CLOVERS SAFETY SERVICES Pvt. Ltd.

National Examination Board in Occupational Safety & Health (NEBOSH)

NEBOSH is a UK-based independent examination board delivering vocational

qualifications in health, safety and environmental practice and management. It

was founded in 1979 and has charitable status. NEBOSH offers a range of

qualifications from introductory to professional level. Around 180,000 people

worldwide hold a NEBOSH qualification. NEBOSH does not deliver courses.

It develops syllabuses for its qualifications and sets methods of assessment,

such as examinations and practical coursework. Courses are delivered by

NEBOSH Accredited Course Providers. NEBOSH is an awarding body

approved by the Scottish Qualifications Authority (SQA) Accreditation, which

has a UK-wide regulatory remit. In addition, NEBOSH maintains Investors in

People (IIP) status and is also an ISO 9001:2008 registered organization.

NEBOSH INTERNATIONAL GENERAL CERTIFICATE (IGC)

Unit 1 Foundations in Health and Safety

Scope and nature of occupational health and safety - Reasons for maintaining and promoting

good standards of health and safety in the workplace - Role of national governments and

international bodies in formulating a framework for the regulation of health and safety.

Unit 2 Health & Safety Management Systems 1 – Policy

Key elements of a health and safety management system – Purpose and importance of setting

policy for Health and safety – Key features and appropriate content of an effective health and

safety policy.

Unit 3 Health and Safety Management Systems 2 – Organising

Introduction – Organisation Health & Safety Roles and Responsibilities of employers,

directors, managers, workers and other relevant parties – Concept of Health & Safety Culture

and its significance in the management of Health & Safety in an organisation – Human

factors that influence behaviour at work – How Health and safety behaviour at work can be

improved – Emergency procedures and the arrangements for contacting the emergency

services – Requirements for, and effective provision of, first aid in workplace.

Unit 4 Health and Safety Management Systems 3 – Planning

Importance of planning – Principles and practice of Risk Assessment – General Principles of

control and hierarchy, of risk reduction measures – Sources of Health and Safety information

– Safe Systems of Work – Permits to Work.

Unit 5 Health and Safety Management Systems 4 – Measuring, Audit and Review

Active and Reactive Monitoring – Health and Safety Auditing – Investigating Incidents –

Records and Reporting Incidents – Review of Health and Safety Performance.

Unit 6 Workplace Hazards and Risk Control

Health, Welfare and Work Environment Requirements – Violence at work – Substance

Misuse at Work – Movement of people in the workplace – Construction Hazards and Control

– Working at Height – Excavations.

Unit 7 Transport Hazards and Risk Control

Safe movement of vehicles in the workplace – Driving at work

Unit 8 – Musculoskeletal Hazards and Risk Control

Work-related Upper Limb Disorders – Manual Handling Hazards, Risks and Control

Measures – Manually operated load handling equipment – Mechanically operated load

handling equipment.

Unit 9 Work Equipment Hazards and Risk Control

General Principles for selection, use and maintenance of work equipment – Hazards and

Controls for handheld tools – Machinery Hazards – Main control methods for reducing risks

from machinery hazards.

Unit 10 Electrical Safety

Principles, Hazards and Risks associated with the use of electricity in the workplace –

Control Measures.

Unit 11 Fire Safety

Principles of Fire initiation, classification, spread and some legal standards – Fire Risk

Assessment – Fire Prevention and Prevention of Fire spread – Fire alarm system and fire

fighting equipment – Evacuation of a workplace.

Unit 12 Chemical and biological Health Hazards and Risk Control

Forms of, classification of, and health risks from, hazardous substances – Assessment of

Health Risks – Workplace Exposure Limits – Control Measures – Specific Agents – Safe

handling and storage of waste.

Unit 13 – Physical and Psychological Health Hazards and Risk Control

Noise – Vibration – Radiation – Stress

NEBOSH INTERNATIONAL OIL & GAS GENERAL (IOGC) CERTIFICATE

Element 1 Health Safety & Environmental Management in context

Learning from incidents: Investigating incidents and near-misses – Importance of learning

from major incidents.

Hazards inherent in oil and gas: Terminology – Properties and hazards of associated

products and control measures.

Risk Management Techniques used in Oil & Gas Industries: Purposes and uses of Risk

Assessment Techniques – How Risk Management Tools are applied – Industry-related

process safety standards – The concept of Hazard Realization – The concept of Risk Control

Barrier Models – Use of modelling.

An organization’s documented evidence: Examples of documented evidence – Where such

documented evidence is used – The purpose of documented evidence such as safety cases and

safety reports – The typical content of safety cases and safety reports.

ELEMENT 2 Hydrocarbon Process Safety 1

Contractor Management: Scale of Contractor Use – Contractor Management, Ownership

and Representation – Safe hand-over and understanding the hazards.

Process Safety Management: Management of Change Controls

Permit to Work Procedures: Role and purpose of a Permit To Work System – Key features

of a Permit to Work- Types of Permit to Work – Interfaces with Adjacent Plant – Interfaces

with Contractors – Safe isolation, lockout and Tag-Out Systems.

Key Principles of Safe Shift Handover: Safety Critical Communications – Shift Handover.

Plant Operations and Maintenance: Asset Integrity – Risk Based Maintenance and

Inspection – Techniques, Principles and Importance of Safe Operation Procedures and

Maintenance – Control of Ignition Sources during Maintenance and Operations – Cleaning

and Gas Freeing.

Start Up and Shut Down: Organizing, Planning and Controlling Maintenance.

