HACCP Food Safety & Hygiene Training
Description
HACCP Food Safety Training Course - FSAI Level I and II
Objectives
The purpose of this training course is give staff a knowledge, skills and competence in HACCP Food Safety and good hygiene practice and incorporates Food Information Regulation 2011 (Allergen Information requirements)
Content
Unit 1 |
Food Hygiene |
Understand the importance of Food Hygiene and recognise the food hazards
|
Unit 2 |
Personal Hygiene |
Demonstrate and maintain high standards of personal hygiene and hand hygiene |
Unit 3 |
Pest & Waste Control |
Maintain work areas and follow good hygiene procedures |
Unit 4 |
Cleaning |
Use of cleaning chemicals and equipment |
Unit 5 |
HACCP |
Introductin to the Food Safety Management System |
Unit 6 |
Food Delivery |
Delivery Hazard Analysis and Control |
Unit 7 |
Food Storage |
Storage Hazard Analysis and Controls |
Unit 8 |
Food Processing |
Preparation, Cooking, Cooling, Reheating, Holding and Service Controls |
|
|
The training programme notes are based on the following
|
Assessment
- Written Examination (Oral by prior arrangement)
Grading
Certificate of Attendance provided
Other Information
Contact the office for group rates
Duration: 2.0 day(s)
