Aim of this Course
This course is aimed at providing students with the necessary skills and knowledge to implement good Food Safety practices to commensurate with their roles in food industry and is based on the HACCP training criteria set down by the Food Safety Authority of Ireland's Guide to Food Safety Training at Level 2.
It is a legal requirement (Regulation (EC) 852/2004) that all food handlers undertake food safety training commensurate with their duties.
On completion of this Food Safety training course, participants will be able to understand the requirements under the relevant Irish food safety legislation as well as adhering to best work practices.
Who is this Course for?
This course is for food workers who have completed Level 1(stages I and II) as set out by Food Safety Authority of Ireland's Guide to Food Safety Training and plan to continue to work in the food business as they are required to advance their knowledge by gaining additional food safety skills.
The timing of this training depends on whether they work in a high or low-risk premise.
Level 2 consists of 7 core and 18 additional skills (where applicable to the job) which should be completed within:
3 to 6 months working in a high-risk area and
6 to 12 months in a low-risk area.
This course is intended for those who have responsibility for adhering/managing food safety or who are involved in food preparation, service, food handling and storage and who have completed Food Safety at Level 1 training. It is ideal also for those working in professional kitchens, hospitality sector, healthcare catering sector, institutional catering and other allied areas and food producers.
The following is a list of food safety skills that employees should be able to demonstrate at Level 2:
1. Demonstrate the food safety skills required at Induction Level Stage I and II.
2. Outline the requirements necessary for bacterial growth.
3. Use time-temperature controls to prevent and control bacterial growth.
4. Describe foodborne illness and the factors which contribute to incidences of it.
5. Implement the HACCP based procedures.
6. Apply pest control in the workplace.
7. Outline their legal food safety responsibilities where applicable to the job.
8. Use hygienic procedures in receiving deliveries.
9. Ensure food safety during storage of food.
10. Ensure food safety during preparation of food.
11. Ensure food safety during cooking and cooling of food.
12. Ensure food safety during transportation.
13. Apply correct and appropriate cleaning procedures in maintaining a clean food operation.
14. Take reasonable care to prevent cross contamination of products by food allergens.
15. Follow the procedure for dealing with recalled food products.
16. Deal with a food safety complaint effectively.
17. Co-operate with food safety auditors.
18. Use hygienic procedures when displaying/holding or serving food.
19. Deal with returns in a hygienic manner.
20. Use hygienic procedures in storing raw/in-process/processed food items.
21. Use hygienic procedures in storing ancillary items.
22. Apply the required heat treatment.
23. Label food correctly.
24. Take samples for laboratory analysis.
25. Test raw, in-process and/or processed food items to ensure food safety.
This course is divided into 12 sections as follows encompassing 25 Food Safety Level 2 skills as defined by Food Safety Authority of Ireland.
1. Introduction to Irish Food Legislation and Enforcements
2. Introduction to Food Safety
3. Introduction to Microbiology
4. Food Chain Hazards and Contamination
5. Managing Allergens
6. Food Supplies and Storage
7. Food Preparation and Service
8. Cleaning and Disinfection
9. Design and Layout of food premises
10. Pest Control
11. Personal Hygiene
12. HACCP Principles
13. Training, Documentation, Records and Audits
14. Labelling, Product Recall and Customer Management