We offer a range of training services to a wide range of demographics.We run a selection of Classroom and Online based training courses, designed to meet the needs of all our clients.

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Dysphagia Training  This course provides in depth information on the new IDDSI Framework, as well as background information on dysphagia, its prevalence and signs, and how to follow a Speech and Language Therapist’s recommendations. The course covers the IDDSI Framework in detail, explaining each food and fluid consistency with video, audio, and text descriptions. It is ideal for nurses, care staff, and catering and dining staff, and is accredited both in Ireland and in Australia.   Read More

Please note you will have online access to complete your course for 14 days only from the date of your enrolment. Once completed you will receive your certificate via email. Upon completion or after this 14 day period, you will no longer have access to the modules. Course Content Unit 1: Introduction to Health and Safety What is health and safety? Benefits of health and safety The role of the Health and Safety Authority Workplace injuries and fatalities Reasons to manage health and safety Consequences of poor health and safety Unit 2: Health and Safety Legislation Primary legislation Responsibilities of the employer Responsibilities of the employee Overview of safety statement Unit 3: Workplace Hazards What is a hazard? What is risk? Common workplace hazards Unit 4: Controlling Hazards Part 1 Manual handling Slips, trips and falls Electricity Fire Unit 5: Controlling Hazards Part 2 Chemical safety Workplace equipment Moving traffic Safe working environment Assessment and Certification On completion of the course students are required to complete an end of course Quiz consisting of 20 multiple choice style questions. You will have 2 attempts to complete the Quiz and must achieve 80% in this assessment in order to achieve your certification. Read More

