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C30M01 - Evacuation Alert SystemsCourse content Learners will be introduced to EAS as part of the fire safety solution for tall residential properties. This CPD course provides learners with an understanding of the requirements of BS 5839-1 in relation to, the design, installation, commissioning, and maintenance of EAS.Who should attend?Anyone involved in the management of existing tall residential properties and those specifying or installing EAS e.g., leaseholders, FM providers, service managers, building/property managers, consultants, fire risk assessors, EAS contractors, EAS designers, F&amp;RS. Those attending would benefit from a basic knowledge of FD&amp;FA systems.Content﻿<ul style="color: rgb(63, 77, 90); box-sizing: border-box;" fr-original-style=" color: rgb(63, 77, 90);"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Scope and Need for an EAS</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Consultation &amp; responsibilities</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">System components</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Evacuation alert zones</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">EAD &ndash; sounders &amp; audibility</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Arrangements for disabled people and Siting of EADs</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">EACIE and Power supplies</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Installation and commissioning</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Documentation, certification, and acceptance</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Maintenance</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Users&rsquo; responsibilities and Logbook</li><li fr-original-style="" style="box-sizing: border-box;">Assessment
</li></ul><img src="https://images.cademy.co.uk/88d338d8-7dc4-4054-bf9e-401495774eee/5293624b-3258-4be0-b61f-1d0469f76c49/original.png" style="width: 300px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

C30M01 - Evacuation Alert Systems
Course content

Learners will be introduced to EAS as part of the fire safety solution for tall residential properties. This CPD course provides learners with an understanding of the requirements of BS 5839-1 in relation to, the design, installation, commissioning, and maintenance of EAS.
Who should attend?
Anyone involved in the management of existing tall residential properties and those specifying or installing EAS e.g., leaseholders, FM providers, service managers, building/property managers, consultants, fire risk assessors, EAS contractors, EAS designers, F&RS. Those attending would benefit from a basic knowledge of FD&FA systems.
Content﻿
Scope and Need for an EAS
Consultation & responsibilities
System components
Evacuation alert zones
EAD – sounders & audibility
Arrangements for disabled people and Siting of EADs
EACIE and Power supplies
Installation and commissioning
Documentation, certification, and acceptance
Maintenance
Users’ responsibilities and Logbook
Assessment


Ember Compliance

Fire Evacuation

Professional Development

Engineer

Continuous Professional Development (CPD)

Learners will be introduced to EAS as part of the fire safety solution for tall residential properties. This CPD course provides learners with an understanding of the requirements of BS 5839-1 in relation to, design, installation, commissioning, and maintenance of EAS.

C30M01 - Evacuation Alert systems - BS 8629 (online)

General Admission

C30M01 - Evacuation Alert systems - BS 8629 (classroom)

C40M01 - Emergency Lighting &ndash; Foundation Course descriptionThis is an intensive design course for emergency lighting systems.On completion of this course and associated assessment, learners will have knowledge of emergency lighting systems and be able to design appropriate systems using the prescribed design process. The course also provides an introduction to installation, testing, and maintenance.Who should attend?All those involved in the installation, testing, maintenance, and modification of emergency lighting systems including emergency lighting, specifiers, designers, verifiers, installers, commissioners, maintainers, and modifiers.The course is technical. Learners would benefit from previous experience in electrical installations and basic knowledge of lighting.Course Content<ul style="color: rgb(63, 77, 90); box-sizing: border-box;" fr-original-style=" color: rgb(63, 77, 90);"><li id="isPasted" style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Legislation &amp; standards</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">The need for emergency lighting</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Consultation and records</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Illumination conditions<ul style="font-size: initial; box-sizing: border-box;" fr-original-style="font-size: initial;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Escape, safety, standby</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Basic design<ul style="font-size: initial; box-sizing: border-box;" fr-original-style="font-size: initial;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Integrity, siting, spacing, choice</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Safety signs</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Power supplies<ul style="font-size: initial; box-sizing: border-box;" fr-original-style="font-size: initial;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Batteries, generators</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Wiring systems<ul style="font-size: initial; box-sizing: border-box;" fr-original-style="font-size: initial;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Self-contained, central</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Cable types</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Applications<ul style="font-size: initial; box-sizing: border-box;" fr-original-style="font-size: initial;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Property type/usage</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Design procedure<ul style="font-size: initial; box-sizing: border-box;" fr-original-style="font-size: initial;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Requirements</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Illuminance</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">System design</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Circuit protection</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Assessment</li></ul>

C40M01 - Emergency Lighting – Foundation

Course description
This is an intensive design course for emergency lighting systems.
On completion of this course and associated assessment, learners will have knowledge of emergency lighting systems and be able to design appropriate systems using the prescribed design process. The course also provides an introduction to installation, testing, and maintenance.
Who should attend?
All those involved in the installation, testing, maintenance, and modification of emergency lighting systems including emergency lighting, specifiers, designers, verifiers, installers, commissioners, maintainers, and modifiers.
The course is technical. Learners would benefit from previous experience in electrical installations and basic knowledge of lighting.
Course Content
Legislation & standards
The need for emergency lighting
Consultation and records
Illumination conditionsEscape, safety, standby
Basic designIntegrity, siting, spacing, choiceSafety signs
Power suppliesBatteries, generators
Wiring systemsSelf-contained, centralCable types
ApplicationsProperty type/usage
Design procedureRequirementsIlluminanceSystem designCircuit protection
Assessment

Emergency Lighting

Fire Alarm

This is an intensive installation, commissioning, and maintenance course for emergency lighting systems. It is a follow on from our Foundation course on emergency lighting where the requirements of installation, commissioning, and maintenance are considered.

C40M01 - Emergency Lighting – Foundation (classroom)

C10M03 - FD&amp;FA Special Inspection BS5839-1Learners will develop knowledge from the FD&amp;FA maintenance module (C01M05) and/or industry experience and apply this to the &lsquo;recommendations for special inspection on the appointment of a new servicing organization&rsquo;. This CPD course provides an enhanced understanding of the requirements of BS 5839-1 in relation to the takeover of an existing FD&amp;FA system for maintenance and particularly how the maintainer may inspect a system and deal with major non-conformities found.Who should attend?Anyone involved in the management of existing property FD&amp;FA systems e.g., FM providers, service managers, building/property managers, consultants, fire risk assessors, and fire alarm contractors. The course provides a continuation for maintainers who have completed C01 module 5 or have industry experience.Content<ul style="color: rgb(63, 77, 90); box-sizing: border-box;" fr-original-style=" color: rgb(63, 77, 90);"><ul style="list-style-type: disc; box-sizing: border-box;" fr-original-style="list-style-type: disc;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">BS 5839-1: 2017<ul style="font-size: initial; list-style-type: circle; box-sizing: border-box;" fr-original-style="font-size: initial; list-style-type: circle;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Section 6 &ndash; Maintenance</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Section 7 &ndash; User&rsquo;s responsibility</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Clause 46.2 &ndash; Recommendations for special inspection on the appointment of a new servicing organization</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Relationship with:<ul style="font-size: initial; list-style-type: circle; box-sizing: border-box;" fr-original-style="font-size: initial; list-style-type: circle;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Periodic inspection</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Tests over a 12-month period</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Practical reporting techniques</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Assessment</li></ul></ul><img src="https://images.cademy.co.uk/88d338d8-7dc4-4054-bf9e-401495774eee/5293624b-3258-4be0-b61f-1d0469f76c49/original.png" style="width: 300px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

