HACCP Management Mapped to FSAI LEVEL 3
Food Safety Professionals Association
Delivered by Midwest Food Safety
Aims:
On completion you will;
-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
Who should attend?
Senior Chefs, Managers & Quality Controllers in the Ctaering, Hospitality, Healthcare, Retail and Food Processing Sector
Programme Content
-Food Safety Legislation Standards
-Definition & Terminology
-HACCP Principles
-Microbiology
-Allergy Management
-Pre-requisite Programme:
-Cleaning
-Premises & Structure
-Services incl Water/Ventilation/Waster
-Personal Hygiene
-Traceability & Labelling
-Supplier Control
-Process Steps Best Practice
Delivery, Storage, Preparation, Cooking, Cooling, Reheating, Display & Dispatch
-Training Requirements & Guidelines
-Documents & Records
Wednesday Feb 15, 2023 Wednesday Mar 1, 2023
Dates: Tuesdays: 15th February, 22nd February, 1st Mar 2023
Duration: 2.5 Days
Times:
Day 1 9:30am to 4:30pm
Day 2 9.30am to 4.30pm
Day 3 9.30am to 1pm
Venue: Great National Southcourt Hotel, Raheen, Limerick, V94 E77X
Full fee per person; €550
Skillnet discounted fee per person; €440
Please note, to avail of this discounted price, attendees are required to complete a brief Online Trainee Profile form prior to commencing training, and a brief Course Evaluation form post training.
Sian Murray Cardoso - Network Administrator
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