Courses at RedCat Partnership

Level 2 Award in Emergency First Aid at Work

Our HABC Level 2 Award in Emergency First Aid at Work will be taking place on Thursday 28th September 2017 at No.8 Thorpe Road in Norwich.

This course is the right first aid qualification for 80% of all businesses; the course is open to anyone who wants to become a first aider.

Aim; Provide the skills to deliver basic first aid to a suitable level for most businesses.

Objectives;
*Understand Roles and responsibilities of a first aider
*To be able to assess and manage a first aid incident
*To be able to manage an unconscious casualty
*To be able to manage a casualty who is not breathing normally
*To be able to manage a casualty who is choking
*To be able to manage a casualty who has a bleeding injury
*To be able to manage a casualty who is in shock
* To be able to manage a casualty with a minor injury

Organisation

Exam/Assessment; Practical assessment where; candidates will be tested on the following five elements:
*Recovery position
*Cardiopulmonary resuscitation
*Choking
*Bleeding
*Shock
Written questioning – Learners are required to answer a series of question ensuring their understanding of the theory content is sufficient to meet the required standard.
An accident report form will need to be completed.

This is an Ofqual accredited qualification.

Cost; £97.00 +VAT Includes exam fees, course handbook & materials, lunch and refreshments

Awarding Body; Highfield Awarding Body for Compliance (HABC)

Tutors; Tracey Hicks of Training in Healthcare

Differentiation; None – Just enthusiasm

For more information please email mitchell@redcat.gb.com


Level 3 Award in HACCP in Manufacturing – 27th July & 11th August

The course is aimed at owners, managers, QA and the HACCP Team in any food manufacturing environment, and also allied trades; laundry, packaging, etc..
The course consists of pre-course work, two taught “classroom” days followed by an assessment (60 question multiple choice examination).


In essence the course aims are to
- Enable you to develop your own CODEX based Food Safety Management System
- Comply with the Law; Regulation (EC) 852/2004 Article 5 (HACCP) and Annex II Chapter XII – team members need to be trained in the principles of HACCP
- Satisfy your SALSA/BRC Auditor
- To engage employees, get them involved in the Management Processes and all the motivational/ productivity benefits this brings

The syllabus runs through:
1. Introductory concepts; costs/benefits, legal basis, the various models; Regulation (EC) 852, Codex, Campden BRI, etc.
2. The role/ importance and of the prerequisites
3. The 7 preliminary steps of a HACCP study, according to Campden BRI/Codex
4. The 7 legal HACCP steps; identifying hazards, critical control points, critical limits, etc.

RedCat Partnership
26/6/17




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