Who is this course for?
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 borne illness
- 7. Non Bacterial Food Poisoning
- 8. Temperature control
- 9. Checking, verifying and recording temperatures
- 10. Food preservation
- 11. Premises and equipment design
- 12. Waste, cleaning and 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 and 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.
