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CMP Certified Marketing Professional Training and Certification Certifications From USA Pebble Hills University Modules Covered - How To Build The Corporate Strategic Plan - Financial Analysis For Marketing Decision - Fundamentals Of Marketing Decision - Key Financial Ratios - Financial Analysis Model - Formulation Of Business Unit Strategies - The Mission Statement - BCG and GE Model Analysis - Defining Products Iv Markets - Customer Profiling - Size and Growth Estimates - Forming The Segments - Choosing a Positioning Stratgy - Programming Decisions - Factors Effecting Program Stratgy - Strategic Marketing In Action 010 - Planing and Control - The Strategic Marketing Audit 3D Educators LAST DATE OF REGISTRATION 29TH Dec 2014 Suite # 7, Noble Heights, Opposite Askari Park/Sales Tax House, Main University Road Karachi - 34141329, 34857148, 0333-2402474, 0322-2083032

Professional Haccp ISO 22001 Food Safety Advance Course in Rawalpindi Gulraiz 3115193625 , Professional Haccp ISO 22001 Food Safety Advance Course in Rawalpindi Gulraiz 3115193625 , Haccp ISO 22001 Food Safety Level 3 International College Of Technical Education Rawalpindi , International College Of Technical Education Best Haccp ISO 22001 Food Safety Course in Rawalpindi,Pakistan 3115193625,Admission Open For Boys and Girls , The Committee again endorses HACCP as an effective and rational means of assuring food safety from harvest to consumption. Preventing problems from occurring is the paramount goal underlying any HACCP system. Seven basic principles are employed in the development of HACCP plans that meet the stated goal. These principles include hazard analysis, CCP identification, establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation. Under such systems, if a deviation occurs indicating that control has been lost, the deviation is detected and appropriate steps are taken to reestablish control in a timely manner to assure that potentially hazardous products do not reach the consumer.In the application of HACCP, the use of microbiological testing is seldom an effective means of monitoring CCPs because of the time required to obtain results. In most instances, monitoring of CCPs can best be accomplished through the use of physical and chemical tests, and through visual observations. Microbiological criteria do, however, play a role in verifying that the overall HACCP system is working.The Committee believes that the HACCP principles should be standardized to provide uniformity in training and applying the HACCP system by industry and government. In accordance with the National Academy of Sciences recommendation, the HACCP system must be developed by each food establishment and tailored to its individual product, processing and distribution conditions.Rawalpindi, Islamabad, Lahore, Karachi, Gilgit, Skardu, Ghangche, taxila, Shigar, Astore, Diamer, Ghizer, Kharmang, Gultari, Rondo, Hunza Nagar, Gupi, Azad Jammu and Kashmir, Muzaffarabad, Mirpur, Bhimber, Kotli, Rawlakot, Bagh, Bahawalpur, Bhakkar, Chakwal, Chiniot, Dera Ghazi Khan, Faisalabad, Gujranwala, Gujrat, Hafizabad, Jhang, Jhelum, Kasur, Khanewal, Khushab, Layyah, Lodharan, Mandi-Bahuddin, Mianwali, Multan, Muzaffargarh, Nankana Sahib, Narowal, Okara, Pakpattan, Rahim Yar Khan, Rajanpur, Sahiwal, Sargodha, Sheikhupura, Sialkot, Toba tek Singh, Vehari, Attock, Taxila, Wah Cantt, Rawalpindi, Balochistan, Khyber-Pakhtunkhwa, Punjab, Sindh, Gilgit Baltistan, Turbat, Sibi, Chaman, Lasbela, Zhob, Gwadar, Nasiraba, Jaffarabad, Hub, Dera Murad Jamali, Dera Allah Yar, Khyber-Pakhtunkhwa, Peshawar, Mardan, Abbottabad, Mingor, Kohat, Bannu, Swabi, Dera Ismail Khan, Charsadda, Nowshera, Mansehra, Hyderabad, Sukkur, Larkana, Nawabshah, Nanak wara, Mirpur Khas, Jacobabad, Shikarpur, Khairpur, Pakistan.Experienced Based Diploma in Ac Technician ,Electronic , Mechanical , Plumbing , Auto Electrician , Efi Auto Electrician , Civil Surveyor , Quantity surveyor civil lab material testing , Best Institute in Rawalpindi islamabad Pakistan Lahore , Lowest fee course in pakistan , lowest fee professional practical training course in pakistan rawalpindi peshawar kashmir bagh lahore islamabad kahuta chakwal rahimyar khan gujarat gujarawala multan , attock Best institute in rawalpindi professional teacher and qualified staff.Dubai , Abu Dabi , Muscat , Oman , Doha , Qatar ,South Africa , Saudia Arabia , kawat , Behrain , Kotli Sattian , Murree , UK , UAE , Sharja,Civil Technology Courses Diploma in Civil Surveyor Diploma in Quantity Surveyor Diploma in Civil Draftman Diploma in Civil Lab Technician Diploma in Civil Architecture Diploma in Civil Engineering One Year Diploma in Civil Engineering Two Years OSHA Construction Civil Safety Electrical Technology Courses Diploma in Electrical Engineering one year Diploma in Electrical Engineering Two years Electrician Course in Rawalpindi Electrician Course in Lahore Electrician Course in Peshawar Telecommunication Technology Courses

