ObjectivesCandidates will be led through the HACCP System Model explaining the specific requirements. Trainees will become familiar with Irish & International Standards and be able to participate in a HACCP team carrying out prerequisites and verification processes in an efficient manner while communicating essential HACCP principles to other staff members.
Content includes· Course Introduction
· Tutor & Delegate Introduction
· Basic Food Hygiene
· Causes of Food Poisoning
· Introduction to Food Safety Legislation
· Food Safety Model
· Pre-requisite Programme
· 7 HACCP Principles
· 12 Codex Steps
· Course Review
Who should attendGeneral management, quality/production/maintenance staff, catering/retail personnel and Human Resources with the responsibility to plan and manage staff training needs.
No training dates available at the moment.
Carlow, Clare, Cork, Donegal, Dublin, Galway, Kerry, Kildare, Kilkenny, Laois, Limerick, Longford, Meath, Monaghan, Offaly, Roscommon, Sligo, Tipperary, Waterford, Westmeath, Wexford, Wicklow
* Cost quoted per person