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HACCP Level 3 Training Course - HACCP and Food Safety Management
Assessment:
1.5 hour Exam
Course Duration:
2.5 days
Participants: Maximum 15
Assessment: Assessment is by a theory test.
Available locations:
- In our training centre Ireland TT Ltd, Unit 11C Parkmore Industrial Estate, Long Mile Road, Dublin 12
- Courses are available across Ireland
- at client’s premises nationwide
Available languages: all languages
Available online: live webinar
Price includes booklets and refreshments
Course Objectives:
- To have a better understanding of your legal obligations and best practices under Food Safety Legislation and guideline documents.
- Understand how to apply the Principles of HACCP
Course content
- Food Safety Legislation
- HACCP Principles & Plan
- Microbiology & Food Preservation
- Pre- Requisite Programme
- Personal Hygiene
- Auditing Techniques & Training
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Course Content:
- Food Safety Legislation & Standards
- Definition & Terminology
- HACCP Principles
- Microbiology
- Allergy Management
- Pre-requisite programme: Cleaning, Premises and Structure, Services, Personal Hygiene, Traceability & Labelling, Supplier Control
- Process Steps Best Practice: Delivery, Storage, Preparation, Cooking, Cooling, Reheating, Display & Dispatch
- Training Requirements & Guidelines
- Documents & Records
Work experience would be beneficial.
Certification:
Certified by the Food Safety Professionals Association (FSPA)
Level 3 HACCP Management Certificate
Refresher Training: Certificate valid for 5 years. Food handlers who remain in the industry may progress to QQI Level 5 Food Safety Training.
Who Should Attend:
Management of Food Hygiene Training Course HACCP Level 3 is aimed specifically towards Catering Managers, Supervisors, Executive and Head Chefs within the Hospitality Industry, Industrial and Institutional Catering Units, along with the Health Sector, Retail Sector and Delicatessens.
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