₦airaland Forum

This Ethical Hacking Course meets the standards of highly skilled security professionals by providing a comprehensive set of ethical hacking and network security skills, tools and methodologies.
Participants will begin by understanding how perimeter defences work and will be guided into scanning and attacking their own networks (no real network is harmed). They will then learn how intruders escalate privileges and what steps can be taken to secure their organization’s system.
Participants will also gain in-depth knowledge on intrusion detection, policy creation, social engineering, Distributed Denial-of-Service (DDoS) attacks, buffer overflows and virus creation.
This course will prepare all participants wishing to take the EC-Council ANSI accredited Certified Ethical Hacker exam 312-50.
Course Methodology
Participants will be provided laptops and immersed into an interactive environment where they will be shown how to scan, test, hack and secure their own systems. This lab intensive environment gives each participant the opportunity to gain in-depth knowledge and practical experience with the current essential security systems.
Each participant will have access to their own workstation and will be given exercises to practice penetration testing and create simple malware-type samples. They will also work in teams to create scenarios for the use of social engineering.
Course Objectives
By the end of the course, participants will be able to:
Describe how perimeter defences function by ethically scanning and attacking networks
Conduct information systems security audits by understanding the latest security threats, advanced attack vectors, hacking techniques, methodologies and security measures
Identify intruders, understand how they escalate privileges, and take the necessary steps to secure a system
Conduct vulnerability assessments, risk assessments, penetration testing, and system protection measures Create policies and apply countermeasures against social engineering, Distributed Denial-of Service (DDoS) attacks, buffer overflows, and virus creation
Apply countermeasures to secure mobile infrastructure against the attacks to mobile platforms and tablet computers
Course Outline
Introduction to Ethical Hacking
Short History of hacking
Current developments
Evolution and growth
What is an “Ethical” Hacker
Types of hackers
Hacking methodologies
Key issues plaguing the information security world Penetration testing
System fundamentals
Incident management processes
Identifying the systems at risk
Wireless networking
Mobile platform security guidelines
Mobile platform security tools
Web servers
Web applications
Footprinting tools
Footprinting reconnaissance
Scanning networks
Enumeration of services
System hacking techniques and countermeasures
Types of Trojans
Working of viruses
Computer worms
Covert channels
Sniffers
Social engineering
Denial of Service (DoS)
Cryptography
Public Key Infrastructure (PKI)
Cryptanalysis tools
Hacking your own system
Gaining access to a system
Session hijacking
Wireless hacking tools
Hacking mobile platforms
Structured Query Language (SQL) injection
Evading an Intrusion Detection System (IDS)
Firewalls
Honeypots
Penetration testing
Types of penetration testing
Vulnerability assessment
Penetration testing roadmap
Certified Ethical Hacking
Target Audience
IT professionals, security professionals, auditors, site administrators, general management and anyone tasked with managing and protecting the integrity of the network infrastructure. This also includes anyone already familiar and involved with IT/Cyber/Digital Security and seeking to build on their fundamental principles of security. This course will also prepare professionals wishing to take the EC-Council ANSI accredited Certified Ethical Hacker exam 312-50. 07039147221

Are you looking for a time-tested and proven study guide for the PMP® exam? This new edition of the worldwide best-selling PMP® exam preparation book is specifically written for people who plan to sit for the PMP® examination after March 26th, 2018. Features of this worldwide best-selling resource include the following: Practice exam questions——over 400 throughout the book. A focus on real-world project issues. Exclusive exercises and Tricks of the Trade®. Cross-references to PMBOK® Guide pages for easy lookup. Free delivery in Lagos A chapter dedicated exclusively to making sure you pass the exam on your first attempt.
Description
Are you looking for a time-tested and proven study guide for the PMP® exam? This new edition of the worldwide best-selling PMP® exam preparation book is specifically written for people who plan to sit for the PMP® examination after March 26th, 2018.
PLEASE READ: This book is aligned with PMBOK® Guide, Sixth Edition and the latest PMP Exam Content Outline dated March 2018. This book should be used for all PMP exams taken AFTER March 26th, 2018.
If you have any inquiries please call:Hotlines: 08091592389, 07039147221,08138720480

What Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.
What Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.

How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry ouWhat Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.

How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry out tasks in the workplace, always ensuring the highest level of hygiene and safety.
What Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.

How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry out tasks in the workplace, always ensuring the highest level of hygiene and safety.


t tasks in the workplace, always ensuring the highest level of hygiene and safety.


How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry out tasks in the workplace, always ensuring the highest level of hygiene and safety.

To register for any of the above courses Click Here

Hotlines: 08091592389, 07039147221,08138720480

Venues:

Corporate Head Office. 7 Brook Street, beside Campbell hotel, by Freedom Park, Lagos Island.

Lagos Mainland. 27 Moronfolu Street by Unilag, Akoka, Yaba, Lagos.

Abuja : House 67 Block 1A Kano street Area 1, Garki Abuja FCT. After Shehu Shagari mosque.

Port Harcourt: 21 Oil field Avenue,off school road, Elelenwo, Port Harcourt.
CIEL CONSULTING
Leading Professional Training & Consultancy firm.Authorised Training Partner of Simplilearn Int'l. Accredited Training and Examination Center

What Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.
What Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.

How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry ouWhat Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.

How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry out tasks in the workplace, always ensuring the highest level of hygiene and safety.
What Impact Does Norovirus Have On Food Hygiene And Safety?

What is norovirus?

