51 Lowfield Road

Beverley

Hull

East Yorkshire

HU17 9RF

  • Facebook
  • Twitter
  • YouTube
  • Tumblr Social Icon

Tel. 07967 104042

Policies: Privacy.  Cookies. 

 

Fire Marshal training Read More

 

A half day course designed to ensure your business has trained staff that will enable effective management of your fire risk assessment.

Level 1 Award in Fire Safety Awareness Read More

 

The Level 1 Award in Fire Safety Awareness is a qualification aimed at all staff, particularly new starters in any workplace, where a basic understanding of fire safety is required.

Level 2 Award in Fire Safety Read More

 

The Level 2 Award in Managing Fire Safety is a qualification aimed at anyone involved in the management of fire safety in any workplace. This includes managers, supervisors, team leaders, fire wardens (marshals) and staff working in any area where there is a potential risk of fire.

 

Fire Marshal training

The course covers

  • Introductions

  • understanding the consequences of fire

  • The chemistry and propagation of fire

  • The principles of fire prevention

  • Raising the alarm

  • Fire fighting equipment and fire extinguisher use

  • Role of the fire marshal

 
 

 

Level 1 Award in Fire Safety Awareness

Duration: ½ day including multiple choice exam

Course introduction

The Level 1 Award in Fire Safety Awareness is a qualification aimed at all staff, particularly new starters in any workplace, where a basic understanding of fire safety is required.

Persons gaining this qualification will know that fire safety is the responsibility of everyone in the workplace with recognition of the contribution they may have to prevent the starting and spread of fires.

Its syllabus areas are designed to enable all candidates to contribute into the fire safety procedures in the workplace.

The holder of the Level 1 Award in Fire Safety Awareness will:

  • Understand basic fire safety and what to do in the event of an emergency

  • Understand the principles of fire risk Control

  • Understand the basics of practical fire safety

The Course Covers

  • Main causes and effects of fires in the workplace

  • Duties and responsibilities (of employers, employees and fire wardens)

  • Procedures in the event of a fire

  • Actions to be taken in the event of a fire

  • Fire prevention measures

  • Fire risk management, including risk assessment

  • The fire triangle

  • Fire risk control measures (active and passive)

  • Reporting fire safety issues

  • Portable fire-fighting equipment

  • Simple checks of portable fire-fighting equipment

 

 

Level 2 Award in Fire Safety

Duration: 1 day including multiple choice exam

Course introduction

The Level 2 Award in Managing Fire Safety is a qualification aimed at anyone involved in the management of fire safety in any workplace. This includes managers, supervisors, team leaders, fire wardens (marshals) and staff working in any area where there is a potential risk of fire.

Persons gaining this qualification will know that fire safety is the responsibility of everyone in the workplace and will recognise the consequences of a fire in any premises.

The holder of the Level 2 Award in Fire Safety will

  • Understand the hazards and risks associated with fire in the workplace

  • Understand how fire risk is controlled in the workplace

  • Understand the principles and practice of fire safety management at work

  • Understand the role of the nominated fire warden

The Course Covers

  • how fires are caused in the workplace

  • the components of the fire triangle

  • the hazards during or after a fire, including the products of combustion

  • the characteristics of fire and smoke spread

  • how fire risk is controlled in the workplace

  • the different methods used to identify and control fire hazards

  • the term ‘means of escape’ in relation to fire hazards

  • typical components for means of escape from fire hazards

  • methods of fire detection and raising the alarm

  • the principle of how fires are extinguished

  • how portable fire-fighting equipment should be used safely

  • common fixed fire-fighting systems and where they might be used

  • the role of the nominated fire warden the role and function of fire wardens in their workplace: on a day-to-day basis during an emergency

  • the content of a fire safety briefing.

 

Level 3 Award in Supervising Food Safety Courses

Duration: 3 days including exam

Course Introduction

This qualification is designed for those who are or intend to become managers and supervisors in the catering, retail, manufacturing and hospitality industries. This qualification equips managers and supervisors with a sound understanding of their role in implementing food safety procedures at all stages of food preparation and handling.

Whilst the content of the qualification focuses strongly on the day-to-day role of the manager and supervisor in implementing effective food safety management procedures, it also covers the supervising of food handlers in food safety matters and ensuring that relevant monitoring and recording activities are carried out. It is strongly recommended that the candidates have formal level 2 qualifications such as a CIEH level 2 Award in Food Safety.

The holder of the Level 3 Award in Supervising Food Safety will have:

  • A good knowledge of the relevant food safety legislation requirements and be able to apply and monitor good hygiene practices.

  • An understanding of their role in the implementation of food safety management procedures, the identification of food safety hazards and the need to contribute to improving food safety procedures.

