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Food Hygiene & Safety

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The European Parliament Hygiene of Foodstuffs Regulation (EC) No. 852/2004, Annex II, Chapter XII states that “food business operators are to ensure that food handlers are supervised and instructed and/or trained in Food Hygiene matters commensurat... Read More

The European Parliament Hygiene of Foodstuffs Regulation (EC) No. 852/2004, Annex II, Chapter XII states that “food business operators are to ensure that food handlers are supervised and instructed and/or trained in Food Hygiene matters commensurate with their work activity”.

The ‘Food Hygiene & Safety’ course is designed for food handlers who require knowledge of food safety principles in a food manufacturing environment. Having acquired this knowledge, food handlers will be better equipped to deliver a safe product to consumers on a continuous basis.

On completion of the course, delegate’s knowledge will be assessed via a multiple choice exam (optional).

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What's covered?

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Introduction to Food Safety
Part 1

  • The first principles

Part 2

  • Microbiology and illness
  • Bacteria
  • How bacteria multiply
  • High risk food

Part 3

  • Contamination and prevention of illness
  • Temperature control
  • Preparing and presenting food
  • Spoilage and preservation
  • Delivery and storage

Part 4

  • Personal hygiene
  • Section B Cleaning and disinfection
  • Section C Food pests
  • Section D Premises and equipment
  • Section E Food safety control / HACCP / Legislation

Multiple Choice Exam (Optional)

Who should attend?

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  • 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?

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Participants achieve the following learning outcomes from the programme;

  • Know the biological, chemical and physical hazards in their work environment
  • Understand the causes of food poisoning
  • Know how food poisoning can be prevented
  • Understand the importance of temperature control
  • Understand the importance of personal hygiene in a food environment
  • Understand the importance of cleaning and sanitation
  • Know the importance of pest control measures in a food retail environment
  • Understand the structure of a food safety system including pre-requisite program and HACCP plan

Who are the tutors?

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Duration
0.5-1 training day
Course Times
9.00am - 5.00pm
Delivery Mode
This programme is available In-House

What They SayWhat They Say

Very well presented with cleverly illustrated points which was clear and to the point. There were excellent examples and a comprehensive Case Study

– Donal Hanley, Team Member, Ornua Co-Op Ltd

Food Hygiene & Safety

Duration: 0.5-1 day
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