ELEMENT 3 Hydrocarbon Process Safety 2

Failure Modes: Forces on Materials – Creep – Stress – Stress Corrosion Cracking – Thermal

Shock – Brittle Fracture – Meaning of “Safe Operating Envelope” – Use of Knowledge of

Failure Modes in Initial Design, Process and Safe Operation – Failure of the Annular Rim.

Other Types of Failure: Weld Failures

Safety Critical Equipment Controls: Safety Control – Emergency Shut-down Equipment and

Systems – Safety Integrity Levels for Instrumentation – Procedures for Bypassing ESD –

Blow down Facilities and Flare Types – Drains, Sewers and Interceptors.

Safe Storage of Hydrocarbons: Hazards and Risks – Floating Roof Tanks – Fixed Roof

Storage Tanks – Bund for Storage Tanks – Filling of Tanks – Pressurised and Refrigerated

Vessels – Loss of Containment and Consequences – Decommissioning of Plant –

Management of Simultaneous Operations.

Fire Hazards, Risks and Controls: Lighting, Fire Triangle and Potential Consequences –

Electrostatic Charges – Identifying Ignition Sources – Zoning and Hazard Area

Classification.

Furnace and Boiler Operations: Use of Furnace and Boiler Operations – Hazards and Risks

of Boiler Operations.

NEBOSH AWARD IN HEALTH & SAFETY AT WORK

Unit 1 The foundations of health and safety

Scope and nature of workplace health and safety – Reasons for practising good standards of

health and safety – Sources of health and safety information.

Unit 2 Responsibility for health and safety

The health and safety role and responsibilities of relevant parties – Systems for managing

health and safety – How accidents are caused – Improving health and safety performance.

Unit 3 Health and safety risk assessment and control

Aim and objectives of risk assessment – Adequate risk assessment – Stages of risk

assessment based on the UK Health and Safety Executive’s 5 steps – Controlling health and

safety risks – Common safety signs.

Unit 4 Hazards and controls associated with work equipment

General requirements for work equipment – Work equipment Hazards and Controls

Unit 5 Transport Safety

Movement of Vehicles – Hazards and Controls

Unit 6 Hazards and controls associated with working with electricity

Hazards associated with the use of electricity in the workplace – Control measures associated

with working with electricity.

Unit 7 Fire Safety

Common fire hazards in the workplace – Fire risk assessment – Fire prevention and controls.

Unit 8 Hazards and controls associated with manual handling and repetitive movement

Hazards from manual handling and repetitive activities - Control measures

Unit 9 Hazards and controls associated with hazardous substances

Forms and classification of hazardous substances – Sources of information – Hazardous

substance controls.

Unit 10 Hazards and controls associated with the working environment

Welfare and work environmental issues – Hazards and controls for pedestrians – Psycho-

social issues – Health effects and controls associated with noise and vibration – First aid

requirements in the workplace

Unit HSW2 Workplace risk assessment activity.

Institution for Occupational Safety & Health (IOSH-UK)

The Institution was founded in February 1945 and is an

independent, not-for-profit organisation. In 1945 the

Institution of Industrial Safety Officers was formed from a

division of RoSPA. It had around 500 members. As well as

setting professional standards, the Institution supports and

develops members and has publications providing advice and

guidance on health and safety issues. The Institution

achieved Chartered status in 2003 and has had the right to

award individual Chartered status to members since 2005. In

2011 along with other Health and Safety bodies in the UK, IOSH developed the Occupational

Safety & Health Consultants Register (OSHCR) to raise awareness and promote the use of

certified health and safety consultants in the workplace. As the largest health and safety

membership organisation in the world, IOSH has more than 40,000 individual members in 99

countries. IOSH is one of the world's leaders in health and safety training – more than

130,000 people take one of their courses every year.

IOSH MANAGING SAFELY

Who should go on Managing Safely?

Managing Safely is for managers and supervisors in any sector, and any organisation. It is

designed to get managers up to speed on the practical actions they need to take to handle

health and safety in their teams.

MODULE 1 Introducing Managing Safely

Some managers may see health and safety as an add-on to their role – even an intrusion. The

first module makes it clear that managers are accountable for their teams, and makes a

persuasive case for managing safely.

MODULE 2 Assessing Risks

This module defines and demystifies ‘risk’ and ‘risk assessment’. Risk Assessments and a

simple scoring system are introduced, and delegates carry out a series of assessments.

MODULE 3 Controlling risks

Here the session tackles cutting risks down, concentrating on the best techniques to control

key risks, and how to choose the right method.

MODULE 4 Understanding your responsibilities

This module looks at the demands of the law and how the legal system works, and introduces

a health and safety management system.

MODULE 5 Identifying hazards

All the main issues any operation has to deal with are covered in this module – entrances and

exits, work traffic, fire, chemicals, electricity, physical and verbal abuse, bullying, stress,

noise, housekeeping and the working environment, slips, trips and falls, working at height,

computers and manual handling.

MODULE 6 Investigating accidents and incidents

The session starts with why accidents should be investigated, and goes on to cover why

things go wrong, and how to carry out an investigation when they do.

MODULE 7 Measuring Performances

This module explains how checking performance can help to improve health and safety.

Delegates learn how to develop basic performance indicators, and get to grips with auditing

and proactive and reactive measuring.

MODULE 8 protecting our environment

A short but effective introduction to waste and pollution leads into a look at how

organisations and individual managers can get involved in cutting down environmental

impacts.

Certification

For delegates who attend the course and successfully complete the written and practical

assessments, delegates are awarded an IOSH Managing Safely Certificate.

