Food Safety incorporating HACCP (Handling Food Hygienically)

NFQ Level 4. Code: 4N1119 leading to 4S2087 5 Credits

THIS PROGRAMME IS STRICTLY FOR BUSINESSES REGISTERED IN COUNTY WESTMEATH - PEOPLE WHO DO NOT HAVE A REGISTERED BUSINESS WILL BE REMOVED FROM THE BOOKING.

Programme Information

Purpose:

The programme is aimed at existing and new staff in a range of food sectors including catering, retail, hospitality, care sector and manufacturing and as well as individuals with an interest in food safety.

Programme Content:

The programme is designed to provide participants with the skills, knowledge and attitude essential for work in the food industry. Content is devised so that the staff can perform their job effectively in compliance with legislation and sector best practice following Irish standards IS: 340, IS: 341 and the Food Safety Authority of Ireland training guides levels 1 & 2.

Topics covered:

• Food Hygiene and Safety, Personal Hygiene
• Food Contamination, Cleaning and Pest Control
• Design and Layout of Food Premises, Services
• HACCP principles at work
• Legal Standards for Food Handlers

Preferred Entry Level:

NFQ Level 3, Junior Certificate or equivalent qualifications and or relevant life and work experiences.
A good level of spoken and written English is required to complete this course.

Programme Duration:

Contact delivery with trainer is 15 hours face to face including assessment on the last day. Learners Participants are advised to allow time for self -directed revision and completion of assessments outside of course delivery times.

Assessment:

The two- part assessment is an examination of 1.5 hours, 80% and a selection of skill demonstrations 20% .
Grading: Pass 50 -64%. Merit 65 – 79% Distinction 80 – 100%

Dates: 15th & 22nd Match

Venue: Shamrock Lodge Hotel, Athlone