Intermediate Food Hygiene (HACCP)
This course is intended for those who have responsibility for managing food safety, those who prepare food by way of preparation, service of food, handling and storage.
Any employees whose job entails the handling of food or food preparation.
Aim
To gain knowledge of the legislation covering food hygiene and the HACCP system and to study the risks involved with food handling and how to minimize these risks.
Objectives
The objectives of the training are to give trainees an understanding of:
- The importance of food hygiene
- Bacterial contamination
- Correct food storage and delivery method
- Hygienic food preparation
- The importance of personal hygiene
- The importance of workplace hygiene
- The basic principles of HACCP
Course Contents:
- Legal requirements for HACCP
- Food Hygiene:- Food Poisoning, Bacteria, Temperatures
- Food Contamination:- Bacteria Sources, Traceability of food & Identification of high risk foods, Physical, Chemical and Bacterial Contamination
- Food Delivery & Storage:- Food Suppliers, Deliveries, Inspection, Storage
- Storage, Dry Goods, Refrigeration, Freezer, Temperatures
- Food Preparation:- Defrosting, Cooling, Temperatures, Food Poisoning
- Personal Hygiene:- Definition, Importance, the Law, Requirements
- Hygiene of Premises:- Rodents, Insects & Pest Control, Health Boards
- Cleaning:- Reasons, Definitions, Safety, Equipment, Steps
- Introduction to HACCP
- Main points in controlling HACCP in developing, maintaining & controlling HACCP system
- Other topics can also be included if relevant to specific operations.
Duration: 1 Day (including a 1 hour assessment)
No. of Delegates: 10 maximum per course
Certification: On successful completion of this course Safeway Health and Safety Services will issue Certificates to each delegate, which, are valid for 3 years