IOSH Working Safely

This course is aimed at all employees and is designed to improve the safety culture within an

organisation. It focuses on how individual actions contribute to health and safety in the

workplace. The course covers a practical approach towards:

Introducing Working Safely: It is common for employees to think that accidents

only happen to ‘other people’. This module stresses the realities of the human

suffering behind the statistics and emphasises the importance of personal

responsibility.

Define hazard and risk: This module puts ‘hazard’ and ‘risk’ into everyday

language, and uses familiar examples to show what can happen. It makes clear that

even something very simple or repeated over and over again can go wrong, with

serious consequences. Focusing on the six broad hazard groups, delegates are asked

to think about the hazards and risks they come across their own work. ‘Risk

assessment’ is demystified – delegates learn that we all carry out informal risk

assessments day in, day out.

Identifying hazards and risks in the workplace: All the main issues are covered in

this module – entrances and exits, work traffic, fire, chemicals, electricity, physical

and verbal abuse, bullying, stress, noise and the working environment, slips, trips and

falls, and manual handling. Each area is backed by examples and recognisable

scenarios, and useful summaries reinforce the key learning points.

Improving safety performance: This module deals with systems and processes,

making sure that any jargon is explained in easily understood terms. The session

bridges the gap between management and workforce, encouraging delegates to play a

part in processes that are commonly seen as just down to their manager or supervisor.

Other areas – including contract work, inspections, safe systems and permits,

protective equipment, signage, emergency procedures, reporting and health checks –

are all focused on from the delegate’s point of view.

Protecting our environment: A short but effective introduction to waste and

pollution leads into a look at how organisations and individual team members can get

involved in reducing environmental impacts. Memorable and thought-provoking facts

and figures help drive the points home.

IOSH Supervising Safely

This course is designed for anyone with a supervisory function in their role who needs the

knowledge to allow them to comply with their health and safety responsibilities. The course

covers:

The importance of training and supervision in good health and safety

Working with managers and directors to create a safe working environment

Safety policy and risk assessment

Workplace safety inspections

Monitoring safety standards

Accidents, incidents and near-misses

Co-ordinating contractors and how to identify levels of competency

Awareness of environmental issues

IOSH Directing Safely

This course aims to provide directors / owners of small and medium sized enterprises with an

understanding of the moral, legal and business case for proactive health and safety

management and give guidance on effective risk management. The course covers:

The importance of strategic health and safety management and its interaction with

other business systems

Directors’ and employers; statutory duties

Accident causes and their prevention

Consequences of failing to manage health and safety effectively

The effect of human factors on health and safety

Importance of consultation and communication with employees on health and safety

issues

Performance monitoring and continual improvement

Highfield Awarding Body for Compliance (HABC-UK)

Highfield Awarding Body for Compliance (HABC) is the UK’s

leading awarding organization for compliance qualifications and

is recognized by Ofqual, the Welsh Government, CCEA and

SQA. It is developing an enviable reputation worldwide

specializing in certifications in the field of Food Safety, Health

and Safety, Fire, Licensing, Swimming Pool Lifeguarding, First Aid, Hazard Analysis & Critical

Control Points (HACCP), Nutrition and Door Supervisor. The company has been producing training

materials since 1982 and supply products in 25 languages to over 100 countries worldwide.

HABC, has drawn from a wealth of knowledge and experience from a team of leading subject matter

experts in terms of examining, accrediting and certifying qualifications and learning programmes both

inside and outside of the UK. HABC have deliberately concentrated on a select offering of

compliance qualifications, in which their team has in excess of 100 years experience. Specialising in

this way, enables HABC to divert all their resources to the areas that matter delivering a superior,

more focused service in the process. Further, all of their accredited qualifications have been

developed specifically for insertion onto the Qualifications and Credit Framework (QCF).

HABC Level 2 Award in Health and Safety in the Workplace (QCF)

The Level 2 Award in Health and Safety in the Workplace is aimed at all employees. It is

intended for learners already in workplaces and those who are preparing to start or return to

work. It is also very useful for young persons to raise their ability to identify and understand

hazards when preparing for work experience and into employment. Persons gaining this

qualification will know that health and safety is the responsibility of everyone within a

business, its contractors, visitors and suppliers. The Health and Safety Executive regard its

subject areas as being important to maintaining safe working procedures in the workplace.

1. Understanding roles and responsibilities for health, safety and welfare in the

workplace:

Outline employers and employees duties relating to health, safety and welfare at work;

Outline the consequences for non-compliance with health and safety legislation; Outline the

requirements for training and competence in the workplace; Outline the ways in which health

and safety information can be communicated.

2. Understand how risk assessments contribute to health and safety:

Define the terms ‘hazard’ and ‘risk’; Outline the process for carrying out a risk assessment;

Describe how risk assessment can be used to reduce accidents and ill health at work.

3. Understand how to identify and control the risked from common workplace hazards:

Define the hazards that may be found in a range of workplaces; Describe how the hazards can

cause harm or damage to people, work processes, the workplace and the environment;

Describe the principle of risk control hierarchy; List examples of risk controls for common

work place hazards.

4. Know the procedures for responding to accidents and incidents in the workplace:

State the common causes of workplace accidents and ill health; Identify the actions that might

need to be taken following an incident in the work place; List the arrangements that should be

in place in a workplace for emergencies and first aid; Outline why it is important to record all

incidents, accidents and ill health.

HABC Level 3 Award in Health and Safety in the Workplace (QCF)

The Level 3 Award in Health and Safety in the Workplace is aimed at supervisors, managers,

team leaders as well as individuals wishing to advance their health and safety knowledge.