C10M03 - FD&FA Special Inspection BS5839-1
Learners will develop knowledge from the FD&FA maintenance module (C01M05) and/or industry experience and apply this to the ‘recommendations for special inspection on the appointment of a new servicing organization’. This CPD course provides an enhanced understanding of the requirements of BS 5839-1 in relation to the takeover of an existing FD&FA system for maintenance and particularly how the maintainer may inspect a system and deal with major non-conformities found.
Who should attend?
Anyone involved in the management of existing property FD&FA systems e.g., FM providers, service managers, building/property managers, consultants, fire risk assessors, and fire alarm contractors. The course provides a continuation for maintainers who have completed C01 module 5 or have industry experience.
Content
BS 5839-1: 2017Section 6 – MaintenanceSection 7 – User’s responsibilityClause 46.2 – Recommendations for special inspection on the appointment of a new servicing organization
Relationship with:Periodic inspectionTests over a 12-month periodPractical reporting techniques
Assessment


Learners will develop knowledge from the FD&FA maintenance module (C01M05) and/or industry experience and apply this to the ‘recommendations for special inspection on the appointment of a new servicing organization’. 

C10M03 - FD&FA Special Inspection - BS 5839-1 (classroom)

C10M10 - NHS Health Care Premises (Hospitals) - BS 5839-1 &amp; SHTM82 Fire Detection &amp; Fire Alarms
Course descriptionLearners will develop knowledge of FD&amp;FA systems and apply this to the provision of detection and alarms within NHS health care premises. This CPD course provides an enhanced understanding of the requirements of SHTM 82 (Scottish Health Technical Memorandum) and, BS 5839-1 in relation to the provision of appropriate detection and alarms within hospital sites.On completion, learners will have demonstrated an understanding of detection &amp; alarm design of FD&amp;FA elements within hospital environments through practical design and knowledge assessments.Who should attend?Anyone involved in the design, installation, commissioning, maintenance, or management of FD&amp;FA systems within hospital environments e.g., FM providers, service managers, building / property managers, consultants, fire risk assessors, fire alarm contractors, fire alarm designers. The course provides detailed knowledge of specific requirements of FD&amp;FA provision in compliance with SHTM 82 within hospital environments, as such knowledge and experience of BS 5839-1 would be of advantage.
Course content<ul style="color: rgb(63, 77, 90); box-sizing: border-box;" fr-original-style=" color: rgb(63, 77, 90);"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Scope and relationship with BS 5839-1</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Occupant profiles and consultation</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Function of alarms</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Products and services</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Detection coverage</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Detection &amp; alarm zones</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Dependant, very high dependence, mental health patients&rsquo; provision</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">CIE requirements</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Ancillary services and connection to:<ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Door control systems, access control systems</li><li fr-original-style="" style="box-sizing: border-box;">HVAC</li><li fr-original-style="" style="box-sizing: border-box;">Lifts</li><li fr-original-style="" style="box-sizing: border-box;">Smoke control systems</li></ul></li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Communications with F&amp;RS</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Technical requirements<ul style="font-size: initial; box-sizing: border-box;" fr-original-style="font-size: initial;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Manual call points, AFD, audible, visual and tactile alarms</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">False alarms</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Wireless systems &amp; components</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Power supplies</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Annex 3 &ndash; Fire hazard rooms, areas, and departments</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Assessment </li></ul></li>
<li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Practical assessment<img src="https://images.cademy.co.uk/88d338d8-7dc4-4054-bf9e-401495774eee/80ddaf3c-277e-490d-aad9-f53db6cf9e22/original.png" style="width: 300px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 300px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable"></li></ul>

C10M10 - NHS Health Care Premises (Hospitals) - BS 5839-1 & SHTM82 Fire Detection & Fire Alarms

Course description
Learners will develop knowledge of FD&FA systems and apply this to the provision of detection and alarms within NHS health care premises. This CPD course provides an enhanced understanding of the requirements of SHTM 82 (Scottish Health Technical Memorandum) and, BS 5839-1 in relation to the provision of appropriate detection and alarms within hospital sites.
On completion, learners will have demonstrated an understanding of detection & alarm design of FD&FA elements within hospital environments through practical design and knowledge assessments.
Who should attend?
Anyone involved in the design, installation, commissioning, maintenance, or management of FD&FA systems within hospital environments e.g., FM providers, service managers, building / property managers, consultants, fire risk assessors, fire alarm contractors, fire alarm designers. The course provides detailed knowledge of specific requirements of FD&FA provision in compliance with SHTM 82 within hospital environments, as such knowledge and experience of BS 5839-1 would be of advantage.

Course content
Scope and relationship with BS 5839-1
Occupant profiles and consultation
Function of alarms
Products and services
Detection coverage
Detection & alarm zones
Dependant, very high dependence, mental health patients’ provision
CIE requirements
Ancillary services and connection to:Door control systems, access control systemsHVACLiftsSmoke control systems
Communications with F&RS
Technical requirementsManual call points, AFD, audible, visual and tactile alarmsFalse alarmsWireless systems & componentsPower suppliesAnnex 3 – Fire hazard rooms, areas, and departmentsAssessment



It is a requirement within codes of practice e.g., BS 5839-1, and within legislation e.g., Health & Safety at Work Act 1974, that duties are placed upon employers and employees regarding health & safety and in particular electrical safety.

C10M10 - NHS health care premises - Hospitals (online)

C30M03 - FD&amp;FA Voice Alarm Systems Training Course - BS 5839-8Course descriptionLearners will be introduced to VA systems as part of the fire alarm solutions. This CPD course provides learners with an understanding of the requirements of BS 5839-8 in relation to, the design, installation, commissioning, and maintenance of VA systems.Who should attend?Anyone involved in the delivery or checking of VA systems and those who have a responsibility for the design, verification or witness testing e.g., architects, service managers, building/property managers, consultants, fire risk assessors, electrical contractors, fire alarm contractors, interested parties (F&amp;RS, building control, insurers). The course also provides solid knowledge resources for VA system designers.This standard is within the BS 5839 suite of standards for fire detection and fire alarm systems. This standard and this course refer to the requirements of BS 5839-1 in many areas. It is assumed that learners have a current fundamental knowledge of BS 5839-1 Fire detection and fire alarm systems for buildings, CoP for the design, installation, commissioning, and maintenance in non-domestic premises.Course content<ul style="color: rgb(63, 77, 90); box-sizing: border-box;" fr-original-style=" color: rgb(63, 77, 90);"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Scope and Need for a VAS</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">System types, information exchange, variations</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">System type/evacuation plan &ndash; risk assessment</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">VAS / FD&amp;FA systems interfaces</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">System components</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">System reliability - fault monitoring, system integrity</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Loudspeakers and loudspeaker zones- design, installation</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Voice sounders</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Power amps / ANS</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Emergency microphones &amp; emergency messages</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Audibility (non-speech) Intelligibility (speech)</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Priority broadcast levels</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">VACIE requirements and siting</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Networked systems requirements</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Power supplies (LV &amp; ELV)</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Cables and wiring</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Installation &ndash; Responsibility, workmanship, cable testing</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Commissioning, handover, acceptance, verification</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Maintenance &ndash; Routine - 3, 6, and 12 monthly service activity</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Maintenance &ndash; Nonroutine &ndash; takeover, faults, modification</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">User Responsibilities</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Assessment</li></ul>

