Food Hygiene HACCP QQI Level 4

The Hive, Carrick on Shannon
9.30am to 4.30pm
Business Training

The aim of this programme is to equip the learner with the knowledge, skill and competence to prepare and handle food safely and hygienically in compliance with HACCP Regulations, legislation and current best practice

This event is no longer available

This course will be delivered over two days (12th and 19th November) by About Hygiene

Training Aims and Objectives:

  • To inform the learner about the legal responsibilities of a food handler in a food enterprise including the legal enforcement actions open to regulatory authorities.
  • To facilitate a comprehensive understanding of food handlers personal responsibilities.
  • To explain key food safety hazards (chemical, physical and microbiological, allergens and cross contamination)
  • To facilitate a comprehensive understanding of food hazards and food borne illness and how they may occur.
  • To enable the learner to demonstrate operational procedures in a food safety system based on the principles of HACCP (Controlling hazards by monitoring and temperature control at Delivery, Storage, Preparation and Processing in a food enterprise)
  • To provide the learner with the knowledge and skills of pre-requisite control and monitoring in a food enterprise in the following areas - pest prevention and control, internal and external waste disposal procedures, safe use and storage of cleaning chemicals and good housekeeping procedures