Phone: +44 (0)1795 471142 - Email: team@dds.international     PYRAMID™ Login

All Training Courses.

Allergens Training

Level 3 Allergens Training Presentation

Topics covered include:

  • Introduction;
  • The Allergens;
  • Legislation and Guidance;
  • Prerequisites of Good Hygiene Practice and Allergen Control;
  • Practical Control Measures from Supplier to Consumer;
  • Staff Training; and
  • Allergen Policies and Verification Methods.

Audit and Inspection Training

Effective Auditing & Inspection Skills

For persons involved with, or learning about, the auditing and inspection of food businesses, including supervisors / managers involved in internal inspections and auditors / inspectors involved in third-party audits / inspections. It provides the foundation of knowledge that is essential for good inspections / audits and supports the most important on-the job training by experienced auditors / inspectors.

Topics covered include:

  • Overview to effective auditing and inspection;
  • Auditing and inspection skills / knowledge, including equipment and checklists;
  • Planning / preparation, the audit process, opening / closing ;meetings and corrective actions
  • Responding to customers’ problems or complaints.

First Aid Training

Emergency First Aid at Work

Topics covered include:

  • Responsibilities of the first aider
  • Assessing an incident
  • Managing an unresponsive casualty
  • The respiratory system
  • Wounds and bleeding
  • Shock
  • Seizures
  • Dealing with minor injuries
  • Other injuries

Level 3 Award in First Aid at Work

Covering a wide range of first-aid topics and the associated book is reinforced with high-quality photographs and illustrations, which have been specifically designed to meet the requirements of the Level 3 Award in First Aid at Work (QCF).

Topics covered include:

  • Roles and responsibilities of the first aider;
  • Assessing an incident;
  • Managing an unresponsive casualty;
  • The respiratory system;
  • Wounds and bleeding;
  • Shock;
  • Seizures;
  • Dealing with minor injuries;
  • The human skeleton;
  • Fractures and dislocations;
  • Sprains and strains;
  • Chest injuries;
  • Dealing with major illness;
  • Other injuries.

CPR & AED

Designed to meet the learning outcomes and assessment criteria for the Level 2 Award in Cardiopulmonary Resuscitation and Automated External Defibrillation.

Topics covered include:

  • Basic life support;
  • Basic life support techniques;
  • Post-resuscitation procedures;
  • AED maintenance and troubleshooting;
  • AED safety considerations.

Food Safety Training

Induction Food Safety

For use as part of an induction program, on or before the first day of work. This course and booklet provides clear guidance on the essential rules of food safety that must be followed by anyone who works with or near food. Clear and amusing illustrations throughout, with minimal text.

Topics covered include:

  • Germs & food poisoning
  • Personal hygiene
  • Clean as you go
  • Temperature control
  • Food preparation / cooking
  • General food safety

Start Right – The Essentials of Food Safety

Topics covered Include:

  • Protective clothing
  • Handwashing (how & when)
  • Good & bad personal hygiene
  • Reporting illness
  • Temperature control
  • Cross-contamination
  • Cleaning & disinfection

Level 1 Award in Food Safety

This course and booklet provides clear guidance on food safety and the safe handling of food, effectively instilling in employees their responsibilities regarding the prevention of food poisoning. Ideal for use on Level 1 Food Safety courses. The book contains a tear out quiz for due diligence.

Topics covered:

  • Microbiological hazards & controls;
  • Preventing food poisoning;
  • Physical hazards & controls;
  • Personal health & hygiene;
  • Cleaning & disinfection;
  • The safe handling & storage of food;
  • Pest awareness;
  • HACCP.

Level 1 Food Safety in Manufacturing

This course and booklet clearly outlines a food handler’s responsibility regarding food safety and the prevention of food poisoning.

Subjects covered:

  • Microbiological hazards & controls;
  • Preventing food poisoning;
  • Physical hazards & controls;
  • Personal health & hygiene;
  • Cleaning & disinfection;
  • The safe handling & storage of food;
  • Pest awareness;
  • HACCP.

