This workshop details the food safety and good hygiene practices required for low risk food workers (delivery, cleaning, maintenance, retail, service, waiting, bar or childcare staff etc. or food workers involved with low risk product such as bread, home produced preserves etc) . Food safety for low risk.

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.