Emergency First Aid at Work
Duration: 1 Day (Classroom/Practical Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom
Accreditation: AOSH UK
Workplace First Aiders
Supervisors, Managers, and Team Leaders
Employees in low to medium risk workplaces
Anyone designated as a workplace emergency responder
Participants who successfully complete the training and pass the assessment will receive an official AOSH UK Emergency First Aid at Work Certificate, valid for three (3) years.
This qualification meets the requirements for first-aid training as per UK Health and Safety (First-Aid) Regulations and is internationally recognized.
This 1-day training program equips participants with essential first aid knowledge and practical skills to manage workplace emergencies until professional medical help arrives.
The course emphasizes immediate response, life-saving interventions, and compliance with workplace health and safety protocols.
By the end of this course, participants will be able to:
Understand their roles and responsibilities as first aiders.
Assess an incident and ensure scene safety before providing aid.
Administer cardiopulmonary resuscitation (CPR) and use an Automated External Defibrillator (AED).
Manage an unconscious casualty and place them in the recovery position.
Recognize and treat conditions such as bleeding, shock, burns, and fractures.
Provide first aid during choking, seizures, or cardiac emergencies.
Record and report incidents in accordance with workplace procedures.
Morning Session – Introduction & Core Skills
Introduction to AOSH and First Aid Regulations
Roles and Responsibilities of a First Aider
Assessing the Situation and Primary Survey
Basic Life Support (CPR for Adult/Child)
Safe Use of AED
Afternoon Session – Medical Conditions & Response
Recovery Position and Breathing Assessment
Management of Bleeding, Shock, and Burns
Fractures, Sprains, and Minor Injuries
Choking and Seizure Response
Incident Reporting and Post-Emergency Support
Practical Assessment and Feedback
Method:
Classroom instruction with demonstrations
Hands-on practice using first aid equipment
Interactive group discussions and role-play scenarios
Practical and written assessments
Duration: 1 Day (minimum 6 contact hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
In-House or On-site Training Available Nationwide
Valid ID/Passport and completed registration form
Physically fit to perform CPR and first aid actions
No prior certification required
Level I Award in First Aid at Work
Duration: 1 Day (Classroom/Practical Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom
Accreditation: AOSH UK
Employees designated as workplace first aiders
Frontline or site-based staff in low-risk environments
Team leaders, supervisors, or new employees requiring basic first aid competence
Individuals seeking recognized first aid certification for professional or personal development
Participants who successfully complete the training and assessments will receive an AOSH UK Level 1 Award in First Aid at Work Certificate, valid for three (3) years.
This qualification meets the requirements outlined in the Health and Safety (First-Aid) Regulations 1981 and is compliant with international workplace safety standards.
The AOSH Level 1 Award in First Aid at Work course provides participants with foundational knowledge and practical skills to respond effectively to first aid incidents.
This entry-level program focuses on emergency life support, casualty management, and workplace safety responsibilities for first aiders.
By the end of the program, participants will be able to:
Understand the role and responsibilities of a first aider in the workplace.
Conduct a primary survey and assess emergency situations safely.
Provide CPR and use an AED in life-threatening scenarios.
Place an unconscious casualty in the recovery position.
Manage common workplace injuries and medical emergencies, including bleeding, shock, burns, and fractures.
Maintain appropriate first aid records and reports.
Session 1 – Introduction & Legal Framework
Overview of AOSH and Workplace First Aid Requirements
Roles and Responsibilities of a First Aider
Communication and Reporting Procedures
Session 2 – Basic Life Support (BLS)
Scene Assessment (DRABC Approach)
Cardiopulmonary Resuscitation (CPR for Adult/Child)
Safe Use of Automated External Defibrillator (AED)
Recovery Position Techniques
Session 3 – Managing Common Workplace Emergencies
Control of Bleeding and Treatment of Minor Injuries
Recognition and Management of Shock
Burns, Scalds, and Fractures
Choking and Seizure Response
Session 4 – Assessment & Debrief
Practical Scenario-Based Assessment
Written Knowledge Check
Feedback and Discussion
Method:
Classroom demonstrations and guided practice
Role plays and scenario-based simulations
Visual presentations and case studies
Practical and written assessments
Duration: 1 Day (minimum 6 guided learning hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
Customized In-House Training Available Nationwide
Valid ID/Passport and completed registration form
Basic literacy and numeracy skills recommended
Good physical condition to perform hands-on practices
Level II Award in Emergency First Aid at Work
Duration: 1 Day (Classroom/Practical Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom
Accreditation: AOSH UK
Designated workplace first aiders in low to medium risk environments
Supervisors, safety officers, and operational staff
Workers in offices, retail, hospitality, manufacturing, and similar sectors
Individuals seeking UK-recognized first aid qualification
Participants who successfully complete the course and assessments will receive an AOSH UK Level 2 Award in Emergency First Aid at Work Certificate, valid for three (3) years.
This qualification meets the Health and Safety (First-Aid) Regulations 1981 and aligns with international occupational health and safety standards.
The AOSH Level 2 Award in Emergency First Aid at Work provides learners with the knowledge and practical skills to deal with common workplace emergencies confidently.
The course covers essential life-saving techniques, management of injuries and illnesses, and proper reporting procedures.
By the end of the course, participants will be able to:
Understand the roles, responsibilities, and legal requirements of a workplace first aider.
Conduct a primary survey to identify hazards and assess casualty condition.
Perform CPR and safely operate an AED.
Manage unconscious casualties and place them in the recovery position.
Provide appropriate treatment for bleeding, shock, burns, fractures, and minor injuries.
Respond effectively to choking, seizures, and other sudden illnesses.
Complete first aid records and communicate incident details accurately.
Morning Session – Fundamentals & Life-Saving Skills
Introduction to AOSH UK and Regulatory Framework
Role and Responsibilities of a First Aider
Assessing Incidents and Ensuring Scene Safety
Basic Life Support (CPR for Adult/Child)
Safe Use of AED
Managing an Unconscious Casulty and Recovery Position
Afternoon Session – Medical Emergencies & Response
Wounds and Bleeding Control
Burns, Scalds, and Fractures
Shock and Spinal Injury Awareness
Choking and Seizures
Recording and Reporting of Incidents
Practical Assessment and Feedback
Method:
Instructor-led classroom lectures and demonstrations
Practical hands-on exercises and group discussions
Realistic scenario-based training
Assessment through practical demonstration and written test
Duration: 1 Day (minimum 6 contact hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
Corporate / In-House Training Available Nationwide
Valid ID/Passport and completed registration form
Basic literacy and understanding of English
Physically capable of performing CPR and first aid activities
No prior qualification required
Level II Award in First Aid at Work
Duration: 1 Day (Minimum 6 Contact Hours)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom or Blended Learning
Accreditation: AOSH UK
Designated first aiders in the workplace
Safety officers, supervisors, and line managers
Employees in low to medium risk environments
Individuals or volunteers with first aid responsibilities in community or organizational settings
Participants who successfully complete both practical and written assessments will receive an official AOSH UK Level 2 Award in First Aid at Work Certificate, valid for three (3) years.rayyansafety+1
This qualification aligns with the UK Health and Safety (First Aid) Regulations 1981 and is recognized internationally as a standard for foundational first aid competency.
The AOSH Level 2 Award in First Aid at Work is designed to equip learners with the skills, knowledge, and understanding to manage first aid emergencies confidently. It focuses on practical response techniques to life-threatening and minor workplace incidents, including CPR, choking, unconsciousness, and bleeding management.rayyansafety
By the end of this course, participants will be able to:
Understand the role and responsibilities of a workplace first aider.
Conduct a primary and secondary casualty assessment.
Recognize and manage symptoms of injuries and illnesses.
Perform CPR and operate an AED safely and effectively.
Treat bleeding, burns, fractures, and other physical injuries.
Manage medical emergencies such as seizures, allergic reactions, or shock.
Record, report, and communicate incident details properly.
Morning Session – First Aid Fundamentals
Introduction to AOSH and Legal Framework
Duties and Responsibilities of a First Aider
Scene Assessment (DRABC Protocol)
Primary Survey and Casualty Evaluation
Cardiopulmonary Resuscitation (Adult/Child CPR)
Safe Use of Automated External Defibrillator (AED)
Afternoon Session – Workplace Emergency Response
Recovery Position and Unconscious Casualty Management
Control of Bleeding, Shock, and Burns
Fractures, Sprains, and Minor Injuries
Choking and Seizures Management
Recordkeeping and Post-Incident Procedures
Practical Demonstration and Written Assessment
Method:
Instructor-led classroom demonstration and guided practice
Group activities and scenario-based simulations
Case studies and visual presentations
Written/oral questioning and practical performance assessment
Duration: 1 Day (Minimum 6 Learning Hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
Corporate / In-House Training Available Nationwide
Valid ID/Passport and registration form
Basic literacy and communication skills
Physically fit to perform CPR and manual handling tasks
No prior first aid certification required
Level III Award in First Aid at Work
Duration: 3 Days (Classroom/Practical Training + Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom / Blended Learning
Accreditation: AOSH UK
Appointed workplace first aiders in medium to high-risk environments
Safety officers, HSE personnel, and supervisors
Team leaders and managers with first aid responsibilities
Individuals seeking comprehensive occupational first aid certification aligned with the UK Health and Safety (First Aid) Regulations
Upon successful completion of both written and practical assessments, participants will receive an AOSH UK Level 3 Award in First Aid at Work Certificate, valid for three (3) years.
This internationally recognized qualification meets the criteria recommended by the Health and Safety Executive (HSE) and qualifies participants as Workplace First Aiders competent in handling emergencies and major injuries.
This 3-day advanced program provides comprehensive training in first aid techniques required in workplaces. The course covers medical emergencies, trauma management, CPR/AED use, and handling casualties with serious injuries or illnesses.
Learners will develop the knowledge, confidence, and practical ability to act swiftly and appropriately in critical situations.
By the end of the course, participants will be able to:
Explain the roles and legal responsibilities of a workplace first aider.
Conduct a scene assessment and manage safety for first aid intervention.
Perform adult CPR and safely use an Automated External Defibrillator (AED).
Manage an unconscious casualty and maintain airway control.
Control severe bleeding and recognize signs of shock.
Administer first aid for fractures, sprains, and head or spinal injuries.
Recognize and manage chest pain, stroke, epilepsy, and anaphylaxis.
Provide initial care for burns, scalds, eye injuries, and poisoning.
Record incidents and communicate effectively with emergency services.
Day 1 – Foundations of First Aid
Introduction to AOSH and Legal Duties of a First Aider
Roles, Responsibilities, and Risk Control Measures
Scene Safety and Primary Assessment (DRABC)
Adult CPR and AED Practice
Unconscious Casualty and Recovery Position
Infection Control and Personal Protection
Day 2 – Injury and Trauma Management
External and Internal Bleeding Control
Identification and Treatment of Shock
Fractures, Dislocations, and Spinal Injury Response
Burns, Scalds, Eye Injuries, and Poisons
Choking and Seizure Management
Day 3 – Medical Emergencies & Evaluation
Cardiac Emergencies (Heart Attack and Angina)
Stroke, Diabetes, and Anaphylaxis Response
Record Keeping and Communication Protocols
Multi-choice Theory Assessment
Practical Performance Assessment & Scenario Evaluation
Method:
Classroom instruction combined with hands-on exercises
Scenario-based role plays and simulations
Visual aids, presentations, and interactive group discussions
Theory and practical assessments (MCQ + Observation)
Duration: 3 Days (Total 24 Guided Learning Hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
In-House and On-Site Training Available Nationwide
Minimum age: 16 years
Valid ID/Passport and completed registration form
Basic literacy and communication in English
Physical ability to perform CPR and first aid tasks
Prior AOSH Level 2 Award in Emergency First Aid at Work (recommended but not mandatory)
Level II Award in Food Safety Catering
Duration: 1 Day (Classroom/Virtual + Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom or Online
Accreditation: AOSH UK
Food handlers, kitchen assistants, chefs, and catering staff
Cooks, waiters, and food service personnel
Workers in hotels, restaurants, cafes, and catering companies
Supervisors and frontline employees responsible for safe food preparation and service
Participants who pass the written and practical evaluation will receive an official AOSH UK Level II Award in Food Safety in Catering Certificate, valid for three (3) years.
This qualification complies with the Food Safety Act 1990 (UK) and EU Regulation (EC) No. 852/2004 on the hygiene of foodstuffs.
The AOSH Level II Award in Food Safety in Catering provides essential knowledge on safe food handling, hygiene practices, and contamination prevention.
It ensures that food handlers understand their responsibilities in maintaining food safety standards and protecting consumer health.
At the end of the course, participants will be able to:
Understand key terms and legislation relating to food safety.
Identify common hazards and sources of food contamination.
Apply safe food handling, storage, and preparation practices.
Maintain high standards of personal hygiene and workplace cleanliness.
Prevent cross-contamination and control bacterial growth.
Recognize temperature controls and effective cleaning protocols.
Understand the importance of pest control and waste management.
Module 1 – Introduction to Food Safety
Importance of Food Safety and Hygiene
Legal Responsibilities of Food Handlers
Food Safety Management Systems (HACCP Overview)
Module 2 – Food Hazards and Contamination
Types of Food Contamination (Biological, Chemical, Physical, Allergenic)
Sources and Prevention of Contamination
High-Risk and Ready-to-Eat Foods
Module 3 – Personal Hygiene and Workplace Cleanliness
Personal Protective Equipment (PPE) and Hand Hygiene
Illness Reporting and Health Policies
Cleaning and Sanitation Procedures
Module 4 – Food Handling, Storage, and Temperature Control
Safe Food Handling Techniques
Cooking, Cooling, and Reheating Procedures
Chilling and Freezing Temperatures
Date Marking and Stock Rotation
Module 5 – Pest and Waste Control
Identifying Common Pests and Control Measures
Proper Waste Disposal and Environmental Hygiene
Module 6 – Assessment
Multiple Choice Test
Case Study Discussion and Review
Method:
Interactive classroom or virtual instruction
Visual presentations and case studies
Practical examples and knowledge checks
Final written assessment
Duration: 1 Day (Minimum 6 Guided Learning Hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
In-House or On-Site Training Available Nationwide
Valid ID/Passport and registration form
Basic literacy and communication skills
Recommended for those working or intending to work in catering and food service operations
Level II Award in Food Safety Manufacturing
Duration: 2 Days (Classroom/Practical + Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom / Online / Blended Learning
Accreditation: AOSH UK
Food production workers and operators
Quality assurance and hygiene supervisors
Factory, packaging, and process line employees
Personnel involved in manufacturing, storage, and handling of food product
Upon successful completion of the training and assessment, participants will receive an AOSH UK Level II Award in Food Safety in Manufacturing Certificate, valid for three (3) years.
This qualification complies with UK Food Safety Legislation and the principles of HACCP (Hazard Analysis and Critical Control Points) for maintaining hygiene and preventing contamination across manufacturing processes.
This course provides foundational skills and knowledge to ensure food produced within manufacturing facilities meets the highest safety and hygiene standards.
