The Management of Food Safety Programme

 

 

Date:

Mon 18th, 25thSept, 2nd Oct and exam on the 09th

Duration:

3 full days 1 half day(revision), and the Assessment (2 hour exam) on the fourth day.

Start & Finish Time :

9.30 am to 4.30pm first three days. Last day 10 am to 12.30pm (written exam)

Trainer :

Theresa Keane T.K Training

Places :

Are Available

Location:

Gorey area, exact venue TBC

Price :

€350.00

Short Description of course:

Level 3;
This is an in-depth study of food safety. Participants are trained in both the principles of food hygiene and the effective management of food safety. The course comprises of 21 hours tuition in three core modules and can be delivered over a number of different time-frames, usually 3 full days, 1 half day(revision) and the Assessment (2 hour exam) on the final day generally run over a 4 week period, candidates are also required to present a HACCP portfolio.
The time frame can be changed to suit participants.
This programme enables participants to conform to EU legislation and is based on guidance from IS 340; 2007 and IS 341; 2007 in line with the FSAI.
Participants will gain the knowledge and skills necessary to formulate and implement a comprehensive food safety management system and to organize training for staff.

 

Course content:
3 Core Modules

  1. micro biology, food borne illness, food borne disease, personal hygiene, allergens

  2. purchasing, delivery, and storage, food prep, cooking, reheating, holding, display, service and preservation, disinfecting, legislation, and pest control

  3. design and construction of food premises, Hazard Analysis Critical Control Point, Training, documentation and record keeping, modern day issues affecting the food industry.

 

 

Aims & Training Objectives

  • A clear understanding of food safety and related terms

  • Identify consequences of poor compliance

  • identify causes and effects of bacterial, viral, and other pathogenic micro-organisms on food

  • Define what are high risk foods and the control of these

  • Know facilities required to implement and aid a good safety culture

  • Understand food law and enforcement procedures

  • implement HACCP

  • Identify training requirements in the workpalce

  • Understand the importance of document keeping

 

Trainer Profile :

Theresa Keane

Dip Food Science and Technology, professional chef, business owner.
Theresa has over 30 years’ experience as a professional chef, she has concentrated the last 10 years of this in training, both in food safety and culinary skills, she also delivers Infection prevention and control, and Work experience modules.

 

  

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