Who Should Attend
This qualification is designed for those who work in all areas of the food and drink manufacturing sectors. As well as those directly involved in the handling, production or processing of food or drink items, the qualification may also be suitable for those whose work requires them to enter the workplace e.g. equipment maintenance engineers and delivery personnel.
Basic understanding of English language. No special requirements. Goodrich Training is committed to making reasonable accommodation to facilitate learners. Any learners with special requirements to access and complete the course are asked to outline this on the application form or contact Goodrich Training to discuss prior to the course.
Why You Should Attend:
Holders of qualifications based on this specification will have a knowledge and understanding of: the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
- Food safety procedures & effect of poor food safety to food businesses
- Outline of Good Manufacturing Practice (GMP) & HACCP
- Identification & reporting of food safety hazards
- Sources of contamination & cross contamination
- Legal Responsibilities
- Importance of personal hygiene
- Personal hygiene practices
- Waste disposal
- Pest control
- Keeping product safe – definition of food poisoning & contamination
- Safe food handling practices & procedures
- Temperature control
- Stock control & intake checks
- Food spoilage
A Level Two course in Food Safety for Manufacturing, externally certified by the Royal Society for Public Health. The course is designed to comply with the requirements of Irish and European hygiene regulations.
A 40-minute multiple-choice exam will take place at the end of the training session. Successful candidates will receive the Award in Food Safety for Manufacturing from the Royal Society for Public Health.
€500 per course plus €15 per person – This includes course workbook, exam fees and certificate. Course fees are exempt from VAT.
The course will be conducted by Brendon Goodrich, a food hygiene trainer and consultant who has over 25 years experience of HACCP systems for retail and food service businesses. He is currently a food safety auditor with EIQA, for its prestigious Q Mark food safety programme. Brendon is licensed and approved by the Environmental Health Officers Association, Royal Society of Public Health and the National Hygiene Partnership. He is also registered as an approved trainer with FÁS; and recognised by the Health Services Executive Dublin North East for HACCP training. He is also certified as a Food Safety Lead auditor with IRCA (certification No.: 01193242).
For further information please contact:
Tel: 049 4362904 or 087 2729918 Email: firstname.lastname@example.org