Food Packaging & Distribution Industry
Basic Hygiene Training
This training programme is based on the Food Safety Authority of Ireland’s (FSAI) Guide to Food Safety Training – Level 1: Induction Skills and has been designed to promote active learning and application of training in the work environment. EC Regulation 852/2004 requires that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity.
This course is designed specifically to cover hygiene issues relevant to staff working in low risk food industries such as packaging and the distribution of pre-packed ambient, low risk foods.
Who Should Attend ?
The target group for this training programme is all employees in all sectors of the food industry. Typically they will have received induction hygiene training and/or be experienced in their jobs and will include Irish nationals & non-nationals of all ages from a variety of backgrounds, as is typical of staff in the modern Irish food industry.
½ day course (four hours) delivered on client’s own premises.
The programme takes an interactive approach, using group exercises, video extracts and trainee workbooks.
FSAI food safety skills competency checklists will be supplied as part of the programme; along with training records & matrices in the FSAI format.
|Hand washing||Legal responsibilities|
|Personal hygiene||Identifying food safety hazards|
|Reporting Illnesses||Cross contamination|
|Hygienic practices||Keeping work areas clean|
|Safe food handling/Stock Rotation||Checking Deliveries|
|Staff Facilities||Food Safety records|
|Obeying Food Safety signs||Pests|
|Wearing of protective clothing||Waste disposal|