This course is designed to give an overview of data breaches and access requests as defined by GDPR. Completion of this course will provide the learner with the knowledge and skills to identify data breaches and effectively manage them. Read more

GDPR Essentials is an online 3-module bundle designed to raise awareness of the General Data Protection Regulation, Data Security and Data Breaches and Access Requests. On completion of this course the learner will have a knowledge and skills to implement best GDPR practice in the workplace.    Read more

Please note: you will have online access to complete your course for 14 days only from the date of your enrolment. Once completed you will receive your certificate via email. Upon completion or after this 14 day period, you will no longer have access to the modules. Course Content Unit 1. Introduction to Food Safety & Legislation Food Safety law Duties of employers Duties of employees Unit 2. Food Hazards, Contamination and Controls What contamination is and food safety hazards The four categories of food contamination Ways to deal with and prevent contamination Learn about cross contamination and the ways in which cross contamination can be controlled Unit 3. Food Poisoning How Food Poisoning occurs Causes of Food Borne Illness Symptoms of Food Poisoning Controls to Prevent Food Poisoning Legal Responsibilities for all Food Workers  Unit 4. Personal Hygiene Personal Hygiene Unhygienic Practices Dangers of Poor Hygiene Practices Handwashing Protective Clothing (PPE) Staff facilities First aid & Accidents Fitness to work regulations Unit 5. Controls in Food Handling Training Safe Steps – why bother? Food Safety Signage Controls for Safe Food Preparation Controls for Safe Food Deliveries Controls for Safe Food Storage Unit 6. Cleaning & Disinfecting The Food Premises Cleaning & Disinfecting Good Cleaning Practice Cleaning Chemicals Safe Disposal of Waste Unit 7. Pest Control Pest  Control Pest Hazards Preventing food infestation Pest Control Measures Unit 8.  HACCP HACCP definition The Seven Principles of HACCP The HACCP Model The Four Steps to Implementing Controls Read more

Please note: you will have online access to complete your course for 14 days only from the date of your enrolment. Once completed you will receive your certificate via email. Upon completion or after this 14 day period, you will no longer have access to the modules. Course Content Unit 1: Introduction to Food Safety What is Food Hygiene? Reasons to Manage Food Hygiene Characteristics of Food Poisoning and Food Borne Disease Factors that Contribute to Food Poisoning Vulnerable Groups Food Safety Legislation Legal Responsibilities of Food Workers Unit 2: Basic Microbiology What is Microbiology? Types of micro-organisms The benefits and ill effects of micro-organisms Pathogenic and food spoilage bacteria Common food poisoning bacteria Requirements for bacterial growth The danger zone for food High risk and low risk foods Unit 3: Food Hazards Categories of food hazards The sources of microbiological, physical, chemical and allergenic hazards Common food allergens Direct and indirect cross contamination Controls for cross contamination Unit 4: Personal Hygiene Responsibilities of food workers Hand hygiene Use of gloves Protective clothing Reporting of illnesses Unit 5: Pest Control and Waste Management Food Pests Hazards of Food Pests Signs of Pest Infestation Controlling Pests in a Food Business Waste Management Internal Waste External Waste Areas Unit 6: Hygienic Premises and Internal Finishes Cleaning and Disinfection Reasons for Cleaning Cleaning Chemicals Cleaning Schedules Safety rules for cleaning Services Internal finishes Unit 7: HACCP – Delivery and Storage of Food Introduction to HACCP Supplier control Hazards and controls for delivery of food Hazards and controls for storage of food Stock rotation Unit 8: HACCP – Preparation, Cooking and Serving of Food Hazards and controls during the preparation stage Hazards and controls during the cooking stage Defrosting, cooling and reheating of food Hot and cold displays Record keeping Benefits of a HACCP system Read more

Please note: you will have online access to complete your course for 30 days only from the date of your enrolment. Once completed you will receive your certificate via email. Upon completion or after this 30 day period, you will no longer have access to the modules. This course allows you to be certified in a Yellow belt Six Sigma qualification. This course provides you with the foundation of Lean Six Sigma and as a result you will discover a profound understanding of the Lean Six Sigma Methodology.    Read more

Please note: you will have online access to complete your course for 14 days only from the date of your enrolment. Once completed you will receive your certificate via email. Upon completion or after this 14 day period, you will no longer have access to the modules. Course Content Unit 1: Understanding and Terminology Learn about and understand the terms germ, microbe, pathogen Know about and be able to identify the sources of infection Identify the main pathogens which pose a threat Learn about the transmission and growth of infection Understand what MRSA is and how it develops and how to prevent infection Unit 2: Principles of Control Understand the principles of infection control Learn about the chain of infection Know the routes of entry Know the difference between resident and transient organisms & direct and indirect contact Know the potential sources of infection Unit 3: Precautions, Competence and Hygiene Learn to apply the universal precautions Understand the principles of good hand hygiene to include efficient hand washing, the correct use of alcohol hand gels and the need for good personal skin care Be competent to apply the principles of waste disposal, cleaning spillages, clean-up kit, and exposure to contamination, protective equipment, cleaning activities, and further hygiene tips. Understand the principles of good hand hygiene to include efficient hand washing, the correct use of alcohol hand gels and the need for good personal skin care Unit 4: Procedures, Standards and Management Be competent to work with cleaning, disinfection and sterilization procedures to include cleaning standards, procedures while paying special attention to decontamination of equipment, including patient care equipment. Apply appropriate management of blood and body fluid Read more