This Food Safety & HACCP course is suitable for all food operatives in the Catering, Hospitality, Industrial, Retail and Artisan Food Sectors. The Programme runs over 8 hours contact time using a wide range of training methodologies to facilitate learner’s needs. Learners will be required to sit a theory examination and successful candidates will receive a certificate from the Food Safety Professionals Association which is valid for 5 years.
Course Content
HACCP In Action: Understanding & Applying HACCP to your business.
Food Safety Pre-Requisites: Cleaning, Pest Control, Temperature Control, Waste Management.
Legal Responsibilities: Personal Hygiene, Traceability, Labelling, Food Sampling and Record Keeping
Food Safety Processes for: Intake, Storage, Preparation, Cooking, Cooling, Reheating and Service.
Premises, Services and Structure: Walls, Floors, Drainage, Grease Traps, Water and Ventilation
Learning Outcome
To equip Food Handlers with the knowledge, skill and competence to prepare and handle food safely and hygienically.
To familiarise food handlers with regulation, legislation and current best practice.
To Equip learners with knowledge required as per FSAI Guide to Food Safety Training Levels 1 & 2.
Trainer
Karina O’ Connor
Mary Daly & Associates,
Island Cross,
Little Island,
Co. Cork
Tel 021 4355917
Mobile 087 9497293
E Mail karina@marydaly.ie
Website www.marydaly.ie
Mary Daly & Associates is established since 2000 and are the leading Food Safety Trainers and HACCP Professionals in Ireland. As a Food Safety Consultant hold a Masters in Food Safety & Risk Assessment and have experience in the field of HACCP Implementation from Farm to Fork.
Bookings
Bookings are closed for this event.