The qualification is intended for learners already working in the capacity of supervisor,

manager or team leader and also those who are preparing to start work at this level. Persons

gaining this qualification will know that supervisors, managers and team leaders have legal

and moral obligations to ensure health and safety within a business, and that this includes

obligations to employees, contractors, visitors and suppliers. The Health and Safety

Executive regard its syllabus areas as being important to developing and maintaining safe

working procedures in the workplace.

1. Understand the requirements for health, safety and welfare in the workplace: Outline

the main legal framework and laws relating to health and safety at work, Outline the welfare

provisions that should be made by the employer, Describe the sources and nature of

information that demonstrate compliance and best practice with health and safety

requirements, Outline ways that health and safety information can be communicated, Define

the terms ‘incident’, ‘accident’ and ‘occupational ill health’, Describe the main causes of

injuries and ill health at work.

2. Understand the benefits of using a safety management system: Outline the costs

associated with accidents and ill health, Summaries the typical elements of a safety

management system, Outline the benefits of using a safety management system.

3. Understand the principles of risk assessment: Outline the benefits of assessing and

controlling risks at work; Describe the different types of risk assessment that can be used;

State where specific risk assessments may be required; State the steps to be taken to complete

a simple risk assessment.

4. Understand the risks and control methods for common workplace hazards: Explain

how the risks from different hazards may be affected by occupational, environmental, human

and organisational factors; Explain how injuries, ill health and other damage may result

following exposure to common workplace hazards, Identify suitable risk control measures

using the principles of the hierarchy of control.

HABC Level 4 Award i Health and Safety in the workplace (QCF)

The Level 4 Award in Health and Safety in the Workplace is a qualification aimed at

Supervisors and Managers with a direct responsibility for health and safety management. The

qualification is intended for learners already working in the capacity of supervisor or

manager and those who are preparing to start work at this level. Learners gaining this

qualification will know that supervisors and managers have legal and moral obligations to

ensure health and safety within a business and that this includes obligations to employees,

contractors, visitors and suppliers. The Health and Safety Executive regard its subject areas

as being important to developing safe working procedures in the workplace.

1.Understand the duties and responsibilities of employers, employees and others in

relation to health and safety at work: Outline the way in which health and safety law is

applied in the United Kingdom, Explain the duties and responsibilities of employers,

employees and others in relation health and safety at work, Explain the potential cost and

effects of poor health and safety standards, Explain the role of training, maintenance and

workplace layout in reducing risks.

2.Understand the process by which health and safety is managed in an organisation:

Explain the role of health and safety polices in managing health and safety, Explain methods

to ensure employers and employees communicate and co-operate on health and safety issues

effectively, Explain the role of risk assessments and safe systems of work in the management

of health and safety, Describe management and audit processes and documentation used to

maintain and improve health and safety standards, Outline sources of information and

instructions on health and safety and where they are found.

3. Understand procedures for developing and implementing risk assessment: Outline

procedure for the development, implementation and recording of risk assessments, Construct

risk assessments for a range of tasks and procedures, such as manufacturing/construction

tasks, substances hazardous to health, general hazards of the working environment.

4.Understand procedures for developing and implementing safe systems of work:

Outline procedure for the development, implementation and recording of safe systems of

work, Construct a safe system of work for a range of tasks and procedures, such as

manufacturing/construction tasks, substances hazardous to health, general hazards of the

working environment.

5. Know how to review health and safety across an organisation: Explain procedures for

reviewing an organisation’s practices and policy with regards to health and safety at work,

Explain the principles of incident investigation, State how changes can be implemented

following a review of risk assessments, safe systems of work and incidents.

HABC Level 2 Award in Food Safety in Catering (QCF)

The Level 2 Award in Food Safety in Catering is a qualification aimed at caterers and other

food handlers. The qualification is intended for learners already working in catering and those

who are preparing to work in the industry. Learners gaining this qualification will know that

food safety is the responsibility of everyone involved in the storage, preparation, cooking

service and handling of food. Its topics are regarded by the Foods Standards Agency as being

important to maintaining good practice in the production of safe food.

1. Introduction to Food Safety:

Candidates will understand the importance of food safety, Define the terms food safety, food

poisoning and hazard, Identify the different types of hazard in food safety, Identify what

might happen if hazards are not controlled, Identify the costs of poor food safety practices to

a business; Identify how good food safety practices can benefit a food business, Recognise

the importance of reporting food safety hazards and the importance of implementing

procedures to control hazards

2. Microbiological Hazards:

Candidates must understand how micro-organisms pose a hazard to food safety and spoilage

of food by being able to state what micro-organisms are and outline where they may be

found, Recognise the terms bacteria, virus and mould, Identify that there are different types

of bacteria and know that they are not all harmful

3. Know the common sources of food poisoning bacteria:

Identify multiplication and survival hazards posed by pathogenic bacteria and know why it is

important to control them, State the types of microbiological hazards, State the main

characteristics of food poisoning bacteria, Identify the main factors, which influence the

multiplication of food poisoning bacteria, Know the temperatures, which support the most

rapid multiplication of food poisoning bacteria and the range of the danger zone, Have a basic

understanding of the terms ‘bacterial spore’ and toxin, Know why spores and toxins are

formed and the consequences these may have for food safety, Identify different food types

and outline the microbiological hazards posed by each type. Give examples of raw food,

high-risk foods, low-risk foods and ready-to-eat raw foods, Identify methods of minimising

and preventing bacterial multiplication and state how this can help to reduce the likelihood of

food poisoning, Identify the methods used to destroy food poisoning bacteria in food,

Recognise signs of food spoilage, Know that preventing the multiplication or destroying

micro-organisms in food will preserve the food and extend shelf life in a catering operation.

