HACCP Training Course
This Level-1 HACCP training course is designed to equip learners with an understanding of food safety, HACCP and allergy management guidelines in a food environment.
This HACCP training course is designed for workers in a food environment who are NOT involved in preparing food. This course is ideal for servers or those with light food handling duties, performing low risk tasks.
Available as an Onsite Course
NOT Available as a Public Course
Hazard Analysis and Critical Control Points, or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.
The aim of this programme is to equip learners with an understanding of Food Safety, HACCP and Allergy Management guidelines in a food environment.
- Identify the risks and hazards in food preparation.
- Define food poisoning, understand how it occurs and the main causes of food contamination.
- Explain the importance of correct storage, preparation, handling and cooking of food.
- List the legal responsibilities of the food worker.
- List the structural requirements of a food premises.
- Recognise a pest infestation and how to control it.
- Explain the importance of cleaning and cleaning schedules.
- Explain the purpose of HACCP.
- Food Safety Law in Ireland
- HACCP principles and application of HACCP – Hazard Analysis & Critical Control Points System
- Prerequisites to HACCP, personal hygiene, cleaning and pest control
- Product specification, food traceability, labelling and product recall
- Allergen recognition, menu compilation and customer dialogue
- Storage requirements
- Food contamination and prevention
- Safe food procedures
It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
Staff responsible for the development and maintenance of the food business’s HACCP based procedures must have received adequate training in the application of the HACCP principles.
A maximum of 12 participants can attend each HACCP Training session.
Up to 24 participants can be trained in 1-day by running 2 sessions back-to-back.
HACCP training sessions are a half day in duration.
On successful competition of the HACCP training course participants will receive a House Certificate. The certification will expire after 3-years.
Course Entry Requirements
There are no special entry requirements for participants associated with this course.
There are no special site requirements associated with this course.