The Management of Food Hygiene – The Essential Guide to HACCP Compliance

The Management of Food Hygiene – The Essential Guide to HACCP Compliance

7th October 2019
9:30 am

Location:
IRD Duhallow, James O'Keeffe Institute, Co. Cork
Co. Cork
Places remaining: 6
Cost: €€500.00 (Plus booking fee)

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Course Name:                 The Management of Food Hygiene – The Essential Guide to HACCP Compliance

Start Date:                          7th 14th 21st 30th  October 11th November

Day of the Week:             Monday

Time:                                     09:30-05:30

Duration:                             5 days

Venue:                                 James O’Keeffe Institute, Newmarket

Tuition Fee:                        €500.00

Accreditation:                Cert in The Management of Food Hygiene

Learning Outcome:

Participants will be trained both in the principles and practices of effective food hygiene management.  The participants will gain the knowledge and skills necessary to formulate and implement a comprehensive food safety management system in the workplace and to organise the necessary training for their staff.

Course Outline:

  • Introduction
  • Basic Microbiology, Food Poisoning & Food Borne Disease
  • Personal Hygiene
  • Purchasing, Delivery and Storage
  • Food Preparation and Cooking & Reheating
  • Holding, Display, Service and Preservation
  • Cleaning and Disinfection
  • Food Safety Legislation
  • Pest Control
  • Design and Construction of Food Premises and Equipment
  • Hazard Analysis and Critical Control Point
  • Training Documentation and Records
  • Course Revision and Examination Information

 

Assessment Technique:

Upon completion of the programme, participants are required to take a written two hour examination and, depending on their results, the successful candidates will be awarded either a Pass (55% to 69%), Credit (70% to 84%) or Distinction (85% to 100%).

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