Midwest Food Safety – Food Safety In Ireland

HACCP And Food Safety Management Programmes.
Consultations to meet
arranged nationwide.
Phone 087 2335257

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WELCOME TO THE MID WEST FOOD SAFETY COMPANY

New Course Dates for 2023 Will Be Posted Soon

HACCP MANAGEMENT Mapped TO FSAI Level 3

PROGRAMME CONTENT:

Food Safety Legislation & Standards
Definition & Terminology
HACCP Principles
Microbiology
Allergy Management

Pre-Requisite Programme

Cleaning
Premises and Structure
Services incl. Water/Ventilation/Waste
Personal Hygiene
Traceability & Labelling
Supplier Control

Process Steps Best Practice:

- Delivery, Storage, Preparation, Cooking, Cooling, Reheating, Display & Dispatch
Training Requirements & Guidelines
Documents & records

Aims:

On Completion you will have:

- Have a better understanding of your legal obligations and best practices under Food Safety Legislation and Guideline documents
- Understand how to apply the principles of HACCP

Who Should Attend?

Suitable for Senior Chefs, Managers & Quality Controllers in the Catering, Hospitality, Healthcare, Retail and Food Processing Sector

Dates: New training dates will be posted soon.

Duration: 2.5 days

Times: Day 1 and Day 2: 9.30am to 4.30pm Day 3: 9.30am to 1pm

Venue: Maldron Hotel, Roxboro Road Limerick V94EDP4

Price: €550.00 per person

For further information please contact Dermot Ahern 087 2335257

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Testimonial

Much more comfortable with my supervision. I am spending a lot more time explaining the procedures to the staff.

- Carol - Supervisor (Henry Street)

I have seen an improvement in the standards week by week.

- Angelica Manager

Singland Motors

The standard of how they were taught was extremely high (excellent) and what they learnt they have put into practice. Even with the language barrier they understood, took in and put into practice what was taught. It was not a waste of time. I would say it was brilliant.

- Geraldine-, Owner

Collins & Quinlan:

The two managers have a better understanding of what they are doing. They are spending more time with the staff and demonstrating clearly how the procedures are carried out. Employees are being supervised and as a result we are saving time whilst seeing standards improve.- Pat Collins- Owner

Less mistakes are being made on assembly. We were going back to customers on average 3 times per week and we had to replace product as well.The layout of the store is more efficient.Staff are more aware of qualityThere is better communication- Kevin Clancy Manager Clancy Lewis Fruit Ltd Limerick

The on the job approach made the programme very easy for us. We are now working with standards and procedures which are a part of our daily routine. If you are looking to implement structures in your business I would highly recommend this course.- Mr Ed Clancy Director Clancy Lewis Fruit Ltd. Limerick

The course has helped our senior people take responsibility for their roles. Using the systems made it possible for us to achieve the Hygiene Mark.- Mr. David Fitzgerald Managing Director Fitzgerald’s Woodlands House Hotel Co. Limerick

The programme has made a huge difference – we are very pleased with the back up.- Mr. David McGee Hibernian Hotel Mallow Co. Cork

Our supervisor has managed to take over a very busy position successfully without extra expense incurred on our part. We have seen attention to detail and a major change in the supervisor’s ability to transfer her work ethos to others. Developing teams has worked for us. An excellent course, highly recommended.The programme was tailor made to suit our company. We now have a blueprint for our management structure - to focus our organisation on customer service and our bottom line. It has been money well spent and has impacted well.We found Dermot Ahern to be highly flexible in responding to our needs. I would be delighted to recommend this programme.- Mr. Shane Gleeson Director - Gleeson’s Supermarket Limerick

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