Your seat is reserved for 24 hours until payment is received in full. Paying online through PayPal is the safest and easiest way to ensure your seat is reserved. Alternatively, you can pay by calling 020 8998 8825 for credit or debit card payments. Please note, all administration costs and the cost of the safety passport card, including lunch and refreshments are included in the price. There are no other additional charges. Visit www.simpleducks/terms for full T&C's.
Course aimTo provide information and training relevant to the food and drink industry sector in respect of food hygiene, environmental concerns and health and safety so as to support the continued improvement of such standards throughout the sector. To understand the implications for cost, business, job security and risk of injury if concerns for hygiene, environment and health and safety are not properly considered.Learning outcomesOn completion of the course delegates will have the knowledge to:Compare injury incident rates across some industry sectorsUnderstand the importance of training, awareness and good personal behaviour in reducing potential for harmRecognise the implications for cost, job security and risk of injury if areas of concern are not addressed and controlledUnderstand the three main areas of concern as food damage, environmental damage and people damage.
Contractors who work in the food and drink manufacturing industry.
DAY 1 - Core Setting the Scene Accidents Organising for Safety Responsibilities, duties and risk assessment, consultation and enforcement officers. Workplace Safety General workplace safety requirements, behavioural safety, fire safety, working at height, hidden services, asbestos, confined spaces, and display screen equipment. Plant & Machinery Hand held tools, electricity, and power tools. Health Hygiene, hazardous substances, effects of the sun, temperature, occupational diseases, manual handling, vibration, noise and stress. Procedures Safe systems of work, first aid requirements and occupational road accidents. The Environment Pollution and waste, employers and employees responsibilities, Module 1: Importance of the Food & Drink industry to the UK Aim To understand how the food industry impacts on all aspects within the UK and to establish that everyone is part of the chain. Underpinning knowledge The economy The future Our societyThe company Module 2: Health and Safety in Food & Drink Manufacturing Aim To provide an awareness and understanding of the hazards to health and safety particularly relevant to the food and drink sector and the control measures necessary to continually reducing levels of risk. Underpinning knowledge Slips and trips, and the need for good housekeeping Hazards and protective measures arising from working at height Scaffolds Hazards associated with confined spaces, the legal requirements, and protective measures. The risks and controls arising from works transport, including delivery and despatch vehicles. An awareness of the hazard of electricity and how associated risks can be controlled An understanding of the risks and controls arising from food processing machinery An understanding of the basic principles of hygienic design and the importance of not comprising hygiene or health and safety by carrying out unauthorised modifications An understanding of the potential for damage to health arising from materials and substances encountered in the food and drink sector An awareness of the risk of exposure to temperature extremes (hot and cold), the potential harmful effects, and necessary precautions An understanding of the risks of fire and explosion and identification of particular risk areas particular the presence of laminated partition walling involving metallic clad polystyrene insulation, and the importance of client permission before carrying out hot work in such areas Module 3: Types of Food ContaminationAimTo demonstrate different areas and to show how food can be contaminated. Underpinning knowledge An overview of where contamination can occur Chemical contamination: raw materials, cleaning materials, maintenance work and human contamination Physical object contamination: Infrastructure, maintenance operations, human sourced, and pest contamination Biological contamination, including the 3 main types of bacteria Allergens Module 4: Effects of food contamination Aim To advise what may happen if you come into contact with contaminated food & drink. Underpinning Knowledge To recognise who is at risk of being harmed if food is not protected To understand what is the likely result once someone has been on contact with contaminated food Identify the different types of Bacteria risks, including: Campylobacter, Clostridium Perfringens, Salmonella, Staphylococcus Aureus, Botulism, E Coli, Understand the damage it can have to your brand Module 5 – Food Safety Controls Aim To understand the different safety controls used to protect people from contaminated food & drink Underpinning Knowledge Legal Controls – Food Safety Act 1990 Enforcement – Environmental health officers, who are they and what they do Critical Control Points (HACCP) – What is it and why is it used, it is a system to ensure total food safety Best practices and personal responsibility – what are our responsibilities as employee, including details on preventing contamination to the workplace Module 6 – Environmental Issues Aim To provide an understanding of environmental hazards and risks and how these affect everyone working in the food and drink sector. Underpinning Knowledge To recognise the main types of environmental damage as air pollution, water pollution, land pollution, noise pollution and light pollution and understand the range of damage/nuisance caused by such matters To recognise the importance of co-operation and co-ordination with site operator when considering potential pollution matters To recognise and accept the personal responsibility required of everyone if the environment is to be protected for the benefit of everyone.
Delegates successfully completeing the course will receive a SPA Safety Passport which is valid for three years.
In order to obtain a Sector Specific Card, candidates must hold the Core Day Accreditation. Simpleducks Ltd offer the Core as a separate course or as a combination of Core and Sector Specific.Core Day ExemptionAnyone who has previously attended an SPA approved course of health and safety can apply for exemption. The SPA passport scheme recognises that delegates who have completed and passed the following training courses within the last two years do not need to attend the SPA passport scheme Core Training - Day 1: CITB Site Management Safety Training Scheme (SMSTS), IOSH Managing Safely, IOSH Supervising Safely, IOSH Working Safely, CCNSG Passport to Safety, CIEH Basic Health and Safety/Level 2, FAS Safe Pass, Rentokil Pest Control ‘Health, Safety & Environment Module', Construction Skills Register (Northern Ireland), NEBOSH Certificate (within the last two years does not apply for NEBOSH).If you qualify for Core Day Exemption, you need only to attend Food and Drink Sector specific. Please call 0208 99 88825 to book this. You must provide evidence of exemption (i.e. copy course certificate) prior to attending the course. If you are unsure whether you're entitled to an exemption please call 0208 99 88825.