Food Hygiene regulations require the use of the HACCP technique in the manufacture of food and beverages.
Although product quality is of great importance, Food Safety must always be given priority as it is a legal requirement. For this reason, each food producing business (small or large) requires a standalone Food Safety Management System which incorporates HACCP & Hygiene.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. HACCP was originally developed in the 1960’s by the Pillsbury Company, as part of the NASA Space Programme.
The HACCP Concept:
Is a Systematic approach to the identification and control of food Safety.
Assures the safe production of foodstuffs.
Emphasises prevention rather than inspection and testing.
Addresses biological, physical and chemical hazards
Content: This course is designed for all food handlers and meets the basic requirement that all food handlers must be trainer/instructed in Food Hygiene and Safety. It is particularly suitable for part time and casual staff and for those who work on the periphery of the main food operation.
This course is based on the andldquo;Hygiene Mattersandrdquo; booklet developed by the National Hygiene Partnership and contains essential hygiene information and the key principles for hygiene work practices. (Level 1)
The course covers the following subjects and is supported by a video presentation.
- Food Hygiene
- High Risk Foods
- The Importance of Temperature Control
- Cross Contamination and How to Prevent It
- Personal Hygiene
- When to Wash Your Hands
- Cleaning Guidelines
- Pest Control
The course concludes with a fun quiz based on the course content
Time Scale: Food Hygiene course is delivered in one module of 2 ½-3 hours (approx.) duration and a copy of the “Hygiene Matters” booklet is issued to each participant.
N.B. “Hygiene Matters” is now available in nine languages and this is of major benefit to non-national food workers.
Fee Structure: The basic fee for this course is €550.00 for up to 20 participants plus €5.00 per participant for the Hygiene Matters booklet.
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