HACCP Management – Level 3

HACCP Management – Level 3

Course Objectives:
Mapped to the Food Safety Authority of Ireland’s Level 3 guidelines, this course is designed to create a better understanding of the legal obligations and best practice under Food Safety legislation and guideline documents. Participants will learn how to apply the principles of HACCP.

Course Content:

  • Food Safety Legislation and Standards
  • Definitions and terminology
  • HACCP Principles
  • Microbiology
  • Allergy Management
  • Cleaning, Premises and structure, Services, Personal hygiene, Traceability & Labelling, Supplier control
  • Delivery, Storage, Preparation, Cooking, Reheating, Display & Dispatching
  • Training requirements & guidelines
  • Documents & Records

Assessment: 1.5 hour exam.

Duration: 2.5 days.

Certification: Certified by the Food Safety Professionals Association Level 3 HACCP Management Certificate.

Participants: Maximum 15 per course.

Refresher Training: Training is valid for 5 years.

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