General Information
All training courses meet the requirements of the Health and Safety (First Aid) Regulations 1981 and the Health and Safety (First Aid) Regulations (Northern Ireland) 1982. All of them are delivered in line with latest guidance from Health and Safety Executive, First Aid Skills Council and Recus Council. There is the choice of having an Ofqual regulated courses or a non-regulated course certified by SLP Training. All courses certified by SLP Training are delivered following all latest guidance from HSE, Ofsted and Recus Council guidelines but if an Ofqual qualification is not required there is a lower cost benefit. As these are not Ofqual regulated the content can be tailored to suit individual needs of settings whereas when delivering an Ofqual regulated course there is a more rigid syllabus and time framework to follow.
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The Ofqual regulated courses are awarded by First Aid Awards (FAA) which is an awarding organisation regulated by Ofqual and SQA Accreditation and the qualification sits on the Regulated Qualifications Framework (RQF) and the Scottish Credit and Qualifications Framework (SCQF). The Awarding Organisation is NUCO. The qualifications are delivered, assessed, and quality assured adhering to the Assessment Principles for Regulated First Aid Qualifications, and delivered and assessed in accordance with the current Resuscitation Council UK Guidelines.
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Food Safety
All Level 2 Food Safety courses cover the content required to meet current legislation as anyone who works with food has a responsibility for food safety & safeguarding the health of consumers. All food handlers, from the store person to front of house, are responsible for ensuring that the food they prepare, serve and sell (or give away) is safe to eat.
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The Food Safety and Hygiene (England) Regulations 2013 Chapter XII state that “Food Business Operators are to ensure: that food handlers are supervised, instructed and/or trained in food hygiene matters commensurate with their work activities, that those responsible for the development and maintenance of the procedure referred to in Article 5 (1) of the Regulation or for the operation of the relevant guides have received adequate training in the application of the HACCP principles, compliance with any requirement of national law concerning training programmes for persons working in certain food sectors”.
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All courses can be delivered at the client’s site or at a suitable local venue at an additional cost. For more details please contact Sharon by submitting the form below:
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