HACCP Food Safety Level 4 train the trainer course in pakistan rawalpindi islamabad jhelum chakwal mardan swat peshawar abbottabad 03115193625,HACCP Food Safety Level 4 train the trainer Course in rawalpindi pakistan chakwal jhelum gujrat 03115193625, World Wide Acceptable with UK/USA/Pak/U.A.E/ KSA/China/ International Certifications in Rawalpindi, Islamabad,HACCP Food Safety Level 4 train the trainer Course in rawalpindi pakistan chakwal jhelum gujrat 03115193625, Admission open seperate classes for female,We offers specialized and centralized fully equipped computer lab,various professional lecture rooms with multimedia for audio /video visual aid,Conference hall,hands-on supervisory experience in service and operations,Admission open for admission and queries call 03115193625,03354176949,This qualification has been designed specifically for managers in a food or drink handling environment, whose job demands them to have responsibility for food. This is a regulatory requirement based qualification and as such is recognized as providing standardized best practice. Delivery would typically be through a 4o hour training session. Topics include an outline of food safety and contamination, microbiology (multiplication and survival hazards), food-borne illness, personal hygiene, training and education, food safety management and HACCP.course is designed for all food handlers, stewarding staff and any person involved directly with food who works in the food and food-related industries such as catering companies, food processors, restaurants, packing houses, farm and hotels. (This training is a mandatory requirement for Food handlers in Dubai),Under the Food Safety Act 1990 and it’s associated Regulations you must ensure that those within your business who are responsible for developing and maintaining your food safety management procedures, e.g. HACCP based procedures, are appropriately qualified and, if required, can effectively train others in food safety.This means that managers and supervisors should receive a more advanced level of training; which highlights their specific responsibilities associated with supervising and managing a safe food operation.The training should develop an understanding of what the principles of effective food safety management procedures are, how they are incorporated into working practices and procedures, what the key processes are and how they are implemented within the business.In addition, this basic course gives participants to a start up of Advanced Food Hygiene courses. Course Objectives How to Promote essential food hygiene awareness How to Develop a food safety commitment towards the organization Explaining the relation between Microbiology and food poisoning at the best level in Food hygiene Demonstrate the need of Good Hygiene Practices and practical on site practices in the food preparation areas Deliver adequate understanding of local hygiene regulations Rawalpindi, Islamabad, Lahore, Karachi, Gilgit, Skardu, Ghangche, taxila, Shigar, Astore, Diamer, Ghizer, Kharmang, Gultari, Rondo, Hunza Nagar, Gupi, Azad Jammu and Kashmir, Muzaffarabad, Mirpur, Bhimber, Kotli, Rawlakot, Bagh, Bahawalpur, Bhakkar, Chakwal, Chiniot, Dera Ghazi Khan, Faisalabad, Gujranwala, Gujrat, Hafizabad, Jhang, Jhelum, Kasur, Khanewal, Khushab, Layyah, Lodharan, Mandi-Bahuddin, Mianwali, Multan, Muzaffargarh, Nankana Sahib, Narowal, Okara, Pakpattan, Rahim Yar Khan, Rajanpur, Sahiwal, Sargodha, Sheikhupura, Sialkot, Toba tek Singh, Vehari, Attock, Taxila, Wah Cantt, Rawalpindi, Balochistan, Khyber-Pakhtunkhwa, Punjab, Sindh, Gilgit Baltistan, Turbat, Sibi, Chaman, Lasbela, Zhob, Gwadar, Nasiraba, Jaffarabad, Hub, Dera Murad Jamali, Dera Allah Yar, Khyber-Pakhtunkhwa, Peshawar, Mardan, Abbottabad, Mingor, Kohat, Bannu, Swabi, Dera Ismail Khan, Charsadda, Nowshera, Mansehra, Hyderabad, Sukkur, Larkana, Nawabshah, Nanak wara, Mirpur Khas, Jacobabad, Shikarpur, Khairpur, Pakistan.Experienced Based Diploma in Ac Technician ,Electronic , Mechanical , Plumbing , Auto Electrician , Efi Auto Electrician , Civil Surveyor , Quantity surveyor civil lab material testing , Best Institute in Rawalpindi islamabad Pakistan Lahore , Lowest fee course in pakistan , lowest fee professional practical training course in pakistan rawalpindi peshawar kashmir bagh lahore islamabad kahuta chakwal rahimyar khan gujarat gujarawala multan , attock Best institute in rawalpindi professional teacher and qualified staff.Dubai , Abu Dabi , Muscat , Oman , Doha , Qatar ,South 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HACCP Food Safety Level 4 train the trainer course in rawalpindi isb,HACCP Food Safety Level 4 train the trainer course in pakistan rawalpindi 03115193625,HACCP Food Safety Level 4 train the trainer Course in rawalpindi pakistan chakwal jhelum gujrat 03115193625,World Wide Acceptable with UK/USA/Pak/U.A.E/ KSA/China/ International Certifications in Rawalpindi, Islamabad,HACCP Food Safety Level 4 train the trainer Course in rawalpindi pakistan chakwal jhelum gujrat 03115193625, Admission open seperate classes for female,We offers specialized and centralized fully equipped computer lab,various professional lecture rooms with multimedia for audio /video visual aid,Conference hall,hands-on supervisory experience in service and operations,Admission open for admission and queries call 03115193625,03354176949,This train the trainer is designed for those working in the food sector, whether in catering, retail or manufacturing. The course ensures that delegates hold a sufficient understanding of the importance of hygiene and how to uphold it in order to reduce hazards and risks relating to contamination. Delegates