Overview - COSHH in a Food Environment
The COSHH in a Food Environment course has been created with food service workers in mind to help you recognise and manage the risks resulting from handling hazardous substances and avoid potential serious consequences for employees as well as for employers.
By completing this course you will be meeting your legal obligations and minimising the risk of bad publicity or lawsuits.
According to the Health and Safety Executive (HSE), the failure to recognise COSHH risks and implement the necessary control measures makes thousands of workers in the UK ill every year and costs the industry millions of pounds.
Learners will be taught what COSHH stands for, good and bad practice of COSHH and why it is important.
On completion of this course learners will be able to:
- Have an overall understanding of chemical safety
- Understand the legal obligations placed on the employer and employee
- Explain what falls under COSHH and what falls outside the scope of COSHH
- Understand the principles of COSHH risk assessments and control measures
- Explain the importance of using approved chemical and how to user them safely
You will cover the following legislation:
- COSHH Regulations 2002
- Health and Safety at Work, etc. Act 1974
- The Management of Health and Safety at Work Regulations 1999
- The Personal Protective Equipment at Work Regulations 1992
- Regulation (EC) No 1272/2008 (CLP Regulations)
When you’ve completed this online training you will sit an online test and, once successful, you can download your certificate.
The subjects covered in this module include:
- COSHH for food
- What is COSHH?
- Legal background
- Other relevant legislation
- What is a substance?
- What is a hazardous substance?
- Definition of a hazardous substance – COSHH
- What substances fall under COSHH?
- Examples of potentially hazardous substances
- Why is COSHH important?
- Potential health issues
- Occupational skin disease
- Occupational asthma
- Case studies
- COSHH requirements
- Assess the risk
- Identify hazardous substances
- Consider the risks
- Who should carry out the assessment?
- Describe what precautions are needed
- Recording the assessment
- Prevent or adequately control exposure
- Ensure that control measures are used and maintained
- Monitor the exposure
- Prepare emergency plans
- Informing, training and supervising employees
- Health monitoring
- What do you need to do as an employee?
- Bad practice
On completion of this course you will be able to print a Virtual College certificate.
Approximately 1 - 2 hours.
The length of time taken depends entirely on how quickly you can study and absorb the material. You can proceed as quickly or slowly as you like.
This course is suitable for anyone who works a food environment, or an occupation where they need to know about Control of Substances Hazardous to Health.
There are no specific entry requirements for this course, the material is appropriate for all levels. However, the estimated level of audience knowledge is intermediate.
How it Works
This is an online course which is studied via the Virtual College Learning Management System, Enable. All of the training is taken online. The course is self-paced so you decide how fast or slow the training goes. You can also revisit the training material, even after you have completed the course.
Four easy steps to e-learning
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Here are some ways you can quickly find the information you need:
- Search for a course using search box
- Click "courses" on the top navigation. This page will show a complete list of courses, ordered by our best sellers and new releases
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Step 2: Buy the course
When you've found the course you want simply click on “Add to basket”. You can then continue shopping or check out and make a secure payment via the PayPal payment screen. This allows you to pay with most popular credit or debit cards or your PayPal account, and receive your receipt by email.
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Once your purchase has gone through you will be able to continue to a login screen. Enter your name and create a password if prompted. This will log you into our Learning Management System (LMS) where you will be able to take the course or allocate it to other people.
You can purchase more than 10 courses online, however if you wish to purchase more than 10 courses, and you would like to be invoiced in advance, you can e-mail us on firstname.lastname@example.org or contact our sales team on 01943 885 085.
Step 3: Take the course
For the best possible internet browser experience we recommend you use Google Chrome, Microsoft Edge, Internet Explorer 11 or Firefox.
You will get a better learner experience if you have sound enabled. Most computers come with built-in speakers, but the narration will generally be written in text on the screen for you to read if you don't have sound turned on.
The course is interactive and you may need to click on parts of the screen before you can advance. This will be obvious as the narration and text will tell you what to do or the links will pulse and flash. The system will remember where you left off and take you back there, but you can go over any part of it as many times as you want to and take as long as you want.
You can write your own notes for the course and print them off or simply store them to access later any time you view your course.
When you get to the end, you will be presented with an assessment to check your understanding. Don't worry; in most cases you can take this assessment three times at no extra cost, and we have policies and procedures in place for adding further attempts.
Step 4: Your certificate
You will be able to print your own certificate at the end of the course.
Some courses also include the option of a high-quality posted certificate, for example our Level 2 Food Safety and Hygiene courses.
Discounts are available for multiple purchases (10 or more) and are calculated during checkout.
10% discount rate on 10+ courses