EC Training Cork

HACCP Training

Basic HACCP Training

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

Cost: € 80 Per Person


Duration:  Half day

Course Objectives:
  1. To gain a knowledge of the legislation covering food hygiene and the HACCP system.
  2. To study the risks involved with food handling, and how to minimize these risks.


Who Is This Course Intended For?

  1. Any employees whose job entails the handling of food or food preparation.
  2. Employees from the hotel and catering industry would be ideal candidates for this course. 
  3.  

Course Content

  1. Legal requirements for HACCP
  2. Food Poisoning
  3. Personal Hygiene
  4. Hygiene of Premises and Equipment
  5. Safe Food Handling
  6. Traceability of food
  7. Bacteria
  8. Rodents and Pests
  9. Food Hazards
 

 Course 2 - INTERMEDIATE FOOD HYGIENE (HACCP) COURSE

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.  

Cost: €160 Per Person

 

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:

  1. The importance of food hygiene
  2. Bacterial contamination
  3. Correct food storage and delivery method
  4. Hygienic food preparation
  5. The importance of personal hygiene
  6. The importance of workplace hygiene
  7. 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

 

 

What is HACCP ?

HACCP (Hazard Analysis Critical Control Point) is a food safety management system used by food businesses. It identifies the steps that are critical to food safety and helps the business implement safety measures to reduce the risks to health.

These Include:

  • Identifying the hazards associated with food businesses
  • Identifying CCP (Critical Control Points)
  • Establishing limits for each CCP
  • Establish and implement monitoring procedures
  • Establish Corrective action procedures
  • Establish Verification procedures
  • Establish documentation and records

 

 

PHONE 063-83855