will also be equipped with an understanding of good training techniques which will enable them to deliver efficient and engaging training to other staff in-house. Businesses will benefit from having a fully qualified food safety advisor and trainer in the workplace. Outline of Programme: Introduction and explanation. Identify hazards. Gain knowledge of personal and food hygiene. How to reduce risks of contamination. Train the Trainer Elements Teaching methods and learning styles. Engaging your delegate. Knowledge of how people retain information. Giving and receiving feedback. How to present information clearly. Training etiquettes (do’s and don’ts). Evaluation of delegates. Rawalpindi, Islamabad, Lahore, Karachi, Gilgit, Skardu, Ghangche, taxila, Shigar, Astore, Diamer, Ghizer, Kharmang, Gultari, Rondo, Hunza Nagar, Gupi, Azad Jammu and Kashmir, Muzaffarabad, Mirpur, Bhimber, Kotli, Rawlakot, Bagh, Bahawalpur, Bhakkar, Chakwal, Chiniot, Dera Ghazi Khan, Faisalabad, Gujranwala, Gujrat, Hafizabad, Jhang, Jhelum, Kasur, Khanewal, Khushab, Layyah, Lodharan, Mandi-Bahuddin, Mianwali, Multan, Muzaffargarh, Nankana Sahib, Narowal, Okara, Pakpattan, Rahim Yar Khan, Rajanpur, Sahiwal, Sargodha, Sheikhupura, Sialkot, Toba tek Singh, Vehari, Attock, Taxila, Wah Cantt, Rawalpindi, Balochistan, Khyber-Pakhtunkhwa, Punjab, Sindh, Gilgit Baltistan, Turbat, Sibi, Chaman, Lasbela, Zhob, Gwadar, Nasiraba, Jaffarabad, Hub, Dera Murad Jamali, Dera Allah Yar, Khyber-Pakhtunkhwa, Peshawar, Mardan, Abbottabad, Mingor, Kohat, Bannu, Swabi, Dera Ismail Khan, Charsadda, Nowshera, Mansehra, Hyderabad, Sukkur, Larkana, Nawabshah, Nanak wara, Mirpur Khas, Jacobabad, Shikarpur, Khairpur, Pakistan.Experienced Based Diploma in Ac Technician ,Electronic , Mechanical , Plumbing , Auto Electrician , Efi Auto Electrician , Civil Surveyor , Quantity surveyor civil lab material testing , Best Institute in Rawalpindi islamabad Pakistan Lahore , Lowest fee course in pakistan , lowest fee professional practical training course in pakistan rawalpindi peshawar kashmir bagh lahore islamabad kahuta chakwal rahimyar khan gujarat gujarawala multan , attock Best institute in rawalpindi professional teacher and qualified staff.Dubai , Abu Dabi , Muscat , Oman , Doha , Qatar ,South Africa , Saudia Arabia , kawat , Behrain , Kotli Sattian , Murree , UK , UAE , Sharja,Civil Technology Courses Diploma in Civil Surveyor Diploma in Quantity Surveyor Diploma in Civil Draftman Diploma in Civil Lab Technician Diploma in Civil Architecture Diploma in Civil Engineering One Year Diploma in Civil Engineering Two Years OSHA Construction Civil Safety Electrical Technology Courses Diploma in Electrical Engineering one year Diploma in Electrical Engineering Two years Electrician Course in Rawalpindi Electrician Course in Lahore Electrician Course in Peshawar Admission open for admission and queries call 03115193625, 03354176949

Food Safety Haccp Course in Rawalpindi Food Safety Haccp 22001 in Sialkot Islamabad,Food Safety Haccp Course in Rawalpindi Food Safety Haccp 22001 in Sialkot Islamabad,Food Safety Haccp Course in Rawalpindi Food Safety Management Dubai,Food Safety Haccp Course in Rawalpindi Food Safety Management Dubai,international college of technical education in rawalpindi,islamabad,pakistan,jhelum,multan,bagh,mirpur,kotli,sargodha,gujrat,gujranwala,lahore,peshawar,bannu,sialkot,faisalabad,murree,kotli,best training institute in rawalpindi,professional training food safety haccp course in rawalpindi,islamabad,Haccp 22001 Food Safety International certification course in rawalpindi icte,admission open for boys and girls for more details o3115193625,o3354176949,Candidates registered for food safety and food handler courses will learn a variety of different topics. Topics range from microbiology to health and hygiene. To prevent the cause and spread of food borne illnesses it is important for candidates to have a basic understanding in microbiology, an understanding of the different types of food borne illnesses and how to prevent their spread. This page is dedicated to the various topics covered in food safety and food handler courses throughout Canada. Course content varies slightly depending on the province because each province sets its own course outline and standards.Clean and sanitized environments are essential when preparing, storing and handling food. Candidates will learn about dish washing facilities, cleaning techniques and proper sanitation and utensil and dish ware storage. Improper sanitation techniques are the main source of food borne illnesses. eview of international guidelines and regulations regarding food safety and the need for an organisation to demonstrate compliance with applicable statutory and regulatory food safety requirements Evaluation of customer needs and how these relate to food safety Human resources allocation and related requirements How to effectively communicate food safety issues to the different stakeholders in the food chain The documentation needed to ensure that the organisation conforms to its stated food safety policy The need for certification or registration of a food safety management system Set up the HACCP team that has the knowledge and experience to develop and implement an effective HACCP system in his/her organisation Perform the hazard analysis in order to determine the preventive measures necessary to reduce the risk within acceptable levels Perform the categorization into Operational Prerequisite Programs (OPRPs) and Critical Control Points (CCPs) Design and implement monitoring systems aiming at controlling and improving the food safety management system Evaluation and improvement of logistics in accordance with the requirements of legislation and international food safety standards

