145 Allergens courses

Our Anaphylaxis and Adrenaline Auto-Injector course is suitable for people who are responsible for caring for others, whether adults or children, who may have serious allergy. The course includes modules explaining allergic reactions, early recognition of symptoms and crisis management. There is an emphasis on avoiding allergens and the need to be aware of the risks that might be posed by allergies in a caring setting.

OVERVIEW This comprehensive course on WELL Building Standard will deepen your understanding on this topic. After successful completion of this course you can acquire the required skills in this sector. This WELL Building Standard comes with accredited certification, which will enhance your CV and make you worthy in the job market. So enrol in this course today to fast track your career ladder. HOW WILL I GET MY CERTIFICATE? At the end of the course there will be an online written test, which you can take either during or after the course. After successfully completing the test you will be able to order your certificate, these are included in the price. WHO IS THIS COURSE FOR? There is no experience or previous qualifications required for enrolment on this WELL Building Standard. It is available to all students, of all academic backgrounds. REQUIREMENTS Our WELL Building Standard is fully compatible with PC's, Mac's, Laptop, Tablet and Smartphone devices. This course has been designed to be fully compatible with tablets and smartphones so you can access your course on Wi-Fi, 3G or 4G. There is no time limit for completing this course, it can be studied in your own time at your own pace. CAREER PATH Having these various qualifications will increase the value in your CV and open you up to multiple sectors such as Business & Management, Admin, Accountancy & Finance, Secretarial & PA, Teaching & Mentoring etc. COURSE CURRICULUM 9 sections • 109 lectures • 04:00:00 total length •Module 1: Promotion of WELL: 00:04:00 •Module 2: Organisation of the Standard: 00:03:00 •Module 3: Body Systems: 00:09:00 •Module 4: Project Types: 00:03:00 •Module 5: Pilot Programmes: 00:04:00 •Module 6: Scoring: 00:03:00 •Module 7: Roles & Responsibilities: 00:04:00 •Module 8: Documentation Requirements: 00:03:00 •Module 1: Air Quality Standards: 00:02:00 •Module 2: Smoking Ban: 00:02:00 •Module 3: Effectiveness of Ventilation: 00:03:00 •Module 4: VOC Content: 00:04:00 •Module 5: Air Filtration: 00:02:00 •Module 6: Microbe and Mold Control: 00:02:00 •Module 7: Construction Pollution Management: 00:03:00 •Module 8: Healthy Entrance: 00:02:00 •Module 9: Cleaning Protocol: 00:02:00 •Module 10: Pesticide Management: 00:02:00 •Module 11: Fundamental Material Safety: 00:06:00 •Module 12: Moisture Management: 00:03:00 •Module 13: Airflush: 00:02:00 •Module 14: Air Filtration System: 00:01:00 •Module 15: Increased Ventilation: 00:01:00 •Module 16: Humidity Control: 00:02:00 •Module 17: Direct Source Ventilation: 00:01:00 •Module 18: Air Quality Monitoring & Filtering: 00:03:00 •Module 19: Operable Windows: 00:02:00 •Module 20: Outdoor Air Systems: 00:01:00 •Module 21: Displacement Ventilation: 00:02:00 •Module 22: Pest Control: 00:02:00 •Module 23: Advanced Air Purification: 00:02:00 •Module 24: Combustion Minimisation: 00:03:00 •Module 25: Toxic material Reduction: 00:03:00 •Module 26: Enhanced Material Safety: 00:02:00 •Module 27: AntiMicrobial Ativity for Surfaces: 00:01:00 •Module 28: Cleanable Environment: 00:02:00 •Module 29: Cleaning Equipment: 00:02:00 •Module 1: Fundamental Water Quality: 00:02:00 •Module 2: Inorganic Contaminants: 00:02:00 •Module 3: Organic Contaminants: 00:02:00 •Module 4: Agricultural Contaminants: 00:02:00 •Module 5: Public Water Additives: 00:02:00 •Module 6: Periodic Water Quality Testing: 00:02:00 •Module 7: Water Treatment: 00:03:00 •Module 8: Drinking Water Promotion: 00:02:00 •Module 1: Fruits and Vegetables: 00:02:00 •Module 2: Processed Foods: 00:02:00 •Module 3: food Allergens: 00:02:00 •Module 4: Hand Washing: 00:03:00 •Module 5: Food Contamination: 00:02:00 •Module 6: Artificial Ingredients: 00:02:00 •Module 7: Nutritional Information: 00:01:00 •Module 8: Food Advertising: 00:02:00 •Module 9: Safe Food Preparation: 00:02:00 •Module 10: Serving Sizes: 00:02:00 •Module 11: Special Diets: 00:01:00 •Module 12: Responsible Food Production: 00:02:00 •Module 13: Food Storage: 00:01:00 •Module 14: Food Production: 00:02:00 •Module 15: Mindful Eating: 00:02:00 •Module 1: Visual Lighting Design: 00:04:00 •Module 2: Circadian Lighting Design: 00:03:00 •Module 3: Electrical Lighting Control: 00:02:00 •Module 4: Solar Glare Control: 00:02:00 •Module 5: Low-Glare Workstation Design: 00:01:00 •Module 6: Colour Quality: 00:02:00 •Module 7: Surface Design: 00:02:00 •Module 8: Automated Shading and Dimming Control: 00:02:00 •Module 9: Right to Light: 00:02:00 •Module 10: Daylight Modelling: 00:02:00 •Module 11: Daylight Fenestration: 00:02:00 •Module 01: Interior Fitness Circulation: 00:03:00 •Module 02: Activity Incentive Programs: 00:03:00 •Module 03: Structured Fitness Programs: 00:02:00 •Module 04: Exterior Active Design: 00:03:00 •Module 05: Physical Activity Spaces: 00:02:00 •Module 06: Active Transportation Survey: 00:02:00 •Module 07: Fitness Equipment: 00:02:00 •Module 08: Active Furnishings: 00:02:00 •Module 01: Accessible Design: 00:01:00 •Module 02: Ergonomics - Visual & Physical: 00:02:00 •Module 03: Exterior Noise Intrusion: 00:02:00 •Module 04: Internally Generated Noise: 00:02:00 •Module 05: Thermal Comfort: 00:02:00 •Module 06: Olfactory Comfort: 00:01:00 •Module 07: Reverberation Time: 00:02:00 •Module 08: Sound Masking: 00:02:00 •Module 09: Sound Reducing Surfaces: 00:02:00 •Module 10: Sound Barriers: 00:02:00 •Module 11: Individual Thermal Control: 00:02:00 •Module 12: Radiant Thermal Comfort: 00:02:00 •Module 01: Well - Health and Wellness Awareness: 00:02:00 •Module 02: Integrative Design: 00:02:00 •Module 03: Post Occupancy Surveys: 00:02:00 •Module 04: Beauty and Design: 00:01:00 •Module 05: Biophelia I Quantitative: 00:02:00 •Module 06: Adaptaptable Spaces: 00:04:00 •Module 07: Non Work Sleep Support: 00:02:00 •Module 08: Business Travel: 00:02:00 •Module 09: Building Health Policy: 00:02:00 •Module 10: Workplace Family Support: 00:02:00 •Module 11: Self Monitoring: 00:01:00 •Module 12: Stress And Addiction Treatment: 00:00:00 •Module 13: Altruism: 00:01:00 •Module 14: Material Transparency: 00:02:00 •Module 15: Organisational Transparancy: 00:02:00 •Module 16: Beauty & Design Ii: 00:03:00 •Module 17: Biophelia Ii - Quantitative: 00:02:00 •Assignment - WELL Building Standard: 00:00:00

This comprehensive food hygiene course covers all aspects of food safety and hygiene for anyone working in the food industry. With in-depth modules developed by industry experts, this course provides complete training on implementing food safety management systems, controlling contamination risks, managing food premises and equipment, waste and pest control, food labelling, staff training, and more.

