HACCP - (Hazard Analysis and Critical Control Points)

Programme Aim

This course is aimed at providing a foundation for future training such as HACCP, food safety management and food supervision. The course will enable participants to complete the Environmental Health Officers Association Primary Course in Food Safety Certificate.

Objectives:

At the end of the programme participants will be able to:

1. Learners will be meeting the requirements by law to be trained to a basic level of Food Safety and HACCP training when a food handler.
2. Learners will attain the knowledge to work safely and confidently in a food environment. Learners will attain an understanding of best practice through all stages of food production, from delivery to service.

Course content

The core content of the programme consists of 8 topics: 

1. Food Hygiene – why bother;
2. Food Contamination;
3. Food Delivery and Storage;
4. Food Preparation, Cooking and Service;
5. Personal Hygiene;
6. Design and layout of food premises, pest control;
7. Cleaning;
8. Introduction to HACCP

Exam (Environmental Health Association of Ireland Certificate - Valid for 5 years)