It introduces HACCP-based principles, personal hygiene, equipment sanitation, and contamination control specific to production environments.
After completing this program, participants will be able to:
Understand the principles of food safety legislation and responsibilities in manufacturing.
Recognize sources and types of contamination (biological, chemical, physical, allergenic).
Apply hygiene and sanitation practices in production areas.
Identify and control potential hazards using HACCP methodology.
Maintain appropriate cleaning, disinfection, and pest management routines.
Implement safe handling, storage, and temperature monitoring procedures.
Support a culture of continuous food safety improvement in manufacturing.
Day 1 – Fundamentals of Food Safety in Manufacturing
Introduction to AOSH UK and Food Safety Regulations
The Role of a Food Handler in Manufacturing
Understanding Contamination and Food Poisoning
Personal Hygiene and Health Requirements
Facility and Equipment Cleanliness Standards
Types and Sources of Contaminants
Day 2 – HACCP and Manufacturing Controls
Overview of HACCP in Manufacturing
Hazard Identification and Critical Control Points (CCPs)
Monitoring, Corrective Action, and Documentation
Temperature Monitoring and Product Control
Storage, Transportation, and Stock Rotation
Pest Control and Waste Management
Written and Practical Assessments
Method:
Instructor-led classroom delivery
Practical demonstrations and scenario-based discussions
HACCP documentation exercises and visual media
Written multiple-choice assessment (MCQ)
Duration: 2 Days (16 Guided Learning Hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
In-House & On-Site Training Available Nationwide
Valid ID/Passport and completed registration form
Basic literacy in English and ability to follow safety instructions
Suitable for entry-level staff and those with limited prior food safety training
25–30 multiple-choice questions (minimum score: 75% to pass)
Practical participation during class simulations and demonstrations
Certification issued by AOSH UK upon successful completion
Level II Award in Food Safety Retail
Duration: 1 Day (Classroom/Virtual + Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom or Online
Accreditation: AOSH UK
Food handlers, shop assistants, and supervisors in retail food environments
Grocery store and supermarket employees
Butchers, bakery staff, fish and farm shop workers
Market stall vendors and other retail food sellers
Participants who successfully complete the course and pass the assessment will receive the AOSH UK Level II Award in Food Safety in Retail Certificate, valid for three (3) years.
This qualification aligns with UK Food Safety Regulations (Food Safety Act 1990) and Regulation (EC) No. 852/2004 pertaining to the hygiene of foodstuffs. It equips learners to apply critical hygiene practices throughout the retail process from display to delivery.
This course provides essential training for those handling or selling food in retail environments. It focuses on maintaining food hygiene, temperature control, contamination prevention, and legal compliance specific to the retail sector.
Learners will gain practical knowledge to ensure food safety during storage, display, and preparation for sale.
At the end of the course, participants will be able to:
Understand legal responsibilities and food safety laws applicable to retail operations.
Recognize common hazards including microbiological, physical, chemical, and allergenic risks.
Apply correct hygiene and cleaning procedures in work areas.
Store, display, and handle food safely within required temperature ranges.
Prevent contamination through effective personal hygiene and sanitation.
Maintain pest and waste control in retail settings.
Complete accurate food safety documentation and contribute to audit readiness.
Module 1 – Introduction to Food Safety in Retail
Importance of Food Hygiene in Retail
Legal Responsibilities under UK and EU Regulations
Roles of Food Handlers and Supervisors
Module 2 – Food Hazards and Contamination
Key Sources of Food Contamination
Microbiological, Chemical, and Physical Hazards
Cross-Contamination Control
Module 3 – Personal Hygiene and Workplace Practices
Handwashing and Personal Protective Equipment (PPE)
Reporting Illness and Exclusion Procedures
Cleaning and Disinfection Standards
Module 4 – Storage, Display, and Temperature Control
Safe Food Storage and Stock Rotation
Temperature Monitoring for Cold and Hot Displays
Labelling and Best-Before Controls
Module 5 – Waste, Pest Control, and Recordkeeping
Safe Waste Disposal Practices
Pest Prevention Strategies
Recordkeeping for Food Hygiene Compliance
Module 6 – Assessment
Written Multiple-Choice Assessment (Minimum 75% Pass Mark)
Feedback and Review
Method:
Instructor-led theoretical sessions or online learning
Group discussions and case studies
Scenario-based problem-solving and role-play
Summative written evaluation
Duration: 1 Day (6–8 Guided Learning Hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
Corporate / In-House Training Available Nationwide
Valid ID/Passport and registration form
Basic literacy and communication skills
Suitable for anyone involved in food retail operations
25–30 multiple-choice questions
Practical task or scenario discussion (optional)
Passing score: 75% minimum
AOSH UK Certificate awarded upon successful completion.
Level II Award in Food Safety
Duration: 1 Day (Classroom or Online Training + Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led / Virtual / Blended Learning
Accreditation: AOSH UK
Food handlers and processing staff in catering, manufacturing, or retail sectors
Waiters, cooks, kitchen assistants, chefs, and service crew
Production line operators, warehouse handlers, and QA staff
Supervisors and employees responsible for food preparation, packaging, or display.
Participants who pass the course assessment will receive the AOSH UK Level II Award in Food Safety Certificate, valid for three (3) years.
This international qualification complies with the Food Safety Act 1990 (UK) and EU Regulation (EC) No. 852/2004 and is recognized under global food hygiene standards.
The program provides essential knowledge and practical understanding of food safety principles in handling, storing, preparing, and delivering food products safely.
It promotes personal responsibility, hygiene awareness, and contamination prevention to ensure compliance with workplace and legislative food standards.
After completing this course, participants will be able to:
Understand legal obligations and responsibilities regarding food hygiene.
Identify common sources and types of food contamination.
Apply correct personal hygiene and safe working practices.
Maintain clean and hygienic food preparation and storage areas.
Implement temperature control, cleaning, and pest prevention measures.
Contribute to an effective food safety management system such as HACCP.
Handle, store, and dispose of food safely to prevent spoilage and risk.
Module 1 – Introduction to Food Safety
Importance of Food Hygiene and Consumer Protection
Overview of Food Safety Legislation
Responsibilities of Food Handlers
Module 2 – Food Hazards and Microbiology
Types of Contamination: Biological, Chemical, Physical, Allergenic
Foodborne Illnesses and Causes
Contamination Prevention and Monitoring
Module 3 – Personal Hygiene
Handwashing and Protective Clothing
Health Conditions and Reporting Procedures
Preventing Cross-Contamination
Module 4 – Workplace Hygiene and Cleaning
Safe Cleaning and Disinfection Processes
Waste Management and Pest Control
Environmental and Equipment Sanitation
Module 5 – Safe Food Handling Practices
Delivery, Storage, and Stock Rotation
Temperature Control (Chilling, Cooking, Reheating)
Labelling and Expiry Monitoring
Module 6 – Assessment and Discussion
Written Multiple-Choice Test (Minimum Passing Score: 75%)
Class Review & Feedback
Method:
Instructor-led sessions, virtual training, or blended learning
Visual presentations and group discussions
Scenario simulations and Q&A activities
Short written and practical assessments
Duration: 1 Day (6 to 8 Guided Learning Hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
In-House & On-Site Training Available Nationwide
Valid ID/Passport and registration form
Basic literacy and communication skills
No prior qualification required
25–30 multiple-choice questions
Pass mark: 75% minimum
Certificate issued by AOSH UK upon successful completion.
Level II Award in Principles of HACCP
Duration: 1 Day (Classroom/Virtual + Assessment)
Certificate Validity: 3 Years
Delivery Mode: Instructor-led Classroom / Online / Blended Learning
Accreditation: AOSH UK
Food handlers, supervisors, and managers involved in food operations
Quality assurance and production personnel in catering, retail, or manufacturing
Individuals implementing or maintaining HACCP-based food safety management systems
New entrants into the food industry seeking HACCP certification
Participants who successfully pass the examination will receive an AOSH UK Level II Award in Principles of HACCP Certificate, valid for three (3) years.
This qualification aligns with Codex Alimentarius HACCP Principles and meets the requirements of UK and International Food Safety Standards, including ISO 22000 and EU Regulation (EC) No. 852/2004.
The AOSH Level II Award in Principles of HACCP introduces the fundamental principles of Hazard Analysis and Critical Control Points (HACCP), the globally recognized food safety management system.
It provides learners with an understanding of how HACCP ensures food safety through hazard identification, control measures, and monitoring at critical points within the production process.
Upon program completion, participants will be able to:
Explain the purpose and importance of HACCP in food safety management.
Identify the seven principles and terminology used in HACCP systems.
Understand legal and regulatory requirements for HACCP implementation.
Recognize food safety hazards and appropriate controls.
Contribute to the development and review of a HACCP plan.
Apply monitoring, corrective actions, and record-keeping techniques.
Support ongoing compliance within food safety operations.
Module 1 – Introduction to HACCP
The Evolution and Purpose of HACCP
Benefits of Food Safety Management Systems
Key Definitions and Terminology
Module 2 – Food Safety Hazards and Risks
Biological, Chemical, Physical, and Allergenic Hazards
Sources, Control, and Prevention of Contamination
Module 3 – Principles and Concepts of HACCP
The Seven Principles of HACCP
Relationship Between Prerequisite Programs (GMPs) and HACCP
Module 4 – Developing a HACCP System
Preliminary Steps: Process Mapping and Hazard Analysis
Establishing Critical Control Points (CCPs) and Critical Limits
Monitoring Procedures and Corrective Actions
Module 5 – Documentation and Review
Recordkeeping and Verification Requirements
Maintaining and Auditing HACCP Systems
Continuous Improvement and Staff Training
Module 6 – Assessment
Multiple-Choice Written Examination (Minimum pass mark: 75%)
Case Study or Workshop Discussion
Method:
Classroom or virtual learning with instructor-led discussions
Case studies, visual presentations, and practical exercises
Realistic scenario-based HACCP applications
Assessment via multiple-choice questionnaire
Duration: 1 Day (Minimum 8 Guided Learning Hours)
Locations:
Tangerang (Main Training Center)
Jakarta, Bandung
Corporate / In-House Training Available Nationwide
Valid ID/Passport and registration form
Basic English literacy and understanding of food safety concepts
Prior AOSH Level II Food Safety certification recommended but not mandatory
25–30 Multiple-Choice Questions
Minimum Passing Score: 75%
Certificate of Achievement issued by AOSH UK upon successful completion.
Course ID: 170
Duration: 0.5 Hours (Approx. 30 Minutes)
Sector: Healthcare
Delivery Mode: Online / Self-paced Learning
Access: Free training access (certificate available for a small fee)
Accreditation: OSHAcademy
Healthcare professionals and clinical staff
Nurses, physicians, and lab technicians
Dental and surgical staff using latex gloves or devices
Hospital support workers, housekeeping teams, and first responders
Safety officers and supervisors in healthcare environment
Participants who successfully complete the course and achieve a minimum score of 70% on the final exam will receive an OSHAcademy Certificate of Completion.
This short course explains the nature and risks of latex allergy, a hypersensitivity reaction to proteins found in natural rubber latex.
Emphasis is placed on recognition of symptoms, diagnosis, and preventive strategies for individuals regularly exposed to latex in healthcare settings.
Latex exposure can result in dermatitis, allergic reactions, or potentially life-threatening anaphylaxis. Learners will gain practical knowledge on protective measures, hazard recognition, and the roles of both employers and employees in minimizing risk.
After completing this course, participants will be able to:
Define “latex” and explain its common uses in healthcare equipment.
Identify and describe three major types of latex reactions: irritant dermatitis, allergic contact dermatitis, and immediate hypersensitivity.
Recognize symptoms and steps involved in the diagnosis of latex allergy.
Apply exposure prevention methods, including substitution and use of non-latex equipment.
Describe employer and employee responsibilities for reducing exposure to latex within workplace safety programs.
Module 1 – Understanding Latex and Exposure Risks
Definition and origin of natural rubber latex
Common latex-containing medical products
Risk factors for healthcare professionals
Module 2 – Reactions and Symptoms
Overview of allergic responses
Types of latex reactions and clinical signs
Recognizing early symptoms and emergencies
Module 3 – Diagnosis and Prevention
Medical evaluation and allergy testing
Engineering controls and substitution (non-latex gloves/equipment)
Safe work practices and employee training
Module 4 – Employer and Employee Responsibilities
OSHA and NIOSH guidance on latex prevention
Program documentation and incident reporting
Communication and hazard labeling
Final Assessment
Short multiple-choice exam (minimum 70% to pass)
Course ID: 171
Duration: 0.5 Hours (Approx. 30 Minutes)
Sector: Healthcare
Delivery Mode: Online / Self-paced Learning
Access: Free training, certificate available for an additional fee
Accreditation: OSHAcademy
Healthcare professionals in hospitals, clinics, laboratories
Nurses, doctors, pharmacy and sterilization staff
Hospital and medical facility support workers
Occupational safety officers and healthcare supervisor
Participants who score at least 70% on the final assessment may purchase an official OSHAcademy Certificate of Completion.
This concise course examines the major risks associated with exposure to hazardous chemicals and medications in healthcare settings—including chemotherapy agents, antivirals, hormone drugs, disinfectants, sterilants (ethylene oxide, formaldehyde, glutaraldehyde), mercury, and waste anesthetic gases.
Participants learn about hazard communication (OSHA HCS 1910.1200), health effects, and best practices to minimize risk.
The training highlights the need for proper hazard labeling, access to Safety Data Sheets (SDS), and thorough worker instruction to comply with regulatory standards.
Upon completion, participants will be able to:
Discuss common hazardous chemicals encountered in healthcare and their impact on employee health.
Identify healthcare jobs and tasks with high chemical exposure risk.
Explain OSHA’s Hazard Communication Standard (HCS) and its requirements (training, SDS, labeling).
Describe the hierarchy of controls: engineering, administrative, work practices, and use of Personal Protective Equipment (PPE).
Recognize the hazards, acute and chronic effects of chemicals including ethylene oxide, formaldehyde, glutaraldehyde, mercury, and anesthetic gases.
Module 1 – Hazardous Chemicals in Healthcare
Types and uses of hazardous chemicals and drugs
Examples: chemotherapy drugs, sterilants, disinfectants, waste gases
Module 2 – Hazard Communication Standard (HCS)
OSHA HCS 1910.1200 requirements
Worker rights and responsibilities
Labeling, Safety Data Sheets (SDS), and effective training
Module 3 – Risk Identification and Control Methods
Acute vs. chronic exposure and health effects
Engineering controls (ventilation, safe equipment)
Administrative controls and safe work practices
Using PPE for chemical hazard protection
Hierarchy of controls overview
Module 4 – Employer and Employee Responsibilities
Maintaining a written Health and Safety Plan
Hazardous materials documentation and recordkeeping
Incident reporting and communication
Final Assessment
Multiple-choice exam (min. 70% required to pass)
Course ID: 172
Duration: 0.5 Hours (Approx. 30 Minutes)
Sector: Healthcare
Delivery Mode: Online / Self-paced Learning
Access: Free training materials (certificate available for a fee)
Accreditation: OSHAcademy
Healthcare professionals using glutaraldehyde for sterilization/disinfection
Endoscopy, surgical, respiratory therapy, and pathology staff
Lab workers and hospital support teams involved in equipment cleaning
Safety officers and supervisors responsible for chemical hazard control
Participants who complete the course and score at least 70% on the final assessment may receive an OSHAcademy Certificate of Completion.
