding of the organisation's legal responsibilities for managing contractors The information they need to assess the competence of contractors A practical understanding of risk assessment principles and the transfer of risk to contractors A step-by-step guide to the key aspects of managing contractors in practice, covering:Planning of the workSelecting contractorsHandover prior to work commencementDuring the workReviewing the work on completion Practical guidance on the integration of health and safety controls into organisational procedures for contractor management 1 Introduction Who are contractors? Why manage contractors? Different types of contractors Costs of poor contractor performance 2 Overview of health and safety law and liability Health and safety law and statutory duties Relevance of civil and criminal law Enforcement and prosecution 3 Relevant legislation for controlling contractors Health and Safety at Work Act 1974 Management of Health and Safety at Work Regulations 1999 Construction (Design and Management) Regulations 1994 (as amended, 2007) Other relevant legislation Contract law 4 Managing contractors in practice Exercise - how well is it happening? The objectives Five step approachPlanning of the workSelecting contractorsHandover prior to work commencementDuring the workReviewing the work on completion 5 Planning the work Scope and extent Risk assessment Interface and other activities Who controls what? Contract arrangements 6 Selecting the right contractor(s) Locating contractor organisations Selection the right contractors Assessing contractor competence Approved lists/frameworks Tender process 7 Pre-work commencement Co-ordination and co-operation Exchange of information Contractor risk assessments and method statements Permits to work Case study exercise 8 During contract work Communication and liaison Supervision and inspection of the work Inspection and reporting procedures Security issues Facilities and access 9 Reviewing work on completion Why, what and how? Achieving continuous improvement in contractor performance 10 Questions, discussion and review

This two day programme is designed to support participants to work through the technical steps and stages as well as the more practical realities of project management.

Challenging behaviour is causing increasing concern today as many individuals have increasing levels of stress and uncertainty in their lives. Understanding the causes of challenging behaviour is the first step towards finding ways to support individuals and manage their behaviour.

The Food Hygiene Regulations 2006 are considered to be the most important food safety and hygiene regulations in the UK. These regulations go one step further than the Food Safety Act 1990 as they specify that ALL food businesses have a legal obligation to make sure that food they prepare and serve to the public is safe and hygienic.

This nationally recognised and regulated qualification is the perfect opportunity for businesses to invest in the safety of their employees. Enhance their fire safety knowledge and equip them with the necessary skills to ensure a safe working environment at all times. With its foundation in National Occupational Standards for fire safety awareness and alignment with the Health and Safety Executive's guidelines for good practice, this is the ideal choice for businesses looking to make a proactive step in promoting workplace safety.