Basic HACCP Food Hygiene Training - Half Day
Description
Basic HACCP Food Hygiene Training Course - FSAI Level 1 & 2 - Half Day
Objectives
The purpose of this half day basic HACCP Food Hygiene training programme is to introduce and/or refresh existing staff in basic HACCP food hygiene practice.
Content
| Unit 1 | Food Hygiene |
Understand the importance of Food Hygiene and recognise the food hazards.
|
| Unit 2 |
Personal Hygiene Control |
Demonstrate and maintain high standards of personal hygiene and Hand Hygiene |
| Unit 3 |
Cleaning, Pest and Waste Control |
Correct use of cleaning chemicals and equipment. Maintain work areas and follow procedures |
| Unit 4 | HACCP | Introduction to the Food Safety Management System |
| Unit 5 | Food Delivery & Storage | Delivery and Storage hazards and controls |
| Unit 6 | Food Processing | Preparation, Cooking, Cooling, Reheating, Holding, Services hazards and controls |
|
The training programme notes are based on the following
Participants will be provided with a basic HACCP food hygiene handbook |
Assessment
Multiple Choice Examination
Grading
Certificate provided
Other Information
This HACCP food hygiene course may be used to refresh food handlers knowledge of HACCP and food hygiene.
This programme is appropriate for the following
Childcare Staff including Room Leaders/Assistants
Care Assistants in Nursing Homes
Chefs and kitchen porters, waiting Staff
Bakery/Deli/Butchery personnel
Duration: 0.5 day(s)