The CISA designation is a globally recognized program for IS audit control, assurance and security professionals. Being CISA-Professional showcases your audit experience, skills and knowledge, and demonstrates that you are capable to manage vulnerabilities, ensure compliance and controls within the enterprise. Who can Join • Fresh University Graduates and like to develop their Career Information System • Auditing. • Finance and Audit Professionals • Professional - willing to update and learn information System and Techniques. • Professionals control, assurance, or security. • I.T. Professionals / Manager Course Duration: 32 Credit HRS Regards, Syed Bilal Ali Operation officer MHSG Consulting - ERP Training Unit MHSG Consulting : www.mhsgconsulting.com Omni Academy | Oracle Partner : www.omni-academy.com M: 0312-2169325 | 0337-7222190 T: 021-366 76393 E: bilal.mhsg@gmail.com , mhsgconsulting@gmail.com MHSG Consulting | B-309, Block-L, Allama Rasheed Turrabi Road, Karachi, Pakistan facebook.com/erptrainings "When you know better you do better"

The CISA designation is a globally recognized program for IS audit control, assurance and security professionals. Being CISA-Professional showcases your audit experience, skills and knowledge, and demonstrates that you are capable to manage vulnerabilities, ensure compliance and controls within the enterprise. Who can Join • Fresh University Graduates and like to develop their Career Information System • Auditing. • Finance and Audit Professionals • Professional - willing to update and learn information System and Techniques. • Professionals control, assurance, or security. • I.T. Professionals / Manager Course Duration: 32 Credit HRS Regards, Syed Bilal Ali Operation officer MHSG Consulting : www.mhsgconsulting.com Omni Academy | Oracle Partner : www.omni-academy.com M: 0312-2169325 | 0337-7222190 T: 021-366 76393 E: bilal.mhsg@gmail.com , mhsgconsulting@gmail.com MHSG Consulting | B-309, Block-L, Allama Rasheed Turrabi Road, Karachi, Pakistan facebook.com/erptrainings "When you know better you do better"

Quality Control Professional Course in Faisalabad Sialkot,Quality Control Professional Course in Rawalpindi Islamabad Pakistan,international college of technical education in rawalpindi islamabad pakistan,best quality control course in rawalpindi islamabad pakistan,Quality control (QC) is a procedure or set of procedures intended to ensure that a manufactured product or performed service adheres to a defined set of quality criteria or meets the requirements of the client or customer. QC is similar to, but not identical with, quality assurance (QA).quality control training courses are designed specifically to help you learn to monitor and adjust processes so that your organization can put a strong focus on continuously improving its quality efforts.QC Course in Rawalpindi, Qc inspector Course in Rawalpindi, QA/QC/TQM Course in Rawalpindi, Quality control (QC) is a procedure or set of procedures intended to ensure that a manufactured product or performed service adheres to a defined set of quality criteria or meets the requirements of the client or customer.Quality Control training courses can help you learn processes to monitor and maintain quality. Find course listings and member discounts, Piping & Welding inspector course is a blend of essentials of Piping knowledge, welding fundamentals & Quality control inspection activities.an ISO 9001:2008 Certified Institute for Design & Development of Courses in QA QC , QMS, Industrial Safety (HSE), Piping. Quality control (QC) is a procedure or set of procedures intended to ensure that a manufactured product or performed service adheres to a defined set of quality criteria or meets the requirements of the client or customer. QC is similar to, but not identical with, quality assurance (QA). It provides theoretical concepts and practical experience in the design of quality systems, and exposes students to QA and QC approaches taken in food-producing organisations. Topics covered include: concepts and specific safety issues, physical, chemical and biological risks, legislative framework for managing food safety by government, management of food safety and quality by industry, food quality systems including TQM, HACCP and ISO quality standards, national and international regulation and issues, legal and insurance issues, consumer concerns - education, social, moral and ethical issues.With over a million organizations worldwide certified to the ISO 9001 quality management systems standard, no organisation can afford to pay the price of not recognizing that managing quality assurance and control are essential requirements for those producing and selling goods and services. The essence of quality management is processes, people, management system and performance evaluation and the revised ISO 9001:2015 is a significant change to the earlier version in addressing the key items that need to be addressed in your quality system. Those organizations that are making the transition to the new standard need to fully understand the differences and what is required particularly on context, interested parties, leadership and risk based thinking. Quality planning and control: How organizations ensure that their processes and products meet customer needs. Quality management systems, risk management, and auditing: How organizations implement structural change that helps the business compete. Lean Six Sigma and process improvement: How organizations change to meet the challenge of changing global markets. Leadership and teambuilding: How to leverage key resources in the organization. Quality Control (QC) Course Outline: Introduction TQM Principles Statistical Process Control (SPC) TQM Tools Quality Systems

The CISA designation is a globally recognized program for IS audit control, assurance and security professionals. Being CISA-Professional showcases your audit experience, skills and knowledge, and demonstrates that you are capable to manage vulnerabilities, ensure compliance and controls within the enterprise. Who can Join • Fresh University Graduates and like to develop their Career Information System • Auditing. • Finance and Audit Professionals • Professional - willing to update and learn information System and Techniques. • Professionals control, assurance, or security. • I.T. Professionals / Manager Course Duration: 32 Credit HRS

The CISA designation is a globally recognized program for IS audit control, assurance and security professionals. Being CISA-Professional showcases your audit experience, skills and knowledge, and demonstrates that you are capable to manage vulnerabilities, ensure compliance and controls within the enterprise. Who can Join • Fresh University Graduates and like to develop their Career Information System • Auditing. • Finance and Audit Professionals • Professional - willing to update and learn information System and Techniques. • Professionals control, assurance, or security. • I.T. Professionals / Manager

Chef and Cooking Professional Course in Faisalabad Sialkot,Chef and Cooking Professional Course in Rawalpindi Chakwal Dubai,international college of technical education in rawalpindi islamabad pakistan,best chef and cooking course in rawalpindi islamabad punjab pakistan icte,Introductory courses will teach basic cooking skills and techniques. Preparation of stocks, vegetables and meats may be introduced, along with the fundamental concepts of table service and kitchen sanitation. Coursework may also introduce recipe creation and menu design, which require a demonstration of proficiency in cooking and service on a large scale.Culinary arts, in which culinary means "related to cooking", are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners ("the table arts") are sometimes referred to as a culinary art.Expert chefs are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals.Baking and pastry courses begin by covering the principles of baking science, including ingredients, measurement and scaling. Purchasing, cost control and production management may also be introduced during this course. Students learn how to make breads, cakes, pies, tarts and puff pastries, while advanced coursework covers classical patisserie and artisan baking techniques. Students may have the opportunity to prepare showpieces.Our chef college courses focus on developing your hands-on practical skills, and you’ll have the opportunity to put them to the test both on campus and out in the industry. As well as training in our industry-standard kitchens and restaurants, you’ll gain additional real-world experience on placements, working anywhere from hotels and restaurants to cafes and food manufacturers.Become a professional chef by completing these industry standard qualifications. You'll gain a high standard of cookery skills from processes, such as roasting and frying to commodities, whilst also learning other workplace essentials like menu design.The Diploma in Professional Cookery is for anyone who works or wants to work as a chef in the catering and hospitality sector. It is ideal for learners coming straight from school who wish to seek a career in this industry. It is also ideal for those chefs in industry who would like to continue or refresh their knowledge by undertaking topics within the qualification. Maintain hygiene in food preparation, cooking and storage. Prepare fruit & vegetables for hot and cold dishes. Handle and maintain knives. Clean and store crockery and cutlery. Prepare and cook basic meat, poultry, game or offal dishes. Prepare and cook basic sauces and soups. Handle and store food. Clean food production areas, equipment and utensils. Learn about the importance of food safety and hygiene in the kitchen. Practice HACCP principles in their everyday life. Learn the importance of mise en place in the kitchen area. Learn basic important food preparation techniques. Learn advanced food preparation techniques and recipes. Learn how to manage their work area and their own personal development. Understand the importance of teamwork in the restaurant environment. Learn how to successfully integrate into their work environment. Learn how to induct and coach new employees. Learn the ins and outs of the hospitality industry.