This course covers the safe use, handling, and potential risks of glutaraldehyde—a powerful cold sterilant and disinfectant used in healthcare for instruments that cannot be steam sterilized (e.g., endoscopes, bronchoscopes, dialysis equipment).
Topics include exposure routes, acute and chronic health effects, hazard controls, and safety programs required to minimize worker risk.
Upon completion, participants will be able to:
Describe glutaraldehyde’s properties and healthcare uses.
Identify healthcare roles exposed to glutaraldehyde.
Explain acute and chronic effects of exposure (e.g., respiratory irritation, asthma, dermatitis).
List hazard and exposure controls (engineering, work practice, PPE).
Summarize safe transportation, storage, use, and spill procedures.
Discuss employee training and retraining requirements for glutaraldehyde use.
Module 1 – Introduction to Glutaraldehyde
Chemical properties, sources, and healthcare applications
Comparison with other disinfectants (formaldehyde, Cidex®, etc.)
Module 2 – Exposure Risks and Health Effects
Inhalation, skin contact, and eye exposure routes
Acute effects: eye/nose/throat irritation, allergic reactions, asthma
Chronic effects: persistent dermatitis, respiratory issues
Case study: nurse symptoms resolved after PPE/ventilation improvement
Module 3 – Hazard Controls and Safe Practices
Engineering Controls: local exhaust ventilation, fume hoods, closed systems
Substitution with less toxic agents
Administrative/Work Practice Controls: handling procedures, immediate spill response, proper training
PPE: chemical-resistant gloves (nitrile, butyl rubber), goggles/face shields, lab coats and aprons
Immediate access to eyewash stations and emergency showers
Spill and emergency response (flushing area, rapid cleanup using absorbents, change contaminated clothing)
Safe storage (airtight containers, away from heat/sunlight)
Module 4 – Employer and Employee Responsibilities
Written program for PPE use, training, and hazard assessments
Regular exposure monitoring and employee feedback
Regulatory compliance with OSHA standards and guidelines
Final Assessment
Multiple-choice test (minimum 70% to pass)
Course ID: 173
Duration: 0.5 Hours (Approx. 30 Minutes)
Sector: Healthcare
Delivery Mode: Online / Self-paced Learning
Access: Free training resources (certificate available for purchase)
Accreditation: OSHAcademy
Healthcare professionals and staff working in hospitals, clinics, and labs
Nurses, doctors, dental staff, and lab technicians
Facility managers and safety officers
Anyone handling, disposing, or exposed to mercury-containing devices (thermometers, blood pressure cuffs, lamps, etc.)
Participants who pass the final exam with at least 70% can obtain an OSHAcademy Certificate of Completion (PDF or printed format, fee applies).
This course addresses the risks of mercury exposure in healthcare environments and focuses on identification, health effects, regulation, and safe practices for handling mercury and mercury-containing equipment.
It covers OSHA’s mercury exposure requirements, elimination and substitution strategies, engineering and administrative controls, PPE use, and procedures for mercury-free healthcare.
Upon completing this course, participants will be able to:
Recognize sources of mercury in healthcare facilities.
Describe acute and chronic health effects of mercury exposure.
Apply OSHA’s requirements for mercury exposure and hazard communication.
Implement the hierarchy of controls: elimination, substitution, engineering, administrative, and PPE.
Select mercury alternatives and promote mercury-free practices.
Respond to spills and disposal requirements for mercury waste.
Module 1 – Mercury Hazards in Healthcare
Uses and risks of mercury in medical devices
Occupational exposure routes (inhalation, skin contact)
Module 2 – Health Effects and Regulatory Requirements
Acute and chronic toxicity, symptoms, diagnosis
OSHA standards for mercury exposure and permissible limits
Hazard Communication Standard
Module 3 – Controls and Safe Handling
Elimination and substitution (mercury-free devices)
Engineering controls (ventilation, containment)
Administrative controls and safe work practices
Personal Protective Equipment (PPE) for mercury exposure
Module 4 – Spill Response and Waste Management
Mercury spill kits and cleanup procedures
Proper disposal of mercury-containing devices
Safe recycling and environmental practices
Final Assessment
Multiple-choice exam (min. 70% required to pass)
Course ID: 174
Duration: 0.5 Hours (Approx. 30 Minutes)
Sector: Healthcare
Delivery Mode: Online / Self-paced Learning
Access: Free online training (certificate optional, available for fee)
Accreditation: OSHAcademy
Healthcare professionals in hospitals, clinics, and care facilities
Nurses, doctors, lab technicians, and medical assistants
Fire wardens, maintenance, and safety officers
Facility administrators and emergency response teams
Participants achieving a minimum score of 70% on the final assessment may obtain an official OSHAcademy Certificate of Completion.
Hospital fire hazards present unique challenges due to the presence of patients, medical gases, electrical systems, and specialized equipment.
This course provides a detailed overview of fire hazards in healthcare, emergency procedures, and compliance with OSHA fire safety standards, including exit routes, emergency planning, and fire prevention plans.
According to the National Fire Protection Association (NFPA), over 8,000 hospital fires occur annually in the U.S.—highlighting the critical need for trained healthcare staff to respond quickly and safely.
Upon completion of this course, participants will be able to:
Identify common types of fire hazards in healthcare facilities.
Classify fires according to the five fire classes (A, B, C, D, K).
Match the correct fire extinguisher type to each class of fire.
Explain the fire triangle and conditions required for ignition.
Describe OSHA fire safety standards for emergency exits and action plans.
Understand procedures for evacuation, alarms, and coordination with emergency services.
Implement fire prevention measures including inspections and drills.
Module 1 – Fire Hazards in Healthcare
Common hospital fire sources (oxygen, electrical equipment, cooking areas)
NFPA statistics and real-life case examples
Fire triangle: fuel, oxygen, heat interaction
Module 2 – Classifications of Fire and Extinguishers
Classes A–K explained with common examples
Safe and effective use of extinguishers (PASS method)
Fire suppression and sprinkler systems
Module 3 – OSHA Fire Safety Standards
Emergency Action Plan requirements (29 CFR 1910.38)
Fire Prevention Plan requirements (29 CFR 1910.39)
Exit Routes and Evacuation Procedures
Module 4 – Fire Drills and Response Planning
Purpose of fire drills and frequency
Staff roles during evacuation and alarm procedures
Communication systems for alerting building occupants and external agencies
Final Assessment
10–15 multiple-choice questions (minimum 70% passing mark)
Duration: 2.5–3 Hours (Core Topics, Classroom/Blended/Virtual)
Certificate Validity: 2 Years
Delivery Mode: Instructor-led, Online, or Blended
Accreditation: ECSHI / HSI
Individuals seeking basic emergency response skills
Workplace employees (non-healthcare providers)
School staff, coaches, volunteers, and community members
Anyone required or wishing to be certified in first aidgoto.
Participants must competently perform all required skills during performance evaluation. Written exams are optional unless dictated by regulation. Certification is valid for up to 2 years upon successful course completion.
This course equips participants with the confidence, knowledge, and basic practical skills necessary to recognize and respond appropriately to a variety of emergency situations, including medical, injury, and environmental emergencies, until advanced help arrives
After training, participants will be able to:
Assess the scene and practice personal safety
Recognize common emergencies and decide when to help
Activate Emergency Medical Services (EMS)
Provide support for life-threatening situations (airway, breathing, circulation)
Control bleeding with direct pressure, dressings, and tourniquets
Provide care for burns, fractures, head/spinal injuries, and sudden illnesses
Respond to choking, shock, and allergic reactions
Understand legal aspects (consent, abandonment, Good Samaritan Laws)
First Aid Roles & Legal Considerations
Scene Assessment & Personal Safety
Infectious Bloodborne Disease Control
Personal Protective Equipment Selection/Use
EMS Activation & Emergency Action Plans
Primary & Secondary Assessment
Recovery Position & Rescue Moves
Choking: Adult, Child, Infant
Compression-Only CPR (Non-healthcare)
Control of Bleeding: Direct Pressure, Tourniquet, Hemostatic Dressing
Wound, Burn, and Fracture Care
Shock Recognition and Treatment
Medical Emergencies:
Fainting, Stroke, Seizure, Asthma, Diabetes, Allergic Reaction
Poison, Heat/Cold Illnesses
Special Considerations: Spinal, Head, Eye, Nose, Tooth Injuries
Documentation & Post-Emergency Reportinggoto.
Method:
Instructor-led group instruction or self-paced online modules
Visual & hands-on practice for all core skills
Video presentations and scenario-based exercises
Performance skill and, when required, written assessments
None required; open to all ages and backgrounds
For blended learning, online module must be finished prior to skills practice session
Duration: 17–21 Hours (2–3 Days, Classroom/Blended)
Certificate Validity: 2 Years
Delivery Mode: Instructor-led, Blended, or Online (skills evaluation required)
Accreditation: ECSHI / HSI
Corporate emergency response teams
Non-EMS first responders (security, facility, law enforcement, industrial, correctional, lifeguards)
Staff in high-risk work environments or organizations with regulatory/industry requirements
Advanced first aiders seeking expanded skills beyond basic first aid
Certification requires successful completion of all skills evaluations and a written exam. Participants must competently perform advanced aid, CPR, and AED skills relevant to course objectives. Certificate remains valid for up to 2 years.
This advanced program provides in-depth knowledge and scenario-based practice for managing the most common illnesses and injuries faced by workplace and community responders. Emphasis is on prevention, rapid assessment, stabilization, and coordination with EMS during multi-casualty and complex incidents.
Participants will be able to:
Systematically assess and manage accidents, traumatic injuries, and medical emergencies
Recognize and respond to life-threatening respiratory and cardiac emergencies (CPR and AED usage)
Control bleeding, manage shock, burns, soft tissue and musculoskeletal injuries
Handle head, spinal, chest, abdominal, pelvic, and eye injuries
Provide care for environmental emergencies (heat, cold, electrical, poison)
Manage altered mental status, seizures, diabetes, anaphylaxis, substance emergencies
Coordinate with and prepare for EMS arrival/transport
Document advanced first aid care and report post-incident
Roles and Legal/Ethical Issues for First Responders
Scene Safety, Triage & Protective Equipment
Advanced Patient Assessment & Primary/Secondary Survey
Team-based Approach in Multi-casualty Incidents
Airway Management: Obstruction, Rescue Breaths, O2
CPR for Adult/Child/Infant: 1 & 2 Rescuer
AED: Assessment, Use, Troubleshooting
Trauma: Severe Bleeding, Tourniquet Use, Internal Bleeding
Shock Types & Interventions
Fracture/Splinting, Head/Neck/Spine Immobilization
Chest and Abdominal Injury Management
Burns: Thermal, Chemical, Electrical, Radiation
Eye/Ear/Nose/Tooth Injury
Medical: Heart Attack, Stroke, Asthma, Anaphylaxis, Diabetes, Poison
Seizures, Fainting, Altered Mental Status
Environmental: Heat Stroke, Hypothermia, Bites/Stings, Drowning
Bloodborne Pathogens
Lifting/Moving/Extrication Techniques
Scenario Practice, Team Response Drills
Advanced Documentation, Communication, Transfer of Care
Method:
Instructor-led lectures
Hands-on practice with simulation scenarios
Multimedia and skill stations
Team assessments, written and skill evaluations
Ratio/Requirements:
Recommended: 10:1 student/instructor, 3:1 student/equipment
Performance-based skill demonstration required
Basic First Aid & CPR/AED certification (may be integrated with course)
Adult literacy; prior medical background not required but helpful
Duration: 47–50 Hours (Initial Training) | 16 Hours (Renewal)
Certificate Validity: 2 Years
Delivery Mode: Instructor-led Classroom / Blended Learning
Accreditation: ECSHI / HSI
Law enforcement and correctional officers
Industrial and corporate ERT (Emergency Response Teams)
Lifeguards, park rangers, and outdoor emergency personnel
Event security and crowd management teams
Disaster and community emergency response team (CERT) members
Non-EMS responders seeking advanced readiness certification
Participants who successfully complete all cognitive and psychomotor objectives, pass both written and performance evaluations, and maintain current Basic Life Support (BLS) certification will receive an official HSI / ECSHI Emergency Medical Responder Certificate, valid for 2 years.goto.hsi+1
This certification provides training comparable to an Emergency Medical Responder level, following the NHTSA National EMS Scope of Practice Model, but is not intended for EMS provider licensure.
The Emergency Medical Responder (EMR) course prepares participants to provide immediate life-saving interventions and manage medical and traumatic emergencies prior to the arrival of emergency medical services.
This program offers more in-depth training than standard first aid, bridging the gap between Basic First Aid and Emergency Medical Technician (EMT) training.
Learners will develop advanced response skills—including airway management, trauma care, patient assessment, medical emergency management, and coordination with EMS professionals.
Upon completion, trainees will be able to:
Perform a comprehensive scene size-up following safety and assessment guidelines.
Conduct primary and secondary patient assessments, recognizing critical conditions.
Provide emergency care for respiratory, cardiac, trauma, and environmental emergencies.
Stabilize patients through bleeding control, splinting, and spine motion restriction (SMR).
Administer oxygen and assist with basic airway adjuncts (e.g., OPA/NPA, BVM use).
Deliver CPR and coordinate AED procedures.
Manage medical emergencies including shock, stroke, diabetes, seizures, anaphylaxis, and poisoning.
Document and communicate patient information effectively to EMS.
Unit 1 – Introduction to Emergency Medical Response
Role and Legal Responsibilities of EMRs
Scene Safety and Incident Command
Infection Control and Personal Protection
Unit 2 – Patient Assessment
Scene Size-Up, Primary & Secondary Assessment
Vital Signs, SAMPLE History, Ongoing Assessment
Unit 3 – Airway and Breathing Management
Airway Adjuncts (OPA, NPA), Suctioning
Oxygen Administration and Bag-Valve Mask (BVM) Ventilation
Respiratory Emergencies: Asthma, COPD, Airway Obstruction
Unit 4 – Circulation and Cardiac Care
Chest Compressions, CPR for Adult/Child/Infant
AED Setup and Operation
Managing Cardiac Arrest, Angina, and Myocardial Infarction
Unit 5 – Medical Emergencies
Diabetic Emergencies, Seizures, Stroke
Allergic Reactions and Anaphylaxis (Epinephrine Assist)
Behavioral and Substance-Related Emergencies
Unit 6 – Trauma Management
Bleeding Control, Hemostatic Agents, Tourniquets
Shock Identification and Management
Head, Neck, Spine, and Chest Trauma
Fractures, Dislocations, Splinting, and Bandaging
Unit 7 – Environmental and Special Situations
Heat, Cold, Electrical, and Water Emergencies
Bites, Stings, and Poisonings
Obstetric and Pediatric Emergencies
Unit 8 – EMS Operations
Triage and Multi-Casualty Incident Management
Lifting, Moving, and Patient Transport Techniques
Documentation and Handover Protocols
Final Evaluations
Written Knowledge Exam (minimum 75% passing score)
Practical Skills Assessment:
Respiratory arrest (BVM)
Adult and infant cardiac arrest response
Medical and trauma scenario performance
Method:
Instructor-led classroom learning and skills labs
Scenario-driven emergency simulations
Multimedia presentations aligned with Emergency Medical Responder: First on Scene (12th Edition)
Written and psychomotor evaluation
Ratios:
Classroom: 24 students per instructor (max)
Skills Practice: 12:1 max, 6:1 recommended
Equipment: 6:1 max, 3:1 recommended
Current certification in Basic Life Support (BLS)
Minimum age: 16 years
Ability to perform physically demanding emergency interventions
Reading and comprehension skills appropriate for technical reference materials.