Known in lay terms as the winter vomiting bug, norovirus can cause dangerous infections of the stomach and bowel and is, in fact, one of the most common causes of gastroenteritis in the UK. The resulting symptoms are highly unpleasant, since they include diarrhoea, vomiting and fever and, in certain circumstances, this can lead to severe dehydration.

How does norovirus spread?

Norovirus is highly infectious, and the risks of contracting an illness from it can be serious, which is why maintaining good hygiene at all times is essential. The virus can spread from an infected person to somebody else. It can also spread by eating or drinking contaminated products (including food contaminated at its source, such as oysters taken from contaminated water), or when a person or a food comes into contact with an object or surface that has been contaminated. A huge problem with norovirus is that it is able to survive in a contaminated spot for a number of days, which is why those handling food should always ensure excellent hygiene and safety at all times, both in the kitchen and outside of it.

How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry out tasks in the workplace, always ensuring the highest level of hygiene and safety.


t tasks in the workplace, always ensuring the highest level of hygiene and safety.


How can food handlers improve food hygiene and safety to reduce the risk of norovirus transmission?

Hand washing should form an innate part of a food handler's behaviour. It is important to prevent the transmission of all viruses and bacteria, not just norovirus. To get rid of as many pathogens as possible, hands should be washed thoroughly with hot water and soap before and after any food is prepared or handled. The same is also necessary in other circumstances, especially after going to the toilet. The reason for this is because if any trace of vomit or faeces from someone who is infected gets onto the food, there is a risk that another person who handles or eats the food will be infected. It is important to note that hand sanitizers cannot be used as a sufficient substitution for hand washing when it comes to norovirus because some are effective against this particular virus while others have no effect at all.

Another extremely important point for food handlers to recognise is that they should not return to work until they have fully recovered which will be three days after symptoms have subsided. This is because someone infected with norovirus is not only highly contagious during the time they display symptoms, but also for a number of days afterwards when norovirus particles continue to be shed. Therefore, a food handler must not be involved in any food preparation, cooking or serving areas, and must not be allowed on site if ill, otherwise an outbreak of norovirus infection could occur.

In the unfortunate event of an employee becoming ill on site, care must be taken to make sure that any clothing or materials soiled by vomit or faeces is machine washed straight away and then dried. Any sinks or bathrooms in which someone has been ill must also be thoroughly cleaned to reduce the risk of spreading the virus.

Disinfecting surfaces is also a must, as is ensuring that utensils and kitchen equipment are kept clean. Furthermore, food handlers should ideally not have bare hand contact with any food ready to be eaten, and should preferably wear single-use gloves. Extremely good hand washing procedures must be in place if such direct contact is allowed, given that only a small number of norovirus cells are needed to cause infection in a person.

Finally, it must be remembered that these food hygiene procedures must be carried out in addition to those already in place. Norovirus outbreaks are unfortunately all too common and can occur even when the most stringent hygiene and safety levels are enforced. However, the majority of outbreaks are avoidable and food handlers have a particularly important role in helping to minimise the risk to others of becoming contaminated with this virus. Norovirus not only brings significant problems of disease but can result in becoming an economic burden. Food handlers should be strict about the way in which they carry out tasks in the workplace, always ensuring the highest level of hygiene and safety.



To register for any of the above courses Click Here

Hotlines: 08091592389, 07039147221,08138720480

Venues:

Corporate Head Office. 7 Brook Street, beside Campbell hotel, by Freedom Park, Lagos Island.

Lagos Mainland. 27 Moronfolu Street by Unilag, Akoka, Yaba, Lagos.

Abuja : House 67 Block 1A Kano street Area 1, Garki Abuja FCT. After Shehu Shagari mosque.

Port Harcourt: 21 Oil field Avenue,off school road, Elelenwo, Port Harcourt.
CIEL CONSULTING
Leading Professional Training & Consultancy firm.Authorised Training Partner of Simplilearn Int'l. Accredited Training and Examination Center

