Date/Time
Date(s) - 10/09/2019 - 01/10/2019
All Day

Location
Vienna Woods Hotel


The Management of Food Safety programme certified by the NHP is designed for senior personnel to provide them with a comprehensive overview of the elements required to establish and maintain an effective food safety management system.

The course is also suitable for those interested in delivering Level 1 Food Safety Training.

This training is mapped to Level 3 on the Food Safety Authority of Ireland (FSAI) training framework. All trainees will receive a Level 3 Certificate in the Management of Food Safety.

Topics Covered Include:

  • Food Borne Diseases and Food Poisoning
  • Hazard Analysis Critical Control Points
  • Food Purchasing and Storage
  • Food Preservation
  • Personal Hygiene, Legislation& Safety
  • Design and Construction of Food Premises and Equipment
  • Control of Insects and Rodents
  • Cleaning and Disinfection
  • The Management of food hygiene based on HACCP principles.

Why is this training important?

Anyone working in a supervisory or management position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Who is this course suited to?

  • Those responsible for the food safety management system.
  • Those responsible for supervising or monitoring staff in terms of food safety.
  • Supervisors, Managers and other key members of staff within the food business.
  • Anyone responsible for updating the food safety management system or resolving non-compliance identified by the regulatory authority.

Learning Outcomes

  • Learners will have the ability to implement and update the food safety management system.
  • Understand the concept of hazards ad the risks associated with them.
  • Understand the techniques involved in controlling and monitoring food safety.
  • Appreciate the risks linked to cross contamination.
  • Understand the importance of hygiene standards within a food business and the techniques to ensure adequate hygiene levels.

Duration –

10th September – Day 1: 9am – 4pm

17th September – Day 2: 9am – 4pm

24th September – Day 3: 9am – 4pm

1st October – Day 4: 9am – 1pm

4 days in total. 3 days of learning with day 3 given to revision in the morning and exam in the afternoon.  A straight forward project will need to be completed within 4 weeks of the date of the exam.

 


Bookings

Bookings are closed for this event.

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