Duration: 4–6 Hours (Initial Training) | 2–3 Hours (Recertification)
Certificate Validity: 2 Years
Delivery Mode: Instructor-led Classroom / Blended Learning
Accreditation: ECSHI / HSI
Doctors, nurses, and allied health professionals
Emergency medical and dental personnel
Hospital and clinic first responders
Paramedics, physiotherapists, and clinical educators
Lifeguards and healthcare students requiring CPR/AED competency
Participants who successfully complete all skill evaluations and achieve passing marks on written or practical assessment will receive an official Healthcare Provider CPR & AED Certification valid for 2 years.
Certification meets international CPR/AED standards under HSI, ECSHI, and the International Liaison Committee on Resuscitation (ILCOR) 2020 Guidelines.
Hands-on verification of skills (either in-person or via HSI’s Remote Skills Verification, RSV Program) is mandatory — purely online training is not accepted for certification
The program provides comprehensive instruction in high-quality adult, child, and infant CPR, and correct AED procedures for healthcare environments.
It emphasizes rapid recognition of cardiopulmonary arrest, early activation of emergency systems, and coordinated use of AEDs and resuscitation techniques.
This course highlights team dynamics, airway management, rescue breathing, and post-resuscitation care responsibilities specific to healthcare and clinical teams.
Upon course completion, participants will be able to:
Identify cardiac arrest and initiate immediate CPR following current guidelines.
Perform 1- and 2-rescuer CPR for adult, child, and infant victims.
Operate an AED safely, recognizing indications and precautions.
Manage airway obstruction (choking) in conscious and unconscious patients.
Deliver effective ventilations using barrier devices and bag-valve-mask (BVM).
Integrate team-based resuscitation and communication protocols.
Follow infection control measures and local emergency procedures.
Module 1 – Introduction to CPR and Chain of Survival
Physiology of cardiac arrest and sudden death
Overview of ILCOR Chain of Survival
Importance of early CPR and defibrillation
Module 2 – CPR Fundamentals
1-rescuer and 2-rescuer CPR (adult, child, infant)
Compression rate, depth, and recoil
Compression-to-ventilation ratios per age group
Module 3 – Airway and Breathing Management
Airway opening techniques: head-tilt/chin-lift, jaw thrust
Barrier devices and ventilation masks
Bag-valve-mask operation and oxygen adjunct use
Module 4 – Automated External Defibrillator (AED)
Safe use and sequence of AED operation
Troubleshooting and maintenance checks
Integrating AED into CPR sequences
Module 5 – Obstructed Airway (Choking) Management
Adult, child, and infant choking situations
Responsive and unresponsive patient protocols
Special situations: pregnancy, confined space
Module 6 – Team Dynamics and Post-Resuscitation Care
Roles of rescuers in multi-provider settings
Communication and leadership in resuscitation
Post-event reporting and debriefing
Assessment
Practical skills evaluation
Optional short written test (as per ECSHI/HSI regulations).
Method:
Instructor-led classroom lectures and practical stations
Demonstration and hands-on skills with mannequins and AED trainers
Simulation scenarios for team-based resuscitation
Remote Skills Verification (RSV) option available for blended learning.
Ratio:
Recommended 6:1 student-to-manikin ratio
Up to 12:1 participant-to-instructor ratio
Basic understanding of workplace emergency procedures
Healthcare or medically related background preferred
Physically capable of performing chest compressions
Completion of all required modules
Demonstration of CPR and AED proficiency
Minimum passing score on assessments (if applicable)
Certificate issued by HSI or ECSHI, valid for 2 years.
Achieve Optimal Health with Key Supplementation
Duration: 1–2 Days (Face-to-Face or Blended)
Certificate Validity: 2 Years
Delivery Mode: Instructor-led, Virtual, or Blended Learning
Accreditation: AIHC
Healthcare professionals, nutritionists, and wellness coaches
Individuals interested in proactive health management
Corporate wellness program participants
Fitness trainers and holistic health practitioners
Certificate awarded to participants who successfully complete all modules and pass post-course knowledge checks. Valid for 2 years, renewable through refresher training or demonstrated continuing education.
This program provides evidence-based guidance on achieving optimal health through strategic supplementation, covering micronutrients, vitamins, minerals, probiotics, and omega fatty acids.
Learners will understand indications, contraindications, and synergy of supplements with diet and lifestyle for better health outcomes.
Participants will be able to:
Describe the fundamental role of essential nutrients, vitamins, minerals, and key supplements in optimal health
Assess dietary intake and recognize signs of nutrient deficiencies
Explain benefits and risks of supplement use, including interactions and side effects
Develop evidence-based supplementation plans tailored to individual health goals or clinical needs
Understand regulatory, safety, and quality aspects of dietary supplement products
Educate others on food-supplement synergy and eating for optimum health.
Module 1 – Introduction to Supplementation
Nutrient roles in the human body: macronutrients, micronutrients
Overview of popular supplements and their scientific evidence
Defining optimal health
Module 2 – Vitamins and Antioxidants
Role of water- and fat-soluble vitamins (C, B-complex, A, D, E, K)
Antioxidants and free radicals: balancing oxidative stress
Supplement selection and vitamin synergy
Module 3 – Minerals and Trace Elements
Macro-minerals (Calcium, Magnesium, Potassium, Phosphorus)
Trace elements (Iron, Zinc, Selenium, Iodine, Copper, etc.)
Mineral deficiencies and correct supplementation
Module 4 – Probiotics, Prebiotics, and Digestive Health
Gut microbiota and immune system
Health effects and optimal probiotic/prebiotic intake
Natural digestive aids and synergy with other nutrients
Module 5 – Omega Fatty Acids and Lifestyle Nutrients
Role of omega-3 and omega-6 fatty acids
Fish oil, flaxseed, and plant-based sources
Supplementation for heart, brain, and joint health
Module 6 – Food-Supplement Synergy and Personalized Planning
Integrating supplementation with a balanced diet
Assessing individual needs: age, sex, activity, health condition
Case studies and practical scenarios
Module 7 – Safety, Regulation, and Patient Education
Regulatory rules for supplements
Side effects, contraindications, drug-supplement interactions
Guidelines for educating patients and promoting adherence
Post-Assessment and Actions
Knowledge checks
Development of personal or patient supplement action plan
Method:
Interactive lectures and webinars
Case studies and practical exercises
Supplement plan development and role play
Knowledge review and post-course feedback
Basic literacy in health sciences (recommended)
No prior certification required
Advanced Health & Safety Management
Duration: 4–5 Days (Intensive) or 32–40 Hours (Flexible Schedule)
Certificate Validity: 2–3 Years
Delivery Mode: Instructor-led, Blended, or Virtual
Accreditation: AIHC
Senior managers and directors with HSE responsibilities
HSE professionals and advisors
Engineers, team leaders, and supervisors
Human Resources professionals and policy makers
Professionals tasked with risk, environment, or safety management
Certificate granted to those who complete the full program, skills exercises, and assessment. Recognized by AIHC and suitable for organizational compliance files or professional development.
This program develops participants’ competence in designing, implementing, and continually improving robust occupational health & safety management systems. Emphasis is on regulatory compliance, safety culture, advanced risk management, and leadership for sustainable safety performance. Participants will master investigation, measurement, and improvement tools, supporting both incident prevention and organizational resilience.
After this course, participants will be able to:
Interpret and apply key international safety standards and legal requirements
Design integrated safety management systems (SMS/OSHMS, e.g., ISO 45001)
Conduct advanced risk and hazard assessments (incl. human factors)
Develop practical safety policies, guidelines, and communication plans
Measure and monitor safety performance, including leading/lagging indicators
Lead and motivate organizational safety culture improvements
Conduct and document effective incident investigations, including root cause analysis
Leverage continuous improvement (e.g., PDCA cycle) in safety management
Respond to crises and emergencies with fit-for-purpose plans
Day 1 – Foundations & Safety Leadership
Principles of occupational health & safety management
Latest health & safety legislation and compliance strategies
The role of leaders in shaping and sustaining safety culture
Day 2 – Risk Management & Hazard Control
Advanced risk assessment methods: qualitative, quantitative, matrix-based
Hazard identification: tools and best practices
Implementing controls: hierarchy, effectiveness, and follow-up
Human factors and behavioral safety
Day 3 – Safety Management Systems & Performance Measurement
Designing and deploying integrated SMS (based on ISO 45001, OSHA, etc.)
Incident, near miss, and unsafe condition reporting systems
Safety performance metrics: leading and lagging indicators
Analytics and continuous monitoring
Day 4 – Investigation, Improvement & Compliance
Advanced incident investigation & root cause analysis
Conducting audits and management reviews
PDCA and continuous improvement in safety
Benchmarking and lessons learned
Day 5 – Emergency & Crisis Management
Emergency response planning: structure, drills, review
Crisis communications and business continuity integration
Final case studies, group projects, and skills assessment
Method:
Practical workshops and expert-led presentations
Group exercises, case studies, and simulations
Progress and post-training assessments
Recommended: basic knowledge or experience in occupational health & safety issues
Suitable for mid-level to senior staff or those with supervisory duties
Advanced Professional Diploma (Health Assistant)
Duration: 12 Months (Full-Time) or 18 Months (Part-Time)
Certificate Validity: Permanent Diploma Qualification
Delivery Mode: Classroom, Clinical Placement, or Blended Learning
Accreditation: AIHC (Accredited Training Program)
Students or professionals aspiring to become qualified health assistants
Caregivers, nursing aides, or healthcare support staff seeking formal certification
Workers in hospitals, clinics, nursing homes, and community health centers
Individuals aiming to progress into allied health or nursing studies
Candidates who successfully complete the coursework, mandatory clinical practicum, and final evaluation will receive the AIHC Advanced Professional Diploma in Health Assistance.
This qualification confirms advanced competence in patient support, safety, and clinical assistance across healthcare environments.
The program equips learners with comprehensive skills to assist healthcare professionals in delivering patient-centered care.
It combines theoretical instruction and hands-on practice across multiple disciplines—nursing, hygiene, rehabilitation, first aid, and administrative support—developing well-rounded Health Assistants ready for hospital, rehabilitation, and community settings.
After completing the program, students will be able to:
Deliver safe, effective, and compassionate support to patients under professional supervision.
Assist in medical and nursing procedures, patient mobility, and rehabilitation exercise routines.
Monitor and record patient conditions, vital signs, and changes in health status.
Apply infection control, hygiene, and workplace safety protocols.
Support clinical documentation and basic administrative processes.
Communicate effectively with healthcare teams and patients.
Demonstrate ethical behavior and cultural sensitivity in healthcare delivery.
Respond appropriately in emergency and first aid situations.
Semester 1 – Foundation in Healthcare Practice
Introduction to Healthcare Systems and Patient Care
Medical Terminology and Documentation
Basic Anatomy and Physiology
Patient Hygiene, Bed Care, and Handling Techniques
Infection Prevention and Control
Communication & Interpersonal Skills in Healthcare
Semester 2 – Clinical Skills & Patient Support
Measuring Vital Signs and Patient Monitoring
Nutrition, Feeding Assistance, and Hydration
Basic Medication Support and Pharmacy Role Awareness
Mental Health Support and Psychosocial Care
Rehabilitation, Mobility, and Physical Therapy Assistance
First Aid and Basic Life Support (BLS)
Semester 3 – Professional Work Placement
Hospital and Community Health Settings Internship (Minimum 200 hours)
Case Studies and Reflective Practice
Patient Care Documentation & Reporting
End-of-life and Palliative Support
Professional Ethics and Legal Responsibilities
Capstone – Final Assessment
Written and Practical Skills Evaluation
Clinical Competency Assessment
Professional Presentation and Career Readiness Workshop
Method:
Instructor-led lectures and case studies
Practical sessions in mock clinical labs
Supervised hospital and community placements
Blended learning (theory online, clinical in person)
Assessments:
Written exams, assignments, and group projects
Skills demonstrations and clinical evaluations
Graduates can work as:
Health Assistant / Patient Care Assistant
Nursing Aide / Ward Assistant
Rehabilitation Support Worker
Community Health Worker
Allied Health Assistant (entry-level)
High school completion or equivalent
Medical clearance and health screening
Good knowledge of English (minimum CEFR B1 or equivalent)
Background clearance (if required for clinical placement).
Healthcare Delivery Systems
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Applied Health and Safety Risk Management
Duration: 5 Days (Intensive) or 40 Learning Hours
Certificate Validity: 3 Years
Delivery Mode: Instructor-led, Online, or Blended
Accreditation: AIHC
HSE professionals and safety managers
Engineers, supervisors, and project leaders
Compliance and environmental officers
HR managers and risk practitioners
Anyone responsible for workplace health & safety risk processes
Participants who complete all modules, assessments, and a final applied case study will earn the AIHC Certificate in Applied Health and Safety Risk Management.
The qualification affirms applied competency in identifying, assessing, and managing occupational hazards consistent with ISO 31000, ISO 45001, ANSI/ASSP, and global HSE best practices.
This advanced course combines the principles of occupational safety, health, and risk theory with hands-on tools used in modern workplace safety management. It helps participants design and implement risk control strategies through structured risk assessment, control hierarchy, and continuous improvement systems.
Learners will analyze real-life case studies from industry, construction, and healthcare sectors.
At the end of the course, participants will be able to:
Explain risk management principles, legal foundations, and international standards.
Identify hazards using observational techniques, inspections, and Job Hazard Analysis (JHA).
Conduct qualitative and quantitative risk assessments utilizing matrices and risk scoring.
Implement the 5-Step Risk Management Process — Identify, Analyze, Evaluate, Control, and Monitor.
Apply hierarchy of controls following ISO 45001 and HSG65 guidelines.
Develop and document workplace risk registers and improvement plans.
Monitor, measure, and audit risk management system performance.
Foster proactive safety culture and organizational risk awareness.
Day 1 – Fundamentals of Health & Safety Risk
Core concepts and definitions in occupational risk.
The link between risk management and safety culture.
Legal and compliance frameworks.
Introduction to ISO 31000 / 45001 risk management principles.
Day 2 – Hazard Identification
Physical, chemical, biological, ergonomic, and psychosocial hazards.
Job Hazard Analysis (JHA) and field inspections.
