Poultec Training Limited - Short Courses

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Short Courses

We deliver a wide range of nationally accredited short courses at South Green Park or at your company premises if preferred. In addition to the accredited courses, we can also offer bespoke training tailored to your needs. For more information, please visit our website or call us on 01362 850983

Many of our popular courses range from Health and Safety and Food Hygiene through to First Aid.

short courses

Appointed Person Emergency First Aid	First Aid at Work	First Aid at Work Refresher
Ladder Safety	CIEH Level 2 Principles of Manual Handling	CIEH Level 2 Principles of COSHH
CIEH Level 2 Award Health and Safety in the Workplace	CIEH Level 3 Award Health and Safety in the Workplace	CIEH Level 1 in Food Safety
CIEH Level 2 in Food Safety	CIEH Level 3 Award in Food Safety Supervision	CIEH Level 3 Implementing Food Saftey Management
CIEH Level 4 Award in Food Safety	HACCP	Risk Assessment

Course Dates

Course	Course Dates
Health & Safety
CIEH L2 Award in Health & Safety	10 Mar 2010 16 Mar 2010 18 May 2010 13 July 2010 14 Sept 2010 16 Nov 2010
CIEH L3 Award in Health & Safety	24, 25, 26 Mar 2010 6, 7, 8 Apr 2010 20, 21, 22 July 2010 23, 24, 25 Nov 2010
Intermediate HACCP	Telephone for details
1 Day First Aid	13 Apr 2010 29 April 2010 20 May 2010 10 June 2010 3 Aug 2010 30 Sept 2010 1 Nov 2010 1 Dec 2010
3 Day First Aid	23, 24, 25 Feb 2010 23, 24,25 March 2010 20, 21, 22 April 2010 25, 26, 27 May 2010 22, 23, 24 June 2010 20, 21, 22 July 2010 21, 22, 23 Sept 19, 20, 21 Oct 2010
CIEH L2 COSHH	4 May 6 July 7 Sept 9 Nov
CIEH Principles of Manual Handling	11 May 6 July 7 Sept
Food Safety
CIEH L2 Award in Food Safety Catering	17 March 30 March 14 April 19 May 17 June 15 July 19 Aug 16 Sept 8 Oct 10 Nov
CIEH L3 Award in Supervising Food Safety	8, 9, 10 Mar 2010 14, 15, 16 June 2010 24, 25, 26 Aug2010 12, 13, 14 Oct 2010
ILM Courses
ILM L2 Award in Team Leading	Course (You would need to be able to attend all dates) 1st June 8th June 15th June 22nd June 29th June 6th July 13th July Course (You would need to be able to attend all dates) 5th Oct 12th Oct 19th Oct 26th October 2nd Nov 9th Nov 23 Nov
ILM L3 Award in First Line Management	Starting Oct 2010 (You would need to be able to attend all sessions) 5th Oct 12th Oct 19th Oct 26th Oct 2nd Nov 9th Nov 16th Nov 23rd Nov 30 Nov 7th Dec 14th Dec
Professional Trainer
CIEH Professional Trainer	25, 26, 27, 28 May 2010 21, 22, 23, 24 Sept 2010

Appointed Person Emergency First Aid

This course is designed for smaller workplaces that present few health and safety risks where a nominated person is required to take charge in the event of illness or accident. Fully qualified First Aiders in larger organisations can also benefit from having Appointed Persons on the workforce. This is especially relevant where the workplace may consist of many floors or work is operated in shifts. Attendees should be those who are a nominated person within the workplace or those who provide support to qualified First Aiders.

Areas covered include:

Health and safety (first aid) regulations
Managing an incident
Resuscitation
Blood loss
Treatment of shock
Priorities of first aid
Treatment of an unconscious casualty

4 Day First Aid at Work

The Health and Safety (First Aid) Regulations require every business to provide adequate facilities to enable first aid to be given to employees if they are injured or become ill at work. The minimum first aid provision on any work site is a suitably stocked first aid box and an appointed person to take charge of first aid arrangements.

