Control of Substances Hazardous to Health (COSHH)

Around 90% of companies must catch up in their duty of care to safeguard their workforce adequately. IIRSM and the Institute of Hospitality have approved  this COSHH online training course to expand on knowledge and skills for identifying, managing, and controlling hazardous substances in the workplace. 

So what do we mean by ‘Substances Hazardous to Health’?

In legal terms, these substances are classified as “very toxic, toxic, harmful, corrosive or Irritant” under the Classification, Labelling and Packaging Regulation (CLP). This new regulation came into force in January 2009, dovetailing with a set of regulations called REACH. 

REACH is a European Union regulation concerning the Registration, Evaluation, Authorisation and Restriction of Chemicals, which came into force on 1st June 2007. One of the main aims of REACH is to provide a high level of protection for human health and the environment from using chemicals.

This course aims to guide  learners on correct handling, storing, and controlling hazardous substances used in the workplace. 

– In general, it is recommended that employees take the course at least once every three years or when significant workplace changes may impact hazardous substances.

1. – Hazardous substances covered in the COSHH course include chemicals, biological agents, dust, fumes, gases, and vapours. These substances can be found in various workplace settings, such as manufacturing, construction, and healthcare.
2.  

• – After completing the COSHH course, applying the knowledge learned to your workplace is crucial. This may involve reviewing and updating risk assessments, implementing new control measures, and providing training to other employees. It is also essential to monitor the effectiveness of control measures and regularly review and update them as necessary. Enroll to this course to understand what foods does coshh identify as hazardous substances.

This Control of Substances Hazardous to Health (COSHH) online course is approved by:

Institute of Hospitality:

This is a professional body for managers and aspiring managers working and studying in hospitality, leisure and tourism sectors. The institute helps the managers to become the most demanded manaagers within the industry. This recognition makes this course demanding for accomodation managers, catering managers, chef, conference centre managers, event managers, fast food restaurant managers, hotel managers, public house managers, restaurant managers, retail managers and even for apprentices.

IIRSM:

International Institute of Risk and Safety Management(IIRSM)is an independent professional membership organisation for those managing risks of all forms as a part of their job role. The organisation works with representatives from all risk disciplines from compliance, environmental management, health and safety, insurance, quality management and more. They work by championoing risk management through setting standards, providing practical education, training, advice and resources.

The Control of Substances Hazardous to Health (COSHH) online course provides a broad understanding of managing hazardous substances in the workplace. By completing this Coshh Training Course, you will be able to:

• – Understand the fundamentals of COSHH and its importance in the workplace.
• – Identify hazardous substances in the workplace and the need to control them.
• – Understand the legal duties and responsibilities of employers in protecting employee health.
• – Assess different types of exposure to hazardous substances and understand what constitutes exposure.
• – Identify warning symbols and carry out appropriate health surveillance to protect themselves and others from the harmful effects of hazardous substances.
• – Conduct practical COSHH risk assessments within the workplace.
• – Identify appropriate measures to control exposure to dangerous substances.
• – Review risk assessments and ensure regular maintenance of control measures.
• – Understand the importance of proper planning to deal with emergencies.

Frequently Asked Questions about the Control of Substances Hazardous to Health (COSHH) Course

• What are some common examples of hazardous substances covered in the COSHH course?

• Hazardous substances covered in the COSHH course include chemicals, biological agents, dust, fumes, gases, and vapours. These substances can be found in various workplace settings, such as manufacturing, construction, and healthcare.

• How can I apply the knowledge learned in the COSHH course to my workplace?

• After completing the COSHH course, applying the knowledge learned to your workplace is crucial. This may involve reviewing and updating risk assessments, implementing new control measures, and providing training to other employees. It is also essential to monitor the effectiveness of control measures and regularly review and update them as necessary.

1. This essential COSHH training course suits all employees who work or may come into contact with hazardous substances. Ensure your employees are competent and can do their job correctly with our COSHH training course. Equip your team with the skills to stay safe and compliant in the workplace. This includes, but is not limited to:
2.  
3. – Catering and baking
4. – Cleaning
5. – Beauty and hairdressing
6. – Engineering
7. – Vehicle repair and painting
8. – Welding
9. – Offshore oil and gas
10. – Printing
11. – Woodworking
12. – Agriculture
13. – Leisure Facilities (Swimming Pools)
14. – Hospitals
15. – Factories
16. – Building Sites
17. – Large offices
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20. It is ideal for managers and supervisors responsible for employee health and safety.  

Over eight modules this course will help you understand how to handle and serve food safely to your cosumers.

Module 1- Key Definitions

This module explains the purpose and benefits of implementing HACCP and provides definitions for some of the key terms used. The module outlines the food safety legislation that all businesses
must comply with.

Module 2- Microbiological Hazards and Controls

This module explains the microbiological food safety hazards that are present in the workplace and how you can effectively manage them.

Module 3-5 –  Chemical Hazards and Controls and Allergens and Avoiding Cross-Contamination

Module 6. Prerequisite Programmes

This module looks at the importance of having basic food safety control measures (prerequisites) in place before implementing a full HACCP system.

Module 7. Implementation of HACCP

This module looks at the steps that need to be followed before a completed HACCP system can be implemented. The module explains how members for the HACCP team are chosen and why
it’s necessary to create flow charts for your work processes.

Module 8.The 7 Principles of Hazard Control in Practice

This module outlines the seven principles of HACCP and looks at how your business can determine the significant food safety hazards. The module also explains critical limits and how they
should be established. It also explains how food businesses can monitor the identified hazard,
act in case of emergency and check to ensure that the HACCP.

It does not account in any way for loading time or thinking time on the questions).

This entirely online course can be accessed from any device with the following system specifications:

• Browser: Up to date web browser
• Video: Up to date video drivers
• Memory: 1Gb+ RAM
• Download Speed: Broadband (3Mb+)