What is HACCP?
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
Who should attend?
Any employees handling or serving food. Employees who have responsibility for managing food safety or who are involved in food preparation, service, handling, and storage. It is ideal also for those working in professional kitchens, canteens, restaurants, delicatessens as well as food producers.
HACCP Level 1
- The Law & Food Safety
- Preventing Food Poisoning
- Food Contamination
- Pest Control
- Cleaning and Disinfection
- Allergy & Food Intoleranc
HACCP Level 2
- What is HACCP
- HACCP Pre – Requisites
- Applying a HACCP plan
- The Seven Principles of HACCP
- Purchasing and suppliers
- Safe food procedures
- Training (Food Safety)
Level one: 3 Hours
Level two: 5 Hours
Full day course: 8 hours
Level 1:€40 pp
Level 2: €65 pp
Level’s 1 & 2: €95 pp
Every Wednesday: Level one: 9:00-12:00 Level two: 13:00 – 17:30
Course Duration: Level one: 3 Hours Level two: 4.5 Hours
Venue: Unit 12, Gateway, Rosemount Business Park, Ballycoolin, Dublin 11.
Maximum Participants per course: 12
The training course can also be delivered at your premises at any time.
HACCP Certificates are awarded to all participants on successful completion of practical assessment & Examination.Valid for 3 years.
Need a Manual Handling Course also?
Manual handling and HACCP can be conducted on the same day over an 8 hour period.
9.00 – 17.00 – Full day class based training
9.00am – 12.00pm – Manual Handling:
12.00 – 13.00 – Lunch break
13.00- 17.00- HACCP
Certificates are given once all participants have passed all assessment and examinations.