Legal requirement for all staff working with or handling food, as set out by the FSAI. Staff must receive training to coincide with their level of involvement and responsibility within 1 month of commencing employment.
To enable participants to recognise what food hygiene is, be aware of the conditions in which they are preparing food, identifying incorrect conditions and rectifying them. Be able to identify the correct food prep techniques as well as temperature control. To be aware of correct cleaning methods and the practice of good hygiene.
Theory test and Practical abilities assessment.
Certificate awarded on successful completion of course. Valid for a period of 2 years.
Any special needs/requirements should be identified at the time of booking. Participants should be advised to dress appropriately