018140 Food Safety Awareness for Low Risk Food Workers

Venue:
Abbey Business Centre, Abbey Street, Kilkenny.
 
Date:
07/06/2018
 
Note:
A half day course on Thursday 7th June
 
Time:
9.30am - 12.30pm
 
Category:
Management Development
 

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 breads, home produced preserves etc).

This event is no longer available
 

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.

 

Share: