£25.00
The syllabus aims to enable candidates to understand food-related consumer trends and become familiar with different types of foods trending in industry. Candidates will learn about:
A short test concludes the learning. A passmark of 80% is required to successfully pass the course.
Approved by IIRSM & CPD
Asbestos is probably the most dangerous building material ever used. Every year thousands of people fall ill and die because of exposure to asbestos and it was widely used by the construction industry right up until the year 2000.
The Control of Asbestos Regulations 2012 apply to employers, employees, self employed persons and duty holders and cover all work with asbestos containing materials. Regulation 10 of CAR states that every employer must ensure that adequate information, instruction and training is given to employees who are liable to be exposed to asbestos. This includes maintenance workers and others who may come into contact with or disturb asbestos.
This Asbestos Awareness Course covers all areas of asbestos awareness and is designed for anyone who may come into contact with asbestos in their work. Most commonly, that includes builders, plumbers, electricians, carpenters and other building related and maintenance trades.
The course consists of 4 modules with questions at the end. The modules cover areas such as recognising asbestos, where it is used, minimising the risks and legislation about working with asbestos. You are given the chance to review all your answers at the end of each module before final submission and you will be given 3 attempts at each module to achieve a pass rate of 100%.
The REHIS Intermediate 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 Intermediate Food Hygiene Course is designed principally for supervisors, managers and food business proprietors within the catering and hospitality industry. Holders of this qualification will have knowledge and understanding of the relationship between food hygiene, food poisoning and food spoilage in addition to the socio-economic costs of poor food hygiene.
Approved by IIRSM & CPD
Infection prevention and control measures aim to ensure the protection of those who might be vulnerable to acquiring an infection…. Ok but why is this important?
Well every year at least 300,000 people develop a Health Care Associated Infection. This has a huge impact on the patient, the staff and the institution it occurs in. Whereas if there is good infection prevention and control, patients will have better
health and more independence.
This course will start by defining infection prevention and control and explaining the impact of good and bad infection control. It then goes into detail about, the legislation that applies to infection control, the different types of microorganisms, how bacteria are transmitted, the chain of infection, and much more.
“I attended a ‘First Aid at Work’ course with Louise from DG Training.
The course was well run, good demonstrations and plenty of interaction between participants. There was a good mix of theory and practical work and everyone was encouraged by Louise. Whilst the course has a serious content, Louise ensured that it was delivered in a light-hearted way and made it easy for everyone to learn.
I would recommend DG Training.”
PH – DADDS Dental Practice
