£35.00
Approved by CPD
The course content is aimed at employees at all levels of an organisation that may encounter bribery or corrupt working practices.
Acts of bribery and corrupt business practices are still an all to common part of business to business activity in the UK and Worldwide. Inducements can range from small ‘facilitation payments’ to gifts worth millions of pounds. They can come in many different forms and can sometimes be hard to track down.
This course examines some of the reasons why bribery and corruption occur as well as providing an overview of how common these practices are believed to be, before discussing how normal business activities, such as gifts, hospitality, sponsorship and donations, can be manipulated to become bribes. It goes on to cover the legislation that is in place both in the UK and Internationally and the severe penalties that can be brought against someone found to be acting a corrupt way. It also looks at the effects of bribery at a national level, including corruption in state-owned enterprises and governments, worldwide. Finally, on a more practical level, it will show you some of the ways management and employees can reduce the risk of bribery and corruption in their organisations, particularly through anti-bribery and anti-corruption policies.
Approximately 50 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.
The REHIS Elementary 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 Elementary Food Hygiene Course is designed principally for those who are, or intend to be, food handlers within the catering and hospitality industry. Holders of this qualification will have knowledge and understanding of their expected behaviour as responsible individuals within food safety procedures.
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 aimed at front-line staff who wish to enhance their service skills, and as a result, deliver great service, more consistently, in their working environment.
“Brilliant – explained everything thoroughly. I learnt so much today.
Louise is lovely, easy to understand and very helpful. I enjoyed her relaxed style.
Brilliant at keeping the lesson interesting and easy to learn.
Professional, good at explaining and very engaging with a wealth of relevant experience.
Very informative and relaxed. Trainer very helpful with all questions asked.
Super-informative but also fun.
Clearly knows her stuff. Kept us interested and made sure we were involved.
Very knowledgeable and enthusiastic about the topic making it interesting to listen to.”
Scottish Certificate for Personal Licence Holders - Delegate Feedback