  • A good understanding of the importance of effective communication and staff training

The Course Covers

    • Legislation

    • Supervisory management

    • Temperature control (chilling, cooking)

    • Contamination control

    • Applying and monitoring good hygiene practices

    • Implementing good food safety procedure

    • Contributing to the safety training of others

    • The costs of food poisoning

    • Bacterial, non-bacterial food poisoning & food borne infections

    • Hazard analysis & HACCP

    • Personal hygiene

    • Food preservation

    • Design and construction of food premises & equipment

 

Level 4 Award in Managing Food Safety

Duration: 5 days plus ½ day exam

Course Introduction

The Level 4 Awards in Managing Food Safety in Catering and Manufacturing are principally for senior staff and managers of food handlers within the catering, hospitality and manufacturing sectors. It is strongly recommended that the candidates have a formal level 3 qualification such as the Level 3 Award in Supervising Food Safety.

This qualification equips senior staff with a sound understanding of their responsibilities in managing the operational requirements of the food business and how to establish, monitor and maintain appropriate food safety management procedures. Holders of this qualification in association with the relevant training qualification are able to teach Level 2 and 3 awards in Food Safety.

In addition, however, this qualification recognises the key responsibilities of managers in relation to evaluation of the system, communicating food safety procedures to staff, defining training requirements and setting the food safety culture of the business.

The holder of the Level 4 Award in Managing Food Safety will be able to ensure:

  • Compliance with food safety legislation

  • That they manage operational aspects of the business in relation to food safety

  • That they establish and evaluate food safety management procedures, including those based on HACCP principles

  • They create appropriate monitoring and recording procedures

  • That they establish effective corrective action plans

  • They allocate responsibilities in food safety matters Introducing effective staff training and communication policies

The Course Covers

  • Legislation

  • Supervisory management

  • Temperature control (chilling, cooking)

  • Contamination control

  • Applying and monitoring good hygiene practices

  • Implementing good food safety procedure

  • Contributing to the safety training of others

  • The costs of food poisoning

  • Bacterial, non-bacterial food poisoning & food borne infections

  • Hazard analysis & HACCP

  • Personal hygiene

  • Food preservation

  • Design and construction of food premises & equipment

  • Cleaning & Disinfection

  • Pest control

Price on Application.

 

 

HABC Level 3 Food Allergen Management for Caterers

Duration: 1 day course

Course introduction

The Level 3 Award in Food Allergen Management for Caterers is a qualification aimed at all those responsible for the purchase, delivery, production and serving of food in the catering industry.

The qualification is also suitable for those owning/managing a smaller catering business.

Learners gaining this qualification will know and be able to apply the knowledge relating to the control of food ingredients, including allergens, at all stages of food purchase and production. They will understand the process for ensuring that accurate ingredient information is available for consumers at point of sale and service and the importance of communication at all stages.

This qualification is usually achieved by taking a one-day classroom-based course. However, it can also be achieved through a variety of other methods including blended and distance learning, as long as the recommended learning hours are completed.

This qualification is assessed by a learner workbook set by HABC 
and marked by the centre.

Learners successfully achieving this qualification may wish to progress to:
• HABC Level 4 Award in Managing Food Safety in Catering.

The course covers

• The different roles in ensuring that food ingredients and allergens are effectively managed; 
• Common allergens and intolerances;
• Procedures relating to the accurate communication of ingredient information, from supplier to consumer; 
• Hygiene considerations with regard to allergen and ingredient control; and
• Procedures relating to the control of contamination and cross-contamination of allergenic ingredients.

 

 

 

 

HABC Level 3 Award in Principles of Developing a Positive Food Safety Culture

Duration: 1 day course

Course introduction

Food safety culture is fast becoming a topic of importance in the food industry as businesses recognise the requirement for all members of staff, from food handlers up to management, to show a commitment to the safety of the food produced.

The Level 3 Award in Developing a Positive Food Safety Culture is designed for delivery to supervisors of food handlers or managers of food businesses. It has been devised to improve the awareness of the importance of developing and maintaining a positive food safety culture and how every staff member is important in achieving this.

This qualification is usually obtained by taking a one-day classroom-based course. 
However, it can also be achieved through a variety of other methods including blended 
and distance learning as long as the recommended learning hours are completed.

This qualification is assessed by a learner workbook set by HABC 
and marked by the centre.

Its topics include the importance of leadership and communication at all levels and how to promote a positive food safety culture in a business by motivating and training staff and regularly performing reviews of working practices.

Individuals achieving this qualification can progress onto:
• HABC Level 4 Award in Managing Food Safety in Catering (QCF); and
• HABC Level 4 Award in Food Safety Management for Manufacturing (QCF).

 

The course covers

By the end of the course the learner will:

  • Understand the concept of a food safety culture

  • Understand the importance of different food safety components

  • Understand how to promote a positive food safety culture within a business