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Who should attend?

This course is designed for managers and staff who work in the hospitality sector and want to learn how to implement sustainability practices in their operations and reduce their .

Aims and objectives

The aim of this course is to provide participants with the knowledge and skills to adopt sustainability principles and practices in their hospitality sector.

By the end of this sustainability course, participants will be able to:

• Understand the benefits and challenges of sustainability in the hospitality sector
• Identify the key areas of sustainability in the hospitality sector, such as energy, water, waste, food, procurement, etc.
• Assess the current sustainability performance of their hospitality business and identify areas for improvement
• Apply practical tools and techniques to implement sustainability actions and monitor their outcomes
• Communicate and engage with stakeholders on sustainability issues and initiatives

Course outline

– Introduction to sustainability in the hospitality sector

– Sustainability assessment and action planning

– Sustainability implementation and monitoring

– Sustainability communication and engagement

Additional information

Duration: 2 hours

Maximum number of delegates: 15 persons

Who should attend?

Chemical Awareness is designed for anyone who works with or handles hazardous chemicals in their workplace. This includes laboratory staff, maintenance workers, cleaners, health and safety officers, and managers.

Aims and objectives

The aim of this Chemical Awareness course is to provide participants with the knowledge and skills to identify, store, use, and dispose of hazardous chemicals safely and in compliance with relevant regulations. The objectives of this course are to:

• Explain the basic concepts of chemical hazards and risk assessment
• Identify the sources and types of hazardous chemicals in the workplace
• Recognize the symbols and labels used to indicate chemical hazards
• Follow the safety data sheets (SDS) and other information sources for safe handling of chemicals
• Apply the appropriate personal protective equipment (PPE) and emergency procedures for chemical exposure
• Demonstrate safe storage, transport, and disposal of hazardous chemicals

Course outline

• Introduction to chemical awareness, hazards and risk assessment
• Identification and classification of hazardous chemicals
• Safe handling and use of hazardous chemicals
• Safe storage, transport, and disposal of hazardous chemicals

Additional information

Duration: 3 hours

Maximum number of delegates: 15 persons

Who should attend Manual Handling?

Manual Handling should be completed by all personnel who are involved in the movement of loads

Aims and objectives

On completion of this Manual Handling course, participants will be able to:

 Perform specific Manual Handling tasks competently to a recognised standard.

• Complete essential risk assessment prior to completing manual handling tasks.
• Identify Ergonomic factors associated with their work activities.
• Complete a series of exercises designed to improve strength, endurance and flexibility, the key components of physical fitness.

Expected Outcomes

This three-hour course is intended for all personnel who are involved in the movement of loads. Topics covered include; anatomy of the spine and practical manual handling techniques Instruct others on the theory and techniques of safe manual handling.

Certification: FSC

 Course outline

• Legislation (Common Law, 2005 SHWW Act, 2007 General Applications Regs)
• Anatomy of the spine and mechanism of injury
• Fitness and flexibility requirements for safe Manual Handling
• Specific Manual Handling hazards relevant to the workplace
• Risk Assessment for Manual Handling Tasks
• Individual Risk Factors
• Practical Manual Handling Techniques
• Procedures for dealing with unfamiliar loads
• Ergonomics: Practical application to workplace environment

 Assessment

Practical assessment

Additional information

Duration: 3 hours

Maximum number of delegates: 10 persons

Who should attend?

Health and Safety is intended for all staff in a food business. It is the employer’s responsibility to ensure staff are trained to work safely in the workplace.

 Aims and objectives

The aim of the Health and Safety course is to equip employees and management with the knowledge and skills necessary to create and maintain a safe and secure working environment. By focusing on understanding potential hazards, fostering a robust safety culture, and recognizing the connection between workplace safety and customer satisfaction, this training aims to ensure the well-being of employees, customers, and the overall success of the food business.

Course outline

• Introduction to Health & Safety
• Roles and Responsibilities of Employers, Employees, Health & Safety Team
• Hazards in the Workplace
• Risk Assessments
• Safety Culture
• Work Safety and Impacts on Customer Satisfaction
• Safe Working Environments and Impact of Customer Safety
• Costs of Poor Safety Culture and Impact on Customer Experience

Additional information

Duration: Half Day

Maximum number of delegates: 15 persons per course

Assessment: MCQ at the end of the course

Do you wish to up-skill and develop your knowledge of food safety and HACCP at management level? If so then this Level 3 Food Safety programme is for you.

The training is mapped to the Food Safety Authority’s Guide to Food Safety Level 3 and is certified by The Food Safety Company.

Regardless of the food sector in which you work this programme will enable you to understand, implement and review food safety management systems.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand the concept of the HACCP principles, hazard analysis and control measures
• Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system.
• Demonstrate knowledge of the legal requirements and relevant standards applicable to food businesses
• Be competent in implementing and reviewing the food safety management system.

COURSE OUTLINE:

• Legal responsibilities of employers and employees
• The four food hazards
• Pre-requisite Programme/Good Manufacturing Practice/Good Hygiene Practice
• Staff training
• Hazard analysis
• Identification of Critical Control Points
• Monitoring
• HACCP review

COURSE DURATION:

• 1 days with an exam at the end of the day.

PRE-COURSE REQUIREMENTS:

• You must have completed Level 2 Food Safety or an equivalent level of training in advance of the course.

AIMS

This programme is designed to enable learners to acquire the knowledge, skills and competence necessary to develop and conduct food standards audits and to evaluate the findings of the audits. This information may then be used to drive improvements in standards.

PROGRESSION

Successful completion of the programme may allow the learner access to further training leading to a range of QQI awards on the National Framework of Qualifications in various disciplines.

WHO IS THIS COURSE DESIGNED FOR

• Those wishing to acquire the knowledge, skills and competence necessary to develop and conduct food standards audits based on quality management systems.
• Suitable for food safety managers, head chefs and HACCP Professionals.
• This course will enable participants to evaluate the findings of audits and develop supporting documentation to verify and validate operational processes and practices in the workplace.

COURSE OBJECTIVES

• Be able to understand international and national standards for food standards auditing
• Recognise the importance of auditing a Food Safety Management/HACCP system
• Understand the role and responsibilities of the auditor in conducting an effective audit
• Understand the differences between first, second, third and fourth party audits
• Be familiar with the requirements of the BRC Technical Standard, Issue 8, ISO 22,000 Food Safety Management System and other relevant Irish standards (IS 340:2007 & IS 341:2007)
• Have the competence to design an internal audit programme while understanding the importance of planning audits
• Understand the life cycle of an audit process.

MINIMUM REQUIREMENTS

• Participants must have previously competed Level 3 HACCP Management Training

WHO SHOULD ATTEND?
Experienced food industry managers with a good knowledge of food safety and HACCP who wish to evaluate their own or 3rd party Food Safety Systems

DURATION

• This course is delivered over 3 days with an exam at the end of the final day accounting for 50% of the overall marks, and an assignment due within 1 month of completion (remaining 50% of marks)

Have you done previous HACCP training at management level? Are you looking to expand your knowledge of HACCP and food safety systems?

This advanced HACCP course is just the programme for you.

You will explore how risk assessment can provide food safety preventative controls and improve systems and procedures; investigate how food fraud can be a threat to your business and understand your legal responsibilities.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand and complete a hazard analysis based on risk, appreciating the importance of hazard prevention, process hazard analysis and threat assessment [TACCP]
• Understand food hazards in particular food preservation, shelf life and potentially hazardous food groups
• Develop, implement and document the procedures and processes required to ensure the food safety management system complies with legislative demands especially for validation, verification and review.

COURSE OUTLINE:

• Roles of Regulatory Bodies
• Food hazards, food preservation and shelf life
• Risk Assessment
• Complete a hazard analysis (case study)
• TACCP
• Traceability
• HACCP Review
• Other tools to maintain the Food Safety Management System

COURSE DURATION

• This course is delivered over 4 days including self directed learning and support from the tutor along the way.
• There is an exam on the final day which accounts for 40% of the overall marks
• A project is due within one month of completion of the course which accounts for 60% of the overall marks.

Do you wish to up-skill and develop your knowledge of food safety and HACCP at management level? If so then this programme is for you.

Regardless of the food sector in which you work this programme will enable you to understand, implement and review food safety management systems.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand the concept of the HACCP principles, hazard analysis and control measures
• Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system.
• Demonstrate knowledge of the legal requirements and relevant standards applicable to food businesses
• Be competent in implementing and reviewing the food safety management system.

COURSE OUTLINE:

• Legal responsibilities
• The four food hazards
• GMP/GHP/PRP
• Staff training
• Hazard analysis
• Monitoring of FSMS
• HACCP review

COURSE DURATION:

• 3 days with an exam (40% of final marks)  at the end of the final day and a project due within one month of completion of the course (60%)

If you’re looking for specialist training for your staff and can’t find course exactly meet your needs, The Food Safety ‘In-House’ Training team can assist you.

Based on your requirements, we can develop a custom-made training programme and deliver it specifically for your employees at your chosen location – giving them the exact skills and knowledge they need.

In-House Training