Level 3 (QQI level 5) – National Hygiene Partnership Management of Food Safety

Who should do this course?

This course would be suitable for managers and or supervisors who work in a business where food is prepared and served to the public.

 

Training Objectives:

By taking part in this course, you will gain the knowledge and skills of the legal responsibilities and good practice in food hygiene. This will ensure that the handling of food will be as hygienic and safe as possible.

 

Course Syllabus:

The course is given in 17 modules:

1)  Introduction to supervising food safety

2)  Food safety legislation

3)  Food contamination

4)  Controlling contamination

5)  Micro organisms

6)  Food Poisoning and food bourne illness

7)  Non Bacterial Food Poisoning

8)  Temperature control

9)  Checking, verifying & recording temperatures

10)  Food preservation

11)  Premises & equipment design

12)  Waste, cleaning & disinfection

13)  Pest control

14)  Personal hygiene

15)  Training staff

16)  Implementing a food safety management policy

17)  Food safety management tools

Course Assessment:

Theory test & Practical skills abilities assessment.

Course Certification:

Upon successful completion of this course you will receive a Level 3 HACCP Management Certificate endorsed by FSPA – Food Safety Professionals Association 

Additional Information:

Any special needs / requirements should be identified at the time of booking. Participants should be advised to dress appropriately, due to the nature of the course, there may be manual skills. 

Course Length: 2.5 days

Maximum no. Participants: 15 per instructor

Refresher Training: Certificate valid for 5 years. Food handlers who remain in the industry may progress to QQI Level 5 Food Safety Training.

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