This Food Safety Level 2 course has been designed to provide participants with an increased knowledge and understanding of food safety issues in the workplace. It is intended for those who are involved in food storage, handling, food preparation and service and who wish to up-skill on their existing knowledge. The course complies with the requirements for Level 2 Food Safety Skills as stipulated by the Food Safety Authority of Ireland. Completion of this course will assist participants in complying with their legal responsibilities as food handlers under Regulation (EC) 852/2004. It informs food handlers of their duties in relation to personal hygiene, protective clothing, reporting of illnesses and adherence to training. Participants are given an overview of microbiology and the controls necessary to reduce the risk of food poisoning and ensure customer safety. The course also equips learners with an increased level of expertise when dealing with food hazards and issues of cross contamination in the workplace. Food allergens are discussed and participants are informed on the steps that must be taken to ensure that the risk of allergenic contamination is controlled when handling food. The principles of HACCP are outlined including hazard identification and the controls necessary for a typical catering or retail business. Participants are taken through the various stages from delivery to service and advised on how to ensure customer safety and to reduce the risk of food poisoning. Zoning and colour coding are highlighted as significant factors in a food business’s operational hygiene programme and food handlers are instructed on the requirements for personal hygiene and hand washing in the workplace. Cleaning and disinfection procedures, pest control and waste management are also identified as areas that must be addressed in order to achieve compliance with food safety legislation and to ensure that food served to the customer is safe to eat and without risk to human health. This online training course will assist employees in complying with food safety legislation and recognising their responsibilities as food workers. The course consists of 8 units and takes 60 minutes to complete. Benefits of Food Safety Level 2 Training This course will assist food handlers in working hygienically with food, improving customer safety and reducing the possibility of food poisoning on their premises. It will provide participants with an increased level of awareness of HACCP principles and procedures and the means necessary to control food contamination in a food environment. Completion of the course will help employees to comply with food safety legislation and to recognise their responsibilities as food workers. Workers will also have a renewed confidence when working with food which will enhance their overall contribution to the food business. Employers will benefit from a more skilled and competent workforce while also ensuring they are meeting their legal requirements in relation to training for food workers. Learning Outcomes At the end of the course participants will be able to: • Recognise the characteristics of food poisoning and food borne disease • Identify groups that are most susceptible to food poisoning • Understand the legal responsibilities of a food worker • Describe the requirements for bacterial growth • List the four categories of food hazards • Discuss direct and indirect cross contamination • Identify high risk and low risk foods • Understand the requirements for personal hygiene • Discuss the necessity for pest control in a food business • State the reasons for cleaning and disinfection in a food business • Identify the controls necessary for delivery and storage of food • Identify the controls necessary for preparation, cooking and serving of food • Recognise the benefits of a food safety management system Course Content Unit 1: Introduction to Food Safety • What is Food Hygiene? • Reasons to Manage Food Hygiene • Characteristics of Food Poisoning and Food Borne Disease • Factors that Contribute to Food Poisoning • Vulnerable Groups • Food Safety Legislation • Legal Responsibilities of Food Workers Unit 2: Basic Microbiology • What is Microbiology? • Types of micro-organisms • The benefits and ill effects of micro-organisms • Pathogenic and food spoilage bacteria • Common food poisoning bacteria • Requirements for bacterial growth • The danger zone for food • High risk and low risk foods Unit 3: Food Hazards • Categories of food hazards • The sources of microbiological, physical, chemical and allergenic hazards • Common food allergens • Direct and indirect cross contamination • Controls for cross contamination Unit 4: Personal Hygiene • Responsibilities of food workers • Hand hygiene • Use of gloves • Protective clothing • Reporting of illnesses Unit 5: Pest Control and Waste Management • Food Pests • Hazards of Food Pests • Signs of Pest Infestation • Controlling Pests in a Food Business • Waste Management • Internal Waste • External Waste Areas Unit 6: Hygienic Premises and Internal Finishes • Cleaning and Disinfection • Reasons for Cleaning • Cleaning Chemicals • Cleaning Schedules • Safety rules for cleaning • Services • Internal finishes Unit 7: HACCP – Delivery and Storage of Food • Introduction to HACCP • Supplier control • Hazards and controls for delivery of food • Hazards and controls for storage of food • Stock rotation Unit 8: HACCP – Preparation, Cooking and Serving of Food • Hazards and controls during the preparation stage • Hazards and controls during the cooking stage • Defrosting, cooling and reheating of food • Hot and cold displays • Record keeping • Benefits of a HACCP system FAQ Section Who is the course intended for? This course is suitable for those who are involved in food storage, handling, food preparation and service and who wish to expand and improve on their existing knowledge and experience in the food sector. How long does the course take to complete? The course, which is delivered online, takes approximately 60 minutes to complete. You do not have to complete the course in one sitting and can pause, and come back to the course content at a later stage to suit your individual requirements. Does the course outline my legal responsibilities as a food worker? Yes the course covers the legal responsibilities of both the employer and the employee How will I be assessed? On completion of the course students are required to complete an end of course Quiz consisting of 20 multiple choice style questions. You will have 2 attempts to complete the Quiz and must achieve 80% in this assessment in order to achieve your certification Read More

