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HACCP Management Mapped to FSAI Level 3

Programme Content

  • Food Safety Legislation & Standards
  • Definition & Terminology
  • HACCP Principles
  • Microbiology
  • Allergy Management
  • Pre – requisite Programme:
    • Cleaning
    • Premises & Structure
    • Services incl. Water/ Ventilation/ Waste
    • Personal Hygiene
    • Traceability & Labelling
    • Supplier Control
  • Process Steps Best Practice
    • Delivery, Storage, Preparation, Cooking, Cooling, Reheating, Display & Dispatch
  • Training Requirements & Guidelines
  • Documents & Records

Aims

On completion you will:

  • Have a better understanding of your legal obligations and best practices under Food Safety Legislation and Guideline documents.
  • Understand how to apply the Principles of HACCP

Who should attend?

Suitable for Senior Chefs, Managers & Quality Controllers in the Catering, Hospitality, Healthcare, Retail and Food Processing Sector

Duration

2.5 Days

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