Dec
21
2011
0

Happy Christmas from all at SQT

SQT with a festive look

Christmas 2011

Well we try!

Christmas 2011

Thank you for your custom in 2011 and looking forward to working with you in 2012. Hope everyone has a happy and safe Christmas from …

Margie, Eilish, Kim, Lisa and Jean
Christmas 2011

Christmas 2011

Lisa, Kim, Jean, Lily and Margie
Christmas 2011

Le gach dea-ghui i gcomhair na nollag agus na h-ath bhliana!

Christmas 2011

Written by in: General |
Dec
16
2011
0

NEBOSH Certificate syllabus update

NEBOSH have made a number of updates to the syllabus for the NEBOSH International General Certificate in Occupational Health and Safety course. Our course brochure reflects the updated syllabus.

One change that has been made is that delegates can now carry out the practical assessment in their own place of work, rather than at a venue organised by the tutor. This will make the practical assessment more meaningful for people who complete the course.

We are currently taking bookings for the next course which commences on 26th March. The course is an eleven day course, two weeks 26-30 March and 30 April – 04 May. The eleventh day, a revision day will be held on 30 May in preparation for the NEBOSH exams on 13 June.

The course costs €2,350.

Pass rates for our delegates well exceed NEBSOSH average rates. For the last exams held in June 2011, all SQT delegates passed all three units, a pass rate of 100%. The NEBOSH average pass rate across the three units for that exam sitting was 63%.

The International Certificate course syllabus covers International legal frameworks and codes of practice but our SQT course also covers Irish legislation. Other centres in Ireland run the National Certificate which is based on UK legislation.

Click on the course title here to see the full course brochure, NEBOSH International General Certificate in Occupational Health and Safety.

Please contact Eilish Cummins, ecummins@sqt.ie or 061 339040 with any queries or to make a course booking.

Dec
12
2011
0

BRC Global Food Safety Standards

The BRC Global Standards consist of four industry-leading Technical Standards that specify requirements to be met by an organisation to enable the production, packaging, storage and distribution of safe food and consumer products.

The four standards are:
- BRC Global Standard for Food Safety. This standard is now at Issue 6

- BRC/IOP Global Standard for Packaging & Packaging Materials. This standard is now at Issue 4

- BRC Global Standard for Storage and Distribution. This standard is now at Issue 2, and

- BRC Global Standard for Consumer Products. This standard is now at Issue 3.

Originally developed in response to the needs of UK members of the British Retail Consortium, BRC, the Standards are now used world-wide and are specified by growing numbers of retailers and branded manufacturers in many countries. Certification to a Global Standard is achieved through audit by third-party Certification Bodies. Certification reassures retailers and branded manufacturers of the capability and competence of the supplier. Certification reduces the need for retailers and manufacturers to carry out their own audits.

BRC Food Safety Standard Issue 6 represents the most significant change to this standard to date. Issue 6 comes into effect on January 1st 2012.

We will hold our next BRC Global Food Safety Standards training course on 31 Jan 2012 in Dublin. Previous courses have been fully booked out. Contact jfeehan@sqt.ie if you would like to attend.

Food Retailer

Dec
07
2011
0

Irish Food Producers celebrate

This week we have our budget days. We watch as the government tries to steer the country into more calm economic waters.

We watch and we hope.

One sector that is contributing considerably to the economy is the food sector. According to Bord Bia, the value of Irish food and drink exports grew by 11 per cent in 2010 to €7.9 billion.

Last week SuperValu, who themselves purchased €1.6 billion’s worth of Irish goods and services in 2010, rewarded excellence in Irish food production at their Irish Food Awards. I read about it in last Saturday’s Irish Independent.

There were 5 award categories:

• The Quality Award was won by Dunn’s of Dublin

• The Innovation Award was won by Oliver Carty from Roscommon

• The Local Producers Award was won by St Tola Goat’s Cheese in Clare

• The Best Newcomer Award was won by Farmers to Market

• The Best Fresh Product Award was won by Keeling’s of Dublin

The overall winner of the title SuperValu Irish Food Producer of the Year was Oliver Carty, Roscommon.

Well done to SuperValu for recognising excellence. Support for Irish food producers like this, is essential if our country is to reach more calm economic waters … hopefully in the not too distant future.

Dec
01
2011
0

December Tip of the Month for Technical Report Writing

Write the report from the reader’s point of view

Before you can write a technical report you will need to do what we call analysing the audience. Find out who your readers are and what their objectives are when reading your report. Write your report with the aim of fulfilling these objectives, not your own.

Readers’ objectives will vary, so you must write your report to satisfy a number of, perhaps conflicting needs. Ask yourself, what information is important to the majority of readers. Put this information in the report. This information will generally be the big picture; the results of analysis, conclusions and recommendations.

A minority of readers will be interested in the detail; the actual results, background information or detailed technical descriptions. Put this type of information into appendices. This means that a table of actual results should not normally appear in the main body of your report. A graph showing a trend in the results would be a more appropriate way of getting the message across.

By structuring your report in this way all readers can easily get the thrust of your report. If some readers need to go into the detail they can do so by reading the appendices.

Remember – Don’t let the detail get in the way of the message.

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