Duration: 3 Days plus 0.5 day revision and a 2 hour Exam.
Can be provided in-house if required or join us on our open programme, enquire for dates.
Course Audience:
This course is designed for Head Chefs, Managers, Cooks, and qualified Trainers
All delegates must have a good level of written and spoken English to benefit from the programme.
Course Prerequisites:
Candidates are required to have a basic understanding of food hygiene and should have completed the EHOA Certificate in Primary Food Hygiene or a similar introductory hygiene course.
Course Overview:
The participants will gain the knowledge and skills necessary to formulate and implement a comprehensive Hygiene Management System and to organise an on-going Training Programme for their staff.
Candidate will also gain an in-depth knowledge of the good practices required in their food operations and skills to assist implement them.
Requirements of the Irish and EU legislation and standards.
This programme is accredited by the National Hygiene Partnership.
Course Content
Course consists of a minimum of 21 hours, including an examination of 2 hour’s duration.
The core content explores 12 main areas:
- Basic Microbiology
- Food Borne Diseases and Food Poisoning
- Hazard Analysis/Critical Control Points
- Food Purchasing and Storage
- Food Preparation and Cooking
- Holding, Display and Service Guidelines
- Food Preservation
- Personal Hygiene and Safety
- Legislation
- Design and Construction of Food Premises and Equipment
- Control of Insects and Rodents
- Cleaning and Disinfection