e-Learning
Multi User Licence
- Contact the office for Multi User Rates
- Password issued to company to allow users/staff access course.
Objective
The purpose of this e-learning HACCP Food Safety & Hygiene Training Programme
- To introduce &/or refresh existing staff in HACCP Food Safety and Good Hygiene practice required in a business
- This is a short and intensive awareness training programme
- It covers the essential elements outlined in the FSAI Training Guide Level 1 & 2
| Unit 1 | Food Hygiene - Microbial, Physical, Chemical & Allergen Hazard Awareness |
| Unit 2 | Personal Hygiene and Hand Hygiene |
| Unit 3 | Pest, Waste and Clean Water Control |
| Unit 4 | Cleaning & Chemical Controls |
| Unit 5 | The HACCP Food Safety System and Traceability |
| Unit 6 | Food Delivery Control & Record Keeping |
| Unit 7 | Food Storage Control & Record Keeping |
| Unit 8 | Food Preparation, Cooking, Cooling, Reheating, Holding & Service Control |
Sign Up Features
- Secure password access
- Secure credit or debit card payments accepted on-line
- Technical Support provided
Other Information
- Cost effective, fast and efficient way to deliver Basic HACCP Food Safety Training.
- Developed to decrease staff downtime
- Enables learners to complete training at their own pace, anytime, anywhere
- The training should take no longer than 3 hours to complete.
Award Certificate Grade
Pass:- 50 - 64%
Merit:- 65 - 79%
Distinction:- 80 - 100%
A Graded Certificate of completion is downloadable upon completion of this Training Programme
Assessment
End of Programme Multiple Choice Questions
Upcoming Training Courses
| COVID-19 Getting Re-Opened and Operating Safely - 0.5 day(s) | ||||
|---|---|---|---|---|
| Location | Start Date | |||
| Online Via Zoom | Nov. 10, 2020 | View | Book | |
| EHAI Primary Safety Training in HACCP - 1 day(s) | ||||
| Location | Start Date | |||
| Online Via Zoom | Nov. 23, 2020 | View | Book | |
| QQI L4 HACCP Food Hygiene Training - 2 day(s) | ||||
| Location | Start Date | |||
| Online Via Zoom | Nov. 30, 2020 | View | Book* | |
