Essential Food Safety & Hygiene Skills (Level 1) for General Food Workers هذه الدورة تدرس باللغة الإنجليزية

تفاصيل الدورة

The Essential Food Safety & Hygiene Skills (Level 1) Course is designed for General Food Workers in Hotels, Restaurants, Bars, Catering Establishments and Food Retail Outlets. All food businesses and establishments are required to comply with key Food Safety Legislation.

• European Communities (Hygiene of Foodstuffs) Regulations 2006
• (S.I No 369 of 2006) (Amended by S.I. No 380 0f 2009)
• European Communities (General Food Law) Regulations 2007
• (S.I No 747 of 2007)

This overview will provide you with the necessary background information under each of the following headings; Hygiene, Traceability, Training, Food Waste, Certification

Entry Requirement

• There are no formal academic entry requirements but it is recommended for all food handlers and non-food handlers who work in the food service or retail sectors whether they are full time or part time members of staff, seasonal or occasional workers or voluntary staff members

Examinations

• There will be a 1 hour examination at the end of the course

Course Content

This course will enable the learner to gain a comprehensive understanding of the hygiene conditions and practices which must be strictly adhered to during each stage of the food production process. The application of these key principles will play a critical role in ensuring the provision of safe food for the consumer. The learner will also be introduced to a range of templates designed by the Food Safety Authority of Ireland to aid the process of recording and maintaining the food safety records that must be available for inspection by the Environmental Health Officer during the annual monitoring visit. The learner will also acquire the required knowledge and competency to complete and maintain the required food safety and traceability records on an on-going basis.

This course will is required by law and describes the standard of food safety training required of all food workers within the Food Service or Food Retail Sectors. It provides information on what employees should be able to do with regard to food safety