Course catalogue

Who is the course for?

Non-UK Officers working on board vessels registered in the UK who do not hold a UK Certificate of Competency (CoC) and must have a Certificate of Equivalent Competency (CEC).

Is previous experience required?

No previous experience is required to complete this course.

How will the course benefit me?

MSN 1867(M) states that all Chief Mates, Chief Engineers and Second Engineers need to have knowledge of UKLAP in order to enable safe and efficient vessel operation in compliance with UK regulations.

How will the course benefit my company?

By ensuring necessary crew members have sufficient knowledge of UKLAP to ensure safe and efficient vessel operation in compliance with UK regulations.

What standards are referenced in the course?

• The Harmonised System of Survey and Certification

• The International Convention Safety of Life at Sea (SOLAS) Convention

• The International Convention for the Prevention of Pollution from Ships (MARPOL)

• The International Convention on Load Lines

• The International Code for the Construction and Equipment of Ships Carrying Dangerous Chemicals in Bulk (IBC Code)

• The Code for the Construction and Equipment of Ships Carrying Dangerous Chemicals in Bulk (BCH Code)

• The Code for the Construction and Equipment of Ships Carrying Liquefied Gases in Bulk (IGC Code)

Is there an assessment?

Once you have completed the course, you will be asked a series of questions to check your knowledge and understanding. These are based on the learning objectives for the course and have a pass mark of 70%.

Who is the course for?

All people exposed to noise in their daily work.

Is previous experience required?

No previous experience is required.

How will the course benefit me?

The purpose of the course is to prevent noise-induced hearing impairment. You will learn how loud sound and noise affect us. You will also learn how you can properly protect yourself against noise and why that is so important.

How will the course benefit my company?

This course will benefit your company be ensuring that you are familiar with the safety precautions you should take in the workplace to protect your hearing.

What standards are referenced in the course?

The course is based on the current rules and regulations for working in areas where there is a risk of being exposed to noise that may be damaging to health.

Is there an assessment?

Yes

Course Goal:

This course provides learners with an awareness of US best practice in relation to working at height and fall protection.

Learning Objectives:

LO1 Identify when fall protection is required

LO2 Identify the legislative and regulatory requirements for fall protection that help to control work at height

LO3 Explain the duties that are placed on employers and employees

LO4 Describe the hazards involved in working at height

LO5 Explain the importance of planning and risk assessment

LO6 Describe the hierarchy of control for managing and selecting fall protection equipment 

LO7 Identify the factors that should be considered when assessing fall protection methods

LO8 Describe the main methods of access for working at height and give examples of the different types of fall protection equipment

LO9 Describe the rules for working with ladders

LO10 Describe the rules for working with scaffolds

LO11 Explain the importance of inspecting equipment

LO12 Explain how to correctly use a safety harness

The course "Food Handling Personnel" refers to activities that involve the handling of perishable food, in the stages of production, storage, preparation, cooking, packaging, distribution/administration and it is aimed at personnel with duties related to the administration and handling of food (barmen, waiters, cooks, etc.) in-service both ashore and onboard cargo and passenger ships.

The course is also applicable to staff working in kitchens, canteens, cooking centres, restaurants, pizzerias, rotisseries, sandwich shops and similar; producers of artisanal ice cream parlours, yoghurt bars, fresh pasta processing workers, pasta factories; workers in the preparation of bars, cafes, delicatessens; pastry chefs; canning industry workers; meat and fish processing workers; egg production workers, pastry chefs gastronomy; workers in the processing of bakery products; workers in the preparation and handling of dietetic products, for infants, baby food and special diets; etc. The aim of the course is to transfer to food sector operators all information, concepts and specific methodologies for the implementation, management and preventive treatment of food products in the context of controlled processes.