Food Safety Level 1 – eLearning Modules

The training modules included in this course cover the key syllabus of Level 1 Food Safety qualifications.
These modules include:

  • Introduction to food safety;
  • Microbiological hazards;
  • Food poisoning and its control;
  • Contamination hazards and controls;
  • Safe handling and storage of food;
  • Personal hygiene;
  • Food pests and pest control;
  • Cleaning and disinfection.

Level 2 Award in Food Safety

The handbook has an easy-to-read style combined with a practical approach. Reference is made throughout the book to hazards and controls so that staff will gain an understanding of the principles of HACCP.

Topics covered include:

  • Microbiological hazards (bacteria);
  • Spoilage and preservation;
  • Food poisoning and its control;
  • Contamination hazards and controls;
  • Food handlers and personal hygiene;
  • Food premises and equipment;
  • Food pests and control;
  • Cleaning and disinfection;
  • HACCP from purchase to service;
  • Food safety and law enforcement.

Food Safety Level 2 – eLearning Modules

The training modules included in this course cover the key syllabus of Level 2 Food Safety qualifications.
These modules include:

  • Introduction to food safety;
  • Microbiological hazards;
  • Food poisoning and its control;
  • Contamination hazards and controls;
  • HACCP from delivery to service;
  • Personal hygiene;
  • Food premises and equipment;
  • Food pests and pest control;
  • Cleaning and disinfection;
  • Food safety enforcement.

Level 3 Award in Food Safety

The Supervising Food Safety course and accompanying book is based on the syllabus of the level 3 courses provided by the main awarding bodies. In addition to assisting candidates to complete these courses, this book should also be used as a reference guide to help supervisors make correct decisions with regard to food safety. Supervising Food Safety (Level 3) covers the following topics:

  • Microbiology;
  • Food contamination hazards and controls;
  • Food poisoning and foodborne disease;
  • Personal hygiene;
  • Storage / temperature control;
  • Food spoilage and preservation;
  • Food premises and equipment;
  • Cleaning & disinfection;
  • Pest control;
  • Supervisory management / HACCP;
  • Food safety legislation.

Level 4 Award in Managing Food Safety

This course and accompanying book covers all the latest information on food safety legislation, training and epidemiology for managers. Indispensable reading for owners and managers of food businesses and anyone concerned with food safety. Often referred to as the ‘Bible’ in the food industry. Can anyone interested in food safety really afford not to invest in this superb value-for-money new edition ?

Topics covered include:

  • Microbiology, food poisoning and foodborne diseases;
  • Food contamination and its control;
  • The storage and temperature control of food;
  • Food spoilage and preservation;
  • Personal hygiene, training and education of food handlers;
  • The design and construction of food premises and equipment;
  • Cleaning, disinfection and pest control;
  • Monitoring and control of food standards and operations;
  • Food safety legislation;
  • Food processing and food safety courses.

HACCP Training

HACCP – Level 2 (Foundation)

The (Level 2) HACCP Course and Handbook have been written as a standard text to support formal and in-house training courses. However, it will also be of considerable practical assistance to managers who need a basic understanding of HACCP and guidance on implementing a HACCP system to assist in complying with legal requirements.

Foundation HACCP covers the following subjects:

  • Food safety management;
  • Hazards;
  • What is Hazard Analysis Critical Control Point (HACCP)?
  • Benefits of a HACCP system;
  • Prerequisites for HACCP;
  • The 7 principles of HACCP;
  • The law relating to HACCP;
  • The implementation of HACCP;
  • Decision trees;
  • Monitoring forms;
  • Definitions.

HACCP – Level 3 (Intermediate / Supervising)

Although based on the Codex Principles of HACCP, this course and book includes a considerable amount of advice on process-led HACCP systems for catering and retail operations. It is also invaluable to persons sitting Level 3 HACCP examinations of any of the awarding bodies and can be used as a solid grounding for Level 4 courses.

Topics covered include:

  • An introduction to Hazard Analysis Critical Control Point (HACCP);
  • An introduction to food hazards and their control;
  • HACCP and the law;
  • Approaches to HACCP;
  • How to develop HACCP;
  • How to manage HACCP;
  • Catering process flow diagrams;
  • HACCP case studies;
  • Self tests.

