BEGIN:VCALENDAR VERSION:2.0 PRODID:-//ChamberMaster//Event Calendar 2.0//EN METHOD:PUBLISH X-PUBLISHED-TTL:P3D REFRESH-INTERVAL:P3D CALSCALE:GREGORIAN BEGIN:VEVENT DTSTART:20230516T083000Z DTEND:20230530T153000Z X-MICROSOFT-CDO-ALLDAYEVENT:FALSE SUMMARY:HACCP Management Mapped to Food Safety Authority of Ireland L3 May 2023 DESCRIPTION:HACCP Management Mapped to FSAI LEVEL 3 \n\nFood Safety Professionals Association\n\n\n\nNow with FREE ADDED BONUS\; 3 step programme to ensure the transfer of classroom training to the workplace - Enquire with dermot.ahern@midwestfoodsafety.ie\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 Catering\, 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:HACCP Management Mapped to FSAI LEVEL 3 \;
\nFood Safety Professionals Association
\n
\nNow with FREE ADDED BONUS\; \; \;3 step programme to ensure the transfer of classroom training to the workplace - Enquire with \;dermot.ahern@midwestfoodsafety.ie
\n
\nDelivered by \;Midwest Food Safety
\n
\nAims:
\nOn completion you will\;
\n-Have a better understanding of your legal obligations and best practices under Food Safety Legislation and Guideline documents.
\n-Understand how to apply the Principles of HACCP
\nWho should attend?
\nSenior Chefs\, Managers &\; Quality Controllers in the Catering\, Hospitality\, Healthcare\, Retail and Food Processing Sector
\nProgramme Content
\n-Food Safety Legislation Standards
\n-Definition &\; Terminology
\n-HACCP Principles
\n-Microbiology
\n-Allergy Management
\n-Pre-requisite Programme:
\n \;  \; -Cleaning
\n \;  \; -Premises &\; Structure
\n \;  \; -Services incl Water/Ventilation/Waster
\n \;  \; -Personal Hygiene
\n \;  \; -Traceability &\; Labelling
\n \;  \; -Supplier Control
\n
\n-Process Steps Best Practice
\nDelivery\, Storage\, Preparation\, Cooking\, Cooling\, Reheating\, Display &\; Dispatch
\n
\n-Training Requirements &\; Guidelines
\n
\n-Documents &\; Records LOCATION:Venue: Great National Southcourt Hotel\, Raheen\, Limerick\, V94 E77X UID:e.3269.879 SEQUENCE:3 DTSTAMP:20260407T044005Z URL:https://members.limerickchamber.ie/events/details/haccp-management-mapped-to-food-safety-authority-of-ireland-l3-may-2023-879 END:VEVENT END:VCALENDAR