HACCP Level 3 Training Course - HACCP and Food Safety Management
This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the EU Regulation (EC) on the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP.
We currently don not have any course dates scheduled, please contact us for more details.
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.
