Level 3 Management of Food Safety

LEVEL 3 MANAGEMENT OF FOOD SAFETY

Introduction
The programme satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.
 
Who Should Attend
Senior Chefs and Managers in the Catering, Hospitality, Healthcare, Retail and Food Processing Sectors.

Course Objectives
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.
 
Course Structure
Instruction: twenty-one hours over 3 days
 
Assessment
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.
A multiple-choice assessment will take place during the course.
 
Project: attendees complete a written HACCP project based on their environment.
 
Certification
National Hygiene Partnership Management of Food Safety Certificate. www.nhp.ie (Valid for five years)