Course Objectives:
On completion of this HACCP Level 1 training course participants will be able to:
- 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
Who should attend:
The Food Safety (HACCP) Level 1 course is ideal for those with no previous experience, with light food handling duties and/or performing low-risk duties (such as waiters, baristas, caregivers, kitchen porters, deli shop assistants, etc.)
Course Content
- Food Safety Awareness
- Food Contamination and Prevention
- Safe Food Procedures
- Personal Hygiene
- HACCP – Hazard Analysis & Critical Control Points System
- Food Safety Law in Ireland
Basic Food Hygiene Training Certification:
On successful completion of this course a Safety Matters Certificate will be issued by our Registered Food Safety Advisor & Instructor.
Refresher Training is recommended after 2 years
