NHP Management of Food Safety Level 3, Essential Guide to HACCP Level 3

This course is designed to meet current HSE and EHO requirements. Environmental Health Officers (EHOs / Food Safety Inspectors) require at least one and anyone with responsibility for managing HACCP to have a level 3 food safety and HACCP Management qualification. This is the leading qualification at level 3 in Ireland and is recognised by the FSAI and Dublin Technical University (formally DIT). It is a popular qualification for those looking to become food safety trainers.

Duration

4 days

Location

Dublin/Naas

Online Training available

Group training at customer’s premises

Max Number

12

Candidate Requirements

Good understanding of English

Accreditation

NST 3 Year Certificate

Price

Individual: €650

Individual Online training: €140

Group training at customers premises: Please enquire

COURSE CONTENT

  • Introduction
  • Basic Microbiology, Food Poisoning & Food Borne Disease
  • Personal Hygiene
  • Purchasing, Delivery & Storage
  • Food Preparation and Cooking & Reheating
  • Holding, Display, Service and Preservation
  • Cleaning and Disinfection
  • Food Safety Legislation
  • Pest Control
  • Design and Construction of Food Premises
  • Hazard Analysis and Critical Control Point
  • Food Safety Training / HACCP Training
  • Documentation & Records
  • Course Revision and Examination Information
  • Food Safety Level 3
  • HACCP Level 3

 

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    Group Size (required)