Module		Description
1	Introduction	In the first module of this course, we will provide you with a comprehensive introduction to asbestos awareness. We will explain what asbestos is, how you may disturb it during your work and the risks to your health from asbestos exposure.
2	The Control of Asbestos Regulations	This second module explains the main requirements of the Control of Asbestos Regulations 2012 (the CAR 2012) and how they apply to dutyholders.
3	Health Risks and Personal Factors	In the third module, we will explain the health complications that arise after exposure to asbestos. You will learn about asbestos-related diseases, Workplace Exposure Limits and your requirements for respiratory protective equipment.
4	Discovery of Asbestos or Accidental Disturbance of ACMs	In the final module, we will examine the dangers of disturbing asbestos. You will learn what to do if you discover asbestos unexpectedly, if you accidentally disturb Asbestos Containing Materials and the emergency procedures that you must follow.

Module		Description
1	Introduction to Abrasive Wheels	Types of abrasive wheels, dangers of abrasive wheels, abrasive wheels and the law, manufacturers responsibilities, employer responsibilities, employee responsibilities, HSE guidance.
2	Risk Assessment	What is a risk assessment?, who should carry out a risk assessment?, Step One: Identifying hazards, Step Two: Decide who might be harmed and how, Step Three: Evaluate the risks, Step Four: Record the findings, and Step Five: Review and update.
3	Safe Practices for Abrasive Wheels	The hierarchy of control, wheel speed, wheel handling and storage, wheel mounting, mechanical guards and work rests, safe working practices, inspections and checks and safely dressing abrasive wheels.
4	Further Abrasive Wheel Hazards and Controls	Prevention of eye and face injuries, harmful dusts, vibration control, noise reduction and control, fire risks, electrical safety, hand-held grinding and cutting-off tools, training, communication and monitoring, Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR), first aid and emergency procedures.

MODULE		DESCRIPTION

2	Manual Handling Injuries	Types of injury, immediate injuries and musculoskeletal disorders.
3	Risk Assessments for Safe Manual Handling	What is a risk assessment?, who should carry out a risk assessment?, identifying hazards, TILE, factors that increase the risk of harm, deciding who may be harmed and how, occupations most at risk, evaluating risks, recording the significant findings, reviewing and updating, results of your risk assessment.
4	Avoiding and Controlling the Risks	Employer duties, avoiding manual handling, reducing the risk, team handling, mechanical and automation precautions, personal protective equipment and TILE.
5	Safe Manual Handling Techniques	Lifting and lowering techniques, safe weights for lifting and lowering, carrying, risk assessments and HSE tools, pushing and pulling, and team handling.

Module		Description
1	Risk Assessment	What is a risk assessment, who should carry out a risk assessment, identify the hazards, decide who might be harmed and how, evaluate the risks and decide on controls, record your findings, and review and update the risk assessment.
2	Workplace Safety	Safe systems of work, slips, trips and falls on the same level, falls from height, housekeeping, electrical safety, and fire safety.
3	Workplace Welfare	Welfare facilities, first aid, first aid safety signs, workplace stress, drugs and alcohol, and workplace conflict and violence.
4	Manual Handling and Display Screen Equipment	Manual handling regulations, reducing manual handling risks, good manual handling techniques, display screen equipment, and workstations.
5	Hazardous Substances and Working at Height	Hazardous substances control measures, hazardous substances training, hazardous substances safety signs, working at height, control measures, working at height equipment, and safe use of ladders and stepladders.
6	Noise, Vibration and Vehicle Safety	Noise elimination, reduction, and control, Hand-Arm Vibration Syndrome (HAVS) and Carpal Tunnel Syndrome (CTS), employer responsibilities, safe use of vehicles, and pedestrian-vehicle conflict.

Module		Description
1	Types of Fires and Extinguishers	Why is fire extinguisher training important, the hierarchy of fire protection, the fire triangle, classes of fire, types of extinguishers, water extinguishers, powder extinguishers, foam extinguishers, carbon dioxide extinguishers, wet chemical extinguishers, and how many extinguishers should workplaces have and what types?
2	Understanding When to Fight Fires	Who may use fire extinguishers in a workplace, what should you do before fighting a fire, determining if it's safe to use an extinguisher, when should you fight fire with a fire blanket, and using fire buckets and sand.
3	Using Fire Extinguishers Safely	Selecting an extinguisher, the PASS technique, basic steps for using an extinguisher, how to use water extinguishers, how to use ABC powder extinguishers, how to use M28 and L2 powder extinguishers, how to use foam extinguishers, how to use carbon dioxide extinguishers, how to use wet chemical extinguishers, how to use a fire blanket, and what to do if you can't put out a fire.

Module		Description
1	Introduction to HACCP	What is HACCP? Key terms, legislation, benefits of HACCP and enforcing the law.
2	Food Safety Hazards	How contamination applies to HACCP, physical, chemical, microbial and allergenic contamination and cross contamination.
3	Principles and Prerequisites	The 7 principles, examples of prerequisites, effective prerequisites and assessing prerequisites.
4	Creating a HACCP System	The basics of HACCP, creating a HACCP team, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram.
5	The 7 Principles: Hazard Analysis and Control Measures	The 7 principles of HACCP, hazard analysis, determining critical control points, the codex decision tree and establishing critical limits.
6	The 7 Principles: Monitoring and Verification	Monitoring critical control points, establishing corrective actions, establishing verification procedures, reviewing the HACCP plan and record keeping.

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