Food Hygiene/HACCP for Food Handlers-FETAC Level 4 - LEO022

Venue:
Abbey Hotel, Abbeytown, Roscommon town
 
Date:
05/03/2019
 
Note:
March 5th +12th
 
Category:
Workshop
 

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