C30M03 - FD&FA Voice Alarm Systems Training Course - BS 5839-8
Course description
Learners will be introduced to VA systems as part of the fire alarm solutions. This CPD course provides learners with an understanding of the requirements of BS 5839-8 in relation to, the design, installation, commissioning, and maintenance of VA systems.
Who should attend?
Anyone involved in the delivery or checking of VA systems and those who have a responsibility for the design, verification or witness testing e.g., architects, service managers, building/property managers, consultants, fire risk assessors, electrical contractors, fire alarm contractors, interested parties (F&RS, building control, insurers). The course also provides solid knowledge resources for VA system designers.
This standard is within the BS 5839 suite of standards for fire detection and fire alarm systems. This standard and this course refer to the requirements of BS 5839-1 in many areas. It is assumed that learners have a current fundamental knowledge of BS 5839-1 Fire detection and fire alarm systems for buildings, CoP for the design, installation, commissioning, and maintenance in non-domestic premises.
Course content
Scope and Need for a VAS
System types, information exchange, variations
System type/evacuation plan – risk assessment
VAS / FD&FA systems interfaces
System components
System reliability - fault monitoring, system integrity
Loudspeakers and loudspeaker zones- design, installation
Voice sounders
Power amps / ANS
Emergency microphones & emergency messages
Audibility (non-speech) Intelligibility (speech)
Priority broadcast levels
VACIE requirements and siting
Networked systems requirements
Power supplies (LV & ELV)
Cables and wiring
Installation – Responsibility, workmanship, cable testing
Commissioning, handover, acceptance, verification
Maintenance – Routine - 3, 6, and 12 monthly service activity
Maintenance – Nonroutine – takeover, faults, modification
User Responsibilities
Assessment

Learners will be introduced to Voice Alarm (VA) systems as part of the fire alarm solutions. 

C30M03 - FD&FA Voice Alarm Systems - BS 5839-8 (online)

The First Aid for Families course is designed to give you the theoretical knowledge needed to keep your family safe and learn how to help each other in a medical emergency. The course covers vital aspects of first aid for parents, teenagers, children, babies and people caring for elderly relatives. It covers topics such as the recovery position, choking, drowning, burns and much more.The course consists of illustrated&nbsp;step by step directions, flow charts, diagrams, videos and test yourself sections fully compatible with all computers and mobile devices. You will be able to stop and start as often as you like and print your Certificate on completion. You will have continuous access to the course for 12 months.It is impossible to cover all eventualities within this course, or to equip you with the knowledge and skills to appropriately diagnose and treat in unpredictable real life situations. If you suspect&nbsp;serious&nbsp;illness or injury, you should always seek immediate professional medical advice.The author has made every effort to ensure the accuracy of the information contained within the course, however this course is merely a guide and the author does not accept any liability or responsibility for any inaccuracies or for any mistreatment or misdiagnosis of any person, however caused.The First Aid for Families course material has been written by Emma Hammett, qualified nurse, first aid trainer and founder of First Aid for Life in conjunction with other medical and first aid professionals. If you have any queries concerning this course, please contact&nbsp;<a href="https://mail.google.com/mail/?view=cm&fs=1&tf=1&to=emma@firstaidforlife.org.uk" target="_blank" rel="noopener noreferrer" style="color: rgb(5, 104, 156); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(5, 104, 156);">emma@firstaidforlife.org.uk</a>Course contents:Action in an emergencyKeep yourself safePriorities of treatmentPreparing for an emergencyHelpful informationWhat to put in your first aid kitInformation to give the emergency servicesRole of the first aiderThe primary survey &ndash; how to help in an emergencyDangerResponseAirwayBreathingUnresponsive and breathingRecovery positionHow to put someone into the recovery positionHow to put a baby into the recovery positionSecondary surveyUnconscious and not breathingResuscitationResuscitating a childResuscitating a babyHygiene during CPRCompression-only resuscitationBreathing problemsChokingHow to help a choking adultHow to help a choking childHow to help a choking babyDrowningStep-by-step &ndash; how to help a drowning casualtyAsthmaWhat causes asthmaHow to help in an asthma attackCroupAnaphylactic shockWounds and bleedingWounds and bleedingHow to treat a bleeding woundDressingsEmbedded objectsHow much blood can you afford to lose?ShockSymptoms of shockTreatment of shockInternal bleedingKnocked out teethAmputated partsEye injuriesNose bleedsObjects in noseObjects in earsTypes of woundsBites and stingsBurnsPoisoningBreaks, sprains and dislocationsHead injuriesSpinal injuriesFitting/seizures/convulsionsExtremes of body temperatureMedical conditions and childhood illnessesUseful adviceFinal test-yourself section and certificate

First Aid for Life

First Aid for Families

Looking after your Grandchildren is a huge responsibility and all Grandparents should understand how to help if the child in their care is seriously unwell or has an accident. The First Aid for Grandparents course is designed to give you theoretical knowledge concerning how to recognise something is wrong and help a child in a medical emergency. The course covers topics such as the recovery position, CPR, choking, drowning and much more.This is an excellent First Aid Training package for parents and Grandparents to gain invaluable knowledge at their own time and pace. This course does not seek to replace a practical course and it is strongly recommended that you attend a practical First Aid training course to gain the necessary hands-on skills.The course consists of illustrated&nbsp;step by step directions, flow charts, diagrams, videos and test yourself sections fully compatible with all computers and mobile devices. You will be able to stop and start as often as you like and print your Certificate on completion. You will have continuous access to the course for 12 months.It is impossible to cover all eventualities within this course, or to equip you with the knowledge and skills to appropriately diagnose and treat in unpredictable real life situations. If you suspect&nbsp;serious&nbsp;illness or injury, you should always seek immediate professional medical advice.The Author has made every effort to ensure the accuracy of the information contained within the course, however this course is merely a guide and the Author does not accept any liability or responsibility for any inaccuracies or for any mistreatment or misdiagnosis of any person, however caused.The course material has been written by Emma Hammett, Qualified Nurse, First Aid Trainer and founder of First Aid for Life in conjunction with other medical and first aid professionals. If you have any queries concerning this course, please contact&nbsp;<a href="mailto:emma@firstaidforlife.org.uk" style="color: rgb(5, 104, 156); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(5, 104, 156);">emma@firstaidforlife.org.uk</a>Course Contents:Action in an emergencyHeart Attack and AnginaUnresponsive and BreathingRecovery PositionUnconscious and not breathingResuscitationChokingDrowningAsthmaAnaphylactic ShockWounds and bleedingShockFaintingBites and StingsBurnsPoisoningBreaks, Sprains and DislocationsHead Injuries

