Changes to first aid assessments

The assessments for our accredited workplace first aid courses are split into two parts – a practical part (such as demonstrating CPR, bandaging, and placing a casualty in the recovery position) and a theory part which is written.

Since the beginning of August 2018, the theory element has changed from open response workbooks to multiple-choice test questions.

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Choosing a food safety course

‘Which Food Hygiene or Food Safety training course do I need?’ is a common enquiry from our customers.

There are a number of options to choose from and the best place to start is to ask a few simple questions.

  • What is your role within a food environment, or what do you plan to do?
  • Are you working, or planning to work, in a food sector such as retail, catering, logistics or manufacturing?
  • What food safety experience or food safety qualifications do you or your staff already have?
  • What types of food will you be handling or how much contact with food is involved in your role?

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First aid advice for schools and childcare settings

Choosing a first aid course (Education and Childcare)

Ultimately, the responsibility for selecting an appropriate first aid course rests with the employer or business owner. This can be a daunting prospect if you are new to first aid or running a business with complex or varied roles.

The following information has been developed to help the decision process for schools and childcare settings in Wales. Settings should also check local policies and with governing authorities for advice.

Read moreFirst aid advice for schools and childcare settings

Helping a choking casualty

I gave a presentation today (7th Sept) at Action Business Club in Newport about how to help someone who is choking. It’s a core part of most first aid courses and one of the topics most discussed during training.

Whilst the prospect of someone choking is daunting, the first aid techniques are very effective. Here’s an outline of the techniques discussed.

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What is Campylobacter?

Campylobacter is the most common cause of foodborne illness in the UK, but how much do you know about it?

Recent laboratory studies have shown a decline in cases of campylobacter over a two-year period. However, the percentage of raw chicken that carries the organism is still more than 50%. That’s a large figure when you think about how much chicken is handled, stored, cooked and eaten every day in the UK.

Read moreWhat is Campylobacter?