£35.00
Endorsed by The Institute of Hospitality, IIRSM and CPD
This course covers what you need to know about the Control of Substances Hazardous to Health (COSHH). It’s aimed at anyone who is exposed to Substances Hazardous to Health at work, as well as line managers with responsibility for such people.
So what do we mean by ‘Substances Hazardous to Health’?
In legal terms, these are substances that are classified as “very toxic, toxic, harmful, corrosive or Irritant” under the Classification, Labelling and Packaging Regulation (CLP). This was a new regulation that came into force in January 2009 dovetailing with a set of regulations called REACH. REACH is a European Union regulation concerning the Registration, Evaluation, Authorisation and Restriction of Chemicals, which came into force on 1st June 2007. One of the main aims of REACH is to provide a high level of protection for human health and the environment from the use of chemicals.
Approximately 125 minutes are required for this course.
A short test concludes each module. A passmark of 70% for each module is required to successfully pass the course.
This emergency paediatric first aid course is aimed at individuals wishing to gain the knowledge and skills required to enable them to provide effective emergency first aid to young people. It is intended for learners who care for children in a professional setting such as pre-school or nursery staff, toddler group volunteers, childminders and nannies, au pairs and foster parents, or anyone who may have to deliver first aid to babies or children.
The course is highly-interactive and gives delegates the hands-on experience to successfully deliver emergency first aid in a real-life situation.
Learners must be physically able to carry out the practical elements of the course.
The REHIS Introduction to Food Hygiene e-learning pack allows candidates to access the training at times convenient to them and work through the course at their own pace. It consists of:
The REHIS Introduction to Food Hygiene Course is designed principally for new food handlers before being allowed to start work for the first time. The syllabus aims to raise awareness of key food hygiene issues in the food industry. The course will also meet the requirements for induction training for other staff who are not food handlers, for example, nurses, porters, care assistants and kitchen support staff.
This qualification is designed principally for all staff involved in the customer service industry, including young people preparing for work experience and people with no previous employment history.
This vocational training will deliver instant impact and holders of the qualification will have the knowledge and understanding of their expected behaviour as individuals in their customer service role, and be able to demonstrate the importance of effective customer service skills.
“The course was resourced and delivered to a high standard.
The teaching was very interactive and the learners were obviously feeling comfortable with the teaching style and the pace and content of the learning.
Louise demonstrated a superb level of knowledge of the subject and delivered the learning well using an obviously vast knowledge of the industry and practices used within it and the skills to deliver the information well.
The presenter developed an excellent and effective rapport with the learners and her vast experience and knowledge of the subject area had a massively positive effect on their learning.”
R McG - SQA Qualification Verifier