First Aid for Grandparents

Condensed Emergency First Aid at Work covering topics within the full EFAW HSE syllabus<img src="https://onlinefirstaid.com/wp-content/uploads/2015/02/Badge-5-1-e1614527419943-350x152.png" alt="HSE annual refreshers" width="350" height="152" data-lazy-src="https://onlinefirstaid.com/wp-content/uploads/2015/02/Badge-5-1-e1614527419943-350x152.png" data-ll-status="loaded" fr-original-style="" style="cursor: pointer; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-class="fr-draggable">This condensed Emergency First Aid at Work course covers the full Emergency First Aid at Work First Aid course syllabus, but with only an overview of CPR, AED and the Recovery Position. If you need to cover the full EFAW syllabus, please choose our&nbsp;<a href="https://onlinefirstaid.com/our-courses/first-aid-for-work-emergency-first-aid-at-work/" style="color: rgb(5, 104, 156); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(5, 104, 156);">First Aid for Work online course</a>. This course serves as an excellent annual refresher for the fully regulated 3 day HSE FAW or EFAW course.As a stand-alone course it will award you an HSE Appointed Person First Aid qualification. Certificates are valid for 3 years and can be used as evidence of verifiable CPD.The Condensed Emergency First Aid at Work course consists of illustrated&nbsp;step by step directions, flow charts, diagrams, videos and test yourself sections fully compatible with all computers and mobile devices. You will be able to stop and start as often as you like and print your Certificate on completion.You will have continuous access to the course for 12 months. For an accredited or regulated first aid course, please join us for practical or blended learning. For more information please email&nbsp;<a href="mailto:emma@firstaidforlife.org.uk" style="color: rgb(5, 104, 156); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(5, 104, 156);">emma@firstaidforlife.org.uk</a>It is impossible to cover all eventualities within this course, or to equip you with the knowledge and skills to appropriately diagnose and treat in unpredictable real life situations. If you suspect serious illness or injury, you should always seek immediate professional medical advice.The Author has made every effort to ensure the accuracy of the information contained within the course, however this course is merely a guide and the Author does not accept any liability or responsibility for any inaccuracies or for any mistreatment or misdiagnosis of any person, however caused.The course material has been written by Emma Hammett, Qualified Nurse, First Aid Trainer and founder of First Aid for Life in conjunction with other medical and first aid professionals. If you have any queries concerning this course, please contact&nbsp;<a href="mailto:emma@firstaidforlife.org.uk" style="color: rgb(5, 104, 156); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(5, 104, 156);">emma@firstaidforlife.org.uk</a>Course contents:Action in an emergencyUnresponsive and BreathingUnconscious and not breathingDefibrillator and AEDChokingWounds and bleedingBurnsFitting / Seizures / ConvulsionsUseful adviceAccident formsFinal Lesson<div style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"> </div>

Condensed Emergency First Aid at Work

For anyone with a sense of adventureArmy, Air or Sea Cadets, GAP Year, CCF, School trips and exotic family adventure holidaysThe Active First Aid course is designed to give you the theoretical knowledge to learn how to keep yourself and others safe and to know how to help should an accident happen. The course is ideal for anyone with a sense of adventure as a vital life skill to equip you with the skills to help an adult or child in a medical emergency if help may not be immediately available. The course covers CPR, choking, the recovery position, drowning, burns, bites and stings and much more.The course consists of illustrated&nbsp;step by step directions, flow charts, diagrams, videos and test yourself sections fully compatible with all computers and mobile devices. You will be able to stop and start as often as you like and print your Certificate on completion. You will have continuous access to the course for 12 months.It is impossible to cover all eventualities within this course, or to equip you with the knowledge and skills to appropriately diagnose and treat in unpredictable real life situations. If you suspect&nbsp;serious&nbsp;illness or injury, you should always seek immediate professional medical advice.The Author has made every effort to ensure the accuracy of the information contained within the course, however this course is merely a guide and the Author does not accept any liability or responsibility for any inaccuracies or for any mistreatment or misdiagnosis of any person, however caused.The course material has been written by Emma Hammett, Qualified Nurse, First Aid Trainer and founder of First Aid for Life in conjunction with other medical and first aid professionals. If you have any queries concerning this course, please contact&nbsp;<a href="mailto:emma@firstaidforlife.org.uk" style="color: rgb(5, 104, 156); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: rgb(5, 104, 156);">emma@firstaidforlife.org.uk</a>Course contents:Action in an emergencyRole of the First AiderThe Primary Survey &ndash; How to help in an EmergencyUnresponsive and BreathingRecovery PositionSecondary SurveyUnconscious and not breathingResuscitationHeart Attack and AnginaBreathing ProblemsChokingDrowningAsthmaPanic Attacks and hyperventilationAnaphylactic ShockWounds and bleedingShockFaintingBites and StingsBurnsBreaks, Sprains and DislocationsHead InjuriesSpinal InjuriesFitting / Seizures / ConvulsionsExtremes of body temperatureDiabetes

Active First Aid

Chesterfield

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Retail (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">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</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><hr id="isPasted" fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c1774ce" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;">Course Contents:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;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&rsquo;. 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.</li></ul> <img src="https://images.cademy.co.uk/pochat-training/eaa46c26-880e-478a-ac05-5928b91c6d1e/original.png" style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto; padding: 0px 1px; user-select: none; max-width: 100%; position: relative; box-sizing: border-box;" fr-original-style="width: 545px; display: block; vertical-align: top; margin: 5px auto; text-align: center; cursor: auto;" fr-original-class="fr-draggable">

Pochat Training

Retail

Health & Hygiene

Food Safety

Retail Management

Food & Drinks

Food Allergy

Accredited Food Hygiene

Food Allergen

Food & Hygiene

Food Standards Agency (FSA)

Food Handling

Accredited Food Safety

Food Safety for Retail, Level 2

<div style="color: rgb(36, 39, 41); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(36, 39, 41);">The theory assessment provides delegates with the essential knowledge to select, monitor, manage and plan the correct use of Harnesses and lanyards for use in a MEWP.</div><div style="color: rgb(36, 39, 41); box-sizing: border-box;" fr-original-style=" color: rgb(36, 39, 41);"> </div><div style="color: rgb(36, 39, 41); box-sizing: border-box;" fr-original-style=" color: rgb(36, 39, 41);">Delegates successfully completing the e-learning will: <ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Have an awareness of how to correctly identify and select the appropriate form of personal protection against falls from MEWPs.</li><li fr-original-style="" style="box-sizing: border-box;">Have a theoretical awareness only of how to check, use, maintain and store a harness and lanyard with manufacturer&rsquo;s instructions.</li><li fr-original-style="" style="box-sizing: border-box;">Have a theoretical awareness of how harnesses and lanyards should be fitted and adjusted.</li></ul></div>

Kingfisher Access

The theory assessment provides delegates with the essential knowledge to select, monitor, manage and plan the correct use of Harnesses and lanyards for use in a MEWP.

