This food safety awareness taster session details the food safety and good hygiene practices required for low risk food workers.  Aimed at staff working in low risk food activities to comply with Food Safety Authority of Ireland training requirements and be informed about day to day HACCP and food safety requirements and their role in a small scale food business.  This program is based on the FSAI Level 1 training Guide and meets the need of SMEs and artisan food businesses providing low risk foods.  It includes low risk staff: waiting/bar workers, childcare staff, bakers, small scale cake producers (icing, breads etc.., shop assistants) etc. All food workers should be trained commensurate with their duties.

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.