HAACCP Management Mapped to FSAI LEVEL 3

HAACCP Management Mapped to FSAI LEVEL 3 
Food Safety Professionals Association

Delivered by Midwest Food Safety

Aims:
On completion you will;
-Have a better understandhing 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