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Management of Food Hygiene, Level 3, HACCP Training

foodsafetycompany logo 220x105The Management of Food Safety programme certified by the NHP is designed for senior personnel to provide them with a comprehensive overview of the elements required to establish and maintain an effective food safety management system.

Date: 22 Nov 2017

Duration: 4 Days-22nd Nov, 29th Nov, 6th Dec, 13th Dec

Cost: €550

Venue: Dooleys Hotel, Waterford

The course is also suitable for those interested in delivering Level 1 Food Safety Training.

This training is mapped to Level 3 on the Food Safety Authority of Ireland (FSAI) training framework. All trainees will receive a Level 3 Certificate in the Management of Food Safety.

Topics Covered Include:

  • Food Borne Diseases and Food Poisoning
  • Hazard Analysis Critical Control Points
  • Food Purchasing and Storage
  • Food Preservation
  • Personal Hygiene, Legislation& Safety
  • Design and Construction of Food Premises and Equipment
  • Control of Insects and Rodents
  • Cleaning and Disinfection
  • The Management of food hygiene based on HACCP principles.
  • Why is this training important?

Anyone working in a supervisory or management position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Who is this course suited to?:

  • Those responsible for the food safety management system.
  • Those responsible for supervising or monitoring staff in terms of food safety.
  • Supervisors, Managers and other key members of staff within the food business.
  • Anyone responsible for updating the food safety management system or resolving non-compliance identified by the regulatory authority.

For further information, please find link attached:

http://www.thefoodsafetycompany.ie/events/event/nhp-management-food-hygience/

 

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