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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:

• 2 days with an exam at the end of the final day.

PRE-COURSE REQUIREMENTS:

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

This one day long course, certified by the Food Safety Company, is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

• Is a legal requirement for all chefs and kitchen staff

• This course is suitable for anyone working with food

• Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

• Food Safety
• Microbiological Hazards
• Food Contamination
• HACCP from Delivery to Storage
• HACCP from Food Preparation to Service
• Personal Hygiene
• Pest Control
• Cleaning and Disinfection
• Food Safety Law and Enforcement
• Allergens

ENTRY REQUIREMENTS

• There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.

DURATION

• 1 day – 9 am until 5 pm
• Certification by the Food Safety Professionals Association

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
• QMP/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%)

This one day long course, certified by the Food Safety Company, is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

• Is a legal requirement for all chefs and kitchen staff

• This course is suitable for anyone working with food

• Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

• Food Safety
• Microbiological Hazards
• Food Contamination
• HACCP from Delivery to Storage
• HACCP from Food Preparation to Service
• Personal Hygiene
• Pest Control
• Cleaning and Disinfection
• Food Safety Law and Enforcement
• Allergens

ENTRY REQUIREMENTS

• There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.

DURATION

• 1 day – 9 am until 5 pm
• Certification by the Food Safety Company

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