HACCP LEVEL 3 & FOOD SAFETY FOR MANAGEMENT  

Kerry 

Limerick

Dates coming soon


HACCP LEVEL 1 & 2 FOOD SAFETY FOR FOOD HANDLERS

The Food Safety courses covers the importance of food hygiene standards and shows how poor standards can impact a food business and human health. The causes and symptoms of food poisoning are discussed and the difference between food poisoning and food allergies. Contamination is explained including temperature control, food delivery and stock rotation. The course explain the importance of maintaining clean premises, equipment and work areas and good personal hygiene standards.

Food Safety Course Objectives:

  • To highlight the importance of food safety standards and hygiene practices when working with food.
  • To detail an organisation’s and food handler’s responsibilities in relation to food safety and hygiene
  • To demonstrate the personal hygiene standards required of people who work in the food industry.
  • To describe cleaning procedures and pest control.

 

This course is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

  • Is a legal requirement for all food handlers including waiting staff and kitchen staff
  • This course is suitable for anyone working with food
  • Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

  • Food Safety
  • Microbiological Hazards
  • Food Contamination
  • HACCP from Delivery to Storage
  • HACCP from Food Preparation to Service
  • Personal Hygiene
  • Pest Control
  • Cleaning and Disinfection
  • Food Safety Law and Enforcement
  • Allergens

ENTRY REQUIREMENTS

  • There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.