Food Hygiene & Safety Training Course

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The European Parliament Hygiene of Foodstuffs Regulation (EC) No. 852/2004, Annex II, Chapter XII states that “food business operators are to ensure that food handlers are supervised and instructed and/or trained in Food Hygiene matters commensurate with their work activity”.

The ‘Food Hygiene & Safety’ course is designed for food handlers who require knowledge of food safety principles in a food manufacturing environment. Having acquired this knowledge, food handlers will be better equipped to deliver a safe product to consumers on a continuous basis.

On completion of the course, delegate’s knowledge will be assessed via a multiple choice exam (optional).

This course is available for virtual delivery (1 face-to-face training day typically translates into 2 to 4 virtual sessions per day, this is determined by the specific course content. Number of sessions and specific session times will be confirmed in advance of course delivery.)

Introduction to Food Safety
Part 1

The first principles

Part 2

Microbiology and illness
Bacteria
How bacteria multiply
High risk food

Part 3

Contamination and prevention of illness
Temperature control
Preparing and presenting food
Spoilage and preservation
Delivery and storage

Part 4

Personal hygiene
Section B Cleaning and disinfection
Section C Food pests
Section D Premises and equipment
Section E Food safety control / HACCP / Legislation

Multiple Choice Exam (Optional)

General management who wish to acquire a broad knowledge of Food Safety issues
Quality Assurance Personnel
Production Personnel
Maintenance Personnel
Purchasing Personnel
Sanitation Personnel

Participants achieve the following learning outcomes from the programme;

Know the biological, chemical and physical hazards in their work environment
Understand the causes of food poisoning
Know how food poisoning can be prevented
Understand the importance of temperature control
Understand the importance of personal hygiene in a food environment
Understand the importance of cleaning and sanitation
Know the importance of pest control measures in a food retail environment
Understand the structure of a food safety system including pre-requisite program and HACCP plan

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quali...

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Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert...

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Joan Brien

A Food Safety Adviser with over 10 years’ experience working ...

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Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a membe...

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Online Learning FAQ >

Course Code

FS014

Duration

0.5-1 training day

Delivery Mode

This programme is delivered by or In-Company training

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