“The Health and Social Work Sector accounts for nearly 20% of all workplace injuries reported to the HSA each year.” “Reported incidents indicate three main accident triggers in the healthcare sector: of which manual handling (patient handling and handling of inanimate loads) is the top reported injury”. (www.HSA.ie)  This course has been designed to ensure students are sufficiently trained and able to apply the principles and practices of safe manual handling and people handling in the workplace. It addresses the current health and safety legislation in Ireland and outlines the responsibilities of the employer and the employee under the Safety Health and Welfare at Work Act 2005. Learning Outcomes At the end of the course students will be able to: Identify the relevant manual handling legislation in Ireland Explain the anatomy of the spinal column Recognise how incorrect manual handling technique can lead to injury Outline the benefits of fitness and flexibility in the workplace Describe the role of ergonomics and risk assessment in manual handling State the 8 principles of safe manual handling Risk assessment Principles of safer moving and handling Course Content Unit 1: Manual Handling Legislation Reasons to Manage Manual Handling Definition of Manual Handling General Duties of the Employer Duties of the Employee Duties of the Employer in relation to Manual Handling   Unit 2: The Musculoskeletal System Structure and functions of  the spine The Vertebrae Spinal discs The spinal cord Ligaments and tendons Muscles in movement Joints of the spine The process of movement   Unit 3: Musculoskeletal Disorders Neck and upper limb disorders Lower limb disorders Disorders of the back Risk factors for manual handling   Unit 4: Fitness & Flexibility Fitness and flexibility Benefits of stretching Good posture Healthy Lifestyle   Unit 5: Ergonomics and Risk Assessment What is Ergonomics? Benefits of good workplace ergonomics Manual handling risk assessment   Unit 6: Safe Handling Techniques The 8 principles of manual handling Lifting from the floor (theory) Lifting to waist height (theory) Lifting to a height (theory) Pushing and pulling (theory) Team lift (theory)   Unit 7: Practical Manual & Patient Handling This Unit is carried out in the classroom and demonstrates how the principles of manual handling can be put into practice to include: Carrying Pushing and pulling Lifting from low levels Lowering from a height Team lifting principles Patient Handling moves: Sitting up, turning, standing, walking and sitting Dealing with a falling and fallen patient Use of hoist Use of enablers such as banana boards & turntables   The Safety, Health and Welfare at Work (General Application) Regulations 2007 are examined with particular emphasis on the legislation specific to manual handling in the workplace.  This legislation, referred to as the Manual Handling of Loads Regulations 2007, outlines the duties of the employer including the requirement to avoid manual handling where possible, to carry out manual handling risk assessments and to reduce the risk of manual handling injuries to employees or injury to our patients/service users by implementing appropriate controls. The training course also describes the structure of the spine and looks at the function and role of the individual components that make up the spinal column.  The function of the muscles, ligaments, tendons, joints and spinal discs are outlined and detailed information is given in relation to how these components may become injured during manual handling activities.  Risk factors which contribute to manual handling injuries are examined with the aim of reducing the risk of injury while undertaking a range of manual handling tasks in the work environment.  The necessity to adhere to safe manual handling practices are explained and participants are advised on the procedure for carrying out manual handling risk assessments using the acronym TILE.  The benefits of good workplace ergonomics are discussed as part of the risk assessment process and the significant role that ergonomics plays in the reduction of musculoskeletal injuries at work is highlighted throughout the training course.  Fitness and flexibility in the workplace and the benefits of a healthy lifestyle are also explored as factors to be considered when addressing manual handling-related injuries. Our Patient handling training course is a full day course covering the theory and practice of safe patient handling. It comprises of two parts, in the morning we cover Manual Handling of inanimate objects, followed by part two which covers people handling theory and techniques.   FAQ Who should complete the training course?  The course is suitable for employees of all levels whose job involves the moving and handling and Supporting People in the workplace, including all healthcare, social care, community workers and teachers. How long is the certification valid for? The certificate is valid for 2 years How will I be assessed? On completion of the course students are required to complete an end of course Quiz.   participants are also required to complete assessment of both practical manual handling and patient techniques Benefits of Manual Handling Training Completion of this course will assist employees in maintaining good health and will help to reduce the risk of manual handling related injuries to both patients and staff in the workplace.  It will provide participants with the skills, knowledge and training to utilise correct manual handling techniques when carrying out commonplace work activities.  Employees will have the ability to work in a confident and safe manner which will contribute to a safer work environment.  The course provides useful tips on good back care and raises the awareness of the benefits of a healthy lifestyle in the reduction of people handling injuries.  It will also ensure that employees are aware of their legal responsibilities at work while ensuring employers are compliant with the law in the provision of manual handling training.   Read More