Register on the WELL Building Standard today and build the experience, skills and knowledge you need to enhance your professional development and work towards your dream job. Study this course through online learning and take the first steps towards a long-term career. The course consists of a number of easy to digest, in-depth modules, designed to provide you with a detailed, expert level of knowledge. Learn through a mixture of instructional video lessons and online study materials. Receive online tutor support as you study the course, to ensure you are supported every step of the way. Get an e-certificate as proof of your course completion. The WELL Building Standard is incredibly great value and allows you to study at your own pace. Access the course modules from any internet-enabled device, including computers, tablet, and smartphones. The course is designed to increase your employability and equip you with everything you need to be a success. Enrol on the now and start learning instantly! WHAT YOU GET WITH THE WELL BUILDING STANDARD  * Receive a e-certificate upon successful completion of the course * Get taught by experienced, professional instructors * Study at a time and pace that suits your learning style * Get instant feedback on assessments  * 24/7 help and advice via email or live chat * Get full tutor support on weekdays (Monday to Friday) COURSE DESIGN The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace. You are taught through a combination of * Video lessons * Online study materials CERTIFICATION Upon successful completion of the course, you will be able to obtain your course completion e-certificate free of cost. Print copy by post is also available at an additional cost of £9.99 and PDF Certificate at £4.99. WHO IS THIS COURSE FOR: The course is ideal for those who already work in this sector or are an aspiring professional. This course is designed to enhance your expertise and boost your CV. Learn key skills and gain a professional qualification to prove your newly-acquired knowledge. REQUIREMENTS: The online training is open to all students and has no formal entry requirements. To study the WELL Building Standard, all your need is a passion for learning, a good understanding of English, numeracy, and IT skills. You must also be over the age of 16. COURSE CONTENT Unit 1: Introduction Module 1: Promotion of WELL 00:04:00 Module 2: Organisation of the Standard 00:03:00 Module 3: Body Systems 00:09:00 Module 4: Project Types 00:03:00 Module 5: Pilot Programmes 00:04:00 Module 6: Scoring 00:03:00 Module 7: Roles & Responsibilities 00:04:00 Module 8: Documentation Requirements 00:03:00 Unit 2: Air Module 1: Air Quality Standards 00:02:00 Module 2: Smoking Ban 00:02:00 Module 3: Effectiveness of Ventilation 00:03:00 Module 4: VOC Content 00:04:00 Module 5: Air Filtration 00:02:00 Module 6: Microbe and Mold Control 00:02:00 Module 7: Construction Pollution Management 00:03:00 Module 8: Healthy Entrance 00:02:00 Module 9: Cleaning Protocol 00:02:00 Module 10: Pesticide Management 00:02:00 Module 11: Fundamental Material Safety 00:06:00 Module 12: Moisture Management 00:03:00 Module 13: Airflush 00:02:00 Module 14: Air Filtration System 00:01:00 Module 15: Increased Ventilation 00:01:00 Module 16: Humidity Control 00:02:00 Module 17: Direct Source Ventilation 00:01:00 Module 18: Air Quality Monitoring & Filtering 00:03:00 Module 19: Operable Windows 00:02:00 Module 20: Outdoor Air Systems 00:01:00 Module 21: Displacement Ventilation 00:02:00 Module 22: Pest Control 00:02:00 Module 23: Advanced Air Purification 00:02:00 Module 24: Combustion Minimisation 00:03:00 Module 25: Toxic material Reduction 00:03:00 Module 26: Enhanced Material Safety 00:02:00 Module 27: AntiMicrobial Ativity for Surfaces 00:01:00 Module 28: Cleanable Environment 00:02:00 Module 29: Cleaning Equipment 00:02:00 Unit 3: Water Module 1: Fundamental Water Quality 00:02:00 Module 2: Inorganic Contaminants 00:02:00 Module 3: Organic Contaminants 00:02:00 Module 4: Agricultural Contaminants 00:02:00 Module 5: Public Water Additives 00:02:00 Module 6: Periodic Water Quality Testing 00:02:00 Module 7: Water Treatment 00:03:00 Module 8: Drinking Water Promotion 00:02:00 Unit 4: Nourishment Module 1: Fruits and Vegetables 00:02:00 Module 2: Processed Foods 00:02:00 Module 3: food Allergens 00:02:00 Module 4: Hand Washing 00:03:00 Module 5: Food Contamination 00:02:00 Module 6: Artificial Ingredients 00:02:00 Module 7: Nutritional Information 00:01:00 Module 8: Food Advertising 00:02:00 Module 9: Safe Food Preparation 00:02:00 Module 10: Serving Sizes 00:02:00 Module 11: Special Diets 00:01:00 Module 12: Responsible Food Production 00:02:00 Module 13: Food Storage 00:01:00 Module 14: Food Production 00:02:00 Module 15: Mindful Eating 00:02:00 Unit 5: Light Module 1: Visual Lighting Design 00:04:00 Module 2: Circadian Lighting Design 00:03:00 Module 3: Electrical Lighting Control 00:02:00 Module 4: Solar Glare Control 00:02:00 Module 5: Low-Glare Workstation Design 00:01:00 Module 6: Colour Quality 00:02:00 Module 7: Surface Design 00:02:00 Module 8: Automated Shading and Dimming Control 00:02:00 Module 9: Right to Light 00:02:00 Module 10: Daylight Modelling 00:02:00 Module 11: Daylight Fenestration 00:02:00 Unit 06: Fitness Module 01: Interior Fitness Circulation 00:03:00 Module 02: Activity Incentive Programs 00:03:00 Module 03: Structured Fitness Programs 00:02:00 Module 04: Exterior Active Design 00:03:00 Module 05: Physical Activity Spaces 00:02:00 Module 06: Active Transportation Survey 00:02:00 Module 07: Fitness Equipment 00:02:00 Module 08: Active Furnishings 00:02:00 Unit 07: Comfort Module 01: Accessible Design 00:01:00 Module 02: Ergonomics - Visual & Physical 00:02:00 Module 03: Exterior Noise Intrusion 00:02:00 Module 04: Internally Generated Noise 00:02:00 Module 05: Thermal Comfort 00:02:00 Module 06: Olfactory Comfort 00:01:00 Module 07: Reverberation Time 00:02:00 Module 08: Sound Masking 00:02:00 Module 09: Sound Reducing Surfaces 00:02:00 Module 10: Sound Barriers 00:02:00 Module 11: Individual Thermal Control 00:02:00 Module 12: Radiant Thermal Comfort 00:02:00 Unit 08: Mind Module 01: Well - Health and Wellness Awareness 00:02:00 Module 02: Integrative Design 00:02:00 Module 03: Post Occupancy Surveys 00:02:00 Module 04: Beauty and Design 00:01:00 Module 05: Biophelia I Quantitative 00:02:00 Module 06: Adaptaptable Spaces 00:04:00 Module 07: Non Work Sleep Support 00:02:00 Module 08: Business Travel 00:02:00 Module 09: Building Health Policy 00:02:00 Module 10: Workplace Family Support 00:02:00 Module 11: Self Monitoring 00:01:00 Module 12: Stress And Addiction Treatment 00:02:00 Module 13: Altruism 00:01:00 Module 14: Material Transparency 00:02:00 Module 15: Organisational Transparancy 00:02:00 Module 16: Beauty & Design Ii 00:03:00 Module 17: Biophelia Ii - Quantitative 00:02:00 Assignment Assignment - WELL Building Standard 00:00:00

Gain comprehensive knowledge in food hygiene and safety best practices with our accredited online course. Learn essential techniques for safe food handling, contamination prevention, allergens control, and maintaining hygienic conditions. Ensure you implement proper procedures and comply with regulations in any food business.