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DTSTART:20220531T083000Z
DTEND:20220614T153000Z
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SUMMARY:LEVEL 3 MANAGEMENT OF FOOD SAFETY
DESCRIPTION:LEVEL 3 MANAGEMENT OF FOOD SAFETY\n\nIntroduction\n\nThe programme satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.\n\n \n\nWho Should Attend\n\nSenior Chefs and Managers in the Catering\, Hospitality\, Healthcare\, Retail and Food Processing Sectors.\n\nCourse Objectives\n\nParticipants will be trained both in the principles and practices of effective food safety management. The participants will gain the knowledge and skills necessary to implement a comprehensive food safety management system in their workplace and to organise the necessary training for staff.\n\n \n\nCourse Structure\n\nInstruction: twenty-one hours over 3 days\n\n \n\nAssessment \n\nTwo assessment questions to be answered using an open book examination format\, together with a project on HACCP to be completed within one month of the course.\n\nA multiple-choice assessment will take place during the course.\n\n \n\nProject: attendees complete a written HACCP project based on their environment.\n\n \n\nCertification\n\nNational Hygiene Partnership Management of Food Safety Certificate. www.nhp.ie (Valid for five years)
X-ALT-DESC;FMTTYPE=text/html:<strong><span style="color:black\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:14.0pt\;">LEVEL 3</span></span></span></strong> <strong><span style="font-family:times new roman\,serif\;"><span style="font-size:14.0pt\;">MANAGEMENT OF FOOD SAFETY</span></span></strong><br />\n<strong><span style="background:white\;"><span style="color:black\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Introduction</span></span></span></span></strong><br />\n<span style="background:white\;"><span style="color:black\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">The programme satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.</span></span></span></span><br />\n&nbsp\;<br />\n<strong><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Who Should Attend</span></span></strong><br />\n<span style="background:white\;"><span style="color:#333333\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Senior Chefs and Managers in the Catering\, Hospitality\, Healthcare\, Retail and Food Processing Sectors.</span></span></span></span><br />\n<strong><span style="border:none windowtext 1.0pt\;padding:0cm\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Course Objectives</span></span></span></strong><br />\n<span style="background:white\;"><span style="color:black\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Participants will be trained both in the principles and practices of effective food safety management. The participants will gain the knowledge and skills necessary to implement a comprehensive food safety management system in their workplace and to organise the necessary training for staff.</span></span></span></span><br />\n&nbsp\;<br />\n<strong><span style="border:none windowtext 1.0pt\;padding:0cm\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Course Structure</span></span></span></strong><br />\n<span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Instruction: twenty-one hours over 3 days</span></span><br />\n&nbsp\;<br />\n<strong><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Assessment </span></span></strong><br />\n<span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Two assessment questions to be answered using an open book examination format\, together with a project on HACCP to be completed within one month of the course.</span></span><br />\n<span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">A multiple-choice assessment will take place during the course.</span></span><br />\n&nbsp\;<br />\n<span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Project: attendees complete a written HACCP project based on their environment.</span></span><br />\n&nbsp\;<br />\n<strong><span style="border:none windowtext 1.0pt\;padding:0cm\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">Certification</span></span></span></strong><br />\n<span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">National Hygiene Partnership Management of Food Safety Certificate. </span></span><a href="http://www.nhp.ie/"><span style="border:none windowtext 1.0pt\;padding:0cm\;"><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;">www.nhp.ie</span></span></span></a><span style="font-family:times new roman\,serif\;"><span style="font-size:12.0pt\;"> (Valid for five years)</span></span>
LOCATION:Zoom Online Training
UID:e.3269.782
SEQUENCE:3
DTSTAMP:20260513T072455Z
URL:http://members.limerickchamber.ie/events/details/level-3-management-of-food-safety-782
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