4. Food Poisoning and its Control:

Candidates will know and understand the main reasons for food poisoning by being able to:

Identify the main characteristics of food related illness, Recognise the terms duration, food

poisoning, incubation/onset period and risk groups, Know what food poisoning is and

identify the main symptoms of food poisoning, Identify those most at risk from food

poisoning, Identify the main causes of food poisoning, Know why some hazards are more

important to control than others, Outline that food contaminated with food poisoning

organisms usually looks, smells and tastes completely normal, State the main methods of

preventing food poisoning in a catering environment.

5. Contamination Hazards and Controls:

Candidates will understand the concept of food hazards caused by contamination of food by

being able to state common causes of microbiological, physical, chemical and allergenic

hazards and how the risk from each can be controlled, know the meaning of the terms

contamination, cross contamination and sources, routes and vehicles of contamination,

Identify the types of contamination hazards likely to be found in a catering business and give

examples of each type (microbiological, physical, chemical and allergenic), Give examples of

common vehicles of contamination, Give examples of how cross-contamination can occur

and state why it is important to separate raw and ready-to-eat foods, Give examples of how

cross-contamination can be controlled in a catering environment, Give examples of how

physical hazards can be controlled in a catering environment, Give examples of how

chemical hazards can be controlled in a catering environment, Know that certain foods can

cause allergic reactions and outline how to control the risk from allergens within a catering

environment.

6. HACCP from Purchase to Service:

Candidates will understand how food safety procedures can prevent food borne illness and

the contamination of food by being able to, Recognise the responsibilities of food handlers

and food businesses regarding HACCP, Know the meaning of the terms food safety

management system, control measures, critical control point, critical limit, monitoring,

corrective actions, verification, Have an awareness of the law regarding food safety

management systems and temperature control, Know how to operate a food safety system and

have an awareness of different food safety management systems which are available for

catering operations, Describe hazards, control measures, monitoring and corrective actions

associated with the delivery, storage, preparation thawing, cooking, reheating, cooling, hot

holding and serving of food. Explain the importance of selecting reputable suppliers and

identify controls to minimise the hazards from suppliers, Explain the importance of clear

labelling of food, Know why food must be placed in the correct storage area and the

temperatures required for different food, Outline why stock rotation procedures are important

and know the difference between use by and best before date codes and explain why food

past its code must be disposed of, Identify suitable temperatures and timescales for thawing,

cooking, cooling, reheating, hot and cold holding of food, Identify how to use thermometers

correctly and outline simple methods of validating thermometers, Understand the importance

of documentation and give examples of records that may be kept, understand the importance

of having accurate and up to date records.

7. Food Handlers and Personal Hygiene:

Candidates will understand the importance of keeping themselves clean and hygienic by

being able to, Recognise the principal legal responsibilities of food handlers regarding

personal hygiene, Identify the general principles of good personal hygiene and outline how to

control hazards associated with poor personal hygiene, Explain the basic rules to be observed

with regard to personal hygiene and identify why food handling should be kept to a

minimum, Know that food handlers must be aware of hygiene hazards associated with their

job and that training programme should be implemented to ensure competency, Outline how

food handlers can be sources and vehicles of food poisoning bacteria, Outline unhygienic

practices and habits for food handlers that should be avoided, State when to wash hands and

why it is important to wash hands correctly, Identify how to wash hands correctly, State the

important times when hands must be washed, Outline the hand washing facilities that should

be provided in a catering operation, Outline how open wounds and skin complaints can

contaminate food, Describe the importance of wearing appropriate wound dressings, Identify

why people with open wounds should not enter or work in food production areas, Outline

what to do if a food handler has an open wound, Identify suitable standards of dress and

outline its importance for food handlers, Outline how wearing correct clothing can reduce the

risk of contamination, Give examples of protective clothing appropriate to the workers role,

State when protective clothing should be changed and explain why this is important, State

how jewellery and personal effects can cause a hazard, Know why it is important to report

illness and infections promptly, Know what illnesses must be reported and identify what is

meant by the term carrier, State why persons who are, or are suspected of being ‘carriers’ of

food borne illness may expose food to risk of contamination.

8. Food Premises and Equipment:

Candidates will be given awareness of their role in reducing risks of food contamination from

premises and equipment including colour coding by being able to:

Recognise and report problems that could result in food contamination, Know the meaning of

the term ‘workflow’ and give examples of how this can be achieved, Know the importance

of using washing and cleaning facilities and equipment appropriately Outline measures to

ensure that equipment and surfaces do not result in food contamination, Identify the hazards

associated with damaged equipment and surfaces in a food room and give examples of the

types of damage that can cause food safety hazards, Know what to do if damaged equipment

or surfaces are identified in a food room, Outline why it is important to clear and dispose of

waste promptly, Identify the hazards associated with incorrect waste control, Know how to

clear and dispose of waste safely.

9. Food Pests and Control:

Candidates must understand the need for food businesses to control pests and be able to:

Recognise the principal responsibilities of food handlers and food businesses regarding pest

control, State the hazards that can be posed by food pests and their control and give reasons

for controlling pests in a catering operation, Outline what a food pest is and identify the main

types of pests that may be found in catering operations, Identify why food pests are a hazard

to food safety and outline the role of the food handler in preventing the access and

harbourage for pests, including keeping doors and windows closed, placing lids on waste

containers and reporting potential entry points, Identify how inappropriate control measures

can cause food safety hazards, Outline the main signs of a pest infestation, who to report

signs of pests to and the actions that must be taken if pests are sighted in the workplace,

Outline the role of the food handler in reporting signs of pests.

