Venue:
Attic Room, Temperance Hall, Longford
Note:
Course takes place over 3 Tuesdays - 1st, 8th and 15th October, 2019
Category:
Business Training
Strongly recommended that those attending this programme already have FSAI 1 & 2 (QQI Level 4) Food Safety/Hygiene training or have Catering/Food Manufacturing experience at a supervisory level.
This event is no longer available
HACCP Food Safety Management – The Practical Implementation
FSAI Level 3 - QQI (formally FETAC) Level 5 - 5N20008 – 3 Day Food Safety Training Course
Purpose
The Purpose of this 3 Day HACCP Food Safety Management training course is to enable the learner to develop, document, Implement and evaluate food safety management systems in a small to moderate scale food business operation such as catering and/or a small production environment based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point).
Learner Profile
Senior Management, Supervisors, People who see themselves in these roles
Content
- Unit 1 Food Business Legal & Industry Requirements
- Unit 2 Food Safety Hazards & HACCP Planning
- Unit 3 Managing situations of routine complexity - Customer Complaints, Product Recall, Cleaning Complex Equipment
- Unit 4 Staff Food Safety Training & Management
The Training notes are based on the following
- FSAI Food Safety Training Guide 1 to 3
- IS 340:2007 - Hygiene in the Catering Sector
- IS 341:2007 - Hygiene in the Food Retailing & Wholesaling Sector
Certificate
QQI (formally FETAC) Level 5 Certificate in ‘Food Safety Management Systems Implementation’
Duration
3 Days - course takes place over three weeks - Tuesdays 1st, 8th and 15th October, 2019.
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