Delegates successfully completing the e-learning will:
Have an awareness of how to correctly identify and select the appropriate form of personal
protection against falls from MEWPs.
Have a theoretical awareness only of how to check, use, maintain and store a harness and
lanyard with manufacturer’s instructions.
Have a theoretical awareness of how harnesses and lanyards should be fitted and adjusted.

IPAF - Harness Awareness 

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety For Manufacturing (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12;hr duration</li><li fr-original-style="" style="box-sizing: border-box;">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</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li fr-original-style="" style="box-sizing: border-box;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li fr-original-style="" style="box-sizing: border-box;">More than 6,000 are admitted to hospital.</li><li fr-original-style="" style="box-sizing: border-box;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li fr-original-style="" style="box-sizing: border-box;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li fr-original-style="" style="box-sizing: border-box;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;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&rsquo;. 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.</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 fr-original-style="" style="box-sizing: border-box;">Accredited, Ofqual regulated qualification:</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/511b5955-0057-4e6f-8673-f864152aaa13/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety For Manufacturing training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a>. 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&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2592/6<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

Manufacturing

Food Safety for Manufacturing, Level 2

<h2 id="isPasted" fr-original-style="" style="box-sizing: border-box;">QA Level 2 Award In Food Safety In Catering (RQF)</h2><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><ul fr-original-style="" style="box-sizing: border-box;"><li id="isPasted" fr-original-style="" style="box-sizing: border-box;">Face to Face: Full day course</li><li fr-original-style="" style="box-sizing: border-box;">Virtual Classroom: Spread over 3 sessions of 2&frac12; hr duration</li><li fr-original-style="" style="box-sizing: border-box;">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</li><li fr-original-style="" style="box-sizing: border-box;">Recommended by HSE and Environmental Health Officers (EHO&#39;s)</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">Course Contents:<ul id="isPasted" fr-original-style="" style="box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">The Importance of Food Safety</li><li fr-original-style="" style="box-sizing: border-box;">Food Safety Laws</li><li fr-original-style="" style="box-sizing: border-box;">Legal Responsibilities of Food Handlers</li><li fr-original-style="" style="box-sizing: border-box;">Types of Contamination and the Associated Risks</li><li fr-original-style="" style="box-sizing: border-box;">Bacteriology</li><li fr-original-style="" style="box-sizing: border-box;">Food Poisoning</li><li fr-original-style="" style="box-sizing: border-box;">Foodborne Illnesses</li><li fr-original-style="" style="box-sizing: border-box;">An Introduction to Hazard Analysis and Critical Control Points (HACCP)</li><li fr-original-style="" style="box-sizing: border-box;">Personal Hygiene</li><li fr-original-style="" style="box-sizing: border-box;">Work Flow, Work Surfaces and Equipment</li><li fr-original-style="" style="box-sizing: border-box;">Cleaning and Disinfection</li><li fr-original-style="" style="box-sizing: border-box;">Waste Disposal</li><li fr-original-style="" style="box-sizing: border-box;">Pest Control</li><li fr-original-style="" style="box-sizing: border-box;">Safe Food Handling Practices including Time and Temperature Controls</li><li fr-original-style="" style="box-sizing: border-box;">Preparation</li><li fr-original-style="" style="box-sizing: border-box;">Cooking and Reheating</li><li fr-original-style="" style="box-sizing: border-box;">Chilling</li><li fr-original-style="" style="box-sizing: border-box;">Cooling</li><li fr-original-style="" style="box-sizing: border-box;">Thawing</li><li fr-original-style="" style="box-sizing: border-box;">Hot holding</li><li fr-original-style="" style="box-sizing: border-box;">Displaying food</li><li fr-original-style="" style="box-sizing: border-box;">Core temperatures</li><li fr-original-style="" style="box-sizing: border-box;">Food Preservation</li><li fr-original-style="" style="box-sizing: border-box;">Storage</li><li fr-original-style="" style="box-sizing: border-box;">Stock Control Procedures</li></ul><h3 fr-original-style="" style="box-sizing: border-box;">Benefits of this course:</h3><ul id="isPasted" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">Businesses have a duty to their customers to produce food that is safe for consumption.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">There are&nbsp;<a href="https://www.food.gov.uk/news-alerts/news/avoid-the-unwanted-gift-of-food-poisoning-this-christmas" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">one million cases of food poisoning</a>&nbsp;in the UK each year.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">More than 6,000 are admitted to hospital.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">In 2014/2015, businesses in Chesterfield were issued 344 written enforcement notices. Derby received 1,116.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;">Doing our Ofqual regulated, nationally accredited course ensures that nothing of importance is left out.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><a href="https://pochattraining.co.uk/resources-food-law-code-of-practice/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">EU and UK regulations</a>&nbsp;state that all food handlers must receive appropriate training in food safety practices relevant to their duties.</li><li data-css="tve-u-171a6872fd5" style="color: var(--tve-color,rgb(34,34,34)) !important; box-sizing: border-box;" fr-original-style=" color: var(--tve-color,rgb(34,34,34)) !important;"><a href="https://www.food.gov.uk/business-guidance/food-hygiene-for-your-business" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">The Food Standards Agency</a>&nbsp;says that &#39;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&rsquo;. 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.</li></ul><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c01646f" id="isPasted" style="color: rgb(34, 34, 34) !important; box-sizing: border-box;" fr-original-style=" color: rgb(34, 34, 34) !important;"> </h3><hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;"><h3 data-css="tve-u-1723c016427" id="isPasted" style="color: rgb(10, 10, 10); box-sizing: border-box;" fr-original-style=" color: rgb(10, 10, 10);">Accredited, Ofqual regulated qualification</h3><h2 id="isPasted" style="color: rgb(65, 65, 65); box-sizing: border-box;" fr-original-style=" color: rgb(65, 65, 65);"><img src="https://images.cademy.co.uk/pochat-training/a4c18774-5a71-4cf6-9e8a-6c29a4f0d6ae/original.png" style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: border-box;" fr-original-style="display: inline-block; vertical-align: bottom; margin: 5px 5px 5px 0px; max-width: calc(100% - 5px); text-align: left; float: left;" fr-original-class="fr-draggable"></h2>Our Food Safety in Catering training course is a nationally recognised, Ofqual regulated qualification accredited by&nbsp;<a href="https://qualsafeawards.org/" style="color: rgb(34, 177, 77); user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" target="_blank" fr-original-style=" color: rgb(34, 177, 77);">Qualsafe Awards</a>. 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&nbsp;Ofqual Register number&nbsp;for this course is&nbsp;603/2594/X<hr fr-original-style="" style="border-color: var(--border-muted); border-style: solid; clear: both; break-after: page; user-select: none; box-sizing: border-box;">