10. Cleaning and Disinfection:

Candidates will understand the importance of effective cleaning and disinfection in food

premises and be able to:

Recognise the principal responsibilities of food handlers regarding cleaning and disinfection

of food premises, Know why food premises and equipment must be clean, State the reasons

for cleaning, Know the meaning of the terms cleaning, disinfection, sanitisation, sterilisation,

sterilising, biodegradable and double sink washing and outline how each one can be achieved

Know the importance of using the correct equipment, utensils and chemicals when cleaning

and outline the hazards associated with poor cleaning , Outline the importance of ‘clean as

you go’ and cleaning schedules, Know why it is important to keep internal and external waste

areas clean, Understand the uses of different cleaning chemicals, Identify typical areas in a

catering operation that will require disinfecting or sanitizing, Outline safety precautions that

should be considered when storing chemicals and cleaning and disinfecting work areas or

equipment.

11. Food Safety Enforcement:

Candidates will get a general understanding of the need for enforcement and be able to:

Identify a food handlers role when an enforcement officer visits a food premises, Recognise

that enforcement officers have powers of entry, and can take samples, photographs and

interview all food handlers, Identify the role of the enforcement officer with regard to

providing advice, investigating complaints and improving food safety, State the types of

penalties that can be applied if a food business or food handler contravenes food safety

legislation, Recognise the penalties that can be applied to both food handlers and food

business operators for non compliance with food safety legislation, Identify how accurate

written records can assist in a due diligence defence.

HABC Level 2 Award in Fire Safety (QCF)

The Level 2 Award in Fire Safety is a qualification aimed at anyone involved in the

management of fire safety in any workplace. This includes managers, supervisors, team

leaders, fire wardens (marshals) and staff working in any area where there is a potential risk

of fire. Learners gaining this qualification will know that fire safety is the responsibility of

everyone in the workplace and will recognise the consequences of a fire in any premises.

1. Understand the hazards and risks associated with fire in the workplace:

Explain how fires are caused in the workplace, describe the components of the fire triangle,

Identify the hazards during or after a fire, including the products of combustion, describe the

characteristics of fire and smoke spread.

2. Understand how fire risk is controlled in the workplace:

State the different methods used to identify and control fire hazards, define the term ‘means

of escape’ in relation to fire hazards, Outline typical components for means of escape from

fire hazards, describe methods of fire detection and raising the alarm, describe the principle

of how fires are extinguished, Describe how portable fire-fighting equipment should be used

safely, Identify common fixed fire-fighting systems and where they might be used.

3. Understand the principles and practice of fire safety management at work:

Outline the duties of employers and employees with respect to fire safety in the workplace,

outline how to undertake a simple fire safety inspection in the workplace, describe the stages

involved in a fire risk assessment.

4. Understand the role of the nominated fire warden:

State the role and function of fire wardens in their workplace:

On a day-to-day basis

During an emergency

If they are not in their designated areas of responsibility when the alarm is raised.

Outline the content of a fire safety briefing.

HABC Level 1 Award in Health and Safety in the Workplace

UNDERSTANDING HEALTH AND SAFETY IN THE WORKPLACE:

1) Importance of Health and Safety in the workplace – Meaning of Health and Safety at

work; Key terms used in Health and Safety; Legal responsibilities of Employers and

Employees with respect to Health, Safety and Welfare in the workplace

2) Scope of hazards and risks in the workplace – Hazards and Risks with reference to Slips

trips and falls, Working at heights, Manual Handling, Hazardous Substances, Machinery,

Vehicles, Electricity, Fire, Stress

3) Range of workplace conditions that can affect Health and Safety – Benefits of

maintaining a tidy, well organized workplace; Importance of maintaining suitable

environmental conditions; Welfare facilities; Classes of Health and Safety signage

4) Requirements for workplace procedures - Need for reporting accidents, ill-health,

dangerous events and near misses; Purpose of first-aid provision; Types and Uses of personal

protective equipment; Importance of personal hygiene

HABC Level 1 Award in Health and Safety for Catering

1) Legal Responsibilities: Awareness of Company Health and Safety Policy and necessity

for high standards of Health and Safety in any workplace; Understanding of Health and

Safety at Work Act 1974 and duties imposed by it on Employers and Employees; Difference

between criminal and civil duties of care

2) Accidents: Understanding of responsibilities on every employee t prevent accidents in the

workplace; legal procedure for reporting accidents and incidents; Appreciation of how

Employees and others can create hazards which lead to accidents and how hazards can be

prevented; Understanding of the common causes of accidents in the catering sector and the

costs to the business economy and business

3) Slips, Trips and Falls: Understanding how Slips, Trips and Falls cause most major

injuries in the work environment; Injuries from Slips, Trips and Falls, their effects on a

business and an individual; Understanding of the controls necessary to prevent Slips, Trips

and Falls in the catering sector

4) Protective Clothing: Importance of wearing PPE and the purpose of its provision;

Understanding of the importance of reporting unsuitable or damaged PPE to the Employer;

Identification of occupational diseases common to the catering sector which PPE can prevent

5) Fire: Causes and Prevention of Fire; Procedures to follow for Fire Safety; Knowledge if

what to do on discovering a fire and the safe use of firefighting equipment; Understanding the

different types of fire extinguisher and their uses; Action to carry out if someone gets burnt

6) Electricity: Safe Use of the electrical equipments found in the Catering environment and

understanding of how to safely use electrical circuits; Causes and Prevention of electrical

Shock;

7) Manual Handling: Correct way to lift and carry objects; Need for Risk assessment;

Affecting factors found in catering environment

8) Work at Height: Understanding how to work from height safely; Hazards associated with

incorrect procedures being used when working at height.