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Human resources has to transform itself in order to earn a seat at the decision making table. The door is wide open for human resources to become the business partner it always wanted to be rather than remaining as just another service function.
Now, more than ever, HR professionals need new strategies and a whole new set of competencies to be able to deliver strategic and tangible results.
This course will enable you to transform yourself and your HR department into a business partner capable of delivering results and adding value to your organization.
Course Methodology
This course is based on the latest research and best practices related to human resources management. It brings new experiences and examples to participants, as well as insights and understanding of what makes a successful HR business partner. The course uses an integrated mix of training approaches including lecturettes, case studies, group activities and sharing experience. Participants will go through various HR strategies, design key performance indicators and identify the competencies necessary for the success of HR as a business partner. The course will end with an assessment of course participants to prove their understanding of the program material. Passing the assessment will give them the right to earn their certificate of completion.
Course Objectives
By the end of the course, participants will be able to:
Demonstrate a thorough understanding of the nature of HR as a managerial function
List all HR functions and responsibilities and identify their contributions to organizational success
Create an HR strategy that is aligned with the overall organizational strategy
Measure the contribution of HR to the bottom line in both profit and non profit organizations
Assess the effectiveness of the human resources function through the use of 'SMART' Key Performance Indicators (KPIs) and indices
Demonstrate how a competency framework can increase the effectiveness of the HR function List the core competencies for an HR professional.
Target Audience
Human resources managers , business partners, team leaders and specialists.
Target Competencies
Deciding and initiating action
Relating and networking
Analytical thinking
Following instructions and procedures
Planning and organizing
Achieving goals and objectives
Applying expertise and technology
Associations
HR Certification Institute (HRCI) : Ciel Consulting is an approved provider with the HR Certification Institute. Established in 1976, HRCI is an internationally certifying organization for the human resource profession and a global leader in developing rigorous exams to demonstrate mastery and real-world application of forward thinking HR practices, policies and principles. Today, more than 120,000 professionals worldwide proudly maintain their HR Certification Institute’s credentials as a mark of high professional distinction. By successfully completing any Ciel Consulting program which is approved by HRCI, participants will earn credit hours essential for maintaining professional distinction of PHR®, SPHR® or GPHR®.
Society for Human Resource Management(SHRM) : Ciel Consulting is recognized by the Society of Human Resources Management (SHRM) as a Preferred Provider. This recognition implies that participants who attend any of the SHRM approved programs delivered by Ciel Consulting Training & Consulting will earn a number of Professional Development Credits (PDCs) which will help them maintain their certification in SHRM-CPSM or SHRM-SCPSM.
Location & Date
Ciel Consulting reserves the right to alter dates, content, venue and trainer.
HRM TRAINING SCHEDULE
Weekday:
Weekend:
10:00 AM - 05:00 PM
FEE: 55,000
No 21 Oil Field Avenue, Port Harcourt
Course Outline
Human resources management
Towards a modern definition
The main functions in HR management
Competency based HR management
HR deliverables: a model for multiple roles
HR as business partner
HR’s strategic challenges
HR competencies: moving from traditional HR to strategic HR
Strategic planning
Pre-strategy analysis: 'SWOT' analysis
Visions and missions
Critical success factors Key result areas and key performance indicators
Turning key performance indicators into
'SMART' targets
Force field analysis as a strategic tool
Competency based HR management
Competency definition
Types of competencies
The different competency components
Competency based recruitment and selection
Competency based training and development
Competency based performance management
Benefits of a competency based HR
Linking HR’s strategy to the organization strategy
Approaches for linking HR to the organization
Writing HR strategies
HR visions and missions
HR key result areas
HR key performance indicators
Core competencies for HR professionals
Assessing the effectiveness of human resources
Effectiveness versus efficiency
Recruitment and selection Training and development
Performance management
Compensation and benefits
The overall effectiveness and efficiency of HR
HR reports
Reporting HR to top management
The HR scorecard
Linking HR to organizational strategy
Components of the balanced scorecard
Components of the HR balanced scorecard HR balanced results and key performance indicators
Reporting HR to top management
•Exam preparation kit for HRMP and HRBP
Lagos Training Center: 27 Moronfolu Street, Close to Unilag, Akoka, Yaba, Lagos
Port Harcourt Training Center: 21 Oil Field Guest House Close, off School Road by MTN Junction Elelenwo.
Abuja Training Center: Plot E10 F.H.A Road, Karu Site. Beside RCCG zonal headoffice. By Cornershop, Abuja.
DATE:
3 Day Human Resource Management Training
Lagos, PH and Abuja
HRM | Weekday |21ST – 23RD May, 2018|3 days| N49,999
HRM |Weekends |19TH – 26TH May, 2018|2 Weekends| N49,999
Click Here to see Course brochure
10:00am - 5:00pm

To register for any of the above courses Click Here

Hotlines: 08091592389, 07039147221,08138720480
Website: www.cielgr.com
Email: victor@cielgr.com

Venues:

Corporate Head Office. 7 Brook Street, beside Campbell hotel, by Freedom Park, Lagos Island.

Lagos Mainland. 27 Moronfolu Street by Unilag, Akoka, Yaba, Lagos.

Abuja : House 67 Block 1A Kano street Area 1, Garki Abuja FCT. After Shehu Shagari mosque.

Port Harcourt: 21 Oil field Avenue,off school road, Elelenwo, Port Harcourt.
CIEL CONSULTING
Leading Professional Training & Consultancy firm.Authorised Training Partner of Simplilearn Int'l. Accredited Training and Examination Center

Are you a Professional involved in decision making, reporting, business forecasting, valuation; data analysis; interpretation and presentation of business, financial, accounting, economic data among others? These training will enable you to effectively use Excel (Spreadsheet) to organize unorganized data into a useful information for decision making. The training is going to be a hands-on for a wide range of practical situations.

Our analytics training lets you learn exactly what you need to know in becoming an expert in excel and E-view packages and usages especially as it concerns: Data Analytics, Financial Modelling, and Dashboard Executives.

The course is led by highly experienced Excel and Econometrics trainers with many years of experience. Our hands- on courses mean that you will leave with practical experience as well as useful tips and tricks.

ABOUT FINANCIAL MODELING & DATA ANALYTICS

Financial Modeling is one the most fundamental and widely sought after skills in the finance industry. It is the art of building a model to depict financial statements and investment analysis using MS Excel. This helps arrive at optimal business solutions by analyzing various parameters. Financial models can be used to represent the performance of a business, a project or any other investment. In today’s world, all decisions made are based on quantitative analysis. This is why Investment Business Analyst, Bankers, Equity Research Analysts and Fund Managers find Financial Modeling indispensable.

