A list of all the training courses that Doncaster Corporate Health & Safety Training Team provide for members of the public. Course dates below:
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The importance of good quality, effective learning and development cannot be underestimated by providers wanting to deliver excellent outcomes for service users.
Details about the training for CPC drivers of large goods and passenger carrying vehicles.
First Aid techniques that are specific to infants aged 0 to 1, and children aged from 1 year old to the onset of puberty.
This training course has been designed with supervisors and middle management in mind. It is intended to equip persons in a supervisory position with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. The industry guides to good hygiene practice indicate that supervisors and people running their own business where high risk foods are handled should be educated to this level.
This training course is suitable for anyone who works in the food industry and should be the minimum level of knowledge for food handlers who have contact with unwrapped, high risk food. It has been designed to give an appreciation of the fundamentals of good safe practice. The training is available to individual candidates or can be customised to meet an organisation’s specific needs.
This training course offers the nationally accredited qualification ideal for anyone working in a licensed premises or a retail environment selling age-restricted products such as alcohol, knives, aerosols, fireworks, lottery tickets, cigarettes, and tobacco products.
This course is suitable for anyone working in a catering, manufacturing or retail setting where food is prepared, cooked and handled. Anyone who has taken the Level 2 Award in Food Safety training course is recommended to take a refresher course three years after completion. This course has been designed to give an appreciation of the fundamentals of good safe practice. It maybe available to individual candidates or can be customised to meet an organisation's specific needs for a group of employees.
This training course has been designed with supervisors and management in mind. It is intended to equip persons with adequate knowledge to ensure that their company operates in a hygienic and efficient manner. It is also necessary for anyone wishing to deliver hygiene training to their own staff. The industry guides to good hygiene practice indicate that supervisors/managers and people running their own business where high risk foods are handled should be educated to this level.