Health & Safety Awareness

Workplace Health & Safety

Health & Safety

Health & Social Care

Health & Safety At Work

Food Safety in Catering, Level 2

Attention: This course is delivered over 2 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend). If you&#39;re interested in the same course but delivered over 1 full day, please click&nbsp;<a href="https://www.ask-sonia.com/training/other-brcgs-courses/gluten-free-auditor" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This training course has been designed for auditors to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on auditing a Gluten-Free Management System. Training for Issue 4 is now available and is a mandatory requirement for all Gluten-Free Certification Program certified auditors.Auditors should have a minimum of 5 years&rsquo; experience in auditing food safety/ quality systems. This may include internal, 2nd party and 3rd party auditing. Must have valid lead auditor training certificate for any FSMS standard.Assessment: 50 question exam (pass mark 75%)<h4 style="color: rgb(234, 118, 0); box-sizing: border-box;" fr-original-style=" color: rgb(234, 118, 0);">At the end of this course, you will be able to:</h4><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify key objective evidence required to determine compliance with the Gluten-Free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Correctly complete auditor documentation.</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Be able to effectively communicate a clear &ldquo;snap-shot&rdquo; regarding the operation and the levels of conformity.</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Recall GMPs relating to gluten management</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">List the individual components that make up the Gluten-free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify different gluten controls that must be implemented as part of a gluten-free management system</li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Note: This course is proposed as either 1 full day, or 2x half-days. Please carefully review the date &amp; time options before confirming your booking.</div>

Ask Sonia Limited

Auditor

Official BRCGS Gluten-Free Issue 4 for Auditors course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Gluten-Free Issue 4 for Auditors (2 Half-Day Sessions)

Attention: This course is delivered over 2 half-days (3pm to 6:30pm London time, consecutive half-days excluding weekend). If you&#39;re interested in the same course but delivered over 1 full day, please click&nbsp;<a href="https://www.ask-sonia.com/training/other-brcgs-courses/gluten-free-sites" fr-original-style="" style="user-select: auto; font-size: var(--font-size); box-sizing: border-box; color: inherit; cursor: pointer; text-decoration: inherit;">here</a>. Thank you.This training course has been designed for new or existing Gluten-Free Certification Program customers to help gain an appreciation of celiac disease and non-celiac gluten sensitivity, understand the Gluten-Free Certification Program Global Standard requirements and to provide guidance on implementing a preventative, risk-based Gluten-Free Management System.This training will also explain the process that a business will need to follow in order to become a certified Gluten-Free site.<h4 style="color: rgb(234, 118, 0); box-sizing: border-box;" fr-original-style=" color: rgb(234, 118, 0);">Key learning objectives:</h4><ul style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify the impact that celiac disease has on individuals and demonstrate an understanding of why the food industry is required to manage gluten</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Explain the concept of cross contact and the potential for cross contact in a food production process</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Outline key legal requirements relating to gluten-free labelling</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Identify different gluten controls that must be implemented as part of a gluten-free management system</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Outline the importance of prerequisite programs in safeguarding a gluten-free site</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Describe the process for obtaining certification to the Gluten-free Certification Program Global Standard</li><li style="color: rgb(77, 77, 79); box-sizing: border-box;" fr-original-style=" color: rgb(77, 77, 79);">Understand the protocol for audits to the Standard</li></ul><div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Note: This course is proposed as either 1x full day, or 2x half-days. Please carefully review the date &amp; time options before confirming your booking.</div>

Official BRCGS Gluten-Free Issue 4 for Sites course.
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Gluten-Free Issue 4 for Sites (2 Half-Day Sessions)

This official BRCGS two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment.This course is part of the <a href="http://demo-brcgs.wearesigma.com/training/brcgs-professional/about-the-programme/" target="_blank" rel="noreferrer noopener" style="color: inherit; user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;" fr-original-style=" color: inherit;">BRCGS Professional recognition programme</a>.&nbsp;At the end of the course, you will:<ul style="color: rgb(var(--color_25)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_25));"><li fr-original-style="" style="box-sizing: border-box;">Understand the roles and responsibilities of auditors</li><li fr-original-style="" style="box-sizing: border-box;">Be able to plan and conduct an internal audit</li><li fr-original-style="" style="box-sizing: border-box;">Know how to write concise, accurate and factual audit reports</li><li fr-original-style="" style="box-sizing: border-box;">Be able to undertake audit follow-up activities</li></ul>

This official BRCGS two-day course will enable you to undertake internal audits and prepare companies for third party audits. It is delivered through a series of workshop-led discussions, presentations and an interactive case study. During the live case study, you will be given feedback and support to enable you to carry out an audit at your own workplace.
You will be assessed throughout the course (50%) and you will also need to undertake a workplace audit and submit an audit report for assessment (50%). You will need to gain a 75% pass for this assessment.
This course is part of the BRCGS Professional recognition programme. 
At the end of the course, you will:
Understand the roles and responsibilities of auditors
Be able to plan and conduct an internal audit
Know how to write concise, accurate and factual audit reports
Be able to undertake audit follow-up activities

Internal Auditing

HACCP

Official BRCGS Product Safety Management course: Internal Auditor
Delivered online (Zoom) by a live BRCGS Approved Training Partner.
Exam and Certificate fee included in the price.

BRCGS Internal Auditor (2 Days)

Who should attend? Headteachers, DSLs, Chair of Governors, Safeguarding Governors, HR Managers &amp; Administrators Overview This masterclass explores the statutory requirements and best practice when managing allegations and complaints against those working with children in schools and colleges. It outlines the processes and procedures that should be taken when such allegations arise as well as exploring the challenges associated when dealing with these concerns.This session ensures that you will have a thorough understanding of the legislative framework, regulatory requirements and support processes, which align with both local authority and DfE guidance. Join us in mastering the intricacies of handling allegations, ensuring all stakeholders are appropriately supported in accordance with statutory mandates. Learning Objectives This Masterclass will enable you to:<ul fr-original-style="" style="box-sizing: border-box;"><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Explore the complexities and challenges associated with allegations and complaints, understanding their impact on all parties involved.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Understand the essential processes and procedures which must be followed when an allegation arises, addressing the roles of investigating teams, accused individuals, and associated parties.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Understand the role of the LADO and other key agencies when handling an allegation.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Examine effective strategies to manage and support individuals and children affected by allegations, fostering a safe and supportive environment.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Develop preventive measures and delve into the proactive side of safeguarding, understanding how schools and colleges can minimise the likelihood of allegations through implementing and maintaining good practices.</li><li style="font-size: 16px; box-sizing: border-box;" fr-original-style="font-size: 16px;">Know how to record and analyse Low-Level Concerns and how to develop a positive culture of self-referral within your setting.</li></ul><a href="https://www.brightcoreconsultancy.com/brightcore-testimonials" target="_blank" style="font-size: 14px; font-family: Helvetica, Arial, sans-serif; color: rgb(255, 255, 255); font-weight: bold; text-decoration: none; border-radius: 5px; background-color: rgb(61, 86, 224); border-width: 12px 18px; border-style: solid; border-color: rgb(61, 86, 224); display: inline-block; user-select: auto; box-sizing: border-box; cursor: pointer;" rel="noopener noreferrer" fr-original-style="font-size: 14px; font-family: Helvetica, Arial, sans-serif; color: #ffffff; font-weight: bold; text-decoration: none; border-radius: 5px; background-color: #3D56E0; border-top: 12px solid #3D56E0; border-bottom: 12px solid #3D56E0; border-right: 18px solid #3D56E0; border-left: 18px solid #3D56E0; display: inline-block;">View all testimonials </a>

Who should attend?
Headteachers, DSLs, Chair of Governors, Safeguarding Governors, HR Managers & Administrators

Overview

This masterclass explores the statutory requirements and best practice when managing allegations and complaints against those working with children in schools and colleges. It outlines the processes and procedures that should be taken when such allegations arise as well as exploring the challenges associated when dealing with these concerns.
This session ensures that you will have a thorough understanding of the legislative framework, regulatory requirements and support processes, which align with both local authority and DfE guidance. Join us in mastering the intricacies of handling allegations, ensuring all stakeholders are appropriately supported in accordance with statutory mandates.