Preventing the spread of infection is a constant in all healthcare, community sector and workplace settings. This online training course is designed to prevent and control the spread of infection through effective education and training.  Learning Outcomes By the end of this course learners will: Be able to identify sources of infections. Understand the various ways that infections may be transmitted. Understand the chain of infection and how it helps us identify effective ways to control risks. Be fully aware of what preventative measures and remedial actions help prevent infections from transmitting. Understand the principles of good waste management different hygiene levels of Cleaning, Disinfection and Sterilisation The course will equip the learner with the knowledge, skill and competence to help prevent and control infection within their relevant working environment.   Course Content Unit 1: Understanding and Terminology Learn about and understand the terms germ, microbe, pathogen Know about and be able to identify the sources of infection Identify the main pathogens which pose a threat Learn about the transmission and growth of infection Understand what MRSA is and how it develops and how to prevent infection Unit 2: Principles of Control Understand the principles of infection control Learn about the chain of infection Know the routes of entry Know the difference between resident and transient organisms & direct and indirect contact Know the potential sources of infection Unit 3: Precautions, Competence and Hygiene Learn to apply the universal precautions Understand the principles of good hand hygiene to include efficient hand washing, the correct use of alcohol hand gels and the need for good personal skin care Be competent to apply the principles of waste disposal, cleaning spillages, clean-up kit, and exposure to contamination, protective equipment, cleaning activities, and further hygiene tips. Understand the principles of good hand hygiene to include efficient hand washing, the correct use of alcohol hand gels and the need for good personal skin care Unit 4: Procedures, Standards and Management Be competent to work with cleaning, disinfection and sterilization procedures to include cleaning standards, procedures while paying special attention to decontamination of equipment, including patient care equipment. Apply appropriate management of blood and body fluid Raising awareness around the importance infection prevention and control is vital when working frontline and/or in a client facing role, understanding what infection control means and its importance of good hygienic practices in everyday practice is vital in maintaining standards and providing safe environments for our staff and clients. This course aims to educate the learner on healthcare-associated infections and developed an understanding of their roles and responsibilities in preventing the spread of infectious disease.  Our IPC course covers Hand Hygiene including a practical session on how to wash one’s hands as set out by (SARI) regulations for each of the learners. It is recommended that all staff are regularly trained to ensure learners are working according to best practice and compliance with health and safety regulations are met.  This IPC course is for anyone working in healthcare, childcare, homecare and/or any career where infection control is required. FAQ Who should complete the training course?  The course is suitable for employees of all levels where their job involves the control or management of infection control How long is the certification valid for? The certificate is valid for 2 years. How will I be assessed? On completion of the course students are required to complete an end of course learners assessment and complete a demonstration and assessment of hand washing techniques. Benefits of Infection Prevention Training Everyone has a role to play in the prevention control of infections. on completion of this course, Learners will have developed an understanding of how infections can spread, and their roles and responsibilities to prevent this. Infection prevention and control training also look at the importance various personal protective equipment required in different settings and the importance for good hand hygiene upon completion all learners should be fully competent to implement good hygiene standards across a variety of workplace and homecare settings. Read More

The aim of the course is to give participants the skills and knowledge required to be able to handle and store food safely. This course will also provide participates with a basic understanding of the rules of HACCP. This Food Safety Level one course has been certified by the CPD Certification Service as conforming to continuing professional development principles Objectives The objectives of this course is to provide participants with an understanding of the basic rules of HACCP & Allergen Awareness. This course is ideal for people who are looking to work within the food industry in Ireland. Lessons Include Unit 1: Introduction to Food Safety & Legislation Unit 2: Food Hazards, Contamination and Controls Unit 3: Food Poisoning Unit 4: Personal Hygiene Unit 5: Controls in Food Handling Unit 6: Cleaning and Disinfecting Unit 7: Pest Control Unit 8: HACCP Certification Participants who successfully complete this course of instruction will be awarded a Certificate of Competence. This certification is valid for 2 years. Food Hygiene Training – Under Regulation EC/852/2004 Read More

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