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, Food Processing Sector and Start up Food businesses

Dates: Wednesdays: 29th March, 5th April, 19th April 2023

Duration: 2.5 days

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

Venue: Great National Southcourt Hotel, Raheen, Limerick, V94 E77X

Price: €550.00 per person With Limerick Chamber Skillnet 20%

discount €440

For further information please contact Dermot Ahern 087  2335257