By the end of this course, you will be able to:

• Define the ‘catering industry’ and its different types
• Discuss the importance of food safety in the catering industry
• Define HACCP food safety system and its importance
• Explain the key HACCP prerequisite programs
• List the five preliminary steps of HACCP
• Describe the seven principles of HACCP food safety system
• Explain how to establish a HACCP worksheet

By the end of this course, you will be able to:

• Discuss the need for safeguarding children and vulnerable adults
• Recognize various signs of abuse in children and vulnerable adults
• Distinguish between different types of child abuse
• Analyze various short-term and long-term impacts of abuse and trauma
• Indicate appropriate strategies to create a safe environment for children in various settings
• Outline essential child protection policies and protocols
• Describe how to build trust and rapport with children and vulnerable adults
• Recall how to protect children and vulnerable adults in a cohesive and collaborative manner

By the end of this course, you will be able to:

• Identify sources of bloodborne pathogens (BBPs)
• Explain the risks involved when working with blood
• Explain the importance of personal protective equipment (PPE) for preventing transmission of BBPs
• Describe how BBPs are transmitted
• Outline how to clean up blood and blood-containing fluids appropriately
• State how to avoid exposure to BBPs from the use of ‘sharps’
• Recall how to respond after exposure
• Summarize how to establish a core sense of responsibility among participants to prevent exposure to BBPs

By the end of this course, you will be able to:

• Establish the importance of infection control and prevention
• Recognise the stages of the spread of infection 
• Identify the different means of transmission
• Define the concept of ‘decontamination’
• Outline the laws and regulations related to infection prevention
• Explain how to perform risk assessments
• Indicate the types of personal protective equipment (PPE)
• Discuss the person-to-person spread of infection

By the end of this course, you will be able to:

• Recognise the effect of positive parenting skills and techniques in healthy relationships with children
• Recall and implement strategies to build strong and effective relationships between children and parents
• Identify the tools and strategies required for effective parenting
• Discuss the methods to build understanding between children and parents
• Recognise the role of behaviour as a form of communication
• Outline effective disciplinary techniques and strategies based on behaviour
• Analyse common challenges of parenting with confidence and resilience
• Indicate how to assert leadership abilities in children
• Explain how to set appropriate boundaries and consequences for your child
• Assess the impact of your parenting style on your child's development
• Summarise the effects of positive parenting on child development and family
• Apply advanced parenting skills to foster a supportive family environment with your children

By the end of this course, you will be able to:

• Explain how to determine if an individual is conscious or unconscious
• Outline the steps in the chain of survival
• Explain the anatomy and physiology of the heart
• List equipment used in airway management
• Summarize the principles of early defibrillation
• List the symptoms of bradycardia and tachycardia
• Explain how to care for acute coronary syndrome
• Recall the process for performing one-person basic life support (BLS) on an adult
• Summarize the steps taken to perform successful airway management
• List the proper steps for using an automated external defibrillator
• Recognize ACLS core rhythms
• Describe the intended use of advanced cardiovascular life support (ACLS)

By the end of this course, you will be able to:

• Define and differentiate various forms of dementia and their symptoms
• Describe the symptoms of early, mild and late stages of Alzheimer’s disease
• Discuss the importance of providing a variety of activities to patients with dementia, on a day-to-day basis
• Summarise a range of problem behaviours that are associated with Alzheimer’s disease and describe how to treat them
• Identify the skills to help families when a loved one has been diagnosed with dementia
• Describe common behavioural traits exhibited by people with dementia and discuss effective ways to treat them

By the end of this course, you will be able to:

• Identify the role of ICH and the duties of its working groups
• Discuss GCP requirements regarding conducting a clinical trial
• Evaluate the team configuration of IECs and IRBs
• Recall the primary responsibilities and procedures of IECs and IRBs
• Define ICH's GCP requirements concerning communication with IRBs, and the responsibilities of trial conductors
• Discuss the method of taking consent from the trial's subjects
• Recognize GCP record-keeping requirements for a clinical trial
• Indicate the responsibilities of the trial's sponsors in financing the trial's subjects
• Recall how the sponsor will report any adverse events to the regulatory authorities
• Outline guidelines about trial protocols and subject treatment protocol
• Discuss the concept of good clinical practice
• Identify the importance of quality management and the role of a Clinical Research Organization

By the end of this course, you will be able to:

• Describe the characteristics of a confined space
• Assess various hazards associated with working in confined spaces
• Explain the hierarchy of controls and how to apply them to effectively manage confined space hazards
• Discuss confined space rescue techniques and emergency response procedures
• Explain how to develop an effective confined space entry program
• Discuss the roles and responsibilities of confined space entrants, standby attendants and entry supervisors
• Describe the types of atmospheric testing equipment and explain how to conduct atmospheric tests
• Outline the requirements and issuance process of a confined space entry permit
• Identify the safety equipment most frequently used to perform confined space rescue operations

By the end of this course, you will be able to:

• Define ‘HACCP’ and describe its history and purpose
• Outline the seven basic principles of HACCP
• Summarize the various categories of food safety hazards
• Explain how to apply risk analysis to food safety
• Describe the process of evaluating, managing, and communicating risk
• Discuss required programmes and their importance in the HACCP plan
• Explain how to implement and maintain your HACCP plan

By the end of this course, you will be able to:

• Define the aims and objectives of ISO/IEC 17025:2017
• Discuss the benefits of ISO/IEC 17025:2017 accreditation
• Recognise the verbal forms used throughout ISO/IEC 17025:2017
• Summarise the four main sections of ISO/IEC 17027:2017
• Separate the requirements of impartiality from the requirements of confidentiality in ISO/IEC 17025:2017
• Discuss the resource requirements given in Clause 6 of ISO/IEC 17025:2017
• Recognise the ISO/IEC 17025:2017's requirements listed between sub-clause 7.1 and sub-clause 7.8
• Explain the complaint-handling requirements given in ISO/IEC 17025:2017
• Identify the framework schedule for non-conforming work
• Define the ISO/IEC 17025:2017's requirements for information and data control
• Discuss the process requirements in Clause 7 of ISO/IEC 17025:2017
• Evaluate the actions for correction

By the end of this course, you will be able to:

• Indicate the seven different steps involved in food preparation and highlight their importance in food safety
• List the storage practices for high and low-acid canned foods and meat-based items
• Identify the six factors that contribute to the growth of microorganisms in the food
• State the main practices concerned with personal hygiene for chefs and allergen management
• Distinguish the food items into perishable and non-perishable categories
• Describe the role of various organizations and certifications in ensuring food safety
• Recognize the four main categories of certifications in the ServSafe program
• Outline the importance of food safety and safe food handling in protecting health disasters