9) Work Equipment: Safe Use of work equipment and equipment found in domestic setting;

Need to report any defects on equipment used at work; Understanding of hazards associated

with misuse of controls designed for catering equipment

10) Workplace and Welfare: Understanding of Welfare facilities to be provided in a

workplace by an Employer; Need for good personal hygiene in a workplace; Recognition of

Signs of Stress caused by work

11) Safety Signs: Following and Complying with statements on Safety Signs as a legal

requirement; Significance of Color Coding on Safety Signs; Identification of most commonly

used Safety Signs at workplace

12) COSHH: Procedures to be followed when using chemicals is found in the workplace;

Hazards associated with the incorrect use of chemicals; Safe disposal of Chemicals; Use of

correctly labeled containers for chemicals

13) First-Aid: Purposes of First Aid; Contents of a First-aid Box; Need to report first aid

issues

14) Display Screen Equipment: Correct way to use DSE; Considerations to be made while

using DSE

HABC Level 1 Award in Health and Safety for Manufacturing

1) Legal Responsibilities: Awareness of Company Health and Safety Policy; Necessity for

high standards of Health and Safety in any workplace; Understanding the Health and Safety

at Work Act 1974 and duties imposed by it on Employers and Employees; Difference

between Criminal and civil duties of care

2) Accidents: Understanding of the responsibilities on every employee to prevent accidents

in a manufacturing environment; Legal procedure for reporting certain accidents and

incidents; Appreciation and Prevention of how employees can create hazards which lead to

accidents; Common causes of accidents associated with manufacturing and the costs to the

economy and business

3) Slips, Trips and Falls: Understanding how Slips, Trips and Falls cause most major

injuries; Affect of injuries from Slips, Trips and Falls on an individual; Causes and

Prevention methods associated with Slips, trips and Falls in the manufacturing sector

4) Protective Clothing: Importance and purpose of wearing PPE; Importance of reporting

unsuitable or damaged PPE to the Employer; Identification of occupational diseases which

PPE can prevent

5) Fire: Causes and Prevention of Fire; Procedures to be followed for Fire Safety;

Knowledge of what to do on discovering a fire and safe use of firefighting equipment;

Understanding the use of different types of fire extinguishers; Actions to carry out if someone

gets burnt

6) Electricity: Safe Use of Electrical Equipment and electrical circuits in a wet environment;

Causes and Prevention of Electrical Shock; Procedure to carry out to a safely deal with

someone who receives an electrical shock

7) Manual Handling: Correct way to lift and carry objects; Need for risk assessment;

Appreciation of environmental factors

8) Work at height: Understanding of how to work from height safely; Hazards associated

with incorrect procedures being used when working at height

9) Work Equipment: Safe Use of Work Equipment; Need to report any defects on the

equipment at work; Hazards associated with the misuse of controls designed for work

equipment associated with manufacturing

10) Workplace and Welfare: Welfare facilities that should be provided in a workplace;

Need for good personal hygiene; Recognition of Stress caused by work

11) Safety Signs: Following and Complying with Statements on safety as a legal

requirement; Color Coding on Safety Signs; Commonly Used safety signs

12) COSHH: Procedures to be carried out when handling chemicals; Hazards associated with

incorrect use of chemicals; Safe Disposal of Chemicals; Requirement to use correctly labeled

containers for chemicals

13) First-Aid: Purposes of First-aid; Identification of the items which should and shouldn’t

be included in a first aid box; The need to report any first aid issues to the responsible person

in the workplace.

14) Display Screen Equipment: correct way to use display screen equipment; considerations

which should be made when employees use DSE

HABC Level 1 Award in Health and Safety for Retail

1) Legal Responsibilities: Awareness of Company Health and Safety Policy; Necessity for

high standards of Health and Safety in any workplace; Understanding the Health and Safety

at Work Act 1974 and duties imposed by it on Employers and Employees; Difference

between Criminal and civil duties of care

2) Accidents: Understanding of the responsibilities on every employee to prevent accidents

in a manufacturing environment; Legal procedure for reporting certain accidents and

incidents; Appreciation and Prevention of how employees can create hazards which lead to

accidents; Common causes of accidents associated with manufacturing and the costs to the

economy and business

3) Slips, Trips and Falls: Understanding how Slips, Trips and Falls cause most major

injuries; Affect of injuries from Slips, Trips and Falls on an individual; Causes and

Prevention methods associated with Slips, trips and Falls in the manufacturing sector

4) Protective Clothing: Importance and purpose of wearing PPE; Importance of reporting

unsuitable or damaged PPE to the Employer; Identification of occupational diseases which

PPE can prevent

5) Fire: Causes and Prevention of Fire; Procedures to be followed for Fire Safety;

Knowledge of what to do on discovering a fire and safe use of firefighting equipment;

Understanding the use of different types of fire extinguishers; Actions to carry out if someone

gets burnt

6) Electricity: Safe Use of Electrical Equipment and electrical circuits in a wet environment;

Causes and Prevention of Electrical Shock; Procedure to carry out to a safely deal with

someone who receives an electrical shock

7) Manual Handling: Correct way to lift and carry objects; Need for risk assessment;