Data Analysis – The ability to analyze data is a powerful skill that helps you make better decisions. Microsoft Excel is one of the top tools for data analysis and the built-in pivot tables are arguably the most popular analytic tool. This program will walk you through the entire data analysis process, which includes: Posing a question; Wrangling your data into a format you can use and fixing any problems with it; Exploring the data, finding patterns in it, and building your intuition about it; Drawing conclusions and/or making predictions and Communicating your findings

Who should attend
* Business and financial analysts
* Business owners and entrepreneurs
* Financial Modelers and Consultants
* Individuals for personal finance
* Accountants, Financial controllers and financial managers
* Business development managers
* Advisers of small, medium and fast growing enterprises (SMFEs)
* Masters students in management and finance

Prerequisites
* Basic knowledge of excel: participants are required to have practical experience in using Excel as a tool to analyze, present and support financial information and decisions.
* A calculator that can handle basic arithmetic and a laptop equipped with MS Excel application

Course Objectives
* Create flexible data aggregations using pivot tables
* Represent data visually using pivot charts
* Calculate margins and other common ratios using calculation on pivot table
* Filter data using slicers in multiple pivot tables
* Create aggregate reports using formula based techniques
* Review accounting concepts; Income Statement, Balance Sheet and Cash Flow Statement, and understand the linkages between them so that modelers can accurately develop balanced multi-year financial projections.
* Review finance concepts such as the Net Present Value, Weighted Average Cost of Capital, Terminal Value and the discounting of cash flows.
* Develop Excel expertise with functions, formulas, layout, style and formatting so modelers can easily and quickly build scalable and robust financial models that are easy to use, extend, and incorporate into presentations as flexible tools for business decision-making.
* Develop modeling instincts so modelers know what assumptions are reasonable and likely to result in dependable results, and what parameter ranges are realistic to account for invariable deviations of reality from models.
* Develop a framework that allows modelers to build financial projections, perform discounted cash flow valuations, perform sensitivity analyses, build graphs and allow others to use their models without worrying about basic issues such as incorrect data input or “breaking” the model.
* Provide a foundation for more advanced modeling are such as for Leveraged Buyout Analyses, Mergers & Acquisitions, Equity or Debt issuance and other complex financial applications

DURATION: 4 DAYS

DATE: 14th May to 16th May,2018
FEE: N35,000
Are you a Professional involved in decision making, reporting, business forecasting, valuation; data analysis; interpretation and presentation of business, financial, accounting, economic data among others? These training will enable you to effectively use Excel (Spreadsheet) to organize unorganized data into a useful information for decision making. The training is going to be a hands-on for a wide range of practical situations.

Our analytics training lets you learn exactly what you need to know in becoming an expert in excel and E-view packages and usages especially as it concerns: Data Analytics, Financial Modelling, and Dashboard Executives.

The course is led by highly experienced Excel and Econometrics trainers with many years of experience. Our hands- on courses mean that you will leave with practical experience as well as useful tips and tricks.

ABOUT FINANCIAL MODELING & DATA ANALYTICS

Financial Modeling is one the most fundamental and widely sought after skills in the finance industry. It is the art of building a model to depict financial statements and investment analysis using MS Excel. This helps arrive at optimal business solutions by analyzing various parameters. Financial models can be used to represent the performance of a business, a project or any other investment. In today’s world, all decisions made are based on quantitative analysis. This is why Investment Business Analyst, Bankers, Equity Research Analysts and Fund Managers find Financial Modeling indispensable.

Data Analysis – The ability to analyze data is a powerful skill that helps you make better decisions. Microsoft Excel is one of the top tools for data analysis and the built-in pivot tables are arguably the most popular analytic tool. This program will walk you through the entire data analysis process, which includes: Posing a question; Wrangling your data into a format you can use and fixing any problems with it; Exploring the data, finding patterns in it, and building your intuition about it; Drawing conclusions and/or making predictions and Communicating your findings

Who should attend
* Business and financial analysts
* Business owners and entrepreneurs
* Financial Modelers and Consultants
* Individuals for personal finance
* Accountants, Financial controllers and financial managers
* Business development managers
* Advisers of small, medium and fast growing enterprises (SMFEs)
* Masters students in management and finance

Prerequisites
* Basic knowledge of excel: participants are required to have practical experience in using Excel as a tool to analyze, present and support financial information and decisions.
* A calculator that can handle basic arithmetic and a laptop equipped with MS Excel application

Course Objectives
* Create flexible data aggregations using pivot tables
* Represent data visually using pivot charts
* Calculate margins and other common ratios using calculation on pivot table
* Filter data using slicers in multiple pivot tables
* Create aggregate reports using formula based techniques
* Review accounting concepts; Income Statement, Balance Sheet and Cash Flow Statement, and understand the linkages between them so that modelers can accurately develop balanced multi-year financial projections.
* Review finance concepts such as the Net Present Value, Weighted Average Cost of Capital, Terminal Value and the discounting of cash flows.
* Develop Excel expertise with functions, formulas, layout, style and formatting so modelers can easily and quickly build scalable and robust financial models that are easy to use, extend, and incorporate into presentations as flexible tools for business decision-making.
* Develop modeling instincts so modelers know what assumptions are reasonable and likely to result in dependable results, and what parameter ranges are realistic to account for invariable deviations of reality from models.
* Develop a framework that allows modelers to build financial projections, perform discounted cash flow valuations, perform sensitivity analyses, build graphs and allow others to use their models without worrying about basic issues such as incorrect data input or “breaking” the model.
* Provide a foundation for more advanced modeling are such as for Leveraged Buyout Analyses, Mergers & Acquisitions, Equity or Debt issuance and other complex financial applications

