Venue:
Abbey Hotel, Abbeytown, Roscommon town
The purpose of this module is designed to provide learners with knowledge of food safety and hygiene required in a food business. It meets the criteria set out by the FSAI Level I & II Training Guides.
It is a legal requirement that staff who are involved in a food environment are food hygiene trained and/or supervised commensurate with their work activity (Source: FSAI – Food Safety Authority of Ireland)
This event is no longer available
Dates: 5th & 12th March
Time: 9.30am to 4.30pm
Venue: Abbey Hotel Roscommon
Cost: €50 or If you are unemployed, please contact LEO Roscommon on 09066 26263.
Purpose of Training: Designed to provide learners with knowledge of food safety and hygiene required in a food business. It meets the criteria set out by the FSAI Level I & II Training Guides.
It is a legal requirement that staff who are involved in a food environment are food hygiene trained and/or supervised commensurate with their work activity (Source: FSAI – Food Safety Authority of Ireland)
Day 1
Unit 1: Food Hygiene Food hazards microbial, chemical, physical and allergens
Unit 2: Personal Hygiene Legal responsibilities, hand washing and protective clothing
Unit 3: Pest/Waste Control Identification of Pests and controls. Waste Management
Unit 4: Cleaning Cleaning Chemicals & their use / Procedures & Records
Day 2
Unit 5: H.A.C.C.P. Introduction to the Food Safety Management System
Unit 6: Food Delivery Delivery Hazard Analysis / Probe Thermometer Procedures
Unit 7: Food Storage Storage hazard analysis and Documentation
Unit 8: Food Processing Hazard Analysis at Preparation, Cooking, Cooling, Reheating, Holding Procedures and Documentation
Assessment – (Written or Oral Assessment by prior arrangement)
- Skills Demonstration 20% and Theory Examination 80%
- All notes, assessment and certification provided
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