This course will make candidates more aware of the appointed person s responsibilities and how best to fulfil them.
This course will make candidates more aware of the appointed person s responsibilities and how best to fulfil them. It is aimed at anyone who is required to plan safe systems of work using lifting equipment. Prior to attending this course it is recommended that individuals should have some experience of working with lifting equipment especially mobile cranes.
Who Should Attend:
Supervisors and managers with responsibility for lifting operations who have sufficient experience of the use of cranes to meet the requirements specified in British Standard 7121 Safe Use of Cranes.
Course Agenda:
Course is run over 5 days (sometimes 4 on fast track) and covers the regulations and Codes of Practice Safe systems of work including method statements Personal responsibilities Cranes types and terms Crane documentation Crane stability duty charts and safety devices Tower crane appreciation British Standard 7121 Appointed persons Planning a lift.
Accreditation:
This is a combination of classroom based tutorials and practicals. Candidates will be assessed through theory and practical tests. Delegates will receive a CPCS Red Trained Operator card (on successful completion of CPCS Technical Tests) with the category Appointed Person (Lifting Operations)..
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This one day course covers all the relevant information for those managers and supervisors working in the food industry.
Our St John Ambulance Cymru 1-day food safety course embeds the importance of food safety and ensures that staff that handle food maintain the highest level of cleanliness and safety. Ensure that you and your staff have the necessary food safety and hygiene knowledge to handle food safely.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain.
This qualification is for a ‘low-risk’ role, where there is an element of food handling, such as bar workers, waiting staff, health care workers, kitchen porters and stock/storeroom staff.
This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain.
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