Appreciation of environmental factors

8) Work at height: Understanding of how to work from height safely; Hazards associated

with incorrect procedures being used when working at height

9) Work Equipment: Safe Use of Work Equipment; Need to report any defects on the

equipment at work; Hazards associated with the misuse of controls designed for work

equipment associated with manufacturing

10) Workplace and Welfare: Welfare facilities that should be provided in a workplace;

Need for good personal hygiene; Recognition of Stress caused by work

11) Safety Signs: Following and Complying with Statements on safety as a legal

requirement; Color Coding on Safety Signs; Commonly Used safety signs

12) COSHH: Procedures to be carried out when handling chemicals; Hazards associated with

incorrect use of chemicals; Safe Disposal of Chemicals; Requirement to use correctly labeled

containers for chemicals

13) First-Aid: Purposes of First-aid; Identification of the items which should and shouldn’t

be included in a first aid box; The need to report any first aid issues to the responsible person

in the workplace.

14) Display Screen Equipment: correct way to use display screen equipment; considerations

which should be made when employees use DSE

Level 1 Award in Health and Safety for Carers

1) Legal Responsibilities: Awareness of Company Health and Safety Policy; Necessity for

high standards of Health and Safety in any workplace; Understanding the Health and Safety

at Work Act 1974 and duties imposed by it on Employers and Employees; Difference

between Criminal and civil duties of care

2) Accidents: Understanding of the responsibilities on every employee to prevent accidents

in a manufacturing environment; Legal procedure for reporting certain accidents and

incidents; Appreciation and Prevention of how employees can create hazards which lead to

accidents; Common causes of accidents associated with manufacturing and the costs to the

economy and business

3) Slips, Trips and Falls: Understanding how Slips, Trips and Falls cause most major

injuries; Affect of injuries from Slips, Trips and Falls on an individual; Causes and

Prevention methods associated with Slips, trips and Falls in the manufacturing sector

4) Protective Clothing: Importance and purpose of wearing PPE; Importance of reporting

unsuitable or damaged PPE to the Employer; Identification of occupational diseases which

PPE can prevent

5) Fire: Causes and Prevention of Fire; Procedures to be followed for Fire Safety;

Knowledge of what to do on discovering a fire and safe use of firefighting equipment;

Understanding the use of different types of fire extinguishers; Actions to carry out if someone

gets burnt

6) Electricity: Safe Use of Electrical Equipment and electrical circuits in a wet environment;

Causes and Prevention of Electrical Shock; Procedure to carry out to a safely deal with

someone who receives an electrical shock

7) Manual Handling: Correct way to lift and carry objects; Need for risk assessment;

Appreciation of environmental factors

8) Work at height: Understanding of how to work from height safely; Hazards associated

with incorrect procedures being used when working at height

9) Work Equipment: Safe Use of Work Equipment; Need to report any defects on the

equipment at work; Hazards associated with the misuse of controls designed for work

equipment associated with manufacturing

10) Workplace and Welfare: Welfare facilities that should be provided in a workplace;

Need for good personal hygiene; Recognition of Stress caused by work

11) Safety Signs: Following and Complying with Statements on safety as a legal

requirement; Color Coding on Safety Signs; Commonly Used safety signs

12) COSHH: Procedures to be carried out when handling chemicals; Hazards associated with

incorrect use of chemicals; Safe Disposal of Chemicals; Requirement to use correctly labeled

containers for chemicals

13) First-Aid: Purposes of First-aid; Identification of the items which should and shouldn’t

be included in a first aid box; The need to report any first aid issues to the responsible person

in the workplace.

14) Display Screen Equipment: correct way to use display screen equipment; considerations

which should be made when employees use DSE

Directive Communication (DC) Psychology

Directive Communication is training and Organizational Development

Psychology developed by Arthur F Carmazzi that affect how people act and

react in groups and teams. It is a foundational science for influencing team

dynamics to cultivate high performance co-operative work cultures and

leadership across any discipline within an organization. The Direct

Communication methodology incorporates the latest breakthroughs in

motivational and genetic psychology and then applies them in improving

groups and corporate culture, Team Development and workforce.

Organizational Culture is influenced by the actions of a leader or the way organizational

policy is enforced. This creates an environment that people react to. The organizational

culture is perpetuated by emotions associated to the reactions and how people deal with those

emotions.

To change a culture, leaders or concerned individuals must understand the reasons why they

are being affected. Directive Communication teaches how to minimize “reaction” within

organization and create intelligent “action”. It provides a system to apply the psychology so

that people can use more of their natural talents to help themselves and the people around

them to be more successful and nurture co-operation and passion at work.

The outcomes of this course are:

1) Being Right:

How your Environment affects you

History of Directive Communication and Psychology

Focus & the ‘RAS’

Why you are right

Blame

Encoded Assumptions and rules of engagement

When the reptilian Brain takes over

Circle of Tolerance – Breaking your Barriers

2) Colored Brain:

Colored Glass Syndrome

Colored Processors

The CBCI & Employee productivity enhancement

Organizational Colors

The color of leadership

Colored questions

3) Emotional Drive:

Inspired to progress-personal competency development

Leading the pyramid

Communication influence

Human driving forces

The ice-berg of perception

The eight human drives

Emotional Triggers

4) Mind and Body:

Postures

The Warrior

Child

The Lover

Emperor

Angel

Beggar

5) Directing Focus:

Directive Questioning

Choudhury Mind Maze

Creating Future Memories

The Super – hero Coach

Language

Super Decisions Making

Solving Problems