CIEH – Food Safety Principles and Practice

A CIEH foundation level guide to food safety

Everyone who handles food must make sure that it is safe to eat.  There will always be food safety hazards, however, these can be controlled if one understands how food becomes contaminated and how to prevent this from happening. Most contamination of food occurs because of inappropriate actions taken by food handlers, they must therefore follow workplace rules for personal and premises hygiene.  At every stage of the food process, from delivery of raw ingredients through to service, sale or distribution, food must be handled with care.  Understanding time and temperature control is particularly important. This course provides practical advice and guidance to help food handlers keep food safe at all times and comply with food safety legislation.  The programme aims to help food handlers understand the underlying principles of food safety and to apply these principles to develop good practice in their own workplace. On completion of the course, delegate’s knowledge will be assessed via a multiple choice exam.

Delivery Mode

  • Customised
    In-House
    Programmes

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What's covered?

  • Delegate Introduction
  • Course Objectives
  • Introduction to Food Safety
    • The importance of food safety
    • Vulnerable groups of people
    • Food Safety Legislation
    • Food Safety Training
  • Food Safety hazards
    • Microbial contamination
    • Food-borne illness
    • Allergenic contamination
    • Physical contamination
    • Chemical contamination
    • Food spoilage
  • Good food safety practice
    • Time and temperature control
    • Personal hygiene
    • Premises hygiene
    • Food pests
    • Delivery, storage and stock control
  • Food Safety Management systems
    • What is HACCP
    • Record Keeping
  • Multiple Choice Exam

Who should participate?

  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance Personnel
  • Production Personnel
  • Maintenance Personnel
  • Purchasing Personnel
  • Sanitation Personnel

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • Understand the responsibilities of food handlers
  • Understand the importance of food safety
  • Understand the role of food safety legislation and enforcement officers
  • Know the food safety hazards
  • Understand the causes of food poisoning
  • Know how food poisoning can be prevented
  • Understand the significance of allergenic contamination
  • Understand the importance of personal hygiene
  • Understand the importance of cleaning
  • Understand the importance of correct food storage

Who are the tutors?

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Masters Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for MRPI and MWP and has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK) and a member of Institute of Food Science and Technology Ireland (IFSTI).
He is a very experienced technical professional from the Food Industry having worked as Technical Manager in Kepak. He also holds an NUI Certificate in Training and Continuing education.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


How will I be assessed?

  • 20 Question Multiple Choice Exam at the end of the course
  • Pass rate is 14/20 correct answers
  • CIEH ‘Foundation Certificate in Food Safety’ will be awarded on successful completion accredited by the CIEH Royal Charter. CIEH – The Chartered Institute of Environmental Health www.cieh.org.

How do we train and support you?

In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
'Food Safety Principles and Practice – A CIEH foundation level guide to food safety' course book is provided.

Denis Kiely

Duration: 1 day
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