Data interpretation for hazard prioritization.
Developing the initial risk register.
Day 3 – Risk Assessment Tools and Techniques
Risk matrices, FMEA (Failure Mode & Effects Analysis), Bowtie method.
Assessing probability, exposure, and consequence.
Assigning risk ratings and tolerance thresholds.
Group exercise: multi-hazard risk analysis.
Day 4 – Risk Control & Implementation Strategies
Hierarchy of Controls (Elimination to PPE).
Design and engineering control techniques (Prevention through Design – PtD).
Integration with organizational safety systems.
Communication and documentation of control procedures.
Day 5 – Monitoring, Review & Continuous Improvement
Measuring risk performance using KPIs and audits.
Incident investigation, root cause analysis, and corrective actions.
Risk reporting and management review.
Capstone workshop: design a workplace risk management plan.
Learning Methods:
Interactive lectures and visual facilitation.
Real-world case studies and simulation exercises.
Group discussions, checklists, and templates.
End-of-course workshop and practical project.
Materials Provided:
Risk assessment forms and templates.
ISO 31000 / 45001 reference guides.
Digital course manual and certificate (upon completion).
Foundational knowledge in occupational health and safety practices.
Recommended: prior basic certification (e.g., Occupational H&S Awareness).
Written exam (25 %)
Practical case study and group presentation (50 %)
Participation & applied exercises (25 %)
Minimum passing score: 75 %
AIHC Certificate valid for 3 years; renewal by CPD or re‑assessment.
Barriers to Medical Documentation
Duration: 1–2 Days (Intensive Workshop) or 12 CEU Online Program
Certificate Validity: 2 Years (AIHC Certified Professionals—Core, Ethics, HIPAA Category)
Delivery Mode: Instructor-led, Online, Blended
Accreditation: American Institute of Healthcare Compliance (AIHC)
Health information management professionals
Office nurses (RN, LPN), practice managers
Professional coders & clinical documentation auditors
Physicians and medical office staff
Healthcare professionals seeking CDI or documentation quality improvement
Participants must complete all modules and knowledge checks. 12 continuing education units (CEUs) are granted for AIHC members, applicable for ethics and HIPAA renewal CEU requirements. A certificate of completion is awarded upon final evaluation.
This course examines the barriers facing accurate, legal, and compliant clinical documentation in outpatient, clinic, and hospital settings.
Topics include technical, individual, organizational, and contextual factors that limit documentation quality and efficiency—covering both paper and electronic records.jurnal.globalhealthsciencegroup+1
Learners will gain strategies for overcoming such barriers, with emphasis on regulatory, operational, and quality improvement perspectives.
At completion, participants will be able to:
Identify and classify common barriers to accurate medical record documentation
Analyze the impact of documentation deficiencies on patient safety, billing, legal risk, and care continuity
Recognize technical obstacles (limited tech literacy, infrastructure gaps, poor EMR usability, lack of interoperability)
Address individual issues (training gaps, low motivation, insufficient documentation standards)
Mitigate organizational/contextual challenges (high workloads, inadequate supervision, unclear protocols, power outages, lack of incentives)
Apply documentation guidelines including medical necessity, legal requirements, and compliance (HIPAA, CMS)
Develop action plans for documentation improvement, audit, and supervisionpmc.ncbi.nlm.
Module 1 – Overview of Clinical Documentation Improvement (CDI)
Role and responsibilities in CDI
Managing conflict and understanding medical terminology
Challenges unique to outpatient/clinic settings
Facing EMR adoption and resistanceruralhealthinfocenter.
Module 2 – Barriers to Clinical Documentation
Technical Barriers:
EMR usability, interoperability, infrastructure
Software/system limitations, power interruptions, system slowdowns
Individual Barriers:
Training/instruction gaps, motivation, professional competence
Documentation standards inconsistency, language/cultural obstacles
Organizational Barriers:
High workload, staffing shortages, inadequate supervision
Lack of operational policies, insufficient auditsjurnal.globalhealthsciencegroup
Contextual Barriers:
Setting-specific issues (hospital/clinic/community)
Regulatory/accreditation demands, legal risks
Module 3 – Compliance and Improvement
Medical record as a legal document
HIPAA, CMS and high-risk coding/documentation practices
Signature requirements, addendums, amendments, and documentation corrections
Strategies for audit, supervision, and policy enforcement
New frontiers: AI in documentation, quality & ethics (NIST, FDA, FTC risks/benefits)
Module 4 – Action and Quality Improvement Plans
Training and continuing education solutions
Technology upgrades (EMR, auditing tools)
Implementing clear operational guidelines and best practices
Team interventions, workflow redesign, staff engagement
Ongoing monitoring, auditing, and feedback mechanisms
Method:
Interactive lectures, seminars, and webinars
Case studies and challenge analyses
EMR and paper record simulation exercises
Group projects and improvement planning
Experience in healthcare compliance/documentation preferred
Suitable for clinicians, coders, managers, HIM staff
Online module completion and knowledge checks
Final written assessment or improvement plan submission
12 CEU certificate for AIHC certified professionals
Basic Statistics in Hospitals and Healthcare Centers
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Health information officers and medical record staff
Hospital administrators and data analysts
Public health and epidemiology officers
Nurses, quality management professionals, and healthcare students
Individuals responsible for patient data documentation, preparation, and indicator computation
Participants must complete all sessions, practical assignments, and a brief final evaluation. A Certificate of Completion in Basic Healthcare Statistics is awarded, recognized under the AIHC continuing education and hospital management track.
This program introduces the fundamentals of healthcare statistics and data management, focusing on the collection, analysis, and presentation of hospital and public health data.
It emphasizes application in hospital administration, research, and health management information systems (HMIS) through meaningful metrics—mortality, morbidity, bed occupancy, admission/discharge rates, and performance indicators.
Upon completion, participants will be able to:
Define and apply basic concepts, types, and uses of healthcare statistics.
Collect, tabulate, and present hospital and patient data accurately.
Compute and interpret hospital indicators such as inpatient census, discharges, deaths, bed occupancy, and turnover.
Apply descriptive statistical measures including mean, median, mode, percentages, ratios, and rates.
Understand sampling techniques and their use in hospital and public health reporting.
Establish data tables, graphs, charts, and frequency distributions for decision support.
Calculate and utilize Health Management Information System (HMIS) indicators effectively.
Day 1 – Introduction to Healthcare Statistics
Importance and role of health statistics in healthcare decision-making
Sources of medical and hospital data
Definitions: variables, population, parameters, and samples
Overview of hospital statistics (admissions, discharges, inpatient days)
Day 2 – Descriptive Statistics and Data Organization
Techniques: data grouping, tabulation, and frequency distribution
Calculation of measures of central tendency (mean, median, mode)
Measures of dispersion (range, variance, standard deviation)
Applying percentages, ratios, proportions, and rates
Practical workshop: preparing daily inpatient census sheets
Day 3 – Applied Healthcare Statistical Indicators
Hospital indicators:
Bed occupancy rate
Average length of stay (ALOS)
Bed turnover rate
Discharge and mortality rates
Correlation and regression basics in healthcare data
Data presentation using graphs and charts (pie, bar, histogram, scatter plot)
Introduction to health information systems and electronic data entry
Practical session: compiling daily, monthly, and annual hospital statistics reports
Method:
Instructor-led theoretical sessions
Group discussions and practical data analysis exercises
Use of spreadsheet tools and health information templates
Review of case examples from hospital management statisticsscribd+1
Materials:
AIHC statistical workbook and formula guide
Demonstrative datasets for practice
Templates for hospital statistic reports and HMIS indicators
Basic numeracy and familiarity with medical record systems
Recommended for those in healthcare administration, quality, or HIM fields
Continuous assessment through exercises and attendance (60%)
Final practical project: Hospital statistics summary report (40%)
Minimum passing score: 70%
Certificate issued by AIHC on successful completions
Behaviors and Traits required for leadership
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Supervisors, team leaders, and department heads in healthcare organizations
Managers and coordinators responsible for leading healthcare teams
Medical officers and nursing leaders
Quality and HR professionals involved in staff development
Individuals aspiring to leadership roles in hospitals, clinics, or public health institutions
Participants must complete all sessions, group activities, and a short reflective assessment.
A Certificate of Completion in Leadership Behaviors and Traits is awarded, recognized under the AIHC continuing professional development and healthcare management track.
This course explores the core behaviors, attitudes, and interpersonal traits essential for effective leadership in healthcare and organizational settings.
It provides practical guidance on self-awareness, emotional intelligence, ethical conduct, communication, decision-making, and team motivation, enabling participants to build strong and positive leadership identities that influence both performance and culture.
Through real-world examples and reflective exercises, participants will learn how leadership traits directly affect team engagement, conflict resolution, and organizational success.
Upon completion, participants will be able to:
Identify and describe the essential traits and behaviors of effective leaders.
Distinguish between leadership styles and their application in different healthcare environments.
Demonstrate emotional intelligence and empathy in managing teams.
Practice effective communication, feedback, and motivation strategies.
Apply ethical and value-based decision-making in leadership situations.
Recognize personal strengths and areas for improvement in their own leadership profile.
Develop a personal action plan for continued leadership growth.
Day 1 – Foundations of Leadership Behavior
Understanding leadership vs. management
Traits and characteristics of successful leaders
Self-assessment: identifying your leadership style
Emotional intelligence (EI) and its impact on leadership
Workshop: Personal leadership reflection and peer feedback
Day 2 – Communication and Behavioral Skills in Leadership
Effective communication and active listening
Building trust and credibility in teams
Motivating and influencing others positively
Managing conflict and constructive feedback
Group activity: Case study on leadership behavior in crisis
Day 3 – Ethical, Adaptive, and Transformational Leadership
Ethics, integrity, and accountability in leadership roles
Adaptive leadership and managing change
Coaching and mentoring for performance improvement
Building resilience and maintaining morale under pressure
Practical session: Developing a personal leadership improvement plan
Method:
Instructor-led discussions and interactive workshops
Group role-play and scenario-based learning
Reflective journaling and leadership self-assessment
Video demonstrations and guided discussions
Materials:
AIHC Leadership Workbook and Reflection Journal
Case studies and behavioral assessment templates
Leadership self-evaluation and action plan worksheets
Open to all healthcare and management professionals
No prior leadership training required
Recommended for supervisors, coordinators, and emerging leaders
Continuous participation and engagement (50%)
Group presentation or leadership scenario analysis (30%)
Final reflective paper or leadership action plan (20%)
Minimum passing score: 70%
A Certificate of Completion is issued by AIHC upon successful completion.
Comprehensive Medical Skills
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Healthcare professionals and clinical practitioners
Nurses, medical assistants, and paramedics
Hospital interns and newly graduated healthcare workers
Emergency and outpatient care staff
Individuals involved in patient examination, monitoring, and basic clinical procedures
Participants must attend all sessions, complete hands-on activities, and pass the final skills evaluation.
A Certificate of Completion in Comprehensive Medical Skills is awarded, recognized under the AIHC clinical competency and hospital operations training track.
This intensive program provides a comprehensive foundation in core medical and clinical skills required for safe and effective patient care.
It combines theory and practical demonstrations to enhance participants’ ability to perform vital sign assessment, patient examination, basic life support (BLS), aseptic techniques, and routine medical procedures.
The workshop emphasizes clinical accuracy, patient safety, ethical conduct, and interprofessional teamwork, preparing participants to handle various situations in both hospital and community healthcare settings.
Upon completion, participants will be able to:
Perform patient assessment and basic clinical examinations confidently.
Demonstrate correct procedures for measuring and recording vital signs.
Apply aseptic techniques and infection control measures.
Perform basic wound care, dressing, and injection procedures.
Assist in emergency care and basic life support (BLS).
Understand medical documentation and communication protocols.
Demonstrate professional ethics and patient-centered behavior during care delivery.
Day 1 – Patient Assessment and Clinical Fundamentals
Introduction to professional medical conduct and ethics
Patient identification, communication, and consent procedures
Vital signs: temperature, pulse, respiration, blood pressure
Anthropometric measurements (height, weight, BMI)
Documentation and medical charting
Practical session: patient assessment simulation
Day 2 – Aseptic Technique and Basic Procedures
Principles of asepsis and infection prevention
Hand hygiene and use of PPE
Preparing sterile fields and medical instruments
Injection techniques (IM, SC, ID) and sample collection
Basic wound care and dressing
Practical workshop: aseptic procedures and injection simulation
Day 3 – Emergency Response and Clinical Integration
Recognition and initial response to medical emergencies
Basic Life Support (BLS) and first aid
Positioning and patient transfer techniques
Monitoring and reporting patient conditions
Integrating teamwork and communication in clinical settings
Final practical: comprehensive patient care scenario
Method:
Instructor-led sessions and clinical demonstrations
Hands-on practical workshops and simulations
Group discussions and scenario-based exercises
Use of clinical instruments and training manikins
Materials:
AIHC Clinical Skills Manual and Procedure Checklists
Simulation kits and sample medical tools
Reference handouts and assessment templates
Basic knowledge of anatomy, physiology, and patient care recommended
Suitable for entry-level or practicing healthcare staff
No prior certification required
Continuous practical evaluation and attendance (60%)
Final hands-on performance test (40%)
Minimum passing score: 70%
Participants who meet all requirements will receive a Certificate of Completion in Comprehensive Medical Skills issued by AIHC.
Medical Representative
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Aspiring and current medical representatives
Pharmacy, nursing, and life science graduates entering the pharmaceutical industry
Marketing and sales personnel in healthcare or pharma companies
Hospital liaison officers and product promoters
Individuals interested in pharmaceutical communication and ethical marketing
Participants must complete all training sessions, role-plays, and final evaluations.
A Certificate of Completion in Medical Representative Training is awarded, recognized under the AIHC pharmaceutical sales and healthcare communication track.
This comprehensive course equips participants with the knowledge, communication skills, and ethical foundations required to succeed as a Medical Representative (MedRep) in the healthcare and pharmaceutical sectors.
The program covers pharmaceutical product knowledge, customer relationship management, sales strategy, and regulatory compliance, emphasizing professional conduct and patient-centered promotion.
Through case studies, simulations, and interactive workshops, participants learn to effectively engage with healthcare professionals, deliver scientific product presentations, and contribute to responsible healthcare marketing.
Upon completion, participants will be able to:
Understand the roles and responsibilities of a medical representative in the healthcare system.
Demonstrate knowledge of drug classifications, dosage forms, and basic pharmacology.
Apply ethical principles and regulatory standards in medical promotion.
Communicate effectively with doctors, pharmacists, and healthcare providers.
Plan and execute territory management and call scheduling.
Deliver professional and persuasive product presentations.
Handle objections and build long-term professional relationships.
Analyze sales data and prepare accurate field reports.
