Is this course for me?
This course is suitable for anyone working or seeking work in a food-handling environment, for example in a food production facility, restaurant, deli counter, catering, food market etc. This part-time programme will run once a week for 2 hours over 5 weeks.
All food handlers need to understand the serious problems that can arise in the preparation, handling, cooking, storage and service of food and the steps that must be taken to prevent food contamination. With this course, developed by the Environmental Health Officers Association (EHOA), your or your staff will gain an in-depth, practical understanding of the vital importance of food safety and hygiene.
Entry Requirements
No minimum entry requirements needed.
Professional Recognition
This course is certified by the Environmental Health Officers Association and is valid for 5 years.
Fee
The fee for this course is €120.
| Module Overview |
Content Description |
| Session 1 |
Introduction to Food Safety |
| Session 2 |
Microbiological Hazards |
| Session 3 |
Food Contamination |
| Session 4 |
HACCP From Food Delivery to Storage |
| Session 5 |
HACCP From Food Preparation to Cooking and Service |
| Session 6 |
Personal Hygiene |
| Session 7 |
Food Premises and Equipment |
| Session 8 |
Pest Control |
| Session 9 |
Cleaning and Disinfection |
| Session 10 |
Food Safety Law and Enforcement |