Management of Food Safety & Hygiene Level 3

Management of Food Safety & Hygiene Level 3

During this programme, it examines the legal requirements you must have in place, in order to operate your business in an complaint safe environment. These requirements are set out in the Irish Standards 340 & 341 and ISO 22000, Food Safety Management System. This course is suitable for managers, supervisors, head chefs

The course will provide participants with the right knowledge, skills and attitude on managing their Food Safety Management System as set out in the Food Safety Authority Training Guide Level 3.

They will have a knowledge on the application of principles of HACCP and how to manage the pre-requisites programme within their business

Course content

  • Food Safety Legislation ( FIC, Labelling)
  • HACCP Principles & Plan
  • Microbiology, Chemical & Physical Hazards,
  • Managing Allergens in the workplace
  • Structural & Operational Hygiene
  • Product Traceability
  • Developing & managing the Food Safety Management System & Documentation
  • Staff Training
  • Auditing & Review of the system

On completion of this programme, there is a written exam and a Certificate of Completion is awarded.

Duration: 2 Days

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