7 Environmental Health courses in Sheffield

HIGHFIELD LEVEL 1 AWARD IN HEALTH AND SAFETY WITHIN A CONSTRUCTION ENVIRONMENT (RQF) -------------------------------------------------------------------------------- * Highfield Level 1 Award in Health and Safety within a Construction Environment (RQF) * One day course * For those applying for the Green Labourer CSCS Card -------------------------------------------------------------------------------- INCLUDES THE HEALTH, SAFETY, ENVIRONMENT TEST FOR OPERATIVES AND SPECIALISTS BOOK OR DVD BY CITB! -------------------------------------------------------------------------------- * Face to Face: One day course + time for self-study required * This course is supported by the Construction Industry Training Board (CITB) * This course is designed to give learners a route to applying for the Green Labourer CSCS Card -------------------------------------------------------------------------------- Course Contents: * The purpose of a risk assessment * The purpose of a method statement * The legal requirements of risk assessments and method statements * The common causes of work-related fatalities and injuries * The implications of not preventing accidents and ill-health at work * Health and safety definitions * Hazards and potential risks of a a range of situations * The importance of reporting accidents and near misses * Accident reporting procedures * Risk assessments and dynamic risk assessments * The reasons for using safe manual handling in the workplace * The employees' responsibilities under current legislation and official guidance in relation to manual handling in the workplace * The procedures for safe manual handling * Working at height * Employees' legal responsibilities in relation to working at height * Potential hazards when working at height * Controlling risks and hazards while working at height * Regulations regarding working at height * COSHH: substances hazardous to health * Common risks to health within a construction environment * Drugs and alcohol * Personal Hygiene * Asbestos * PPE (Personal Protective Equipment) * Working around plant and equipment safely BENEFITS OF THIS COURSE: * In 2018/19, 1.4 million people suffered from a work-related illness * They have a much higher rate of work-related ill-health than those working in many other industries * Construction workers have the highest rate of musculoskeletal disorders compared to other occupations * This course develops learners’ knowledge and understanding of health and safety in a construction environment so they can work safely on a construction site * Those who successfully complete this Level 1 Award in Health and Safety in a Construction Environment and have completed the CITB Health, Safety & Environment Test within the last 2 years can then apply for a Green Labourer CSCS card. -------------------------------------------------------------------------------- Our Health And Safety In A Construction Environment Training Course is a nationally recognised, Ofqual regulated qualification accredited by Highfields Qualifications [https://qualsafeawards.org/]. This course leads to the obtainment of the CSCS labour card, allowing workers to work on construction sites. The Ofqual Register number for this course is 603/2442/9 --------------------------------------------------------------------------------