Many small firms will only need the minimum provision, but where there is a higher than normal risk of injury, or more than 20 people, it may be necessary to have one or more trained first aiders.

A first aider is someone who has undergone training and holds a current first aid at work certificate. The certificate is valid for 3 years.

Areas covered include:

Assessing of injuries & illness eg fracturing & unconsciousness
Practical skills eg dressings
Recovery position
CPR (Cardio Pulmonary Resuscitation)
Legislation including RIDDOR

2 Day First Aid at Work Refresher

This course is specifically for those individuals who hold a current First Aid at Work Certificate.

The course recaps on the main course and candidates undertake a theory and practical examination.

Attendance is limited to those whose First Aid at Work certificate will expire within 3 months of the date of the course, and the certificate must be produced. If your First Aid at Work certificate has expired then you will not be able to attend this course.

Areas covered include:

Assessing of injuries & illness eg fracturing & unconsciousness
Practical skills eg dressings
Recovery position
CPR (Cardio Pulmonary Resuscitation)
Legislation including RIDDOR

This course is designed to refresh the students knowledge in as many areas of the original syllabus as is possible, while allowing time for practice sessions and revision prior to a final assessment.

Ladder Safety

Working at height is generally considered to be a risky occupation. The HSE (HSE 2003) reported that in year 2001/02, 74 fatal accidents were caused as a result of falling from height, with 5286 workers being seriously injured.

This course is designed to give employees the knowledge of correct ladder use, to raise awareness and to take a step towards preventing these accidents from occurring.

Areas covered include:

Identifying the right ladder
Personal Protective Equipment (PPE)
The laws relating to ladder safety
The do's and don'ts when using a ladder

Course Duration: 1 Day

CIEH Principles of Manual Handling

This qualification is designed to introduce candidates to the hazards and risks involved in in lifting and moving loads.

It will enable employees to develop safer manual handling techniques in the workplace.

Areas covered include:

The process of manual handling in the workplace
Manual handling activities and the activities which cause them
Manual handling assessment and control options
Responsibilities imposed by the Manual Handling Operations Regulations

Course Duration: Please call for details

CIEH Principles of COSHH

This qualification is designed for those who use substances hazardous to health at work. It introduces candidates to substances, the risks, the controls available and outlines what to expect from a control of substances hazardous to health (COSHH) assessment.

The qualification will prepare employees to contribute to the safer use of hazardous substances in their workplace.

Areas covered include:

Definition and types of substances hazardous to health in the workplace
Health effects of hazardous substances and their causes
COSHH assessment and control options
Responsibilities imposed by the Control of Substances Hazardous to Health Regulations 2002

Course Duration: Please call for details

CIEH Level 2 Award in Health and Safety in the Workplace

The CIEH Level 2 Award in Health and Safety in the Workplace replaces the Foundation Certificate in Health and Safety in the Workplace. The qualification can be tailored to business and individual needs to make the learning experience relevant and fit for purpose

Skill level: All employees

Course Content: Legislation, welfare, the workplace and workplace equipment, risk assessment, manual handling, hazardous substances, transport and vehicles, noise and vibration.

Learners Outcome: A nationally recognised qualification

Next Steps:CIEH Level 3 Award in Health and Safety in the workplace

Course Duration: 1 Day

CIEH Level 3 Award in Health and Safety in the Workplace

Supervisors have both a legal and moral responsibility to look after the health and safety of employees. This qualification will enable managers and supervisors to improve the health and safety culture of their organisation, whatever its size or activity

Skill level: Supervisors, owners, team leaders or managers responsible for health and safety

Course Content: Concept of health and safety, accidents in the workplace, ill health in the workplace, legal provisions (UK only), health and safety organisation and management, supervising health and safety

Learners Outcome: A nationally recognised qualification

Next Steps: CIEH Level 4 Award in Health and Safety

Course Duration: 3 Days

CIEH Level 1 in Food Safety

Level 1 awards in food safety are run as half-day courses

Skill level: Suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, employees handling low-risk or wrapped food or those who work front of house, such as waiting or check out staff, as well as back of house such as kitchen porters or warehouse staff. Learners / employers can select from a wide range of units to ensure the qualification fits around their own role

Course Content: Food Safety (food hygiene, hazards, responsibilities) Personal Hygiene, Cleaning, Contamination

Learners Outcome: A nationally recognised qualification

Next Steps: CIEH Level 2 Award in Food Safety

Course Duration: Half Day

CIEH Level 2 in Food Safety

Designed to address National Occupational Standards reflecting sector-specific needs. In line with this requirement, the CIEH Level 2 Awards in Food Safety have been designed to address the food safety needs of the catering, manufacturing and retail sectors

Skill level: Designed for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled.