Day 1 – Fundamentals of the Medical Representative Role
Introduction to the pharmaceutical industry and MedRep functions
Drug development process and product life cycle
Overview of pharmacology and drug classifications
Roles of healthcare professionals and key customers
Ethics in pharmaceutical promotion (WHO & national codes)
Workshop: Identifying target customers and sales opportunities
Day 2 – Communication, Product Detailing, and Territory Management
Communication and interpersonal skills for MedReps
Product detailing and presentation techniques
Territory planning and time management
Handling objections and closing techniques
Documentation and reporting requirements
Role-play: Product presentation and doctor visit simulation
Day 3 – Sales Strategy, Compliance, and Professional Development
Understanding marketing strategies and sales targets
Collaboration with marketing and supply chain teams
Legal and ethical considerations in drug promotion
Building brand trust and credibility
Personal development and performance improvement plans
Final practical: Simulated sales call and feedback session
Method:
Instructor-led sessions and interactive discussions
Case studies, product simulations, and real-world scenarios
Group role-play and territory planning exercises
Multimedia presentations and practice sessions
Materials:
AIHC Medical Representative Handbook
Product detailing templates and reporting sheets
Role-play and case study scripts
Field visit and observation checklists
Basic knowledge of life sciences or healthcare preferred
Suitable for entry-level professionals or those transitioning into pharmaceutical sales
No prior experience required
Continuous assessment and participation (50%)
Product presentation and communication skill evaluation (30%)
Final written or practical assessment (20%)
Minimum passing score: 70%
Successful participants will receive a Certificate of Completion in Medical Representative Training issued by AIHC.
Behavioral HealthCare Organizations Management
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Managers and administrators in behavioral health or mental health facilities
Psychologists, psychiatrists, counselors, and social workers in leadership roles
Public health officers and program coordinators in mental health initiatives
Healthcare professionals transitioning into behavioral healthcare management
Individuals responsible for planning, monitoring, or evaluating behavioral health programs
Participants must attend all sessions, complete group assignments, and pass the final evaluation.
A Certificate of Completion in Behavioral Healthcare Organizations Management is awarded, recognized under the AIHC health systems administration and behavioral management track.
This comprehensive program provides participants with the knowledge, managerial skills, and leadership insights needed to effectively manage and improve behavioral healthcare organizations.
It focuses on strategic planning, service quality, clinical governance, mental health policies, and multidisciplinary team coordination, aligning with international standards of behavioral health management.
The course also explores ethical, cultural, and financial aspects of operating mental health and addiction services, emphasizing compassionate, evidence-based, and sustainable care delivery.
Upon completion, participants will be able to:
Understand the structure and operational components of behavioral healthcare organizations.
Apply management principles in clinical and community-based mental health services.
Implement effective policies for quality improvement and patient-centered behavioral care.
Coordinate multidisciplinary teams across psychiatry, psychology, nursing, and social work.
Manage organizational resources, staffing, and service delivery.
Apply ethical and legal frameworks in behavioral healthcare administration.
Utilize data and performance indicators for program monitoring and evaluation.
Day 1 – Foundations of Behavioral Healthcare Management
Overview of behavioral health systems and services
Role of managers in mental health and addiction care
Organizational structures and governance models
Policy and regulatory frameworks in behavioral healthcare
Workshop: Mapping organizational roles and responsibilities
Day 2 – Operational and Clinical Management
Human resource and team management in behavioral settings
Service planning, budgeting, and resource allocation
Quality assurance and risk management
Managing patient flow and care coordination
Practical case study: Designing a behavioral health service model
Day 3 – Leadership, Ethics, and Evaluation in Behavioral Health
Ethical and legal issues in mental health management
Leadership and communication in high-stress environments
Data-driven decision-making and performance indicators
Monitoring and evaluating behavioral health programs
Final project: Organizational improvement action plan presentation
Method:
Instructor-led interactive lectures and discussions
Group workshops and real-world case analyses
Scenario-based learning and role-play simulations
Reflection and action planning exercises
Materials:
AIHC Behavioral Health Management Handbook
Case studies and policy templates
Service planning and evaluation tools
Quality and performance indicator reference sheets
Recommended for individuals with background or experience in healthcare, psychology, or social work
Basic understanding of health service delivery and patient care systems
No prior management certification required
Class participation and group work (40%)
Case study and project presentation (40%)
Final written or practical assessment (20%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Behavioral Healthcare Organizations Management, issued by AIHC.
Community Pharmacy Management
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Community pharmacists and assistant pharmacists
Pharmacy owners, supervisors, and managers
Pharmacy technicians and dispensers
Healthcare professionals interested in pharmacy operations
Individuals seeking to enhance management, compliance, and service quality in retail pharmacy settings
Participants must complete all sessions, practical assignments, and the final evaluation.
A Certificate of Completion in Community Pharmacy Management is awarded, recognized under the AIHC healthcare operations and pharmaceutical services track.
This course provides participants with comprehensive knowledge and managerial competencies in community pharmacy operations, patient care services, and regulatory compliance.
The program integrates business management principles with clinical pharmacy practices, preparing pharmacists to operate efficient, ethical, and patient-focused pharmacies.
Participants will learn essential skills in inventory management, prescription handling, customer service, financial planning, and regulatory adherence, while maintaining high standards of pharmaceutical care and safety.
Upon completion, participants will be able to:
Understand the role and responsibilities of community pharmacies in healthcare systems.
Manage daily pharmacy operations efficiently and in compliance with laws and ethics.
Apply principles of pharmaceutical care and patient counseling.
Implement effective inventory and stock control systems.
Manage pharmacy finances, procurement, and profitability.
Apply quality assurance and good pharmacy practice (GPP) standards.
Lead and supervise pharmacy staff with professionalism and integrity.
Day 1 – Foundations of Community Pharmacy Practice
Introduction to community pharmacy and its healthcare role
Overview of pharmacy laws, ethics, and regulatory compliance
Prescription processing and documentation standards
Pharmaceutical care and patient counseling fundamentals
Workshop: Role-play on ethical patient interaction and prescription validation
Day 2 – Pharmacy Operations and Inventory Management
Organization and workflow in community pharmacies
Drug storage, labeling, and dispensing procedures
Inventory control systems and procurement planning
Managing expired or recalled drugs and waste disposal
Practical exercise: Designing an efficient pharmacy layout and stock system
Day 3 – Financial Management and Leadership in Pharmacy Practice
Budgeting, pricing, and cost control strategies
Sales management and marketing for community pharmacies
Human resource management and staff supervision
Implementing Good Pharmacy Practice (GPP) and quality improvement
Final project: Community pharmacy business and service improvement plan
Method:
Instructor-led sessions and interactive discussions
Case studies, simulations, and problem-solving workshops
Practical demonstrations and role-play scenarios
Use of management tools and pharmacy templates
Materials:
AIHC Community Pharmacy Management Handbook
GPP compliance checklist and inventory templates
Financial planning and reporting worksheets
Case study modules and simulation scripts
Background in pharmacy, pharmaceutical sciences, or healthcare
Suitable for licensed pharmacists, assistants, or aspiring pharmacy entrepreneurs
No prior management experience required
Participation and practical exercises (40%)
Group project or pharmacy management plan (40%)
Final written or oral assessment (20%)
Minimum passing score: 70%
Participants who successfully complete the course will receive a Certificate of Completion in Community Pharmacy Management, issued by AIHC.
Contemporary Management
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Managers, supervisors, and team leaders across healthcare and corporate sectors
Administrative and operational professionals seeking leadership advancement
Entrepreneurs and project coordinators managing multidisciplinary teams
Individuals aspiring to understand modern management practices and organizational dynamics
Professionals transitioning to managerial or strategic roles
Participants must complete all learning sessions, case analyses, and final assessments.
A Certificate of Completion in Contemporary Management is awarded, recognized under the AIHC management and leadership development track.
This program provides an in-depth exploration of modern management concepts, practices, and tools essential for leading in today’s complex, fast-changing business and healthcare environments.
The course integrates classical management principles with contemporary approaches such as innovation leadership, agile management, sustainability, digital transformation, and people-centered organizational culture.
Participants will gain the knowledge and practical frameworks to enhance strategic decision-making, adaptability, and team performance in dynamic professional settings.
Upon completion, participants will be able to:
Understand the evolution and current trends in management theories and practices.
Apply contemporary management models in real organizational contexts.
Utilize data-driven and agile decision-making approaches.
Manage people and performance through motivation, communication, and empowerment.
Integrate innovation and technology into management strategies.
Lead organizational change and continuous improvement initiatives.
Apply ethical and sustainable practices in managerial decision-making.
Day 1 – Foundations and Evolution of Modern Management
Overview of traditional and contemporary management theories
The manager’s role in modern organizations
Globalization, technology, and workforce transformation
Understanding organizational culture and structure
Workshop: Identifying management challenges in today’s workplace
Day 2 – People, Performance, and Innovation Management
Motivation, communication, and leadership in modern teams
Managing diversity, inclusion, and generational differences
Innovation management and creative problem-solving
Performance management and continuous feedback systems
Group activity: Building an agile and innovative team model
Day 3 – Strategic and Sustainable Management Practices
Strategic planning and data-driven decision-making
Change management and resilience in uncertainty
Sustainability, corporate ethics, and social responsibility
Digital transformation and adaptive leadership
Final project: Strategic action plan for organizational innovation
Method:
Instructor-led interactive sessions and group discussions
Real-world case studies and management simulations
Role-playing and scenario-based exercises
Reflective leadership and problem-solving workshops
Materials:
AIHC Contemporary Management Workbook
Case studies and performance management templates
Strategy planning and innovation tools
Self-assessment and reflection sheets
Open to all professionals with basic organizational experience
Suitable for both healthcare and non-healthcare management environments
No prior management certification required
Class participation and group work (40%)
Case study and project presentation (40%)
Final written or reflective assessment (20%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Contemporary Management issued by AIHC.
Crisis Management
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Managers, supervisors, and decision-makers in healthcare and organizational settings
Safety and emergency response officers
Public relations and communications professionals
Hospital administrators and risk management teams
Individuals involved in disaster preparedness, response, and recovery operations
Participants must attend all sessions, complete scenario exercises, and pass the final assessment.
A Certificate of Completion in Crisis Management is awarded, recognized under the AIHC risk management, safety, and organizational resilience track.
This intensive program prepares participants to anticipate, manage, and recover from crises that may threaten people, operations, reputation, or organizational continuity.
It combines theoretical frameworks with practical exercises, focusing on effective communication, leadership, and coordination during emergencies.
The course covers risk assessment, emergency planning, crisis communication, business continuity, and post-crisis evaluation, applicable across healthcare, business, and public sectors.
Participants will gain tools to develop crisis response plans, manage uncertainty, and maintain composure and ethical integrity during high-stress situations.
Upon completion, participants will be able to:
Understand the principles and stages of crisis management.
Identify potential internal and external risks leading to organizational crises.
Develop crisis management and business continuity plans.
Lead teams effectively during emergencies or unexpected disruptions.
Communicate clearly and responsibly under pressure.
Coordinate with authorities, media, and stakeholders during crises.
Conduct post-crisis evaluation and lessons-learned reviews.
Day 1 – Fundamentals of Crisis and Risk Management
Definition and types of crises (operational, reputational, health, natural, cyber, etc.)
The crisis management cycle: prevention, preparedness, response, recovery
Risk identification and vulnerability assessment
Establishing a crisis management framework and response team
Workshop: Risk mapping and prioritization exercise
Day 2 – Crisis Response and Communication Strategies
Emergency decision-making and leadership under pressure
Effective internal and external communication in crisis situations
Managing stakeholders, media, and public perception
Coordination between departments and agencies
Simulation: Real-time crisis communication drill
Day 3 – Recovery, Resilience, and Business Continuity
Business continuity planning (BCP) and resource recovery
Post-crisis analysis and improvement strategies
Emotional resilience and stress management for crisis teams
Ethical leadership and transparency in crisis resolution
Final project: Designing an organizational crisis response plan
Method:
Instructor-led sessions and expert lectures
Group workshops and simulation-based learning
Case studies from healthcare and corporate crises
Role-playing exercises for leadership and communication
Materials:
AIHC Crisis Management Handbook
Risk assessment and crisis plan templates
Crisis communication checklist and media protocol guide
Simulation case scenarios
Open to professionals from all sectors with managerial or operational roles
Basic understanding of organizational systems and emergency procedures recommended
No prior crisis management training required
Participation and engagement (40%)
Crisis simulation and group performance (40%)
Final written or practical assessment (20%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Crisis Management, issued by AIHC.
Advanced Nutrition Specialist
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Nutritionists and dietitians seeking advanced clinical and functional nutrition knowledge
Healthcare professionals involved in patient dietary management and counseling
Wellness consultants, fitness coaches, and public health practitioners
Food industry professionals developing nutrition-focused products or programs
Individuals aiming to specialize in evidence-based nutrition and lifestyle management
Participants must attend all sessions, complete case study assignments, and pass the final assessment.
A Certificate of Completion in Advanced Nutrition Specialist is awarded, recognized under the AIHC Health, Wellness, and Nutrition Sciences track.
This advanced-level program provides comprehensive knowledge of human nutrition, metabolism, and dietary interventions for health optimization and chronic disease prevention.
It blends scientific foundations, clinical applications, and practical approaches, preparing participants to evaluate nutritional needs, design meal plans, and implement evidence-based interventions.
The program also emphasizes functional nutrition, nutrient biochemistry, and the impact of diet on hormonal balance, inflammation, and metabolic disorders.
Upon completion, participants will be able to:
Explain advanced concepts of macronutrient and micronutrient metabolism.
Assess nutritional status and dietary patterns for individuals and groups.
Develop nutrition plans tailored to health goals and medical conditions.
Understand the role of nutrition in disease prevention and management.
Integrate evidence-based approaches in nutrition education and consultation.
Apply professional and ethical standards in nutritional practice.
Day 1 – Foundations of Advanced Nutrition
Review of human anatomy and digestion systems
Macronutrients and micronutrients: advanced metabolic functions
Nutrient absorption, bioavailability, and interactions
Energy balance, metabolism, and caloric regulation
Workshop: Designing balanced nutrition plans
Day 2 – Clinical & Functional Nutrition Applications
Nutrition for cardiovascular, metabolic, and endocrine health
Role of diet in inflammation and immune function
Functional foods, nutraceuticals, and dietary supplements
Nutritional therapy for obesity, diabetes, and gastrointestinal disorders
Case Study: Integrating clinical data into nutrition assessment
Day 3 – Nutrition Strategy & Lifestyle Integration
Evidence-based approaches to nutrition education
Behavior change and client counseling techniques
Nutrition for performance, aging, and special populations
Designing personalized nutrition programs
Final Project: Development of a comprehensive nutrition intervention plan
Method:
Instructor-led lectures and interactive workshops
Practical case studies and dietary assessment activities
Group discussions and scenario-based learning
Tools and templates for nutrition analysis and planning
Materials:
AIHC Advanced Nutrition Specialist Handbook
Nutritional assessment forms and meal planning templates
Case study portfolio and evidence-based nutrition resources
Recommended: Basic knowledge of human biology or nutrition science
Open to all healthcare, wellness, and fitness professionals
No prior certification required
Class participation and assignments (40%)
Case study or practical evaluation (40%)
Final written or oral assessment (20%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Advanced Nutrition Specialist, issued by AIHC.