DURATION: 4 DAYS

DATE: 14th May to 16th May,2018
FEE: N35,000

Hotlines: 08091592389, 07039147221,08138720480

Train
The
Trainer
TABLE OF CONTENTS
Introduction .................................................................. Error! Bookmark not
defined.
Component 1: Training & Development ......................................................................
Component 2: Learning Outcomes ...............................................................................
Component 3: Learner Profiles .....................................................................................
Component 4: The Learning Process ............................................................................
Component 5: Training Programme Preparation ..........................................................
Component 6: Communication, Feedback & Interpersonal Skills ...............................
Component 7: Training Support Systems .....................................................................
Component 8: Classroom & Presentation Skills ...........................................................
Component 9: Training Methods ..................................................................................
Component 10: Statutory Compliance Issues ...............................................................
Component 11: Evaluation & Assessment Methods ....................................................
G7 Brook Street, beside Campbell hotel, by Freedom Park, Lagos Island.. Tel:
Ciel Training Institute is part of the Cieledu Group

For more details please call:
Hotlines: 08091592389, 07039147221,08138720480
Website: www.cielgr.com
Email: victor@cielgr.com

Certificate in Supply Chain and Logistics Management
Why Attend
Supply chain and logistics management have been among the fastest evolving business disciplines over the past 2 decades. The continuous arrival of innovative concepts and techniques into the mainstream has resulted in a non-stop journey of learning and development for professionals in supply chain and logistics. This course covers the latest essential practices in forecasting, planning, procurement, transportation, warehousing and logistics. It also covers the SCOR Framework for continuous performance improvement across the supply chain.
Course Methodology
This course leverages a variety of learning tools including : exercises, case studies and videos.
Course Objectives
By the end of the course, participants will be able to:
● Recognize trends and modern practices in supply chain and logistics management
● Practice forecasting and inventory optimization techniques
● Appraise item categories and formulate appropriate sourcing strategies
● Describe the role and objectives of transportation management in logistics
● Use value adding warehousing techniques
● Apply Supply Chain Operations Reference (SCOR) framework for management of supply chain performance
Target Audience
Supply chain and logistics professionals, in particular those at operational, supervisory and management level. The course is ideal for those seeking to complement their supply chain and logistics experience with the latest theoretical knowledge in preparation for assuming a higher position.
Target Competencies
● Supply chain management
● Logistics
● Forecasting and materials planning
● Transportation
● Warehousing
● Reverse logistics
● Sustainable operations
Associations
Location & Date
Ciel Consulting reserves the right to alter dates, content, venue and trainer.
Chartered Institute of Logistics and Transport (CILT) : Ciel Consulting is an Approved Training Provider (ATP) in the region for the Chartered Institute of Logistics and Transport (CILT). Established in 1919, CILT is the world’s leading supply chain, logistics and transport professional body with over 33,000 members across the globe. CILT seeks to add value to individual and corporate members by enhancing their knowledge, careers, and businesses by setting, supporting and delivering professional standards and education in the fields of logistics, transport and supply chain. By attending Ciel Consulting’s CILT accredited courses, participants can earn CPD units as well as attain modular unit award courses that can be combined for international certification
Course Outline
● Modern supply chain and logistics trends
● Supply chain overview
● Role of logistics
● Sustainability in supply chains and logistics
● Supply chain configuration
● 3PL concepts
● 4PL concepts
● Materials forecasting and inventory planning
● Qualitative forecasting theories
● Forecasting panels
● Thought leaders
● Delphi technique
● Quantitative forecasting techniques
● Seasonal demand forecasting
● Moving average
● Weighted moving average
● Exponential smoothing
● Forecasting error
● Identifying bias
● Determining economic order quantities
● Determining reorder points
● Replenishment strategies
● Make-to-stock ● Make-to-order
● Assemble-to-order
● Procurement and go-to-market strategies
● Role of procurement
● Procurement process flows
● Sourcing strategies
● Vendor management
● Partnerships and alliances
● Role of transportation and shipping in logistics
● Definition of fleet management
● Objectives and costs of fleet management
● Transportation modes
● Optimized routing and cubing
● Incoterms for international commerce
● Role of warehousing in logistics
● Warehousing network design
● Configuration of warehousing space
● Value adding activities
● Stockpiling, spot stocking and assortments
● Cross docking, break bulking and consolidation
● Mixing, postponement and assembly-to-order
● Warehousing equipment and tools
● Reverse logistics
● Supply Chain Operations Reference (SCOR) framework for performance management
● SCOR framework overview
● Identifying level 1, 2 and 3 SCOR metrics
● Customizing level 4 SCOR metrics
● Setting performance targets
● Continuous performance improvement
DATE
Logistic & Supply Chain Management
Lagos, PH and Abuja
LSC | Weekday |14TH – 16TH May, 2018 | 3 Days | N55,000
LSC | Weekend |12TH – 19TH May,2018 | 2 Weekends| N55,000
No 21 Oil Field Avenue, Off School Road Elelenwo, Port Harcourt.

Hotlines: 08091592389, 07039147221,08138720480
Website: www.cielgr.com
Email: support@cielgr.com, victor@cielgr.com

Venues:

Corporate Head Office. 7 Brook Street, beside Campbell hotel, by Freedom Park, Lagos Island.

Lagos Mainland. 27 Moronfolu Street by Unilag, Akoka, Yaba, Lagos.

Abuja : House 67 Block 1A Kano street Area 1, Garki Abuja FCT. After Shehu Shagari mosque.

