Food Safety Course (HACCP) Level 1 & 2

Course Details:

Since 1998 it has been a legal requirement for all businesses to have a food Safety Management System based on the Principles of HACCP. Under current legislation, a ‘food business’ is defined as ‘any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: Preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling, or offering for sale or supply of foodstuffs’.

 

Objective:

All Persons working in a  hospitality – food environment are required to undergo appropriate Food Safety training commensurate with their level of employment.

 

Course Contents:

1. Introduction to Food Safety
2. Microbiological Hazards
3. Food Contamination
4. Food Supply, Storage and Preparation of Food
5. Personal Hygiene
6. Pest Control
7. Food Premises and Equipment
8. Cleaning and Disinfection
9. Legislation
10. Course Assessment

 

Duration:

1 Day

 

Certification

A Certificate will be issued to successful participants and will be valid for 3 years from date of issue.