HABC Level 4 Award in HACCP Management for Food Manufacturing (QCF)

This qualification is aimed at individuals who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.

Topics covered:

These include, the importance of HACCP-based food safety management procedures, how to manage the implementation of HACCP-based food safety management procedures, how to develop HACCP-based food safety management procedures and how to evaluate HACCP-based food safety management procedures.

Health & Safety Training

Health & Safety Level 1

This course and book provides clear guidance on the rules of health & safety that must be followed by all employees. With clear and amusing illustrations throughout, the amount of text is minimized to make for a really user-friendly guide.

Topics covered include:

  • Health and Safety Policy
  • Health and Safety Law
  • Accidents and Injuries
  • Slips, Trips and Falls
  • Protective Clothing
  • Fire
  • Manual Handling
  • Risk assessments
  • Equipment
  • Safety signs
  • Control of Substances Hazardous to Health
  • First Aid
  • Electricity

Health & Safety in Food Premises Level 1

This Health & Safety course and booklet provides clear guidance on the rules of health & safety that must be followed by all food handlers. With clear and amusing illustrations throughout, the amount of text is minimized to make for a really user-friendly booklet.

Topics covered include:

  • Health & Safety policy;
  • Health & Safety law;
  • Accidents & injuries;
  • Lifting & carrying;
  • Risk assessment;
  • Equipment;
  • Safety signs;
  • Control of Substances Hazardous to Health (COSHH);
  • Electricity;
  • First Aid;
  • Fire.

Health & Safety Level 1 – eLearning Modules

The eight self-contained training modules included in this course cover the key syllabus of Level 1 Health and Safety qualifications.

These modules include:

  • Accidents including slips trips and falls;
  • Legal responsibilities;
  • Hazardous substances (COSHH);
  • Workplace health, safety and welfare;
  • Work equipment;
  • Fire;
  • First Aid;
  • Manual handling.

Health & Safety Level 2 (Foundation)

The course and book have an easy-to-read style and an emphasis on a practical approach.

Topics covered include:

  • Accidents and ill health;
  • Slips, trips and falls;
  • Health and safety law;
  • Risk assessment;
  • Hazardous substances;
  • Personal protective equipment;
  • Workplace health, safety and welfare;
  • Fire prevention;
  • First Aid;
  • Work equipment and electricity;
  • Occupational health and noise;
  • Ergonomics and workstation design;
  • Manual handling.

Health & Safety Level 2 – eLearning Modules

The nine easy-to-manage training modules included in this course cover the key syllabus of Level 2 Health and Safety qualifications.

These modules include:

  • Accidents including, slips, trips & falls;
  • Legal responsibilities;
  • Risk assessment;
  • Workplace health, safety & welfare;
  • Work equipment;
  • Fire;
  • First Aid;
  • Manual handling;
  • Hazardous substances (COSHH).

Health & Safety Level 3 (Intermediate / Supervising)

The Level 3 Health & Safety course and accompanying book provides managers and supervisors with the essential, practical information they need to manage Health and Safety and to provide a safe environment.

Topics covered included:

  • Accidents at work;
  • Management of health & safety;
  • Risk assessment;
  • Fire safety;
  • Manual handling;
  • Principles of health & safety law;
  • Hazardous substances;
  • The workplace;
  • The safe use of work equipment;
  • Health at work;
  • Monitoring and measuring performance;
  • Consultation with employees;
  • and more…

Health & Safety Level 3 – eLearning Modules

The 11 easy-to-manage training modules included in this course cover the key syllabus of Level 3 Health and Safety qualifications. Each module has a total of 5 multiple questions at the end to test learner knowledge.

These modules include :

  • Introduction to health and safety;
  • Accidents, injuries and work-related health;
  • Legal aspects of health and safety;
  • Risk assessment;
  • Hazardous substances (COSHH);
  • The workplace;
  • Using equipment safely;
  • Fire safety;
  • Ergonomics, manual handling and display screen equipment;
  • Measuring and monitoring performance;
  • The role of line managers and supervisors.

