HACCP course at Clermont Campus

Wicklow chef Paul Smith will be running a level1 and level 2 HACCP combined in Clermont campus, Rathnew on March 11thfrom 10am until 1pm.

Chef Paul is one of the few registered teachers who is 35 years actually working in the industry.

WHO is the course for?

Anyone operating with food, some examples below

Chefs, Kitchen porters, Waitress, Bar tenders, Delivery drivers, Owners, Managers, Creche workers, Home Help and Carers.

All certificates are valid for 3 years and a refresher course must then be completed.

As opposed to an online course you get to ask questions and communicate with Chef Paul who has over 35 years’ experience of the business in Ireland, USA, France, Germany and England. He has created HACCP for high class restaurants, school canteens, hospital settings and creches along with outside catering and artisan production.

Introductory offer

Level 1 and Level 2 HACCP €50.00 per person, normally €90

Allergen and calorie course Level 2 €30.00 per person

Level 3 HACCP Management €250.00 per person

Why Food Safety Training?

It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity within 6 months of working.

About Food Safety(HACCP) Level 1 (3 modules)

This course is based on the HACCP criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training at Level 1 (Stage I and Stage II) and on completion of this Food Safety training course, participants will be able to understand their requirements under Irish food safety legislation as well as following best food safety practice guidelines.

This training applies to all food handlers and non-food handlers who work in food business (food service, manufacturing and retail) whether they are full-time or part-time members of staff, seasonal or occasional workers or voluntary staff members.

The Food Safety (HACCP) Level 1 course is ideal for those with no previous experience, with light food handling duties and/or performing low-risk duties (such as waiters, baristas, caregivers, kitchen porters, deli shop assistants ,creches etc.).

The Food Safety (HACCP) Level 1 course Certificate is valid for 3 years.

Why Food Safety Training? There is a legal requirement – Regulation (EC) 852/2004 that all food handlers undertake food safety training commensurate to their duties.

About Food Safety

(HACCP) Level 2 (3 modules)

The Food Safety course is designed to introduce participants to food safety and hygiene issues and is based on the HACCP criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training at Level 2.

On completion of this food safety training course, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices.

This course is intended for those who have responsibility for managing food safety or who are involved in food preparation, service, food handling and storage and who have already completed Food Safety Level 1 training. It is ideal also for those working in professional kitchens, hotels, canteens, nursing homes, hospitals, delicatessens, restaurants, childcare, as well as food producers.

Certification – After successful completion of the course, the student will receive certificate

Managing Food Allergens in Catering and Manufacturing Premises (€30)

Why Food Allergy Training?

The EU food labelling rules agreed in 2011 make it mandatory from December 2014 to declare the use of specified 14 allergens, regardless of whether the food is pre-packed or not pre-packed. These EU regulations cover everything from loose food in shops to food sold in restaurants, pubs, takeaways, contract caterers, food stalls, as well as food being delivered.

Managing Food Allergens course is designed to help food handlers identify allergens, label foods correctly and ensure they have sufficient knowledge to keep their customers safe from harm.

Retail outlets such as shops and supermarkets selling prepacked food must extend their allergen declarations to their non-prepacked products. A variety of other businesses and institutions providing non-prepacked food includes childcare and healthcare facilities, detention centres as well as meals provided or delivered free of charge by charitable institutions or organisations.

About Food Allergy Training

This course focuses on the EU Food Allergen Regulations in great detail, how it applies to food business and what actions are needed to comply with the regulations.

The training material covers catering and manufacturing premises, so it is appropriate for anyone responsible for food hygiene and standards, for anyone wanting to learn more about managing food allergens and/or for anyone working in a food handling environment and who has already completed Food Safety (HACCP) Level 1 and/or Food Safety (HACCP) Level 2 course.

This course aims to:

* Improve awareness of food allergies. * Enable the learner to audit allergen control measures. * Raise awareness of allergens as part of any hazard analysis system. * Demonstrate allergen control that can be built into hazard analysis system. * Raise awareness of sources of information on food allergies.

Course Duration 2 hours.

Certification issued at end of course.

To book your place email [email protected]

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