The programme satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.
Implement a HACCP system in your business to comply with Irish and EU food safety legislation. This certificate qualifies you to deliver staff induction training programmes. Demonstrate effective work practices from menu planning to wash up
Who Should Attend
Senior Chefs and Managers in the Catering, Hospitality, Healthcare, Retail and Food Processing Sectors.
Participants will be trained both in the principles and practices of effective food safety management. The participants will gain the knowledge and skills necessary to implement a comprehensive food safety management system in their workplace and to organise the necessary training for staff.
Instruction: twenty one hours over 3 days
Two assessment questions to be answered using an open book examination format, together with a project on HACCP to be completed within one month of the course.
A multiple-choice assessment will take place during the course.
Project: attendees complete a written HACCP project based on their environment
National Hygiene Partnership Management of Food Safety Certificate. www.nhp.ie