Emergency First Aid and Elementary Food Hygiene

Course description

This course is aimed at anyone wishing to work in an industry where they will be handling food such as hospitality, care and retail. This course is aimed at individuals wishing to gain a food hygiene qualification to enable them to work in these roles or to up-skill for job progression. The Emergency First Aid qualification has been designed to allow candidates to obtain and then demonstrate the knowledge and skills required to be able to administer first aid to adults in the workplace and covers the following learning outcomes: 1. Understand the role and responsibilities of a first aider 2. Be able to assess an incident 3. Be able to provide first aid to an unresponsive casualty 4. Be able to provide first aid to a casualty who is choking 5. Be able to provide first aid to a casualty with external bleeding 6. Know how to provide first aid to a casualty who is in shock 7. Know how to provide first aid to a casualty with minor injuries In addition to the theory work the course includes practical work and assessment. The practical demonstrations are as follows: • Scene Survey and Cardio-Pulmonary Resuscitation • Recovery Position • Choking • Bleeding The Elementary Food Hygiene course has been independently rated on the Scottish Credit Qualifications Framework (SCQF) at Level 5 with 1 credit and is certificated by Royal Environmental Health Institute of Scotland (REHIS). This course is aimed at individuals wishing to gain a food hygiene qualification to enable them to work in hospitality and certain retail roles or to up-skill for job progression. The Elementary Food Hygiene course is designed for all food workers in the food industry to provide a basic level of knowledge. Learners will gain knowledge in each of the following areas: Units include: • An Introduction to Food Hygiene • Bacteria and their characteristics • The incidence of Food poisoning and its prevention • Personal Hygiene and Working Habits of the Food Handler • The Working Environment • Common Food Pests and their control • Cleaning practices • HACCP • Food Legislation