Health and Safety – Level 4 (Advanced)

The Health and Safety for Management folder includes all the latest information on health and safety legislation, training and best practice for managers to implement in their workplace. It is indispensable reading for owners and managers of all businesses, trainers of health and safety courses and anyone concerned with managing health and safety.
The content is provided within a folder format, allowing Highfield to issue updates to pages quickly in a rapidly changing area and allow owners of the folder to easily update their copy.

Topics covered include:

  • Health and safety law;
  • Health and safety management;
  • Accident prevention, safety monitoring and risk assessment;
  • Human factors and safety;
  • Environmental factors and the workplace;
  • Occupational health and hygiene;
  • Ergonomics, DSE and work equipment;
  • Fire safety;
  • Electrical safety;
  • Manual handling operations;
  • Hazardous substances and PPE;
  • Noise and vibration at work;
  • Radiation;
  • Stress and First Aid.

Fire Safety Training

Fire Safety Level 2 – eLearning Modules

There are a total of 4 training modules included in this course cover the key syllabus of Level 2 fire safety qualifications. Each module has a total of 5 multiple questions at the end to test learner knowledge.

These modules include:

  • Introduction to fire safety;
  • The characteristics of fire;
  • Fire safety legislation;
  • Assessing and managing risk.

The Essentials of Fire Safety Awareness

Fire Awareness is an essential part of induction and awareness training. This booklet covers information that will help ensure that staff members understand what is required to keep themselves and their colleagues safe at work.

Topics covered include:

  • Responsibilities;
  • How do fires start?
  • Fire procedures;
  • Action in the event of fire;
  • Fire Extinguishers;
  • Fire prevention;
  • Electrical safety;
  • Good housekeeping.

Level 2 Fire Safety

This course and illustrated book cover the important subject areas regarding fire safety in an easy to read format that all employees and delegates on courses will understand.

Topics covered include:

  • Cause & effect of fires in the workplace;
  • Fire safety standards;
  • Protecting people & property;
  • Fire risk assessments;
  • The role of the fire warden.

Risk Assessment Training

Level 2 Risk Assessment

This course and accompanying handbook covers the background and legislation associated with risk assessments, common accidents, incidents and near misses in workplaces, different types of risk assessment and how risk assessment relates to enforcement. It also covers the 5-step process to risk assessment in detail, providing examples and talks learners how to conduct a basic risk assessment in their own workplace.

Subjects covered include:

  • Identifying the hazards
  • Identifying who may be harmed and how
  • Evaluating the risks
  • Using the hierarchy of control
  • Recording significant findings
  • Implementing review procedures

Level 2 and Level 3 Risk Assessment

This qualification has been developed for those who have a responsibility to conduct risk assessments at low-risk premises.

Topics covered:

These include the importance of health and safety in the workplace, the principles of risk assessment, the relationship between hazard and applying the hierarchy of control to control risk.

COSHH Training

COSHH

This course and handbook aim to assist in supporting compliance with the Control of Substances Hazardous to Health Regulations 2002 as well as being a textbook to support those learners undertaking the HABC Level 2 Award in the Control of Substances Hazardous to Health (CoSHH) or equivalent qualifications.

Topics covered include:

  • Roles and Responsibilities;
  • Hazardous Substances;
  • Substances Covered by CoSHH Regulations;
  • Important Future Developments;
  • Routes of Entry;
  • The Effects of Hazardous Substances;
  • Monitoring and Health Surveillance;
  • Hazardous Substance Risk Assessment;
  • Incidents.

Manual Handling Training

Level 2 Safe Moving and Handling

The handbook has been developed for use with the Level 2 Manual Handling Qualifications provided by HABC and other awarding organisations.
This book has an easy-to-read style and an emphasis on the practical approach.

Topics covered include:

  • Introduction
  • Legal Aspects
  • Hazards
  • Assessing the Hazards
  • Reducing the Risk.

Manual Handling – eLearning Modules

This e-learning course outlines the key elements relating to manual handling that staff must consider in a working environment.

Topics covered in this course include:

  • The definition of manual handling;
  • The LITE Stairway to Heaven;
  • Safe lifting techniques;
  • Correcting lifting techniques;
  • Lifting with more than one person;
  • Examples of manual handling.
Back to Top