Basics in Sports Nutrition
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Fitness trainers, coaches, and sports instructors
Athletes and individuals engaged in regular physical training
Nutritionists and wellness consultants new to sports nutrition
Healthcare professionals supporting athletic or rehabilitation programs
Students and individuals interested in understanding performance-based nutrition
Participants must attend all sessions, complete assignments, and pass the final assessment.
A Certificate of Completion in Basics in Sports Nutrition is awarded, recognized under the AIHC Health, Fitness, and Performance Nutrition track.
This foundational program provides participants with essential knowledge of nutrition principles for athletic performance and physical activity.
It explores energy systems, macronutrient balance, hydration strategies, and nutrient timing, equipping participants with the tools to optimize training outcomes and recovery.
The course also highlights the role of sports supplements, performance enhancement, and body composition management in both recreational and professional sports contexts.
Upon completion, participants will be able to:
Understand the role of nutrition in exercise performance and recovery.
Identify macronutrient and micronutrient requirements for athletes.
Apply basic energy balance and metabolism principles in sports settings.
Develop pre-, during-, and post-exercise nutrition plans.
Recognize proper hydration and electrolyte strategies.
Evaluate the use of supplements and ergogenic aids safely and effectively.
Day 1 – Fundamentals of Sports Nutrition
Introduction to sports nutrition and exercise physiology
Energy systems in physical activity (ATP-PC, glycolytic, oxidative)
Macronutrients in sports: carbohydrates, proteins, and fats
Role of micronutrients and hydration in performance
Workshop: Estimating energy and nutrient needs for different sports
Day 2 – Nutrition for Training and Recovery
Nutrient timing: pre-, intra-, and post-exercise fueling
Muscle recovery and glycogen replenishment
Hydration strategies and electrolyte balance
Supplements overview: protein powders, creatine, caffeine, and vitamins
Case Study: Designing a daily athlete meal plan
Day 3 – Applied Sports Nutrition and Performance
Nutrition for endurance vs. strength sports
Weight management and body composition goals
Special considerations: youth, female athletes, and injury recovery
Ethical and safety aspects in supplementation
Final Project: Personalized sports nutrition plan for a chosen sport
Method:
Instructor-led lectures and interactive discussions
Group workshops and practical nutrition design exercises
Case studies and real-world sports performance analysis
Use of dietary tracking tools and athlete assessment templates
Materials:
AIHC Sports Nutrition Handbook
Macronutrient calculation templates and hydration charts
Case study booklet and dietary log forms
Basic understanding of nutrition or fitness concepts recommended
Open to all professionals and enthusiasts in sports, fitness, or wellness
No prior certification required
Attendance and participation (30%)
Workshop and project assignments (40%)
Final written or practical test (30%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Basics in Sports Nutrition, issued by AIHC.
Certified Fitness Nutrition
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Fitness trainers, personal coaches, and gym instructors
Nutrition and wellness consultants focusing on weight management
Health enthusiasts and athletes interested in evidence-based nutrition
Physiotherapists and rehabilitation specialists
Students or professionals pursuing careers in fitness, sports, or wellness
Participants must complete all sessions, practical assignments, and a final evaluation.
A Certificate of Completion in Fitness Nutrition is awarded, recognized under the AIHC Health, Fitness, and Performance Nutrition track.
The AIHC Certified Fitness Nutrition program equips participants with practical and scientific understanding of how nutrition supports exercise performance, fat loss, muscle gain, and overall wellness.
This course bridges the gap between fitness training and nutritional science, providing participants with the tools to design nutrition plans that complement specific fitness goals.
Topics include macronutrient balance, metabolism, body composition, nutrient timing, and supplementation—all essential for optimizing physical performance and recovery.
Upon completion, participants will be able to:
Understand the relationship between diet, exercise, and body composition.
Identify macronutrient and micronutrient requirements for active individuals.
Develop nutrition plans to support fat loss, muscle gain, and endurance goals.
Apply principles of metabolism and energy balance in fitness settings.
Advise on hydration and safe supplementation practices.
Translate scientific nutrition concepts into practical guidance for clients.
Day 1 – Foundations of Fitness Nutrition
Overview of nutrition science and energy metabolism
Macronutrients: roles, requirements, and balance in fitness programs
Micronutrients and hydration needs for active individuals
Calculating calorie requirements and energy expenditure
Workshop: Personalized macronutrient planning
Day 2 – Nutrition for Performance and Recovery
Pre-, during-, and post-exercise nutrition strategies
Muscle recovery and glycogen replenishment
Understanding fat loss and muscle hypertrophy mechanisms
Supplementation essentials: protein, creatine, BCAA, vitamins, and minerals
Case Study: Building a 7-day meal plan for different training goals
Day 3 – Applied Fitness Nutrition Coaching
Designing fitness-specific meal programs (strength, endurance, weight control)
Behavior change and motivation in nutrition adherence
Body composition analysis and progress monitoring
Ethical considerations and client communication
Final Project: Client-centered fitness nutrition plan presentation
Method:
Instructor-led theory sessions and guided practice
Interactive workshops and small group discussions
Case study analysis and dietary design projects
Application of fitness tracking and nutrition planning tools
Materials:
AIHC Fitness Nutrition Handbook
Energy and nutrient calculation worksheets
Meal plan templates and dietary tracking forms
Supplementation and hydration reference guide
Basic understanding of fitness or health science recommended
Open to all professionals in health, fitness, and wellness sectors
No prior nutrition certification required
Class participation and practical tasks (40%)
Case study project (40%)
Final written or oral assessment (20%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Fitness Nutrition, issued by AIHC.
Clinical Nutrition
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Clinical dietitians and nutritionists
Doctors, nurses, and allied health professionals involved in patient care
Hospital food service and dietary staff
Public health practitioners and nutrition consultants
Students in nutrition, dietetics, or medical sciences
Participants must attend all sessions, complete case study exercises, and pass the final assessment.
A Certificate of Completion in Clinical Nutrition is awarded, recognized under the AIHC Clinical and Medical Nutrition Science track.
This program equips participants with knowledge and practical skills in clinical nutrition and medical nutrition therapy (MNT) to support patient care, disease management, and recovery.
The course emphasizes nutritional assessment, therapeutic diets, and the Nutrition Care Process (NCP), enabling participants to make evidence-based nutrition decisions for various clinical conditions.
Upon completion, participants will be able to:
Conduct comprehensive nutritional assessments using anthropometric, biochemical, clinical, and dietary data.
Design and implement medical nutrition therapy for chronic and acute diseases.
Modify diets for conditions such as diabetes, cardiovascular disease, renal disease, gastrointestinal disorders, and obesity.
Apply enteral and parenteral nutrition in clinical settings.
Monitor and evaluate patient outcomes using evidence-based nutrition protocols.
Collaborate effectively within multidisciplinary healthcare teams.
Day 1 – Fundamentals of Clinical Nutrition
Introduction to clinical nutrition and its healthcare role
Nutritional assessment: ABCD (Anthropometric, Biochemical, Clinical, Dietary) approach
Nutrient metabolism and disease impact on nutrition
Malnutrition screening tools (MUST, NRS, SGA)
Workshop: Case-based nutritional assessment
Day 2 – Nutrition Therapy and Disease Management
Nutrition intervention for chronic conditions:
Diabetes mellitus and metabolic syndrome
Cardiovascular diseases
Gastrointestinal and liver disorders
Renal disorders
Specialized diets: high-protein, low-sodium, low-fat, soft/liquid diets
Case Study: Hospital diet planning for clinical conditions
Day 3 – Advanced Clinical Applications
Enteral and parenteral nutrition support
Nutrition in critical care and post-surgical recovery
Pediatric and geriatric nutrition considerations
Documentation and monitoring using the Nutrition Care Process (NCP)
Final Project: Comprehensive medical nutrition therapy plan
Method:
Instructor-led lectures and case-based discussions
Hands-on workshops with hospital nutrition scenarios
Group exercises and patient counseling simulations
Use of NCP templates, clinical diet charts, and assessment tools
Materials:
AIHC Clinical Nutrition Handbook
Case study workbook and therapeutic diet templates
Nutritional assessment forms and monitoring tools
Sample hospital menu and diet planning guides
Recommended: Basic knowledge of nutrition or health sciences
Suitable for healthcare practitioners, dietitians, and clinical interns
No prior certification required
Participation and workshop activities (30%)
Case study and project assignment (40%)
Final written or practical assessment (30%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Clinical Nutrition, issued by AIHC.
Food as Medicine
Duration: 3 Days (Intensive Workshop) or 24 Total Hours
Certificate Validity: 2 Years
Delivery Mode: Instructor-led / eLearning / Blended
Accreditation: AIHC
Nutritionists, dietitians, and wellness consultants
Healthcare professionals involved in preventive care and lifestyle medicine
Fitness coaches and health educators
Individuals interested in integrative nutrition and functional foods
Students in health sciences, nutrition, or public health
Participants must attend all sessions, complete practical assignments, and pass the final evaluation.
A Certificate of Completion in Food as Medicine is awarded, recognized under the AIHC Health, Nutrition, and Lifestyle Medicine track.
This program explores the concept of using food as a tool for disease prevention, health optimization, and chronic disease management.
It integrates scientific evidence, functional nutrition, and lifestyle strategies, enabling participants to understand how specific foods and dietary patterns influence metabolism, immunity, inflammation, and overall wellness.
Participants will learn to design personalized dietary interventions using food-based strategies for both preventive and therapeutic purposes.
Upon completion, participants will be able to:
Understand the scientific basis of food as medicine and functional nutrition.
Identify bioactive compounds, phytonutrients, and their health benefits.
Design nutrition plans to prevent or manage chronic diseases.
Integrate food-based strategies into clinical, wellness, and lifestyle programs.
Advise on practical dietary choices, meal planning, and behavior change.
Evaluate the efficacy of food interventions using evidence-based approaches.
Day 1 – Principles of Food as Medicine
Introduction to functional foods and nutraceuticals
Role of macronutrients and micronutrients in disease prevention
Anti-inflammatory diets and metabolic health
Gut health and microbiome considerations
Workshop: Identifying nutrient-dense foods for optimal health
Day 2 – Food-Based Disease Management
Nutrition strategies for:
Cardiovascular health
Diabetes and metabolic syndrome
Obesity and weight management
Digestive and autoimmune conditions
Meal planning for preventive and therapeutic purposes
Case Study: Designing a weekly diet plan for a specific condition
Day 3 – Applied Functional Nutrition & Lifestyle Integration
Evidence-based dietary interventions for health optimization
Personalized nutrition and patient counseling techniques
Food, lifestyle, and behavior modification strategies
Monitoring outcomes and evaluating dietary interventions
Final Project: Development of a functional food-based health plan
Method:
Instructor-led lectures and interactive discussions
Hands-on workshops and case studies
Group exercises in meal planning and dietary design
Practical application of functional food strategies
Materials:
AIHC Food as Medicine Handbook
Functional nutrition and meal planning templates
Case study workbook and assessment tools
Evidence-based dietary guidelines and references
Recommended: Basic knowledge of nutrition, dietetics, or health sciences
Suitable for healthcare practitioners, wellness coaches, and nutrition enthusiasts
No prior certification required
Class participation and workshop exercises (30%)
Case study and project assignment (40%)
Final written or practical evaluation (30%)
Minimum passing score: 70%
Upon successful completion, participants will receive a Certificate of Completion in Food as Medicine, issued by AIHC.
This entry-level training provides foundational knowledge in food safety and hygiene, tailored for catering and food service environments. Participants will learn about foodborne hazards, legal responsibilities, hygiene practices, cross-contamination prevention, safe food handling, storage protocols, and procedures for ensuring a safe catering environment.
Upon completion, participants will be able to:
Define key food safety terms and the importance of food hygiene.
Identify types of food hazards (biological, chemical, physical, and allergenic) and their sources.
Understand personal responsibilities under food safety law and organizational policy.
Demonstrate effective personal hygiene practices and prevent cross-contamination.
Apply key principles in safe food handling, temperature control, and storage.
Recognize procedures for cleaning, disinfection, pest control, and waste management in catering settings.
All personnel in catering, hospitality, street food vendors, and related food service environments.
Kitchen assistants, catering staff, waiters, supervisors, and anyone involved in food preparation or handling.
Organizations wishing to align with best practice standards, reduce foodborne risks, and comply with legal requirements.
Definition and importance of food safety
The role of the food handler
Foodborne illnesses and their business/personal impact
Biological, chemical, physical, and allergen hazards
Routes of contamination and how to prevent them
Case studies: Food safety incidents and root causes
Overview of food safety legislation
Food handler responsibilities and enforcement
Consequences of non-compliance
Good personal hygiene practices
Handwashing and use of protective clothing
Prevention of cross-contamination (direct and indirect)
Safe methods for receiving, storing, preparing, cooking, cooling, and reheating food
The danger zone and temperature monitoring
Practical essentials for food storage and displays
Design and maintenance of food premises
Effective cleaning and disinfection routines
Basic principles of pest control and waste management
Final knowledge assessment (quiz/short test)
Participant feedback
Certificate of completion (Level 1, not formal accreditation)
This entry-level training provides essential knowledge in food safety and hygiene, specifically designed for catering and food service environments. Participants will gain understanding of foodborne hazards, legal obligations, personal hygiene, safe food handling, cross-contamination prevention, storage practices, and cleaning procedures to ensure a safe catering environment.
Upon completion, participants will be able to:
Define key food safety terminology and understand the importance of food hygiene.
Identify and describe types of food hazards: biological, chemical, physical, and allergenic.
Recognize personal responsibilities under food safety legislation and organizational policy.
Demonstrate effective personal hygiene and practices to prevent cross-contamination.
Apply safe food handling principles, temperature control, and storage protocols.
Understand procedures for cleaning, disinfection, pest management, and waste disposal in catering settings.
All personnel working in catering, hospitality, street food, and other food service operations.
Kitchen assistants, catering staff, waiters, supervisors, and anyone involved in food preparation or handling.
Organizations aiming to comply with legal standards, implement best practices, and minimize foodborne risks.
Definition and importance of food safety
Role and responsibilities of food handlers
Overview of common foodborne illnesses and their impact
Biological, chemical, physical, and allergen hazards
Sources and routes of contamination
Case studies of food safety incidents and lessons learned
Overview of food safety legislation (UK RQF context)
Food handler responsibilities
Consequences of non-compliance for individuals and businesses
Good personal hygiene practices
Handwashing, protective clothing, and glove use
Preventing direct and indirect cross-contamination
Safe procedures for receiving, storing, preparing, cooking, cooling, and reheating food
Understanding the “danger zone” and temperature monitoring
Practical guidance for storage, display, and food rotation
Design and maintenance of food premises
Effective cleaning and disinfection routines
Basic principles of pest management and waste handling
Final knowledge assessment (multiple-choice or short test)
Participant feedback session
Certificate of Completion (Level 1, RQF)
This entry-level training provides foundational knowledge in food safety and hygiene, specifically designed for food manufacturing and processing environments. Participants will learn about foodborne hazards, legal requirements, personal hygiene, cross-contamination prevention, safe handling of raw materials and finished products, storage practices, cleaning procedures, and maintaining a safe manufacturing environment.