Port Harcourt: 21 Oil field Avenue,off school road, Elelenwo, Port Harcourt.
CIEL CONSULTING
Leading Professional Training & Consultancy firm.Authorised Training Partner of Simplilearn Int'l. Accredited Training and Examination Center

IT SYSTEMS: IDENTITY AND ACCESS MANAGEMENT
Why Attend
We are living in the age of the Internet of Things (IoT) which provides seamless integration and ease of access between various objects regardless of their physical proximity. The IoT is spreading across different vertical domains such as healthcare systems, government services, banks and telecommunications, just to name a few. We are no longer only vulnerable to attacks against valuable enterprises' digital content but also to life threatening attacks, terrorist attacks, espionage attacks, etc. The need for providing identity assurance and stringent access control, as a result, is of utmost importance. This course covers the fundamental principles and architecture framework for an end-to-end IT identity and access management system. This includes identity assurance, authentication, authorization, accountability, auditability, Single Sign-On (SSO) and identity federation. It also discusses practical case studies such as e-passport, mobile banking, e-government services, EMV systems and other selected cases.
Course Methodology
This course is highly interactive and includes group discussions, case studies and syndicate work. It also includes practical exercises and role playing that allow all participants to use the knowledge they gained to demonstrate their skills in identity and access management.
Course Objectives
By the end of the course, participants will be able to:
Illustrate the identity and access management architecture framework and discuss the security risks associated with its various deployment options
Discuss the different mechanisms for establishing strong authentication (e.g. OTP, certificate based authentication, device authentication, etc)
Explain the principles of key public infrastructure and certification authorities, and demonstrate their value in mitigating the security risks facing modern societies
Explain the most well-known access control mechanisms and the roles of oauth, OATH, SAML and OpenID standards in the IAM domain and apply the concepts of (federated) SSO
Demonstrate the building of IAM using selected industrial tools and practical case studies (e.g. e-passport and boarder gate, mobile-banking, EMV scheme, and e-movement services)
Target Audience
This course has been designed for IT professionals such as IT Strategic Planners, Project Managers, Security Managers, Security Architects and Risk Managers.Although the course is technical in nature, complex concepts are discussed at an abstract level to fit the needs of participants from various technical backgrounds.
Target Competencies
Information security management
Impelementing public key infrastructure
Identification and authentication management
Identity Access Management (IAM)
Location & Date
Ciel Consulting reserves the right to alter dates, content, venue and trainer.
Course Outline
Introduction and principles of information security: Identity and access management (IAM) overview
Attributes of information security:
Confidentiality
Integrity
Availability
Non-repudiation
Accountability
Auditability
Symmetric and asymmetric cryptography
Hashing and digital signature
Key management
Public Key Infrastructure (PKI)
Architecture: certification and registration authority Life cycle management
Types of certificates and usage patterns
Encryption
Digital signature
Client certificate
SSL server certificate
Attribute based certificate Case studies (e.g. email protection, mobile banking, and document signing)
Identification and authentication
Identification, verification and authentication overview
Mechanisms of identification and authentication
One time password
Biometric
Digital signature Smartcard
Soft/hard tokens
Mobile device
Risk based authentication
Step-up authentication
Single-sign on and federated single-sign-on OATH, OpenID, BorwserID, and SAML
Architecture framework and industrial tools
Trusted computing role in identity assurance Security risks associated with the discussed mechanisms
Access control
Principles of authorization
Access control schemes
OAuth protocol
Enterprise rights management and digital rights management Privileged account management
Governance and compliance
IAM framework and use cases
IAM architecture framework
IAM echo system
IAM and cloud computing
Illustrative use cases
Border control
E-passport
National ID
E-banking
E-health system
EMV scheme

