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VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
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CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20230215T093000Z
DTEND:20230301T163000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:HACCP Management Mapped to FSAI LEVEL 3 Feb 2023
DESCRIPTION:HACCP Management Mapped to FSAI LEVEL 3 \n\nFood Safety Professionals Association\n\n\n\nDelivered by Midwest Food Safety\n\n\n\nAims:\n\nOn completion you will\;\n\n-Have a better understanding of your legal obligations and best practices under Food Safety Legislation and Guideline documents.\n\n-Understand how to apply the Principles of HACCP\n\nWho should attend?\n\nSenior Chefs\, Managers & Quality Controllers in the Ctaering\, Hospitality\, Healthcare\, Retail and Food Processing Sector\n\nProgramme Content\n\n-Food Safety Legislation Standards\n\n-Definition & Terminology\n\n-HACCP Principles\n\n-Microbiology\n\n-Allergy Management\n\n-Pre-requisite Programme:\n\n    -Cleaning\n\n    -Premises & Structure\n\n    -Services incl Water/Ventilation/Waster\n\n    -Personal Hygiene\n\n    -Traceability & Labelling\n\n    -Supplier Control\n\n\n\n-Process Steps Best Practice\n\nDelivery\, Storage\, Preparation\, Cooking\, Cooling\, Reheating\, Display & Dispatch\n\n\n\n-Training Requirements & Guidelines\n\n\n\n-Documents & Records
X-ALT-DESC;FMTTYPE=text/html:<font color="#000000" face="times new roman\, serif"><span style="font-size: 18.6667px\;"><b>HACCP Management Mapped to FSAI LEVEL 3&nbsp\;</b></span></font><br />\nFood Safety Professionals Association<br />\n<br />\n<span style="font-size:16px\;">Delivered by&nbsp\;<strong>Midwest Food Safety</strong></span><br />\n<br />\n<strong>Aims:</strong><br />\nOn completion you will\;<br />\n-Have a better understanding of your legal obligations and best practices under Food Safety Legislation and Guideline documents.<br />\n-Understand how to apply the Principles of HACCP<br />\n<b>Who should attend?</b><br />\nSenior Chefs\, Managers &amp\; Quality Controllers in the Ctaering\, Hospitality\, Healthcare\, Retail and Food Processing Sector<br />\n<strong>Programme Content</strong><br />\n-Food Safety Legislation Standards<br />\n-Definition &amp\; Terminology<br />\n-HACCP Principles<br />\n-Microbiology<br />\n-Allergy Management<br />\n-Pre-requisite Programme:<br />\n&nbsp\; &nbsp\; -Cleaning<br />\n&nbsp\; &nbsp\; -Premises &amp\; Structure<br />\n&nbsp\; &nbsp\; -Services incl Water/Ventilation/Waster<br />\n&nbsp\; &nbsp\; -Personal Hygiene<br />\n&nbsp\; &nbsp\; -Traceability &amp\; Labelling<br />\n&nbsp\; &nbsp\; -Supplier Control<br />\n<br />\n<strong>-Process Steps Best Practice</strong><br />\nDelivery\, Storage\, Preparation\, Cooking\, Cooling\, Reheating\, Display &amp\; Dispatch<br />\n<br />\n<strong>-Training Requirements &amp\; Guidelines</strong><br />\n<br />\n<strong>-Documents &amp\; Records</strong><br />\n<br />\n<br />\n<br />\n&nbsp\;
LOCATION:Venue: Great National Southcourt Hotel\, Raheen\, Limerick\, V94 E77X
UID:e.3269.829
SEQUENCE:3
DTSTAMP:20260704T170710Z
URL:http://members.limerickchamber.ie/events/details/haccp-management-mapped-to-fsai-level-3-feb-2023-829
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