Learning Objectives

This Masterclass will enable you to:
Explore the complexities and challenges associated with allegations and complaints, understanding their impact on all parties involved.
Understand the essential processes and procedures which must be followed when an allegation arises, addressing the roles of investigating teams, accused individuals, and associated parties.
Understand the role of the LADO and other key agencies when handling an allegation.
Examine effective strategies to manage and support individuals and children affected by allegations, fostering a safe and supportive environment.
Develop preventive measures and delve into the proactive side of safeguarding, understanding how schools and colleges can minimise the likelihood of allegations through implementing and maintaining good practices.
Know how to record and analyse Low-Level Concerns and how to develop a positive culture of self-referral within your setting.
View all testimonials

Brightcore Consultancy

Child Safeguarding

Safeguarding

This must-attend masterclass will provide a comprehensive understanding of all the key developments in the latest statutory and non-statutory guidance documents from a DSLs perspective, and how they relate to safeguarding provision in schools and colleges.

Managing Allegations against members of staff and volunteers, including Low-Level Concerns

<div data-testid="richTextElement" style="color: rgb(0, 0, 0); box-sizing: border-box;" id="isPasted" fr-original-style=" color: rgb(0, 0, 0);">Online workshops to raise awareness and help prevent different types of disruptive and unacceptable behaviour, workplace bullying and harassment behaviours as well as understanding the impact on health and performance.</div><div data-testid="richTextElement" style="color: rgb(0, 0, 0); box-sizing: border-box;" fr-original-style=" color: rgb(0, 0, 0);"><ul style="color: rgb(var(--color_13)); box-sizing: border-box;" fr-original-style=" color: rgb(var(--color_13));"><li fr-original-style="" style="box-sizing: border-box;">Definitions of bullying, cyberbullying and harassment</li><li fr-original-style="" style="box-sizing: border-box;">Overview of current legislation</li><li fr-original-style="" style="box-sizing: border-box;">Different forms and behaviours that bullying can take in the workplace</li><li fr-original-style="" style="box-sizing: border-box;">Remote working: what makes cyberbullying different?</li><li fr-original-style="" style="box-sizing: border-box;">The bullying relationship &ndash; what makes someone bully?</li><li fr-original-style="" style="box-sizing: border-box;">Professional, personal and emotional impact of being bullied in the workplace</li><li fr-original-style="" style="box-sizing: border-box;">Being an Active Upstander</li><li fr-original-style="" style="box-sizing: border-box;">Current best practice for organisations</li></ul></div>

The definitive guide to workplace bullying & harassment delivered by UK's leading expert. Take a deep dive into the subject - the facts, the experiences, the reasons, and the damage to individuals and businesses.
This online workshop raises awareness and helps you and your teams prevent different types of disruptive and unacceptable bullying and harassment behaviours as well as understanding the impact on health and performance.
Definitions of bullying, cyberbullying and harassment
Overview of current legislation and the preventative duty
Different forms and behaviours that bullying can take in the workplace
Remote working: what makes cyberbullying different?
The bullying relationship – what makes someone bully?
Professional, personal and emotional impact of being bullied in the workplace
Being an Active Upstander
Current best practice for organisations

Conduct Change Ltd

Conflict Resolution

Cultural Awareness

Sexual Harassment

Behaviour Change

Emotional Wellbeing

Harassment

Anti Bullying

UNDERSTANDING WORKPLACE BULLYING AND HARASSMENT
The definitive guide to workplace bullying & harassment delivered by UK's leading expert.

