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.

Content covered

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