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Through this qualification, Learners will pick up the Core abilities and information to comprehend the Legal and administrative foundation to occupational health and safety policy, to have the option to assess policies, just as to suggest and execute strategy changes. Learners will create information and aptitudes and standards pertinent to the putting policy into practice, utilizing management systems, resources, occupational risk, and incident management. OTHM Level 6 Diploma in Occupational Health and Safety Qualification Structure: The IEHSAS OTHM Level 6 Diploma Qualification in Occupational Health and Safety consists of 6 mandatory units for combined total credits 48 hours, 480 hours Total Qualification Time and 180 Guided Learning Hours. All the units of this qualification also have a unique reference number of each unit. The qualification title and the reference numbers of each unit will appear on learners’ final certification documentation. There is no written exam at OTHM level 6 diploma in Occupational Health and Safety. Though there are 7 unit assignments. The learner must pass all unit assignments by demonstrating their professional portfolio and by research work with particular ranges of the word at paperwork. To ‘pass’ a unit, the learner must give evidence to show that they have satisfied all the learning outcomes and satisfy the guidelines indicated by all assessment criteria. Eligibility Criteria Unlike other Level 6 Diploma in Occupational Health and Safety, IDSE requires candidate to meet any of the following criteria for registration. The criteria have been established so that only competent professional may apply for IDSE to increase the success rate of the qualification. -Level 3 certification in OH&S (IOSH Accredited only) + 3 years OH&S experience, Or -A graduate degree in Science subjects from reputable university (60% score) + 1 years OH&S experience, Or -Four years engineering degree (B.E or BS Engg Min 60% aggregate) from a reputable university Exam Pattern IDSE is assessed via 2 closed book written exams ( Each units) comprising total 150 Marks in each exam. Time allowed for each examination is 5 hours. Note: There will be two sections in each exam i.e. Section A and Section B. Both section need to be completed the same day without any break in between. 10 Reasons your should prefer IDSE -It has 2 units assessed through 2 subjective type written exams (No reports/ Projects). -The contents of IDSE are more professional and skill oriented. -Assessments are more relevant and believe us, it will not be an English language test like other HSE Diploma do -Result within 15 working days after the exam and certificates within 15 working days after the result (in case you qualify) -You can sit both exam separately i.e. with a gap of 2 months to 12 months between both unit exams -You can opt to have exam date of your choice (You will need to confirm exam date by payment and 4 weeks prior to your date of choice) -IDSE fee package is much competitive than other HSE level 6 diploma -It is being offered in Distance Learning so you can study at your own pace. Our online trainer support will guide you whenever you will find any difficulty -It has eligibility criteria for registration. So all registered professional will meet the minimum eligibility criteria to ensure maximum pass rate for IDSE. -Diploma awarding body is NCFE UK which is an Ofqual regulated largest Certification Body with a history of more than 150 years IDSE Syllabus and Scheme of Assessment Unit 01 Achieving Continual Improvement in OH&S Management System 1.Assess the planning of an OH&S Management System from continual improvement perspective 1.1 Assess and evaluate the context of organization based on complexity of the processes and nature & scale of the organizations i.e. from small simple organizations to very large organizations with complex operations 1.2 Assess and review the OH&S policy for its effectiveness, continual improvement of OH&S MS and the alignment with strategic direction of the organization 1.3 Design an OH&S Management system with clear inputs and outputs using process approach to management system 1.4 Outline the key processes in the OH&S Management system 1.5 Assess the risks and opportunities inherent with the planning of an OH&S Management System from the organization’s context 1.6 Report on the effectiveness of planning an OH&S Management system 1.7 Investigate loopholes in the planning phase for the OH&S Management system 1.8 Justify the competence of personnel involved in the planning of an OH&S management system commensurate with nature and scale of the organization 1.9 Present a case for cost benefit analysis of an effective OH&S Management system to the top management 2 Assess the established & Implemented OH&S Management System from the continual improvement perspective 2.1 Identify and manage the resources for the implementation of an OH&S Management system 2.2 Review and evaluate the sufficiency and adequacy of documented procedures as per nature and scale of the organization 2.3 Outline the competencies requirements for the implementation of key processes of OH&S Management system 2.4 Present a case for the requirement of operational controls as required 2.5 Review and assess the requirement for maintaining & retaining documented information 2.6 Justify the implementation of an OH&S Management system in the organization from the health and safety culture perspective 2.7 Review the internal and external communications necessary for effective implementation of an OH&S Management system 2.8 Justify the arrangements necessary for complying with applicable legal and other