FIRST AID TRAINING
Why Attend
The Basic First Aid Course is designed to equip you with the essential skills in First Aid and CPR. It provides a good coverage of common emergencies and the correct management. Participants can expect a good deal of back-to-back hands-on involvement during this course.
Course Methodology
The course gives a brief overview of the main principles and procedures for the provision of emergency first aid with special reference to the procedures for failure of vital functions and immediately life-threatening conditions. The tasks of the course are included situations of mass affected in crisis situations and emergencies, including CBRN phenomenon.
After successful completion of this course the student should be able to independently diagnose failure of vital functions, recognize the state of imminent danger to life, perform basic emergency resuscitation and provide emergency first aid.
Course Objectives
On completion of this course participants will be able to:
• Deal with First Aid emergencies
• Provide necessary first aid within the workplace
• Understand and demonstrate essential life saving skills
Target Audience
Anyone in Industry requiring the Emergency First Aid and CPR 'B' certification as part of their job requirement.
Target Competencies
This unit deals with the skills and knowledge required to provide an advanced first aid response, including management of the incident and other first aiders, until the arrival of medical or other assistance.
The unit applies to workers who may be required to provide, coordinate and manage a first aid response across a range of complex situations, include community and workplace settings.
Location & Date
Ciel Consulting reserves the right to alter dates, content, venue and trainer.
FIRST AID TRAINING SCHEDULE
Weekday:
Weekend:
10:00 AM - 05:00 PM
FEE: 35,000
No 21 Oil Field Avenue, Port Harcourt
Course Outline
Customer service
This is a practical course designed for individuals working on remote sites or participating in outdoor activities within hours of medical assistance. This course provides participants with an introduction to wilderness first aid, with an emphasis on practical skills, decision making and dealing with environmental conditions. The Wilderness First Aid course may be modified to accommodate other elements of wilderness first aid, outdoor safety or leadership training
Components of quality service:
The benefits of a great workplace training program are many. Training can help you increase productivity; reduce risk-related costs associated with workplace accidents and incidents; and change culture. It’s a legal requirement, so you’ll be in compliance. It also saves lives.
Quality First Aid & Safety (QFAS) offers quality, up-to-date first aid and safety training that’s customized for your needs. Training is delivered by a team of first aid and safety trainers who are:
• Knowledgeable, experienced, and professional – materials are presented in an active and engaging manner that enhances learning, retention, and behavior change.
• Up-to-date – your workforce will receive current information about the first aid and safety topics you need most.
• Passionate about their subject matter – trainers take the time to make sure your workforce learns and becomes competent in the subject matter. No one will be left behind!
Respectful of your time – classes are concise, specific to your needs, and scheduled at times that work for you. Many classes have 2-year certifications, so team members will be off the job less frequently for training.
MODULE 1 LEARNING OUTCOME
SAFETY:
MODULE 2 LEARNING OUTCOME
SYSTEMS OF THE HUMAN BODY
THE HEART
THE RESPIRATORY SYSTEM
THE DIGESTIVE SYSTEM
THE BRAIN AND NERVOUS SYSTEM
THE EYES
EARS, NOSE AND THROAT
THE MOUTH AND TEETH
SKIN, HAIR AND NAILS
THE BONES AND MUSCLES
THE BLOOD AND LYMPHATIC SYSTEM
THE URINARY TRACT
MODULE 3 LEARNING OUTCOME
EMERGENCY PROCEDURE:
ON ARRIVAL THE FIRST AIDER SHOULD FOLLOW THE PROCEDURE BELOW
HHHSCAB PROCEDURE
PRIMARY EXAMINATION
SECONDARY EXAMINATION
3 INJURIES THAT TAKE PRECEDENT:
ASSESSING THE EMERGENCY SITUATION
SAMPLE HISTORY
MAKING THE AREA SAFE
KNOW WHO TO CALL
38 RELAY INFORMATION 38
COMMON INJURIES AND THEIR TREATMENT
CRITICAL INJURIES
SUDDEN ILLNESS
BONE, JOINT AND MUSCLE INJURIES
40 BONE INJURIES / FRACTURES
HEAD, SPINE AND NECK INJURIES
MUSCLES
CIRCULATORY PROBLEMS
FAINTING / DIABETIC EMERGENCY
HEART ATTACK
SHOCK (CIRCULATORY)
ENVIRONMENTAL INJURIES
BURNS
ELECTRIC SHOCK
POISONING
NERVOUS SYSTEM PROBLEMS
SEIZURES
STROKE
UNCONSCIOUSNESS
RESPIRATORY PROBLEMS
DROWNING
WOUNDS AND BLEEDING
BLEEDING
MAJOR EXTERNAL BLEEDING
INTERNAL BLEEDING
WOUNDS
OTHER COMMON INJURIES/AILMENTS
ALLERGIC REACTIONS
APPENDICITIS
ASTHMA
BEE STING
BLEEDING NOSE
CROUP
DIARRHOEA
DOG / ANIMAL BITES
FEVER
HEAT EXHAUSTION
HEAT RASH
HEAT STROKE
SCORPION STING
SNAKE BITE
VOMITING & NAUSEA
MODULE 4 LEARNING OUTCOME
LIFESAVING PROCEDURE:
ARTIFICIAL RESPIRATION / RESCUE BREATHING
RESCUE BREATHING FOR ADULTS
RESCUE BREATHING FOR CHILDREN
RESCUE BREATHING FOR INFANTS
CARDIO PULMONARY RESUSCITATION (CPR)
CPR FOR ADULTS
CPR FOR CHILDREN
CPR FOR INFANTS
CHOKING / BLOCKED AIRWAYS
ABDOMINAL THRUSTS FOR ADULTS
ABDOMINAL THRUSTS FOR CHILDREN
CHOKING INFANTS
THE RECOVERY POSITION
FIRST AID KIT
REGULATION 7 KIT: OCCUPATIONAL HEALTH & SAFETY REGULATIONS AT HOME:
DON’T HAVE A FIRST AID KIT? NO PROBLEM!
DATE:
3 Days First Aid Training
Lagos, PH and Abuja
FA| Weekday | 9TH – 11TH April 2018| 3 days| N40,000
FA| Weekend | 7TH – 14TH April 2018| 2 Weekend| N40,000
Click Here to see Course brochure

KEY FEATURES
1. 2 Days intensive training
2. Job placement and Intern-ship support (Optional)
100% money back guarantee
Use of Maintenance Pro
International Certificate as required by IFMA (Good for your CV)
VENUES
Lagos Training Center: 27 Moronfolu Street, Close to Unilag, Akoka, Yaba, Lagos
Port Harcourt Training Center: 21 Oil Field Guest House Close, off School Road by MTN Junction Elelenwo.
Abuja Training Center: Beside RCCG Zonal Headquarters at Cornershop, close to Indian Hospital, Karu, Abuja FCT.
Call our Hotlines for Reservations: Lagos , Abuja , PH

Date:
2 Day Operations and Facility Management Training
Lagos, PH and Abuja
OFM | Weekday | 12th - 13th March 2018| 2 days | N39,999
OFM | Weekend |10th - 11th March 2018| 1 Weekend | N39,999
Click Here to see Course brochure
TIME: 10:00am - 5:00pm

ADDRESS:
No 21 Oil Field Avenue, Off School Road Elelenwo, Port Harcourt.
Contact:Hotlines: 08091592389, 07039147221, 08138720480

Five days HSE Level 1, 2 and 3 training
Choose any or all of the levels
Certificate come directly from WSO
100% exam success guarantee
Fee covers training, exam and Certificate.
Tea Break
Internship and placement support.
Training in line with OSHAcademy and CIEH UK

Lagos Training Center: 27 Moronfolu Street, Close to Unilag, Akoka, Yaba, Lagos

Port Harcourt Training Center: 21 Oil Field Guest House Close, off School Road by MTN Junction Elelenwo.

