Food Safety & Hygiene | Intermediate HACCP Course

 

Food Safety & Hygiene Intermediate HACCP Course

Enquire about the Food Safety & Hygiene Intermediate HACCP Course

Dublin Office: +353 1 517 5270

Cork Office: +353 21 497 8100

 

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Course Overview

CMSE Training is a leading provider of Food Hygiene and HACCP training in Ireland. HACCP is now an essential part of public safety in any food preparation area.

Our advanced 1 day course is most applicable for those who have responsibility for managing food safety and those who professionally prepare, serve, handle, and store food. It is recommended that attendees at the intermediate course have attended the basic course first.

Scheduled Dates

Scheduled Course Venues and Dates: This course is available exclusively to private groups. This allows courses to be targeted specifically towards your own companies requirements.To arrange a date for your company to host this course please call 1850 315 415 or fill in the form below and one of our Training team will be in touch.
Duration: 1 Day
Participants: Up to 10 participants
Accreditation: Full CMSE Training certification of attendance is provided on successful completion of the course

Course Objectives

Course Objectives

Delegates to this course will understand:

  • The importance of food hygiene
  • Bacterial contamination
  • Correct food storage and delivery method
  • Hygiene food preparation
  • The importance of personal hygiene
  • The importance of workplace hygiene
  • The basic principles of HACCP
  • Allergens control

Target Audience

This course is intended for those who have responsibility for managing food safety, those who prepare food by way of preparation, service of food, handling and storage. Employees from the hotel and catering, retail, hospitality, industrial and healthcare industries would be ideal candidates for this course.

Course Contents

  • Food Hygiene
  • Contamination
  • Delivery and storage
  • Food preparation
  • Personal hygiene
  • Food premises and pest control
  • Cleaning
  • Introduction to HACCP
  • 7 Basic steps of HACCP
  • Importance of HACCP
  • Allergens control