Understanding Workplace Bullying and Harassment

<div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Course Introduction Covers B12 deficiency, pernicious anaemia, diagnosis, treatment and management. It also covers signs and symptoms.<div id="isPasted" fr-original-style="" style="box-sizing: border-box;">Please note: this course is for health care professionals &nbsp;or those working in Primary Care. It is not open to Beauticians unless you are a registered healthcare professional. If in doubt- please&nbsp;email&nbsp;annie at <a href="mailto:training@anniebarr.com" fr-original-style="" style="-webkit-user-select: auto; font-size: var(--font-size); box-sizing: border-box; cursor: pointer; text-decoration: inherit;">training@anniebarr.com</a>&nbsp;or phone +44 7500048222</div></div><div fr-original-style="" style="box-sizing: border-box;"><h2 style="color: rgb(57, 54, 79); box-sizing: border-box;" fr-original-style="color: rgb(57, 54, 79);">About this event</h2><h3 style="color: rgb(30, 10, 60); box-sizing: border-box;" fr-original-style="color: rgb(30, 10, 60);">Course Introduction</h3>This course concentrates on B12 deficiency, symptoms, treatments and management.The course covers B12 deficiency, pernicious anaemia, diagnosis, treatment and management. It also covers signs and symptoms of &nbsp;pernicious anaemia. &nbsp;This course is interactive and we include case studies and discuss issues regarding diagnostic testing.&nbsp;We review inclusion and exclusion criteria and identification of appropriate clients. Delegates will get the opportunity to review practice with hands on practical demonstrations of how to give injections correctly. We will cover administration techniques, where to give the injections and record keeping / documentation. We will discuss role and responsibilities and contraindications and precautions. The delegates will leave this course with an example of an individual protocol of Patient Specific Direction (PSD) and a competence based framework document to be used in practice. This course is &nbsp;very interactive.AIMS AND OBJECTIVES<ul style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);"><li fr-original-style="" style="box-sizing: border-box;">Understand the need for accountability and responsibility in relation to role development</li><li fr-original-style="" style="box-sizing: border-box;">Demonstrate an understanding of safe practice</li><li fr-original-style="" style="box-sizing: border-box;">Describe the signs and symptoms of pernicious anaemia</li><li fr-original-style="" style="box-sizing: border-box;">Describe pernicious anaemia and its impact on patients</li><li fr-original-style="" style="box-sizing: border-box;">Fully understand the principles, and practice B12 deficiency and B12 injections</li><li fr-original-style="" style="box-sizing: border-box;">Understand the importance of safety issues related to giving injections</li><li fr-original-style="" style="box-sizing: border-box;">Understand the law relating to role and function of the HCA and prescribing.</li><li fr-original-style="" style="box-sizing: border-box;">Describe why patients require B12 injections<ul style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><li fr-original-style="" style="box-sizing: border-box;">Be able to correctly identify anatomical sites for injections</li><li fr-original-style="" style="box-sizing: border-box;">Demonstrate correct administration techniques</li><li fr-original-style="" style="box-sizing: border-box;">Demonstrate how to correctly dispose of waste</li><li fr-original-style="" style="box-sizing: border-box;">Demonstrate correct infection control procedures and use of PPE</li><li fr-original-style="" style="box-sizing: border-box;">Describe when patients require referral and understand the importance of referral using correct clinical pathways</li><li fr-original-style="" style="box-sizing: border-box;">Demonstrate an understanding of anaphylaxis and emergency procedures</li><li fr-original-style="" style="box-sizing: border-box;">Understand the need for correct prescribing procedures<ul style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><li fr-original-style="" style="box-sizing: border-box;">Be able to document consultations following your organisations procedures</li></ul></li></ul></li></ul>&nbsp;&nbsp;COURSE CONTENTS<ul fr-original-style="" style="box-sizing: border-box;"><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Role and responsibilities</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Accountability guidelines and requirements</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Pernicious anaemia&nbsp;</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Blood- function</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">B12 &nbsp;Deficiency</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Risk factors/groups</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Causes of B12 deficiency</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Diagnosis and reference ranges, testing</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Protocols and guidelines</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Factors affecting B12 diagnosis and treatment</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Factors affecting absorption</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">B12 injections and common side effects</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Could it be B12 Deficiency</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Supplements</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Side effects and management including ADR&rsquo;s</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Contraindications and Precautions</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Correct Administration and techniques including practical session</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Injection sites</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Legal Issues including consent</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Prescribing and Patient Specific Directions</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">What to record</li><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">Storage</li><ul style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);"><li fr-original-style="" style="box-sizing: border-box;">Disposal of injections/waste</li><li fr-original-style="" style="box-sizing: border-box;">Infection control</li><li fr-original-style="" style="box-sizing: border-box;">Needle stick injuries</li><li fr-original-style="" style="box-sizing: border-box;">Competence and supervised practice</li><li fr-original-style="" style="box-sizing: border-box;">Policies and procedures</li><ul style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style=" color: rgb(111, 114, 135);"><li fr-original-style="" style="box-sizing: border-box;">Facts and Figures</li><li fr-original-style="" style="box-sizing: border-box;">Setting up and running a clinic</li><li fr-original-style="" style="box-sizing: border-box;">Insurance/indemnity</li><li fr-original-style="" style="box-sizing: border-box;">Research/evidence base and resources </li></ul></ul></ul><div fr-original-style="" style="box-sizing: border-box;">Please note Anaphylaxis&nbsp;is not covered on this course, however we do run a separate Anaphylaxis&nbsp;1hr training course, which takes place at the end of this B12 webinar. If you wish to do the 1 hr Anaphylaxis&nbsp;also, you should book onto BOTH courses.</div><ul fr-original-style="" style="box-sizing: border-box;"><li style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);">WHO SHOULD ATTEND?</li><ul style="color: rgb(111, 114, 135); box-sizing: border-box;" fr-original-style="color: rgb(111, 114, 135);"><li fr-original-style="" style="box-sizing: border-box;">HCAs</li><li fr-original-style="" style="box-sizing: border-box;">Nurses</li><li fr-original-style="" style="box-sizing: border-box;">Doctors</li><li fr-original-style="" style="box-sizing: border-box;">Pharmacists</li><li fr-original-style="" style="box-sizing: border-box;">Anyone interested in Vitamin B12 deficiency and pernicious anaemia and those working with clients with B12 deficiency</li></ul></ul>AB Health Group awards CPD points / certificate of attendance for each course. &nbsp;If you would prefer an accredited certificate by our accrediting body Aim Qualifications we can organise this. &nbsp;The charge for the certificate including postage is &pound;30.</div>

Course Introduction Covers B12 deficiency, pernicious anaemia, diagnosis, treatment and management. It also covers signs and symptoms.
Please note: this course is for health care professionals or those working in Primary Care. It is not open to Beauticians unless you are a registered healthcare professional. If in doubt- please email annie at training@anniebarr.com or phone +44 7500048222
About this event
Course Introduction
This course concentrates on B12 deficiency, symptoms, treatments and management.
The course covers B12 deficiency, pernicious anaemia, diagnosis, treatment and management. It also covers signs and symptoms of pernicious anaemia. This course is interactive and we include case studies and discuss issues regarding diagnostic testing. 
We review inclusion and exclusion criteria and identification of appropriate clients. Delegates will get the opportunity to review practice with hands on practical demonstrations of how to give injections correctly. We will cover administration techniques, where to give the injections and record keeping / documentation. We will discuss role and responsibilities and contraindications and precautions. The delegates will leave this course with an example of an individual protocol of Patient Specific Direction (PSD) and a competence based framework document to be used in practice. This course is very interactive.
AIMS AND OBJECTIVES
Understand the need for accountability and responsibility in relation to role development
Demonstrate an understanding of safe practice
Describe the signs and symptoms of pernicious anaemia
Describe pernicious anaemia and its impact on patients
Fully understand the principles, and practice B12 deficiency and B12 injections
Understand the importance of safety issues related to giving injections
Understand the law relating to role and function of the HCA and prescribing.
Describe why patients require B12 injectionsBe able to correctly identify anatomical sites for injectionsDemonstrate correct administration techniquesDemonstrate how to correctly dispose of wasteDemonstrate correct infection control procedures and use of PPEDescribe when patients require referral and understand the importance of referral using correct clinical pathwaysDemonstrate an understanding of anaphylaxis and emergency proceduresUnderstand the need for correct prescribing proceduresBe able to document consultations following your organisations procedures
 
 
COURSE CONTENTS
Role and responsibilities
Accountability guidelines and requirements
Pernicious anaemia
Blood- function
B12 Deficiency
Risk factors/groups
Causes of B12 deficiency
Diagnosis and reference ranges, testing
Protocols and guidelines
Factors affecting B12 diagnosis and treatment
Factors affecting absorption
B12 injections and common side effects
Could it be B12 Deficiency
Supplements
Side effects and management including ADR’s
Contraindications and Precautions
Correct Administration and techniques including practical session
Injection sites
Legal Issues including consent
Prescribing and Patient Specific Directions
What to record
Storage
Disposal of injections/waste
Infection control
Needle stick injuries
Competence and supervised practice
Policies and procedures
Facts and Figures
Setting up and running a clinic
Insurance/indemnity
Research/evidence base and resources
Please note Anaphylaxis is not covered on this course, however we do run a separate Anaphylaxis 1hr training course, which takes place at the end of this B12 webinar. If you wish to do the 1 hr Anaphylaxis also, you should book onto BOTH courses.
WHO SHOULD ATTEND?
HCAs
Nurses
Doctors
Pharmacists
Anyone interested in Vitamin B12 deficiency and pernicious anaemia and those working with clients with B12 deficiency
AB Health Group awards CPD points / certificate of attendance for each course. If you would prefer an accredited certificate by our accrediting body Aim Qualifications we can organise this. The charge for the certificate including postage is £30.

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