HACCP TRAINING for FOOD HYGIENE ASSURANCE

conforms to current requirements of Environmental Health Officers, HSE

Who should attend: All who have responsibility for managing food safety (for example in delicatessens, fast-food outlets, shops, hotels etc.), as well as all those workers who implement hygiene procedures in the preparation, handling, storage or service of food. Lack of effective management of food safety creates risks to the business (up to and including being shut down and prosecuted). (There is a maximum of 15 persons per course)

Entry Requirements: Must have successfully completed Primary Food Hygiene Course

Presenter: Professionally qualified practitioner with experience in the food industry.

Details:

Session 1

1. What is HACCP?
2. The benefits of having a HACCP system
3. Prerequisites for HACCP
4. Legal requirements (employers, employees and HACCP)

Session 2

Implementing HACCP:

1. Planning for a HACCP study
2. Flow diagrams of products / processes
3. Hazard analysis
4. Critical control points
5. Targets, tolerances and monitoring
6. Corrective actions
7. Procedures, documentation and records

Assessment (by examination)

Objectives: Participants who successfully complete this course will understand:

• The importance of food safety management
• The principles of HACCP
• The stages involved in implementing HACCP system
• The basic concepts and methodology of HACCP

Awards: On completion of the course, students undertake a written examination. Successful students will be awarded a Certificate of Achievement in HACCP system of Food Safety Management.

Duration: Two evenings from 19.00h each evening (approximately 2 hours first evening and 2½ hours second), or 1 day

PRIMARY FOOD HYGIENE (accredited by EHOA*)

(*Environmental Health Officers Association)

Who should attend: All who work with food (including delicatessen, fast-food and kitchen workers) (There is a maximum of 15 persons per course)

Duration:1 evening / week for 3 weeks, 19.00h to approx. 21.30h each evening, or 1 day

Presenter:Delivered by a professionally qualified practitioner with experience in the food industry.

Details:

• Session 1 Introduction,Basics of Food Hygiene,Contamination,Delivery & Storage
• Session 2 Food Prep.,Cooking and Serving,Personal Hygiene,Pest Control,Cleaning Procedures
• Session 3 HACCP Systems, Examinatiom

Objectives: To enable food workers to see and understand where problems could arise in the preparation, handling, storage or service of food which, if uncontrolled, could create risks of food poisoning to the consumer and the subsequent damage to the food business (up to and including being shut down and prosecuted).

Awards: On completion of the course, the student undertakes a written exam of 1 hour duration. Successful students will be awarded a Certificate in the Primary Course in Food Hygiene from the Environmental Health Officers Association (EHOA).