Training & Development

Level 2: Primary Course in Food Safety

This course applies to businesses and individuals in the catering/retail/wholesale sectors. The Programme will ensure that correct food safety procedures are followed and that standards are introduced which will result in improved efficiency and productivity.

 Aim: 

• The participants will gain the knowledge, skills and attitude necessary to comply with current legislation and best practice.

 Programme Content: 

• Microbiological Hazards – Food Contamination – Food Safety Law and Enforcement
• Cleaning and Disinfection – Personal Hygiene – Pest Control
• Food Premises and Equipment
• HACCP From Food Delivery to Storage – Preparation to Cooking and Service

 Objectives: 

• Explain relevant hygiene theory
• Show how food safety operates in the work place
• Demonstrate safe handling practices

This course will benefit those working in the catering & food retail sectors, also Individuals who intend to work in the food industry.

 Duration: 1 Day

 Certification: Certificate accredited by Environmental Health Association of Ireland Food Safety Certificate which is valid for five years.

Level 3: Management of Food Safety Course

Food pathogens and the foods causing food poisoning are changing and evolving, this means food safety practices need to be constantly reviewed and updated to ensure compliance with appropriate Food Safety laws and regulations.

Introduction

The programme satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.

 Who Should Attend

Senior Chefs, Supervisors and Managers in the Catering, Hospitality, Healthcare, Retail and Food Processing Sectors.

Course Objectives

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.

As a result of this programme you will gain the knowledge and skills necessary to:

• Implement a HACCP system in your business to comply with Irish and EU food Safety legislation. Organise and deliver staff induction training programmes Demonstrate effective work practices from menu planning to wash up

Course Structure

• 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

Certification

• Attendees receive a certificate in The Management of Food Safety, certified by the National Hygiene Partnership which is valid for 5 years

In-House Food Safety Training Programme

• Designed to suit your business operation
• Suitable for small and large groups
• One to one programs

Based on the Food Safety Authority of Ireland Guides to Food Safety Training

Aim:

• To give present employees the opportunity to update their knowledge and skills to comply with current legislation and best practice. To bring new employees to the required standard.

Programme Content:

• Level 1: Basic food safety skills that all food handlers and non-food handlers should demonstrate within the first month of employment.

• Level 2- Additional Skills: Food safety skills that all food handlers and non-food handlers should demonstrate within 3-12 months of commencing employment in a food business

 Objectives:

On completion of this course attendees should be able to:

• Explain relevant hygiene theory
• Show how food safety operates in the workplace
• Demonstrate safe handling practices

Training needs analysis:

• Identifies the performance requirements within the operation
• Utilises the skills and knowledge of employees
• Individual employee training needs and learning outcomes are determined.

Classroom training: 4 hours

• Using adult education principles the programme will be delivered using information gained on the training needs analysis.

Supervisory Skills In The Food Industry –  Training And Development Programme

Successful businesses establish standards of performance and behaviour for their employees. Performance management is the establishment of a framework in which performance by individuals, teams, and the organisation can be directed, monitored, motivated and audited ensuring that all your staff know what they have to achieve to contribute to the success of the business.

Training needs analysis:

• Identifies the company’s mission statement, vision and values.  Individual employee training needs and learning outcomes are determined to utilise existing skills and knowledge. The performance requirements within the operation are identified.

Programme content:

This programme is designed to enable companies to operate to best practice. The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace. The aim of the programme is to:

• deliver desired business results
• enhance people’s performance
• create a high-performing culture
• develop a good place to work.

Implementation:

• The programme will be delivered through adult education principles and experimental learning.
• The main training methods include: oral presentation; class discussion; individual projects and attendees reports; problem solving and group work.  In the case of workplace training the food area, equipment and the existing systems will be used as learning tools. The programme covers:
• Current legislation
• Policies, procedures
• Competency profiles, job descriptions, objectives
• Standard operating procedures
• Contracts
• Performance reviews

Management Training

The course is based on the National Standards Authority of Ireland specifications – I.S. 340:2007 “Hygiene in the Catering Sector” and I.S.341:2007 “Hygiene in Food Retailing and Wholesaling”. It also addresses the– Level 3 Food Safety Skills requirements for Managers and Supervisors as defined by Food Safety Authority of Ireland.

Aim:

• The Management of Food Hygiene Programme, The Essential Guide to HACCP Compliance, was designed to enable food businesses to conform to EU Food Safety legislation.

Objectives – The Participants:

• Will be trained both in the principles and practices of effective food hygiene management.
• Will gain the knowledge and skills necessary to formulate and implement a comprehensive food safety management system in the workplace.
• Will be able to organise the necessary training for their staff.

Duration:

• Day 1 – full day
• Day 2 – full day
• Day 3 – full day
• Day 4 – half day revision module
• Day 5 – 2 hour examination

Certification:

• Upon completion of the programme, participants are required to take a written two hour examination and, depending on their results, the successful candidates will be awarded either a Pass(55% to 69%), Credit (70% to 84%) or Distinction (85% to 100%).  Successful candidates will receive a certificate in The Management of Food Hygiene and their name will be entered on the National Register

Fsai Level 3 Food Safety Skills For Management 

This programme outlines the required food safety skills needed by managers and supervisors in food operations.