Abuja Training Center: Plot E10 FHA Road, Karu Site. Beside RCCG Zonal Headoffice, Abuja, FCT.
Call our Hotlines for Reservations: Lagos, Abuja , PH

Date:
HSE Level 1,2 & 3
Lagos, PH and Abuja
HSE | Weekday| 5TH – 9TH Feb. 2018 | 5 Days| N49,999
HSE | Weekend | 3RD – 10TH Feb. 2018 | 2 Weekends| N49,999
Click Here to see Course brochure
TIME: 10:00am - 5:00pm

Hotlines: 809 - show phone - , 703 - show phone - , 813 - show phone -
Click here to register. http:///2dbj3Tt

CERTIFIED ETHICAL HACKING
Ciel’s CEH®V9 (Certified Ethical Hacker) training and certification course provides hands-on classroom training to scan, test, hack and secure systems and applications. The extensive course on ethical hacking with 19 of the most current security domains give participants in-depth knowledge and practical approach to the current essential security systems. This course prepares for EC-Council Certified Ethical Hacker exam 312-50.
VENUES:
Lagos. 27 Moronfolu Street CLose to Unilag Akoka, Yaba, Lagos
Port Harcourt: 21 Oil field Guest house close,off school road,by MTN junction Elelenwo, Port Harcourt
Abuja : Plot E10 F.H.A Road, Karu Site. Beside RCCG zonal head office. By Cornershop, Abuja.
DATE:
Certified Ethical Hacking
Lagos, PH and Abuja
Certified Ethical Hacking (C|EH) | Weekday | 15th– 19th Jan. 2018 | N69,999
Certified Ethical Hacking (C|EH |Weekend | 13th - 27th Jan. 2018| N69,999
Click Here to see Course brochure

CCNA Course Outline
The following list is an approximate day‐by‐day breakdown of Ciel Consulting Training’s Cisco
Authorized CCNA course developed by industry expert Todd Lammle.
Ciel Consulting Training believes in the necessity of lab repetition to help build solid networking
skills. In addition, multiple routers and switches per student (no sharing of equipment) are
utilized.
Ciel Consulting Training offers more hands‐on and written labs than any other IT training
company in the industry. Note: All labs are subject to change and are up to the instructor’s
discretion.
Day 1: Internetworking and Cisco IOS
The Cisco IOS Interfac e
Introduction to TCP/IP and Subnetting
Chapter 1: Inte etwo rn rking
The following w ten l rit ab is covered in chapter 1:
1.1 Written Lab: OSI
1.2 Written Lab: Binary/Hexadecimal Practice
Chapter 2: Introduction to TCP/IP
The following written lab is covered in chapter 2:
2.1: Written Lab: Introduction to TCP/IP
Chapter 3: The Cisco Interface
The following hands‐on labs are covered in chapter 3:
3.1: Console login
3.2: Router Examination Lab
3.3. Configuring Administrative Functions on your routers
3.4: Configuring your Router interfaces
3.5: Configuring your Catalyst Switches
3.6: Configuring your backbone router and verifying your internetwork
Chapter 4: Advanced IOS Management
The following hands‐on labs are performed in chapter 4:
4.1: Copying the Cisco IOS to a TFTP Host
4.2: Backing up and restoring the configuration of your routers and switch
4.3: Using CDP to find your Neighbors
4.4: Telneting into Multiple routers and switches simultaneously
4.5: Building and maintaining a hosts table
Day 2: IP Routing
Chapter 5: IP Routing
The following written and hands‐on labs are performed in chapter 5:
5.1: Static Routing and Verification
5.2: RIP Routing and Verification
5.3: EIGRP Routing and Verification
5.4: OSPF Single Area Configuration and Verification
5.5: OSPF DR and BDR elections
5.7: Written Lab: IP Routing
Day 3: Advanced TCP/IP, Access­Lists and NAT
Chapter 6: Advanced TCP/IP
The following written and hands‐on labs are performed in chapter 6:
6.1: Written Lab: Class B Subnetting
6.2: Written Lab: VLSM Design
6.3: Implementing VLSM and Summarization
Chapter 7: Access Lists
The following hands‐on labs are performed in chapter 7:
7.1: Configuring Standard IP Access‐lists
7.2: Limiting VTY Access
7.3: Extended access‐list configurations
Chapter 8: Network Address Translation
8.1: Setting up Network Address Translation (NAT)
8.2: Dynamic NAT
8.3: Port Address Translation (PAT)
Day 4: Switching, VLAN’s, Wireless LANs and IPv6
Chapter 9: Switching and VLANs
The following labs are covered in chapter 9:
9.1: Configuring Switching with VLAN’s and inter‐VLAN Routing
9.2: Written Lab: Switching
Chapter 10: Introduction to Wireless LAN’s
The following labs are covered in chapter 10:
10.1: Written Lab: Introduction to Wireless
Chapter 11: Introduction to IPv6
The following labs are covered in chapter 11:
11.1: Configuring basic IPv6
11.2: Written Lab: IPv6
Day 5: Wide Area Networks and Review
Chapter 12: Cisco Wide Area Network Support (WANs)
The following written and hands‐on labs are covered in chapter 12:
12.1: Configuring PPP with Authentication
12.2: Configuring Frame Relay
12.3: Verifying Frame Relay
12.4: Written Lab Frame Relay
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