This course is relevant to those working in low risk food activities in a small scale food business and it covers day-to-day HACCP requirements necessary to comply with Food Standard Authority of Ireland training.

Syllabus

1:                     Benefits of good hygiene: food poisoning causes & prevention.

2:                    Food contamination causes of cross contamination & control systems.

3:                     The importance of cleaning & disinfection systems.

4:                     Good food handling & storage practices. Introduction to temperature control & monitoring.

5:                     Personal hygiene & Staff food safety responsibilities.

6:                     Introduction to HACCP principles. Control of contamination during food delivery, preparation, cooking, cooling or reheating as required.