HACCP Level 1 & 2 [Hazard Analysis and Critical Control Points]
The HACCP level 1 & 2 food hygiene course provides candidates with the essential knowledge required to engage in food preparation and sale. A level of basic food hygiene is required when serving or selling food to the public. Broken down into two sections, level 1 provides basic entry level knowledge of food preparation, hygiene and hazards. Proceeding to level 2 participants receive a more in-depth look at food hygiene approached from a kitchen management perspective.
What is HACCP
National hygiene scheme
Irish codes of practices
What causes cross contamination
High risk and low risk activities
Purpose of food hygiene
Food poisoning , bacteria and contamination
- Current legislation regarding food hygiene.
- Good practices and meeting food hygiene standards.
- Best practice and meeting food hygiene standards.
- How to avoid food poisoning and cross contamination.
This course is ideal for:
Any person who works in a food service environment.
Upon completion of this course, successful participants will receive Olive certification and will fully meet the requirements of Irish H&S legislation regarding food safety.