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

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

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

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

A flexible, modular-based, programme to heighten participants' awareness of ways in which their operations can affect the environment, the principles of environmental management and the practical steps they need to take as individuals and as an organisation to improve environmental performance. Depending on the course modules selected, this programme will give participants: * Increased awareness of relevant environmental issues * A greater understanding of, and commitment to, the organisation's environmental management programme * Preparation for any responsibilities they may have under an Environmental Management System * Further benefits according to options chosen 1 ENVIRONMENTAL AWARENESS * Definition of 'the environment' * Key environmental issues * Global warming * Ozone depletion * Acid rain * Air quality * Water pollution * Contaminated land * Land take and green belt shrinkage * Resource usage * Habitat destruction and species extinctions. * Option: This module can be used to explain the key environmental issues related to the activities of your own organisation. Diagrams, photos, pictures, examples and statistics relevant to your own organisation are used where possible to illustrate the points being made. 2 ENVIRONMENTAL LEGISLATION * Key elements of environmental legislation affecting the activities of your organisation - including international, European and UK legislation. * Legislation of particular relevance to your organisation - how it affects the operations of your organisation * Option: Legislation can be dealt with according to which aspect of the environment it protects (eg, air, water, waste) or which part of your organisation's activities it affects * Consequences of breaching legislation 3 ENVIRONMENTAL MANAGEMENT SYSTEMS * Overview of what an environmental management system is * How is an Environmental Management System (EMS) designed and put together? * Key elements (emphasising Plan - Do - Check - Review cycle) * The need to continually improve * Pros and cons * Reasons for having an EMS * Benefits of an EMS * Consequences of not managing the environment * Costs of installing an EMS * Explanation of ISO 14001 and EMAS standards and guidance as applicable to the EMSs of your organisation * Overview of your organisation's EMS * How it was set up / is being developed / operates * Who is responsible for it * Key parts of system (eg, environmental policy, objectives and targets) identified and discussed * EMS documentation - what and where it is. * Workshop option: Brainstorm 'Pros and cons' with the participants, come up with all their ideas for good and bad things about EMS and demonstrate that the 'good' list is longer than the 'bad' 4 ENVIRONMENTAL CONSEQUENCES * Define what an environmental impact is and discuss how they are determined, with reference to the EMS * Identify why we want to determine the environmental consequences of operations and activities; how they are used in the EMS for planning, and reducing the impact on the environment * Establish key environmental consequences of construction and operational activities on the site; discuss significance ranking and the control measures in place in your organisation. * Workshop option: In small groups, participants are asked to identify the impact on the environment of your organisation's activities or a part of their activities. They are then asked to rank these impacts in terms of their significance, using guidelines provided to help them be aware of the contributing factors (eg, frequency, severity). For a selected number of the impacts, the participants are asked to identify what control measures there are and which of these they play a part in. All stages can be discussed with trainers as a whole group at various stages during the workshop. 5 PROTECTED SPECIES, NATURE CONSERVATION AND INVASIVE WEEDS * Nature conservation, landscape and visual issues in the planning process - overview of key nature UK wildlife legislation, EIA, appropriate timing of surveys, Hedgerow regulations and landscape and visual impact issues * Ecological issues - ecological legislation, significant species, hedgerows * Archaeology in the development process - why archaeology is important, organisation in the UK, legislation and planning guidance * Construction phase issues and consents - major environmental issues during construction, including water resources and land drainage consents, discharges to land or water, water abstraction, public rights of way, tree protection, waste management, Special waste, noise, good practice pollution control and Environmental Audits * Identification and management of invasive weeds - including legal position regarding management 6 CHEMICALS AND FUELS HANDLING AND STORAGE * How health and safety management is closely linked to environmental management of materials * Planning - what mechanisms are in place for planning materials use; legislation, guidance and policies which define how to manage materials * Materials storage - what are the considerations for storing materials, covering: * Labels: what are the different types and what do they tell us? * Storage facilities: what are the requirements for safe storage of materials (eg, signs, secondary containment, access, segregation, lids/covers) * Handling: safe handling for protecting the environment, organisational procedures, high risk situations (eg, decanting, deliveries), how to reduce the risks (eg, use of funnels, proper supervision, training) * COSHH and MSDS: brief explanation of legislation and its role in environmental control of hazardous materials, how to use the information provided by COSHH assessments * Option: These sessions can be illustrated with photographs/pictures and examples of good and bad storage and handling practices * Workshop Options: Labelling Quiz - quick-fire quiz on what different labels tell us; Build a Storage Facility - participants are asked to consider all the environmental requirements for building a safe storage facility for their organisation 7 ON-SITE CONTROL MEASURES * Overview of the legislation associated with nuisance issues on site and mitigating problems when they arise * Examples of bad practice, including fuel storage tanks and mobile equipment - costs involved with prosecution of fuel spills, remediation costs, management costs, legal fees, bad PR coverage * Identification and management of contaminated land and relevant legislation * Workshop option: Participants are provided with a site plan containing information on site features, environmental conditions and indications of potential issues 8 WASTE MANAGEMENT * Why worry about waste? - a look at how waste disposal can impact on the environment, illustrated by examples of waste-related incidents, statistics on waste production on national, industry-wide and organisational levels, landfill site space, etc * Legislation - overview of the relevant legislation, what the main requirements of the regulations are, what penalties there are, and the associated documentation (waste transfer notes) * Waste classification - a more in-depth look at how waste is classified under legislation according to hazardous properties, referring to Environment Agency guidance * Handling and storage requirements - what are the requirements of the applicable waste legislation and how are they covered by organisational procedures? Examples of good and bad environmental practice associated with handling and storing waste. * Workshop option: 'Brown bag' exercise - participants pass round a bag containing tags each with a different waste printed on. They are asked to pick out a tag and identify the classification and the handling, storage and disposal requirements for the waste they select * Waste minimisation - overview of the waste minimisation 'ladder' and its different options (elimination, reduction, reuse and recycling), benefits of waste minimisation, examples of waste minimisation techniques * Workshop option: Participants are asked to identify opportunities that actually exist within the organisation for minimising production of waste that are not currently being taken advantage of 9 AUDITING * Requirements for environmental auditing of operations * Auditing the EMS * Types of internal and external audits * Requirements EMS standards (ISO 14001 and EMAS) * Carrying out internal audits and being prepared for external audits * Workshop options: * Mock audit 'Brown Bag' - can be used either for trainers to test participants as if they were in an audit situation, or for the participants to test each other and practice their auditing technique. The bag contains tags each with a different topic printed on (eg, waste skips); participants pass the bag round and select a tag; they are then questioned by the trainer or another participant about that topic as if they were in an audit situation. If the participants are auditing each other, they will be provided with a set of guidelines to keep in mind during the workshop. * Virtual auditing - a more practical workshop where participants review photographs of situations/activities relevant to the organisation's operations. They are asked to identify all the good and bad environmental practices that are occurring in the situations. 10 INCIDENT RESPONSE * What should you do when an incident does happen? * What should be in a spill kit? * When should you call in the experts? * When should you inform the Environment Agency or Environmental Health Officer? * Workshop option: The participants are provided with some incident scenarios and asked to develop a response to the incident 11 MONITORING AND REPORTING * Environmental monitoring programmes and procedures * Monitoring and reporting as control measures for environmental consequences * Monitoring and environmental 'STOP' card systems - personal and behavioural monitoring and reporting

This course aims to provide a more in depth understanding of COSHH & RIDDOR.