Training & Development

The Food Safety Authority of Ireland states that food safety training is the key to food safety.

Investing in your staff will lead to:

  • Increased risk awareness
  • Competent staff
  • Compliance with legislation

                          

The most effective and cost efficient way to comply with Food Safety Regulations, ensure the safety of your customers and protect your business is to have well trained staff.

Our programmes range from induction to management level. The programmes can be formal and certified, in-house or on-the-job. These programmes are designed to help update your employee’s knowledge and skills to comply with current legislation and best practice.

All courses are designed on adult education principles. We offer both written and oral exams for certified courses.

 

All of our courses, both formal and in-house/on-the-job are based on adult education principles. In-house programmes are based on a training needs analysis in order to utilise employees existing skills and knowledge. On-the-job programmes use the food area, equipment and existing systems as a basis to increase performance. Programmes are designed to enable companies to operate to best practice. Employees will be trained both in the principles and practised of effective food hygiene management.

 

Our Food Safety Programmes

 

 

PRIMARY COURSE IN FOOD SAFETY

 

This course applies to businesses and individuals in the catering/retail/wholesale sectors. The Programme will ensure that correct food safety procedures are followed and that standards are introduced which will result in improved efficiency and productivity.

 

Aim: 

  • The participants will gain the knowledge, skills and attitude necessary to comply with current legislation and best practice.

 

Programme Content: 

  • Microbiological Hazards - Food Contamination - Food Safety Law and Enforcement
  • Cleaning and Disinfection - Personal Hygiene - Pest Control
  • Food Premises and Equipment
  • HACCP From Food Delivery to Storage - Preparation to Cooking and Service 

 

Objectives: 

  • Explain relevant hygiene theory
  • Show how food safety operates in the work place
  • Demonstrate safe handling practices

 

 This course will benefit those working in the catering & food retail sectors, also Individuals who intend to work in the food industry.

 

Duration: 1 Day

 

Certification: Certificate accredited by the Environmental Health

 

 

In-House Food Safety Refresher Programme


Based on the Food Safety Authority of Ireland Guide to Food Safety Training

Aim:

  • To give present employees the opportunity to update their knowledge and skills to comply with current legislation and best practice. To bring new employees to the required standard.

Programme Content:

 

  • Level One-Induction Skills; outlines the training which must be demonstrated at the induction stage of employment. 

 

  • Level Two-Additional Skills; additional food safety skills that staff should be able to demonstrate within 3 -12 months of commencing employment in your food business.

 Objectives:

On completion of this course attendees should be able to:

  • Explain relevant hygiene theory
  • Show how food safety operates in the workplace
  • Demonstrate safe handling practices 

Training needs analysis:

  • Identifies the performance requirements within the operation
  • Utilises the skills and knowledge of employees
  • Individual employee training needs and learning outcomes are determined.  

Classroom training    4 hours

  • Using adult education principles the programme will be delivered using information gained on the training needs analysis.
 

 

 

SUPERVISORY TRAINING

 

SUPERVISORY SKILLS IN THE FOOD INDUSTRY -  TRAINING AND DEVELOPMENT PROGRAMME

Successful businesses establish standards of performance and behaviour for their employees.  Performance management is the establishment of a framework in which performance by individuals, teams, and the organisation can be directed, monitored, motivated and audited ensuring that all your staff know what they have to achieve to contribute to the success of the business.

Training needs analysis:

  • Identifies the company’s mission statement, vision and values.  Individual employee training needs and learning outcomes are determined to utilise existing skills and knowledge. The performance requirements within the operation are identified.  

Programme content:

This programme is designed to enable companies to operate to best practice. The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace. The aim of the programme is to:

  • deliver desired business results
  • enhance people’s performance
  • create a high-performing culture
  • develop a good place to work.

Implementation:

  • The programme will be delivered through adult education principles and experimental learning. 
  • The main training methods include: oral presentation; class discussion; individual projects and attendees reports; problem solving and group work.  In the case of workplace training the food area, equipment and the existing systems will be used as learning tools. The programme covers:
  • Current legislation
  • Policies, procedures
  • Competency profiles, job descriptions, objectives
  • Standard operating procedures
  • Contracts
  • Performance reviews

 

 

 

MANAGEMENT TRAINING

 

MANAGEMENT TRAINING

The course is based on the National Standards Authority of Ireland specifications – I.S. 340:2007 “Hygiene in the Catering Sector” and I.S.341:2007 “Hygiene in Food Retailing and Wholesaling”. It also addresses the– Level 3 Food Safety Skills requirements for Managers and Supervisors as defined by Food Safety Authority of Ireland.

Aim:

  • The Management of Food Hygiene Programme, The Essential Guide to HACCP Compliance, was designed to enable food businesses to conform to EU Food Safety legislation.

Objectives - The Participants:

  • Will be trained both in the principles and practices of effective food hygiene management.
  • Will gain the knowledge and skills necessary to formulate and implement a comprehensive food safety management system in the workplace.
  • Will be able to organise the necessary training for their staff.

Duration:

  • Day 1 – full day
  • Day 2 – full day
  • Day 3 – full day
  • Day 4 – half day revision module
  • Day 5 – 2 hour examination

Certification:

  • Upon completion of the programme, participants are required to take a written two hour examination and, depending on their results, the successful candidates will be awarded either a Pass(55% to 69%), Credit (70% to 84%) or Distinction (85% to 100%).  Successful candidates will receive a certificate in The Management of Food Hygiene and their name will be entered on the National Register

 

FSAI LEVEL 3 FOOD SAFETY SKILLS FOR MANAGEMENT 

This programme outlines the required food safety skills needed by managers and supervisors in food operations.

