Venue:
School of Food, Dublin Road, Thomastown
Note:
One day course on Tuesday 24th October
This is a Food Safety Certificate Course which details the HACCP and food handling requirements for high risk food workers ( including chefs, cooks, production staff, meat handling, deli staff, supervisors and owners). The course is certified by Environmental Health Association of Ireland for 5 years.
This event is no longer available
The course consists of a minimum of 8 hours, followed by an assessment of 1 hour duration.
On completion of the course, successful participants are awarded a certificate from the Environmental Health Association of Ireland. This Certificate is valid for 5 years from the date of issue.
The course consists of the following
• Benefits of good hygiene,
• Food contamination
• HACCP from food delivery to storage
• Food preparation, cooking and service
• Personal hygiene
• Food premises and equipment
• Pest control
• Cleaning and disinfection
• Food safety law and enforcement
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