Management Of Food Safety & Hygiene Level 3

This programme examines the legal requirements to be compliant and to operate in a safe environment for the business. These requirements are set out in the Irish Standards 340 & 341 and ISO 22000, Food Safety Management System.

This course is suitable for managers, supervisors, head chefs and persons supervising the Food Safety Management System.

The course will provide participants with the right knowledge, skills and attitude on managing their Food Safety Management System as set out in the Food Safety Authority Training Guide Level 3.

On completion of the programme, participants will have knowledge on the application of the principles of HACCP, the legal governance, how to manage the pre-requisites programme, review the system and be competent on manging the food safety system within the business.

Course content

  • Food Safety Legislation (FIC, Labelling)
  • HACCP Principles & Plan
  • Microbiology, Chemical & Physical Hazards,
  • Food Preservation
  • Structural and Operational Requirements
  • Product Traceability
  • Managing the Food Safety Management System
  • Supplier Control
  • Documentation
  • COVID -19 Controls
  • Staff Training
  • Auditing & Review
  • Food Safety Legislation (FIC, Labelling)
  • HACCP Principles & Plan
  • Microbiology, Chemical & Physical Hazards,
  • Food Preservation
  • Structural and Operational Requirements
  • Product Traceability
  • Managing the Food Safety Management System
  • Supplier Control
  • Documentation
  • COVID -19 Controls
  • Staff Training
  • Auditing & Review

Assessment: Written exam

Course duration: 2 days

Certification:  Certification in The Management of Food Safety & Hygiene, Level 3

Maximum no of participants: 10 persons

Course material provided

On-site training is provided on days and times that suit the business and Training Courses are tailored if required.

Call Us On: 087 652 5201 | Email: info@fsni.ie