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
  • Basic Microbiology / Food Poisoning
  • Food Safety
  • Personal Hygiene
  • Cleaning / Pest Control

Outline

  • Understand the importance of Food Hygiene and Safety.
  • Demonstrate and maintain high standard of Personal Hygiene.
  • Refrain from any unhygienic practice and demonstrate correct practice if suffering from ailments and illnesses that may affect food safety.
  • Keep work areas clean and obey safety signs and systems in place.
  • Participants will receive the Hygiene Matters Basic Food Hygiene Handbook (Available in Romanian Russian Polish Spanish Portuguese German French Italian Chinese)
  • 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
  • Personal Hygiene
  • Food Contamination and Poisoning
  • Design & Layout & Pest Control
  • Food Delivery & Storage
  • Cleaning
  • Food Preparation
  • Cooking & Service
  • 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.
  • Detailed notes are given to each participant
  • 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.
  • 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
  • Legal Requirements & HACCP principles
  • Preparation of the HACCP Plan
  • HACCP Plan - Development & Implementation
  • 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.
  • The course will give participants a detailed knowledge of managements responsibility in the development - implementation - verification & documentation of a food safety system.
  • Participants will complete a HACCP work-based project.
  • 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
  • Basic Microbiology Food Poisoning
  • Food Borne Disease Personal Hygiene and Safety
  • 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
  • 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).
  • Skills and knowledge to implement an on-going Basic Food Safety Training Programme for staff.
  • All participants on this programme will be required to sit an examination. This examination will be of a 2 hour duration.
  • The names of all participants will be entered in a National Register. This register will be maintained by the National Hygiene Partnership.
  • Candidates who are successful in the examination will be awarded a certificate in the Management of Food Hygiene by the National Hygiene Partnership.
  • This training programme was developed by the National Hygiene Partnership. The Partnership is made up of the following organisation:
  • Environmental Health Officers Assocation
  • National Standards Authority of Ireland
  • Irish Hotel and Catering Institute
  • Failte Ireland
  • The National Tourism Development Authority
  • Excellence Ireland
  • 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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