requirements 2.9 Identify and report on risks and opportunities pertaining to implementation of an OH&S Management system 2.10 Evaluate the arrangements for control on subcontractors regarding OH&S Matters 2.11 Review and evaluate the established performance indicators for measuring the effectiveness of implementation 2.12 Justify the OH&S Objectives and goals commensurate with OH&S Policy 2.13 Compile a report on the utilization of resources for OH&S to be efficient and effective in view of continual improvement for an OH&S Management system 2.14 Evaluate and report the relevance of the implemented OH&S Management system with planned one 2.15 Report on the effectiveness of the implemented OH&S Management system 2.16 Review and evaluate the sufficiency and adequacy of the arrangements against potential emergency situations 3 Review and assess the efficiency and effectiveness of the inspection and audit process for OH&S Management System 3.1 Justify the frequency and type of inspections and audits (Internal & External) for the OH&S Management system in the context of organization 3.2 Review and assess the necessary competencies requirement for the personnel involved in inspections and audits 3.3 Manage the provisioning of effective training as per the complexity of processes and evaluate the effectiveness of imparted training 3.4 Evaluate the quality of inspections and audits 3.5 Present a case for the requirement of resources for inspections and audits 3.6 Review and assess the effectiveness of inspection/ audit criteria 3.7 Identify the requirements for any measuring and monitoring equipments including any calibration arrangements for OH&S Management system processes 3.8 Review and assess the risks pertaining to inspections and audits 3.9 Evaluate the arrangements to measure the degree of conformance of the OH&S Management system against the established criteria 3.10 Review and interpret the legal requirements and incorporate them into the organization’s inspection and audit process 3.11 Investigate the root causes for the non conformances/ incidents and suggest corrective actions 3.12 Review and assess the inspection and audit objectives and deliverables 3.13 Evaluate the arrangements for preventive actions in context of the organization 4 Review and assess the efficiency and effectiveness of Management Review process for the OH&S Management System 4.1 Review and evaluate the arrangements for analysis of the OH&S Management system performance 4.2 Review and evaluate the arrangements for evaluation of the OH&S Management system performance 4.3 Review and evaluate the quality and number of inputs for management review 4.4 Report on performance of the OH&S Management system to the top management 4.5 Present a case for the resource requirements to implement the decisions made by top management 4.6 Review and evaluate the requirements to change the OH&S management system and its possible implications 4.7 Manage the change in the OH&S Management system subsequent to Management review decisions 4.8 Report on progress of action plans for implementation of decisions subsequent to Management Review 4.9 Explain the OH&S Management system deliverables in context of continual improvement in quantified manner subsequent to decisions made in Management Review Unit 02 Principles and Application of Science and Technology in Safety 1 Assess and apply basic principles of Chemistry at the workplace for occupational health and safety 1.1 Evaluate the hazards due to the nature and form of chemical agents and suggest control measures from hierarchy of control perspective. This should include the transportation hazards associated with the chemical agents. 1.2 Explain the current developments in identification, measuring and monitoring and control of chemical agents at the workplace 1.3 Identify and interpret the legal requirements for use, storage and transportation of chemical agents 1.4 Explain the human physiology with natural immunity and defence mechanism against chemical agents 1.5 Identify the requirements and application of personal protective equipments in a chemical environment for sufficiency and adequacy including future design requirements of PPEs 1.6 Explain the features of an emergency preparedness and response procedure for accidents related to chemical agents 1.7 Identify the requirement of operational controls with clear direction to what and how should the human involvement be eliminated/ reduced 1.8 Outline the physio chemical hazards of inflammables at the workplaces 1.9 Present a case for the possibility for use of clean energy with cost benefit analysis and implications on occupational health and safety 2 Assess and apply basic principles of Physics at the workplace for occupational health and safety 2.1 Evaluate the hazards due to the physical properties of materials and suggest control measures from hierarchy of control perspective 2.2 Explain various forms of energy including the law of conservation of energy and their potential implications on health and safety at workplace 2.3 Explain Momentum, Inertia, Moment, Acceleration, Impulse, force, load, power, work, pressure, material stress, strain, heat, friction, Flow, Light, Noise, Vibration, and their significance from occupational health and safety perspective 2.4 Explain lever, pulley, screws, slope, wheels, pendulum and their significance from occupational health and safety perspective 2.5 Inspect & Evaluate a mechanical structure for its strength and durability in a given condition 2.6 Explain the human physiology with capabilities and capacities from an ergonomics perspective 3 Assess various inspection techniques and their applications for mechanical equipments 3.1 Explain current/ prevailing non destructive testing methods and their utility for ensuring safety of tools and equipments 3.2 Explain current/ prevailing destructive testing methods and their utility for ensuring the safety of tools and equipment 3.3 Identify and evaluate the cost benefit analysis and the frequency of inspections and testing of tools and equipments 3.4 Identify and justify the testing requirements for a bespoke designed product (Tools/ Equipments) 3.5 Review and identify the testing requirements for a refurbished/ modified product for occupational safety and health provisions 3.6 Justify the preference of an inspection method (From choice of prevailing NDT methods or any other prevailing destructive testing methods) over the others in a given environment for a specific work equipment etc. 3.7 Explain the reasons and contributory factors for material failures of tools, equipments or structures leading to unsafe conditions at the workplaces 3.8 Assess the risks of measurement uncertainty including the calibration frequency and its provisions 4 Assess the designs of tools, equipments or structures for their reliability for use in a given environment from an occupational health and safety perspective 4.1 Explain the common end user requirements for tools and equipments to be incorporated in design 4.2 Explain the role of a well designed tool, equipment or structure in occupational safety and health 4.3 Evaluate the design with respect to stated and implied use of tools, equipments and structures 4.4 Explain the design flaws which may compromise occupational safety and health at the workplaces 4.5 Explain the requirement of international standards of ASME (American Society of Mechanical engineers) in occupational safety and health from product design perspective 4.6 Explain the requirements of current/ prevailing design testing software and their implications on occupational health and safety provisions 4.7 Review a material failure investigation and suggest the design or any other changes 5 Assess the occupational health and safety risks from electricity at the workplaces 5.1 Explain the principle of electricity 5.2 Explain common terminology related to electricity including current (Alternating and Direct), resistance, voltage, single phase, 3 phase, circuits (Series and parallel), arcing, short circuiting. 5.3 Assess various electrical protection devices for their suitability of use in a specific work environment 5.4 Assess various electrical appliances for the risks to their users and other persons in varying work environments 5.5 Review and evaluate the sufficiency and adequacy of engineering controls against electricity hazards at the workplaces to ensure health and safety provisions 5.6 Analyze and evaluate the emergency preparedness and response procedure for its relevancy and completeness from electricity risks perspective 5.7 Evaluate the training and skill requirement by the workforce for safe use and maintenance of electrical appliances 5.8 Identify and assess prevailing electrical appliances and machinery being used in various industries with detailed hazards and risks in familiar and unfamiliar situations and environments. 5.9 Identify the potential risks of explosions from electrical appliances including any contributory factors which may give rise to the likelihood or severity 6 Assess the occupational health and safety risks from fire at the workplaces 6.1 Explain the principle of fire in context of fire initiation and propagation control 6.2 Identify type of raw materials being used at workplaces from fire propagation perspective 6.3 Justify the fire plan of the organization for its effectiveness with respect to its nature of work, size and context 6.4 Evaluate the emergency preparedness and response for potential fire occurrences within the workplaces due to the nature of work they carry out. 6.5 Review the organizational arrangements for controlling the fire spread and suggest the corrective actions 6.6 Explain common fire initiation causes in the organizations including the suitable control measures commensurate with nature, size and their context 6.7 Identify the current technologies being used across the globe for escape and rescue during fire and/ or other emergency situations and their use in specific workplaces 6.8 Outline the latest developments for fire extinguishing and their possible use in specific workplaces 6.9 Describe the training and skill requirements for emergency escape, fire control in specific organizations with varying nature and scope of work 6.10 Identify and interpret the legal requirements for safety arrangements against fire occurrences and how to incorporate them into organizational arrangements for compliance. 7 Assess the occupational health and safety risks from nuclear and other radiations hazards 7.1 Explain the principle of fission and fusion reactions in atomic power plants with emphasis on the requirements of occupational safety and health 7.2 Evaluate known type of radiations for their potential effects on OH&S 7.3 Explain the available engineering controls for containment of radiations and the limitation of their uses 7.4 Identify and interpret the applicable legal requirements for the exposure limits of various radiations 7.5 Explain the role of International Atomic Energy Agency (IAEA) regarding occupational safety and health against nuclear radiations 8 Assess the Biological health hazards at the workplace and the application of suitable controls 8.1 Explain common biological agents at the workplaces and the occupations which pose most risks 8.2 Assess the significance of health hazards due to presence of biological agents within the workplace 8.3 Justify the control measures commen.