Duration: 3 Days
Dates: June 20th, 21st & 27th
On completion of this programme, the learner should be able to:
- Understand the legal requirements and relevant standards for food business operations (FBOs).
- Understand biological, chemical, physical, and allergen hazards and their implications, with some theoretical knowledge.
- Implement and review Food Safety Management Systems (FSMS) based on the FSAI’s “Guide to Food Safety Training"
- Handle routine complex situations in low-to-moderate scale environments.
- Implement and review FSMS in a supervisory role in the food industry.
- Take responsibility for staying up-to-date with HACCP legislation and standards.
The core content of the programme contains the following:
- Food Safety Legislation and Standards
- Pre Requisite Programmes
- Hazard (Biological, Chemical, Physical, Allergen) Cause and Prevention
- Best Practice (Delivery/Storage/ Preparation/Cooking/Cooling/Reheating/Display/Dispatch) FSAI Level 3.
- Implement and Review Food Safety Management Systems
Who should attend: This programme is suitable for persons in a senior role in the Food manufacturing, Hospitality, Healthcare and Catering sectors.
Entry Requirements: Knowledge, Skill and Competency to FSAI Level 2 required through formal qualification or through relevant life and work experience. It is recommended that learners should have a good verbal and written command of the English language.
Assessment: 60% Project 40% Examination. Learners must achieve a Pass (50% or more) separately on both the Project and Exam to achieve QQI Certification
