Course details
The management of hygiene is an essential component of food safety controls in food production operations.
Course Aims
On completion of this course participants will:
- Understand the importance of hygiene in food safety management
- Have a knowledge of food microbiology in relation to food preservation and safety
- Know how to develop and manage hygiene controls including cleaning and pest control
- Know how to verify hygiene controls in food production
Course Content
The course addresses the following topics:
- Microbiology and Food Safety
- Food Spoilage and Preservation
- Pre-requisite Hygiene Standards
- Relationship between Food Hygiene and HACCP
- Managing Key Hygiene Activities such as Cleaning, Pest Control and Waste Disposal
- Hygiene in Supplier Control
- Verifying a Food Hygiene System
Target Participants
This course is aimed at managers, supervisors and those responsible for developing and implementing a hygiene management system.
Assessment/Certification
Assessment is through written examination and a selected project related to the management of hygiene. A FETAC certificate will be issued on the successful completion of the course.
Updated on 08 November, 2015Course Location
About Clare Teagasc Training Centre - Ennis
Teagasc – the Agriculture and Food Development Authority – is the national body providing integrated research, advisory and training services to the agriculture and food industry and rural communities. It was established in September 1988 under the Agriculture (Research, Training and Advice) Act, 1988.
The organisation is funded by State Grant-in-Aid; the National Development Plan 2007 to 2013; fees for research, advisory and training services; income from national and EU competitive research programmes; and revenue from farming activities and commodity levies.
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