Training needs analysis:

  • This component of the program will identify the company mission statement, vision and values.  Individual employee training needs and learning outcomes are determined.  Information gathered in this process will assist in tailoring the subsequent three day supervisory skills programme and the 4 hour on-the-job training session to meet the company’s performance objectives while fostering learning and employee development.

Programme content:

  • This programme has been designed to enable the industry to conform to current legislation, the Irish Standards IS340, IS341, IS342, IS343 and Best Practice.  The participants will gain the knowledge, skills and attitude necessary to comply with the current requirements necessary for the food industry.  The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace.

Implementation:

  • The programme will be delivered through adult education principles and experiential learning using the employees existing skills and knowledge
  • The main training methods include: oral presentation; class discussion; individual projects and attendees reports; problem solving; group work and case studies.  The materials that will be used include workbooks in case of directed training.  In the case of workplace training the food area, equipment and the existing systems will be used as learning tools.

 

 

 STANDARDS

 

ISO 22000:2005: FOOD SAFETY MANAGEMENT SYSTEM

ISO 22000:2005 accreditation provides recognition of the organizations role and position within the food chain. An effective food safety management system will demonstrate that your organization took the reasonably expected food safety hazards into consideration and put in place control measures to deal with them.  Control measures are most effectively established, operated and updated within a food safety management system.

Training needs analysis:

  • Identifies the company’s mission statement, vision and values.  Individual employee training needs and learning outcomes are determined to utilise existing skills and knowledge. The performance requirements within the operation are identified.  

Programme content:

This programme is designed to enable companies to operate to ISO22000 standard. The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace. The aim of the programme is to:

  • deliver desired business results
  • enhance people’s performance
  • create a high-performing culture
  • develop a good place to work. 

Implementation:

  • The learning will be managed through adult education principles and experiential learning. The main training methods include: individual projects and attendees reports; problem solving; group work.  In the case of workplace training the food area, equipment and the existing systems will be used as learning tools.

 

THE HYGIENE MARK 

The Hygiene Mark is a nationally recognised food safety certificate awarded by Excellence Ireland. The objective of the standard is to promote growth of customer trust in Hygiene and Food Safety. The standard ensures that procedures are in place to determine customer’s needs and expectations, that these requirements are fulfilled and that customer satisfaction is measured. 

It achieves standards way in excess of the legal requirements. Food businesses involved in the programme have consistently indicated that being in this unique Hygiene Programme has had a major positive impact on the overall performance of their businesses.

FEATURES                                                  BENEFITS

Ongoing process of preparation                      Staff motivation

Participation in the scheme shows                  Participation in the scheme

Commitment to meeting statutory                 Credibility

and legal requirements                                 Public perception

                                                                Approved suppliers list

Incorporates all the requirements of your business operates to the highest standards current food legislation and sectoral.  A confidence boost to your company and its employees codes of good practice.  A valuable tool for staff motivation.  Participation in the scheme may be used as a witness to a commitment to meeting statutory and legal requirements.  Independent third party recognition enhances credibility.  Media publicity attached to Hygiene Mark presentation has a positive effect on public perception, and can lead to growth in business.  The Hygiene Mark may be used for marketing purposes on premises, packaging, delivery vehicles, and on publicity and promotional material. It may also be cited in radio and TV advertising.

Consumers recognise the Hygiene Mark for what it represents – a third party assurance to customers that a company aspires to the highest standards of hygiene, in all aspects of its operations

Training needs analysis:

  • This component of the program will identify the company mission statement, vision and values.  Individual employee training needs and learning outcomes are determined to utilise the skills and knowledge of employees to assist learning and employee development. The performance requirements within the operation are identified. Information gathered in this process will assist in tailoring the subsequent programme

Programme content:

  • This programme, based on adult education principles, has been designed to enable the industry to conform to Hygiene Mark requirements.  The participants will gain the knowledge, skills and attitude necessary to comply with the current requirement pertaining to the food industry.  The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace. The outcome is to:
    • deliver desired business results
    • enhance people’s performance
    • create a high-performing culture
    • develop a good place to work.

Implementation:

  • The learning will be managed through adult education principles and Experimental Learning. The main training methods include: individual projects and attendees reports; problem solving; group work.  The materials that will be used include workbooks in case of directed training.  In the case of workplace training the food area itself, equipment therein and the existing paperwork will be used as artefacts





I.S.340/341:2007 FOOD SAFETY TRAINING

  • This food safety management programme applies to businesses in the catering/retail/wholesale sectors. The programme will ensure that correct food safety procedures are followed and that standards are introduced which will result in improved efficiency and productivity.

    Aim:

    • The participants will gain the knowledge, skills and attitude necessary to comply with best practice. 

    Objectives:

    • On completion of this course attendees should be able to:
    • Explain how current legislation impacts on their job
    • Complete the food safety verification report required by the 2007 standard
    • Show how corrective action works in their kitchen

    Training needs analysis:

    • Identifies the performance requirements within the operation
    • Utilises the skills and knowledge of employees

    Programme content:

    • This programme based on adult education principles, has been designed to enable the food industry to conform to current legislation, the Irish Standards IS340, IS341, IS342, IS343 and Best Practice.   

    On the job training    4 hours

    • Using adult education principles and experiential learning – where the food area,  the equipment and existing paperwork are used to:
      • Safeguard the quality of the product and reduce food waste
      • Ensure the production of safe food
      • Reduce the amount of supervision required
      • Improve staff morale and motivation