Course Content: Legislation, food safety hazards, temperature control, refrigeration, chilling and cold holding, cooking, hot holding and reheating, food handling, principles of safe food storage, cleaning food premises and equipment

Learners Outcome: A nationally recognised qualification

Next Steps: CIEH Level 3 Food Safety Management

Course Duration: 1 Day

CIEH Level 3 in Food Safety Supervision

Changes in legislation in January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively

Skill level: Managers and supervisors in medium and large manufacturing or catering businesses

Course Content: Legislation, supervisory management temperature control (chilling, and cooking), cleaning, contamination control, applying and monitoring good hygiene practices, implementing good food safety procedures, contributing to the safety training of others

Learners Outcome: A nationally recognised qualification

Next Steps:CIEH Level 4 Award in Food Safety

Course Duration: 3 Days

CIEH Level 3 Implementing Food Safety Management

More details coming soon - please call for more information

CIEH Level 4 Award in Food Safety

More details coming soon - please call for more information

HACCP

The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP).
One of the main objectives of our HACCP Awareness training programme is to assist proprietors of food businesses to operate more safely and meet the requirements of current, and new, legislation by introducing a rational and realistic system of analysis. There are a number of basic steps and principles involved in a hazard analysis system but no matter how 'simple' the system or the operations it may cover it can only be effective if the personnel concerned:

understand the principles
have experience of the working environment or activity
appreciate the need to develop realistic controls
understand the importance of monitoring and periodic review

Among those who would benefit from this training programme are:

People who deal with food in a food manufacturing environment

Participants should have a basic understanding of food safety issues prior to attending this programme. It is therefore strongly recommended that prospective candidates have previously successfully completed a Level 2 Food safety programme as minimum.

The training time to cover the syllabus areas must be at least 6 hours, typically covered in 1 day.

Examination: The candidates will undertake a formal exam containing 10 multiple choice questions.
Availability: This can be delivered at South Green Park, Mattishall or in-house as part of an ongoing food safety development programme.

Intermediate HACCP

The need to adopt preventative strategies in the preparation of food to ensure its safety has increasingly become the focus of good practice and regulatory requirements. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP).
One of the main objectives of our HACCP training programme is to assist proprietors of food businesses to operate more safely and meet the requirements of current, and new, legislation by introducing a rational and realistic system of analysis. There are a number of basic steps and principles involved in a hazard analysis system but no matter how simple the system or the operations it may cover it can only be effective if the personnel concerned:

Understand the principles
Have experience of the working environment or activity
Appreciate the need to develop realistic controls
Understand the importance of monitoring and periodic review

Among those who would benefit from this training programme are:

Owners and managers and sole proprietors
Supervisors
Team leaders
Trainers

Participants should have a broad understanding of food safety issues in advance of attending this programme. It is therefore strongly recommended that prospective candidates have previously successfully completed a foundation level Food safety programme as minimum.
The training time to cover the syllabus areas must be at least 9 hours, typically covered in 1.5 - 2 days. Successful completion of the programme will enable delegates to:

Play an active part in the design of hazard analysis systems
Take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
Manage the monitoring of controls and their periodic review
Assist in the formulation of more effective work practices
Identify the need for further advice and guidance in specialised food industry sectors or processes

Examination: The candidates will undertake a formal exam containing both multiple choice and essay style questions.

Availability: This can be delivered at South Green Park, Mattishall or in-house as part of an ongoing food safety development programme.

Risk Assessment

More details coming soon - please call for more information