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Candidate Training

At Broadline Recruiters, we believe in providing the highest standards of Health and Safety at work for all employees.  In order to achieve this, we have set up the Broadline Skills Team to provide certified training in the following areas:

> Manual Handling

Manual Handling is the single biggest cause of non-fatal injuries in the workplace.

Manual handling training is a requirement under the Safety, Health and Welfare at Work (General Application) Regulations 2007.

Our Manual Handling Course is designed to give participants an understanding of manual handling risks and to show them how to avoid injury associated with manual handling activities.



Topics Covered


  • Legislation
  • Dangers and harm cause by careless / unskilled  manual handling
  • Ergonomics – Practical application to workplace environment
  • Anatomy & Physiology of the spine
  • Injuries caused from improper lifting
  • How to reduce the risks from manual handling activities
  • Principles of Safe Lifting
  • Demonstrate and Practice safe lifting techniques
On completion, participants will: 



  • Perform manual handling tasks to a
    recognised standard
  • Complete essential risk assessment of manual handling
  • Identify ergonomic factors associated
    with their work activities
  • Know the risk factors associated with careless manual handling
 > HACCP Level 1

 There is a legal requirement  that all food handlers undertake food safety training commensurate to their duties

Our HACCP level 1  is designed to give participants an understanding of food safety level 1. It is ideally suited to Catering Assistants, food Service Assistants, Kitchen Porters & Waiting Staff



Topics Covered: 



  • Food Hygiene
  • Personal hygiene
  • Protective clothing
  • Unhygienic practices
  • Hand washing techniques
  • Reporting of illness
  • Safe food handling
  • Monitoring temperature
  • Cleaning & staff facilities
  • Common hazards
  • Allergy management
On completion, participants will:



  • Understand the importance of HACCP
  • Be able to perform tasks in a clean and safe manner
  • Identify risk associated with HACCP in their work activities
  • Implement Food Safety practices corresponding to their daily duties

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