Training needs analysis:

• This component of the program will identify the company mission statement, vision and values.  Individual employee training needs and learning outcomes are determined.  Information gathered in this process will assist in tailoring the subsequent three day supervisory skills programme and the 4 hour on-the-job training session to meet the company’s performance objectives while fostering learning and employee development.

Programme content:

• This programme has been designed to enable the industry to conform to current legislation, the Irish Standards IS340, IS341, IS342, IS343 and Best Practice.  The participants will gain the knowledge, skills and attitude necessary to comply with the current requirements necessary for the food industry.  The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace.

Implementation:

• The programme will be delivered through adult education principles and experiential learning using the employees existing skills and knowledge
• The main training methods include: oral presentation; class discussion; individual projects and attendees reports; problem solving; group work and case studies.  The materials that will be used include workbooks in case of directed training.  In the case of workplace training the food area, equipment and the existing systems will be used as learning tools.

Iso 22000:2005: Food Safety Management System

ISO 22000:2005 accreditation provides recognition of the organizations role and position within the food chain. An effective food safety management system will demonstrate that your organization took the reasonably expected food safety hazards into consideration and put in place control measures to deal with them.  Control measures are most effectively established, operated and updated within a food safety management system.

Training needs analysis:

• Identifies the company’s mission statement, vision and values.  Individual employee training needs and learning outcomes are determined to utilise existing skills and knowledge. The performance requirements within the operation are identified.

Programme content:

This programme is designed to enable companies to operate to ISO22000 standard. The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace. The aim of the programme is to:

• deliver desired business results
• enhance people’s performance
• create a high-performing culture
• develop a good place to work.

Implementation:

• The learning will be managed through adult education principles and experiential learning. The main training methods include: individual projects and attendees reports; problem solving; group work.  In the case of workplace training the food area, equipment and the existing systems will be used as learning tools.

The Hygiene Mark 

The Hygiene Mark is a nationally recognised food safety certificate awarded by Excellence Ireland. The objective of the standard is to promote growth of customer trust in Hygiene and Food Safety. The standard ensures that procedures are in place to determine customer’s needs and expectations, that these requirements are fulfilled and that customer satisfaction is measured.

It achieves standards way in excess of the legal requirements. Food businesses involved in the programme have consistently indicated that being in this unique Hygiene Programme has had a major positive impact on the overall performance of their businesses.

FEATURES                                                  BENEFITS

Ongoing process of preparation                      Staff motivation

Participation in the scheme shows                  Participation in the scheme

Commitment to meeting statutory                 Credibility

and legal requirements                                 Public perception

Approved suppliers list

Incorporates all the requirements of your business operates to the highest standards current food legislation and sectoral.  A confidence boost to your company and its employees codes of good practice.  A valuable tool for staff motivation.  Participation in the scheme may be used as a witness to a commitment to meeting statutory and legal requirements.  Independent third party recognition enhances credibility.  Media publicity attached to Hygiene Mark presentation has a positive effect on public perception, and can lead to growth in business.  The Hygiene Mark may be used for marketing purposes on premises, packaging, delivery vehicles, and on publicity and promotional material. It may also be cited in radio and TV advertising.

Consumers recognise the Hygiene Mark for what it represents – a third party assurance to customers that a company aspires to the highest standards of hygiene, in all aspects of its operations

Training needs analysis:

• This component of the program will identify the company mission statement, vision and values.  Individual employee training needs and learning outcomes are determined to utilise the skills and knowledge of employees to assist learning and employee development. The performance requirements within the operation are identified. Information gathered in this process will assist in tailoring the subsequent programme

Programme content:

• This programme, based on adult education principles, has been designed to enable the industry to conform to Hygiene Mark requirements.  The participants will gain the knowledge, skills and attitude necessary to comply with the current requirement pertaining to the food industry.  The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace. The outcome is to:
  • deliver desired business results
  • enhance people’s performance
  • create a high-performing culture
  • develop a good place to work.

Implementation:

• The learning will be managed through adult education principles and Experimental Learning. The main training methods include: individual projects and attendees reports; problem solving; group work.  The materials that will be used include workbooks in case of directed training.  In the case of workplace training the food area itself, equipment therein and the existing paperwork will be used as artefacts

I.S.340/341:2007 Food Safety Training

This food safety management programme applies to businesses in the catering/retail/wholesale sectors. The programme will ensure that correct food safety procedures are followed and that standards are introduced which will result in improved efficiency and productivity.

Aim:

• The participants will gain the knowledge, skills and attitude necessary to comply with best practice.

Objectives:

• On completion of this course attendees should be able to:

• Explain how current legislation impacts on their job
• Complete the food safety verification report required by the 2007 standard
• Show how corrective action works in their kitchen

Training needs analysis:

• Identifies the performance requirements within the operation
• Utilises the skills and knowledge of employees

Programme content:

• This programme based on adult education principles, has been designed to enable the food industry to conform to current legislation, the Irish Standards IS340, IS341, IS342, IS343 and Best Practice.

On the job training: 4 hours

• Using adult education principles and experiential learning – where the food area,  the equipment and existing paperwork are used to:
  • Safeguard the quality of the product and reduce food waste
  • Ensure the production of safe food
  • Reduce the amount of supervision required
  • Improve staff morale and motivation