HACCP Management – Linked to FSAI Level 3 – BOOK YOUR PLACE TODAY 

Who is this course suitable for?

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

On completion of this course 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

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, Cooking, Reheating, Display & Dispatch

Training Requirements & Guidelines

Documents & Records

On completion of the course you will

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

Course dates & location

  • Radisson Blu, Little Island, Cork 15th, 22nd and 29th October (2.5days)
  • Buswells Hotel, Molesworth St, Dublin 21st, 28th October and 4th November (2.5days)

 Price:   RAI Member €360    Non-Member €380 Download booking form to book here