Course details
designed to assist a company comply with recommendations contained in the "Guide to Food Safety Training" Level 1, issued by the Food Safety Authority. The programme begins with an introduction to the causes of Food Poisoning, physical, chemical and microbiological. It then concentrates on pathogenic bacteria, looking at conditions of growth, and the corresponding methods of growth prevention. The programme then moves on to the CCP's of the particular business and to the points, not already addressed, in the FSAI guide. Also included in this programme are points of concern raised by QA staff in the organisation.
Updated on 08 November, 2015Course Location
About EPAS Consulting
Having graduated from University College Cork, a long time ago I worked in the Dairy and Meat sector for 20 years. I occupied roles from Production Manager to Assistant Regional Manager, Training Manager and Laboratory Manager.
I set up epas in 1990 as an Independent Laboratory, providing Chemical, Micro and Environmental Analysis. The Laboratory side was sold in 2000, the consultancy side carries on.
Most of the work I do myself.
I have a number of people with specific expertise available to me. These I call on as required.
I have experience right across the food and animal feed sectors, from multinational companies to corner shops, from suppliers of ingredients to producers of final product.
I believe in developing systems that work. The system has to be readily understood by all of the workforce and I seek to get commitment at all levels to its implementation.
My objective is to have people trained on completion such that my expertise is never again required by that company.
It does not always work, but that is the objective.
In the same way I seek to make training as appropriate and interesting as possible, aware that information retention is the key to success.
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