TRAINING PROGRAMMES OFFERED
Basic Food Hygiene Training
3 Hours Training
The aim of the course is to introduce new, seasonal, part-time, occasional food workers and/or other staff that may affect food safety with the business.
Basic Food Safety Certificate - FSAI Level I
Content
- Food safety Program includes the following
Introductory to Food Hygiene
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Basic Microbiology / Food Poisoning
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Food Safety
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Personal Hygiene
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Cleaning / Pest Control
Outline
- Understand the importance of Food Hygiene and Safety.
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Demonstrate and maintain high standard of Personal Hygiene.
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Refrain from any unhygienic practice and demonstrate correct practice if suffering from ailments and illnesses that may affect food safety.
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Keep work areas clean and obey safety signs and systems in place.
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Participants will receive the Hygiene Matters Basic Food Hygiene Handbook (Available in Romanian Russian Polish Spanish Portuguese German French Italian Chinese)
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Study and Learn Training DVD � (German Polish Russian Latvian Czeck Portuguese other language available on request)
Primary Food Hygiene Training
Approved by the Environmental Health Officers Association,
8 Hours Directed Classroom Training & 1 Hours Exam (Not taken on Training Day,
Food Safety Certificate - FSAI Level II
Content
- Food Hygiene
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Personal Hygiene
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Food Contamination and Poisoning
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Design & Layout & Pest Control
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Food Delivery & Storage
- Cleaning
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Food Preparation
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Cooking & Service
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Introduction to HACCP in Food Environment
Outline
- The aim of this course is to give food handlers the skills and awareness in the fundamentals of good food hygiene and safety practices.
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Detailed notes are given to each participant
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At the end of this course participants will be able to demonstrate the most stringent food hygiene and safety standards required of the food industry.
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On successful completion of the course and exam participants will be awarded with an EHOA (Environmental Health Officers� Association) Certificate in Primary Food Hygiene.
HACCP in Food Safety Training
12 Hours Directed Classroom Training,
On successfully completing course project participants receive a certificate of competence.,
HACCP in Food Safety Certificate - FSAI Level III
Content
- HACCP in Food Safety Program includes:
Food safety management
control
- Food Policy
Prerequisite programme
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Legal Requirements & HACCP principles
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Preparation of the HACCP Plan
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HACCP Plan - Development & Implementation
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HACCP Plan - Verification
- Monitoring & Documentation
Outline
- The aim of the course is to give participants a clear understanding of the role of a HACCP-based food safety system in meeting current legislative and commercial requirements.
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The course will give participants a detailed knowledge of managements responsibility in the development - implementation - verification & documentation of a food safety system.
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Participants will complete a HACCP work-based project.
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To assist them complete there assignment they will receive comprehensive reference material and a copy of the Irish Hygiene Standard as published by NSAI.
Management of Food Hygiene Training
3 Day Training Programme,
Food Safety Certificate - The National Hygiene Partnership,
National Framework of Qualifications Level 6,
This course is designed for personnel with a responsibility for the management of food operations, members of the HACCP in Food Safety Team.
Each participant will receives a Programme Manual and Copy of the I.S.340:2007
Cerificate in Management of Food Hygiene - FSAI Level III
Content
- Management of Food Safety Program includes
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Basic Microbiology Food Poisoning
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Food Borne Disease Personal Hygiene and Safety
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Food Purchasing
- Delivery and Storage Food
- Preparation
- Cooking
- Holding
- Display
- Service & Preservation
- Cleaning & Disinfection
- Legislation
- Introduction to the Principles in HACCP
- Design & Construction of Food Premises
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Management of Hygiene and Records
- Development of a Training Action Plan
Outline
- Knowledge & Skills required for developing an effective Food Safety System incorporating Hazard Analysis Critical Control Points (HACCP).
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Skills and knowledge to implement an on-going Basic Food Safety Training Programme for staff.
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All participants on this programme will be required to sit an examination. This examination will be of a 2 hour duration.
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The names of all participants will be entered in a National Register. This register will be maintained by the National Hygiene Partnership.
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Candidates who are successful in the examination will be awarded a certificate in the Management of Food Hygiene by the National Hygiene Partnership.
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This training programme was developed by the National Hygiene Partnership. The Partnership is made up of the following organisation:
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Environmental Health Officers Assocation
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National Standards Authority of Ireland
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Irish Hotel and Catering Institute
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Failte Ireland
- The National Tourism Development Authority
- Excellence Ireland
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The programme is supported by the Department of Health and Children
- The Food Safety Authority of Ireland
- Safefood - The Food Safety Promotion Board.
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