Do You Require Professional Food Safety Training?
Food Safety Training
Fully FSAI (Food Safety Authority of Ireland) & EHO (Environmental Health Officer) certificated.
CBG can meet all your statutory food safety training requirements thought personalised on the ground training to ensure staff & management fully understand their responsibilities.
Course Content – On completion of this HACCP Level 1 training course participants will be able to:
- Identify the risks and hazards in food preparation
- Define food poisoning, understand how it occurs and the main causes of food contamination
- Explain the importance of correct storage, preparation, handling and cooking of food
- List the legal responsibilities of the food worker
- List the structural requirements of a food premises
- Recognise a pest infestation and how to control it
- Explain the importance of cleaning and cleaning schedules
- Explain the purpose of HACCP
HACCP Certification – Level 1
On completion of the course participants will be awarded a Basic Food Hygiene Training Course Certificate (FSAI Level 1) which is valid for 2 years.
Overview: The aim of this programme is to provide learners with adequate training in the basic principles of Food Hygiene, HACCP Allergen Awareness and Food Safety Authority of Ireland Level 2.
Who should attend: This programme is designed for all food handlers, chefs and supervisors preparing food for public consumption (i.e. Café, shops, hotels, healthcare)
Duration: This training is over the course of a full day, including an hour long examination. The core content of the programme consists of 8 sessions:
Content
- Food hygiene – Your legal requirements
- Food contamination
- Food delivery and storage
- Food preparation, cooking and service
- Personal hygiene
- Design and layout of food premises, pest control
- Cleaning
- Introduction to HACCP
Assessment: 1 hour examination
HACCP Certification – Level 2
On completion of the course participants will be awarded a Primary Food Hygiene Training Course Certificate (FSAI Level 2 Additional Skills ) which is valid for 5 years.
Development of HACCP Plan
HACCP stands for Hazard Analysis of Critical Control Points. A HACCP plan is a collection of procedures for maintaining the control of potentially hazardous food at the critical control points of preparation or processing.
We will consult with you as to how your specifics business operates, the type of food you produce, quantities produced, layout of preparation areas/kitchen and storage to formulate your HACCP Plan.
Your HACCP Plan will be specific to your actual business functions which will assist in the ease of implementation and compliance by staff.
Your HACCP Plan will include the following:
- Process Flow Charts
- Hazard Analysis (risk assessment) for each step on flow charts
- Standard Operating Procedures for each process
- Documents to record monitoring of critical control points (with checklists specific to your business)
- Traceability & Verification system
The plan will also address developing a system for Allergy Risk Assessment.
Implementing a HACCP Plan
This documented system is used by persons in charge of or concerned with Food Safety.
The set of procedures will include advice/policies/records/checklists/food safety training direction and much more. When the plan is used effectively, it can greatly assist in compliance with food safety regulations while ensuring that the food products consumed are prepared and served in a safe manner.
CBG Management will identify what is required to compile a tailored site specific HACCP Plan for your business. We can provide assistance in the compilation, implementation and maintenance of your HACCP Plan (Food Safety System).
Training is also provided should you wish to upskill and get a clear understanding on the obligations and best practice required when implementing a HACCP Plan.
Our Clients
Listed below are a selection of some of the client we have worked with.
