Mon 18th, 25thSept, 2nd Oct and exam on the 09th
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)
Theresa Keane T.K Training
Gorey area, exact venue TBC
Short Description of course:
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.
3 Core Modules
micro biology, food borne illness, food borne disease, personal hygiene, allergens
purchasing, delivery, and storage, food prep, cooking, reheating, holding, display, service and preservation, disinfecting, legislation, and pest control
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
Identify training requirements in the workpalce
Understand the importance of document keeping
Trainer Profile :
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.