Description
| Name: | Management of Food Hygiene Programme, The Essential Guide to HACCP Compliance (Naas) |
| Duration: | 4 days – Starting 12th May for 5 days every Thursday – 12th May, 19th May ,26nd May, 02nd June, 09th June |
| Delivery type: | Face to Face or Virtual Learning (Zoom) |
| Course Aim: | The purpose of this course is to equip learners with the knowledge & skills to enable them to design and implement a food safety management system in a food environment |
| Sessions: | IntroductionBasic Microbiology, Food Poisoning & Food Borne DiseasePersonal HygienePurchasing, Delivery and StorageFood Preparation and Cooking & ReheatingHolding, Display, Service and PreservationCleaning and DisinfectionFood Safety LegislationPest ControlDesign & Construction of a Food Premise & EquipmentHazard Analysis Critical Control PointsDocumentation & Record |
| Who’s suited to this course | Managers & Supervisors in all catering environments, such as hospitality, Health Sector, Cafe, restaurants &retail |
| Certification: | National Hygiene partnership – 5 years certification |
| Entry Requirements: | Completion of a level 2 certificate that is in line with the Food Safety Authority of Ireland would be an advantage |
| Venue: | In House or Public Course |
| Price | €500 Group rates available on request |
