EC Training Cork

HACCP Training

HACCP Training

Please contact us for information on HACCP Training.

 

Basic HACCP Training :half day food hygiene course and is applicable to anyone generally working in the area of food preparation and delivery. 


Advanced HACCP: One day course and is most applicable for those who have responsibility for MANAGING food safety and those who professionally prepare, serve, handle and store food.  This course includes auditing and other management requirements.   

 

 

 

Basic HACCP Training 

DURATION:          Half day

Course Objectives:

To gain a knowledge of the legislation covering food hygiene and the HACCP system.

To study the risks involved with food handling, and how to minimize these risks.


Who Is This Course Intended For?


This course is intended for those who have responsibility for managing food safety, those who prepare food by way of preparation, service of food, handling and storage.    Employees from the hotel and catering industry would be ideal candidates for this course.  Any employees whose job entails the handling of food or food preparation.


Course Content

Legal requirements for HACCP

Food Poisoning

Personal Hygiene

Hygiene of Premises and Equipment

Safe Food Handling

Traceability of food

Bacteria

Rodents and Pests

Food Hazards

 

 

Course 2 - INTERMEDIATE FOOD HYGIENE (HACCP) COURSE

 

TARGET AUDIENCE:

This course is intended for those who have responsibility for managing food safety, those who prepare food by way of preparation, service of food, handling and storage. 

Course Objectives

Attendees will be trained in the following:

  • The importance of food hygiene

  • Bacterial contamination

  • Correct food storage and delivery method

  • Hygienic food preparation

  • The importance of personal hygiene

  • The importance of workplace hygiene

  • The basic principles of HACCP

Course Modules

Food Hygiene

  • Food Poisoning

  • Microbiology

  • Control of Bacterial Growth

  • How temperature affects Bacterial Growth

Food Contamination

  • Source of Bacteria

  • High risk foods

  • Food Contamination

  • Bacterial contamination, direct & indirect

  • Physical contamination

  • Chemical contamination

  • Common Food Poisoning Bacteria

Food Delivery & Storage

  • Food suppliers

  • Deliveries

  • Inspect all goods

  • Food storage

  • Dry Good Stores

  • Refrigerated storage

  • Freezer storage

  • Refrigeration Temperatures

Food Preparation

  • Defrosting of frozen foods

  • Cooling food

  • Common causes of food poisoning

  • Important times and temperatures

Personal Hygiene

  • Definition

  • The importance of Personal Hygiene

  • Personal Hygiene and food poisoning

  • What is a Carrier?

  • Personal Hygiene and the law

  • Personal Hygiene requirements for the Food Workers

Food Premises and Pest Control

  • Structural Hygiene

  • Service requirements

  • Roll of the Health Board

  • Common Food Pests

  • Rodents - Sign of activity

  • Insects - Sign of activity

  • Pest Control

Cleaning

  • Reasons for cleaning

  • Cleaning definitions

  • Safety and cleaning

  • Care of cleaning equipment

  • Cleaning Steps / Cycles

  • Introduction to HACCP

  • What is HACCP

  •  Potential Hazards

  •  5 Basic Steps of HACCP

  •  Review the HACCP System when

  •  Importance of HACCP

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