The aim of this FSPA Primary Course in Food Safety (Mapped to level 1 and 2 FSAI) is to provide participants with sufficient training in the basic principles of food safety to ensure that they are compliant with E.C. Regulation No. 852 of 2004.
Course Aims and Objectives:
On completion of the course participants will:-
- Understand the costs & benefits of good & poor food safety
- Understand bacterial hazards
- Know the 7 steps in HACCP
- Know the correct cooking, defrosting & reheating temperatures.
- Understand the importance of personal hygiene in the workplace
- Be aware of good food premises design & layout
- Understand the importance of pest control and how to prevent & control pest
- Know the importance of cleaning & disinfection and how to carry our both safely
- Understand food safety law & enforcement
Course Content:
- Introduction to food
- Microbiological Hazards
- Food Contamination
- HACCP from Food Delivery to Storage
- HACCP from Food Preparation to Cooking Service & Service
- Personal Hygiene
- Food Premises & Equipment
- Pest Control
- Cleaning & Disinfection
- Food Safety Law & Enforcement
Assessment & Certification:
To receive certification learners most complete the 8 hours tuition and 1 hour test. On completion successful participants will be awarded a certificate from the FSPA.
Who Should Attend:
All persons working in the areas of food handling, preparation, storage & management
Additional Information:
- Maximum of 12 learners
- 9 hours duration
- Certification valid for 3 years
- Certificate of Attendance will be issued to all those who successfully complete the course.
- Price on application. We can offer group discounts
Book Your Place now:
Call 046 9012407