Upon completion, participants will be able to:
Define key food safety terms and understand the importance of hygiene in food manufacturing.
Identify types of food hazards (biological, chemical, physical, allergenic) and their sources.
Understand personal responsibilities under food safety legislation and organizational policies.
Demonstrate effective personal hygiene practices and prevent cross-contamination.
Apply principles of safe handling, processing, storage, and temperature control of food products.
Recognize procedures for cleaning, disinfection, pest management, and waste disposal in manufacturing settings.
Personnel working in food manufacturing, processing, packaging, and related operations.
Production line staff, quality control assistants, supervisors, and anyone involved in food handling or processing.
Organizations aiming to comply with legal standards, implement best practices, and minimize food safety risks.
Introduction to Food Safety
Definition and importance of food safety in manufacturing
Role and responsibilities of food handlers
Overview of foodborne illnesses and their impact on health and business
Types of Food Hazards
Biological, chemical, physical, and allergen hazards
Sources and routes of contamination in manufacturing
Case studies of food safety incidents in production environments
Food Law and Personal Responsibility
Overview of food safety legislation (UK RQF context)
Responsibilities of food handlers and supervisors
Consequences of non-compliance for individuals and organizations
Personal Hygiene & Cross-Contamination Prevention
Good personal hygiene practices
Handwashing, protective clothing, and glove use
Preventing contamination during processing and handling
Food Handling, Processing & Storage
Safe handling of raw materials, intermediate products, and finished goods
Temperature control, storage, and rotation of stock
Maintaining product quality and preventing contamination
Cleaning, Disinfection & Pest Management
Cleaning and maintenance of manufacturing areas and equipment
Effective disinfection routines
Pest control principles and waste management in production settings
Certification & Evaluation
Final knowledge assessment (multiple-choice or short test)
Participant feedback session
Certificate of Completion (Level 1, RQF)
This entry-level training introduces essential food safety and hygiene knowledge tailored for retail environments where food is handled, stored, and displayed. Participants will gain awareness of foodborne hazards, personal responsibilities, hygiene standards, cross-contamination prevention, safe food storage, temperature control, and cleaning procedures to ensure a safe retail operation.
Upon completion, participants will be able to:
Define basic food safety terms and understand the importance of food hygiene in retail.
Identify biological, chemical, physical, and allergenic hazards common in retail settings.
Understand legal responsibilities under food safety legislation and company policies.
Apply correct personal hygiene practices to reduce the risk of contamination.
Follow safe handling, display, and storage procedures for various food types.
Implement effective cleaning, waste management, and pest prevention in a retail environment.
Retail staff handling food, including supermarkets, convenience stores, bakeries, butchers, and delicatessens.
Supervisors, store managers, and customer-facing staff dealing with unpackaged or temperature-controlled foods.
Organizations aiming to meet regulatory requirements, maintain product quality, and ensure customer safety.
Introduction to Food Safety
What food safety means in a retail environment
Importance of hygiene to customers, staff, and business reputation
Foodborne illnesses and their economic and health impact
Types of Food Hazards
Biological, chemical, physical, and allergenic hazards
Common contamination risks in food display and storage
Case examples of food safety failures in retail
Food Law and Personal Responsibility
Overview of food safety legislation (UK RQF context)
Responsibilities of retail food handlers and store management
Legal implications of non-compliance
Personal Hygiene & Cross-Contamination Prevention
Handwashing techniques and personal cleanliness
Protective clothing and glove use
Preventing cross-contamination between raw and ready-to-eat foods
Food Handling, Display & Storage
Safe receipt and handling of deliveries
Temperature control and monitoring in storage and display units
Stock rotation (FIFO) and shelf-life control
Cleaning, Disinfection & Pest Management
Daily cleaning schedules for retail food areas
Disinfection methods for counters, chillers, and equipment
Pest prevention measures and safe waste disposal
Certification & Evaluation
Knowledge assessment (multiple-choice or short test)
Participant feedback
Certificate of Completion (Level 1, RQF)
This introductory course provides essential knowledge and awareness of fire safety principles in workplaces and public environments. It is designed to help participants understand fire hazards, basic fire prevention measures, safe evacuation procedures, and the correct use of fire-fighting equipment. The course aligns with international best practices and can be adapted to local fire safety regulations.
Upon completion, participants will be able to:
Understand the principles of fire safety and why it is important.
Identify common causes of workplace fires and methods to prevent them.
Recognize types and classifications of fires.
Select and use the correct fire extinguisher for different fire classes.
Follow safe evacuation procedures during a fire emergency.
Understand the role of fire wardens and emergency response teams.
All employees in any sector, especially those working in environments with potential fire risks.
Safety representatives, supervisors, and new staff members.
Organizations aiming to meet international fire safety standards and local compliance requirements.
Introduction to Fire Safety
Importance of fire safety in the workplace
Legal and organizational responsibilities
Fire safety culture and awareness
Fire Hazards and Prevention
Common causes of fire (electrical, flammable materials, human error)
Fire triangle and how fires start and spread
Preventive measures to reduce fire risks
Classification of Fires and Fire Extinguishers
Fire classes (A, B, C, D, F, Electrical)
Matching extinguisher types to fire classes
Limitations and safe use of extinguishers
Emergency Procedures and Evacuation
Fire alarms, signals, and communication systems
Evacuation routes and assembly points
Roles of fire wardens and emergency responders
Practical Awareness Session
Demonstration of fire extinguisher use
Safe evacuation drills and role-play scenarios
Certification & Evaluation
Final assessment (multiple-choice test)
Participant feedback
Certificate of Completion (Highfield Level 1 International Award)
This entry-level course provides learners with a fundamental understanding of the principles of occupational health and safety in the workplace. It covers key responsibilities of employers and employees, common workplace hazards, accident prevention, and basic emergency procedures. The course is aligned with international best practices and can be adapted to comply with local health and safety legislation.
Upon completion, participants will be able to:
Understand the purpose and importance of health and safety at work.
Identify common workplace hazards and associated risks.
Recognize the roles and responsibilities of employers and employees in maintaining safety.
Follow safe working procedures to reduce the likelihood of accidents.
Understand basic emergency arrangements including fire safety, first aid, and evacuation.
Contribute to a positive health and safety culture in the workplace.
All employees across any sector, especially those new to the workplace.
Supervisors, safety representatives, and staff involved in operational activities.
Organizations seeking to meet international and local occupational safety requirements.
Introduction to Health and Safety
Definition and objectives of workplace health and safety
Legal and moral responsibilities of employers and employees
The benefits of maintaining a safe workplace
Workplace Hazards and Risks
Common hazards (slips, trips, falls, manual handling, machinery, noise, hazardous substances)
Risk assessment principles and control measures
Reporting hazards and unsafe acts
Accident Prevention and Reporting
Common causes of workplace accidents
Steps to prevent incidents
Procedures for reporting and recording accidents
Module 4: Emergency Procedures
Fire safety and evacuation basics
Introduction to first aid awareness
Communication during emergencies
Health and Safety Culture
The importance of teamwork in maintaining safety
Encouraging safe behaviours in the workplace
Continuous improvement in safety practices
Certification & Evaluation
Knowledge assessment (multiple-choice test)
Participant feedback
Certificate of Completion (Highfield Level 1 International Award)
Sertifikasi kompetensi ini ditujukan bagi Auditor Internal Keamanan Pangan yang telah memiliki pengalaman kerja di sektor pangan. Peserta sertifikasi perlu membuktikan kompetensi metodologi audit berdasarkan ISO 19011 dan kompetensi teknis keamanan pangan berbasis HACCP.
Sertifikat BNSP akan diterbitkan bagi Peserta Sertifikasi yang dinyatakan Kompeten memenuhi seluruh kriteria unjuk kerja pada seluruh Unit Kompetensi yang ditetapkan dalam skema sertifikasi.
Peserta Berpengalaman :
Verifikasi Portfolio + Interview + Metode Lain (sesuai penilaian Asesor terhadap profil Peserta)
Peserta Hasil Pelatihan :
Demonstrasi/Observasi + Ujian Tertulis/ Lisan + Metode Lain (sesuai penilaian Asesor terhadap profil Peserta)
(SKKNI No 618 Tahun 2016)
1. Mengelola Program Audit/Inspeksi/ Asesmen Keamanan Pangan
2. Melaksanakan Audit/Inspeksi/ Asesmen Keamanan Pangan
3. Melakukan Validasi Penerapan Program Keamanan Pangan
4. Melakukan Verifikasi Penerapan Hazard Analysis Critical Control Point (HACCP)
Persyaratan dasar (Berlaku salah satu)
1. Memiliki pengalaman audit keamanan pangan (internal/ eksternal) selama 2 tahun atau 4 audit ATAU
2. Memiliki pengalaman kerja di organisasi rantai pangan minimal 2 tahun dan mengikuti pelatihan teknik audit berbasis ISO 19011
Sertifikasi kompetensi ini ditujukan bagi Calon Auditor Internal Keamanan Pangan yang terlatih. Peserta sertifikasi perlu membuktikan kompetensi metodologi audit berdasarkan ISO 19011 dan kompetensi teknis keamanan pangan.
Sertifikat BNSP akan diterbitkan bagi Peserta Sertifikasi yang dinyatakan Kompeten memenuhi seluruh kriteria unjuk kerja pada seluruh Unit Kompetensi yang ditetapkan dalam skema sertifikasi. Sertifikat berlaku selama 3 tahun.
Demonstrasi/Observasi + Ujian Tertulis/ Ujian Lisan + Metode Lain (sesuai penilaian Asesor terhadap profil Peserta).
SKKNI No 618 Tahun 2016
1. Mengelola Program Audit/Inspeksi/ Asesmen Keamanan Pangan
2. Melaksanakan Audit/Inspeksi/Asesmen Keamanan Pangan
3. Menganalisis Bahaya Keamanan Pangan
Pesyaratan dasar (Berlaku salah satu)
1. Mengikuti pelatihan teknik audit berbasis ISO 19011 dan pelatihan keamanan pangan
2. Mengikuti pelatihan teknik audit berbasis ISO 19011 dan bukti keikutsertaan pendidikan keamanan pangan
Bukti Persyaratan (Berlaku salah Satu)
1. Sertifikat Pelatihan/Surat Keterangan Pelatihan
2. Sertifikat Pelatihan/Surat Keterangan Pelatihan dan Ijazah/Transkrip Nilai/ Bukti setara lainnya
Sertifikasi kompetensi Penjamah Pangan atau Food Handler difokuskan pada pemastian kompetensi dalam menangani makanan secara aman sesuai ketentuan yang ditetapkan dalam skema sertifikasi dan regulasi terkait higiene sanitasi pangan yang ditetapkan oleh Kementerian Kesehatan Republik Indonesia.
Penjamah Pangan yang dapat mengikuti sertifikasi kompetensi ini adalah Penjamah Pangan yang bekerja pada area produksi (dapur) maupun area pelayanan. Penjamah Pangan yang bekerja di restoran, hotel, katering, kapal pesiar, pujasera, waralaba, dan UMKM Pangan dapat mengikuti sertifikasi ini.
Calon Tenaga Kerja yang berasal dari lulusan jasa boga atau telah mengikuti pelatihan higiene sanitasi pangan juga diperbolehkan mengikuti sertifikasi kompetensi ini.
Sertifikat kompetensi BNSP akan diterbitkan bagi Peserta Sertifikasi yang dinyatakan Kompeten, memenuhi seluruh kriteria unjuk kerja yang ditetapkan dalam skema sertifikasi.
Sesuai Peraturan Menteri Kesehatan RI Nomor 14 Tahun 2021, sertifikat kompetensi dapat digunakan sebagai salah satu persyaratan sertifikasi laik higiene sanitasi (SLHS) menggantikan sertifikat pelatihan. Sertifikat berlaku selama 3 tahun
Offline
SKKNI KEP. 217/MEN/VII/20 09 & SKKNI No 618 Tahun 2016
1. Melaksanakan Program dan Prosedur Keamanan Pangan
2. Melakukan Praktek Penanganan Pangan yang Aman
3. Melakukan Kebersihan Diri dan Lingkungan dalam Pengelolaan Jasa Usaha Makanan Berdasarkan Prinsip Higiene Sanitasi
Persayaratan Dasar (Berlaku Salah Satu)
1. Mengikuti pelatihan higiene sanitasi/ program keamanan pangan
2. Memiliki pengalaman kerja di bidang jasa usaha makanan minimal 2 tahun
3. Memiliki bukti keikutsertaan pendidikan keamanan pangan
4. Memiliki bukti pendidikan SMKTata Boga
Sertifikasi kompetensi penjaminan keamanan pangan segar asal tumbuhan difokuskan pada pembuktian kompetensi dalam menangani produk pangan segar asal tumbuhan seperti buah, sayur, dan serealia. Sertifikasi ini dapat diikuti oleh Calon Tenaga Kerja yaitu lulusan program studi pangan yang telah mendapatkan pembelajaran terkait pangan segar asal tumbuhan. Sertifikasi ini juga dapat diikuti oleh Tenaga Kerja yang pekerjaannya berkaitan langsung maupun tidak langsung dalam penjaminan keamanan pangan segar asal tumbuhan.
Sertifikat kompetensi BNSP akan diberikan kepada Peserta Sertifikasi yang ditetapkan Kompeten memenuhi seluruh kriteria unjuk kerja yang ditetapkan dalam skema sertifikasi. Sertifikat berlaku selama 3 tahun.
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SKKNI No 45 Tahun 2013
1. Melakukan Pengawasan Panen dan Pasca Panen
2. Melakukan Pengawasan Distribusi ke Pelanggan
3. Melakukan Pengawasan Tempat Penerimaan Produk dan Gudang Penyimpanan
4. Melakukan Pengawasan Proses Pengemasan dan/atau Pengemasan Ulang
5. MelakukanPengawasan Tempat Pemajangan
Persyaratan (Berlaku Salah Satu) :
1. Mengikuti pelatihan keamanan pangan segar asal tumbuhan/keamanan pangan
2. Memiliki bukti ke ikut sertaan pendidikan keamanan pangan/teknologi pengolahan pangan asal tumbuhan/penanganan pasca panen/perkebunan
Bukti Persyaratan (Berlaku Salah Satu) :
1. Sertifikat Pelatihan/ Surat Keterangan Pelatihan
2. Transkip nilai/ bukti setara lainnya
Sertifikasi kompetensi Pengelolaan Higiene Sanitasi Makanan difokuskan pada pembuktian kompetensi dalam menerapkan prinsip-prinsip higiene dan sanitasi makanan untuk menjamin keamanan pangan di berbagai jenis usaha jasa boga seperti hotel, restoran, katering, dan usaha makanan lainnya.
Sertifikat kompetensi BNSP akan diberikan kepada Peserta Sertifikasi yang ditetapkan Kompeten memenuhi seluruh kriteria unjuk kerja yang ditetapkan dalam skema sertifikasi. Sertifikat berlaku selama 3 tahun.
