The PUWER qualification is fit for purpose for all types of companies and equipment.
Spiers Engineering Safety
Provision and Use of Work Equipment Regulations 1998 (PUWER)
These Regulations, often abbreviated to PUWER, place duties on people and companies who own, operate or have control over work equipment. PUWER also places responsibilities on businesses and organisations whose employees use work equipment, whether owned by them or not.
PUWER requires that equipment provided for use at work is:
Some work equipment is subject to other health and safety legislation in addition to PUWER
Our qualification is designed for those who have responsibility for the PUWER inspection of work equipment.
For details of the Spiers training courses, please click here.
This qualification is designed to develop and confirm advanced level inspection skills and knowledge for learners who have responsibility for the PUWER inspection of work equipment. It is ideal for those with technical responsibilities in the workplace including technicians, team leaders, supervisors and health and safety practitioners.
The qualification covers mandatory inspection skills in areas like: the requirements and implementation of the Provision and Use of Work Equipment Regulations (PUWER 98), principles of risk assessment, principles of the hierarchy of control, inspection and reporting skills. For full details of the qualification please see the details to the right.
Previous experience in monitoring health and safety standards in the workplace and understanding safety management systems and how they contribute to risk reduction may be an advantage for some learners before taking the PUWER qualification.
Level 3 Advanced Award in PUWER Inspection - £25.00
Trained and assessed in a learning or college environment, these qualifications are also known as vocationally-related qualifications (VRQs).
They are designed to support progression to the next level of learning.
I was lucky enough to be part of the dream team that designed the butcher standard – the first food craft apprenticeship to be approved by government. Now I head up the leading end-point assessment organisation for the butchery apprenticeship. As a result I feel pretty confident to pass comment on it.
Quite simply the butchery apprenticeship standard is transforming the butchery profession – for the better. Age-old butchery skills are being revived. That deep knowledge of the meat supply chain is being re-instilled. The industry asked itself the question, ‘What does it mean to be a butcher today?’, and the apprenticeship answered it.
But don’t take my word for it. Ask the 1000+ apprentices who’ve enrolled since 2018, the family businesses whose futures are now secured, or the retail giants, Morrisons and Sainsburys, who know a good thing when they see it and have hundreds of apprentices on programme.
So, what’s this got to do with bakery, I hear you say?
Because the bakery industry is on the brink of doing the same. We know there’s a market opportunity, but it has yet to take off for some SMEs due to funding obstacles. It will take a concerted joint effort by training providers and SME employers to demand that funding is directed to where it’s needed. Butchery overcame similar issues and I’m confident that the baking industry will do too. And here are 10 good reasons why the bakery apprenticeship is worth fighting for:
1. It attracts 5 times the funding of the previous framework, £9,000 per apprentice
2. Small bakery businesses only contribute £450 at most, and that cost is waived if you have less than 50 employees and apprentices aged under 19
3. Largescale bakers have a dedicated ‘automated baker’ pathway within the apprenticeship
4. It’s not just for youngsters! There are no upper age limits so the bakery apprenticeship can be used to ‘train and certify’ your whole workforce
5. The employer is King! They negotiate the training contract based on what their business needs
6. It delivers apprentices with proven skills – the compulsory end-point assessment ensures apprentices only qualify when they’ve mastered the skills employers need
7. Apprentices are tested by independent industry examiners with years of experience – making success at end-point assessment a real confidence booster for the apprentice
8. 20% off the job need not be a barrier – training providers are now adept at managing this requirement creatively so as not to impact the smooth running of a business
9. It’s meeting the needs of all types of bakery businesses today, with half the current apprentices being supermarket bakers and half being craft or automated bakers
10 All successful apprentices receive both an apprenticeship certificate PLUS a L2 Bakery Diploma
In short, bakery employers and training providers, it’s time to make it happen!
Find out more about the bakery apprenticeship and end-point assessment or call us on 0113 3970 395 to discuss your business needs