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Food Safety Courses
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Food Safety Courses
Level 1 – Basic Food Hygiene L1
This course is mandatory for all staff who work in food production or retail business and who handle low-risk or wrapped food. It ensures that all food handlers from all sectors are equipped with knowledge of basic food hygiene to enable them to produce safe food.
- Front line janitors
- Stewarding staff
- Housekeeping personnel
- Waiters and food industry employees
Level 2- Basic Food Hygiene L2
It is a 6 hour course for all food handlers who prepare and serve food directly to the consumer. It ensures that food handlers are aware of the hazards and know how to control them during food production.
- All food handlers
- Stewarding staff
- Food Transport Drivers
- Any person involved directly with food
- Maintenance/Technician Manager
Level 3 in Supervising in Food Safety L3:
This course enables supervisors and business owners to ensure that their staff are supervised and trained appropriately to handle food safely and hygienically. It ensures that supervisors are aware of the legislation applicable to food safety and how to communicate the required standards to employees.
Level 4 in Managing in Food Safety L4:
This course is a 5 day course designed for those who work in the food industry in a management or supervisory role. It ensures that managers are aware of the procedures and standards required to ensure safe food is served at all times.
Level 3 in Intermediate HACCP:
Hazard Analysis and Critical Control Point; this course is given to supervisory staff and HACCP team members. It explains all the procedures that must be put in place to ensure the production of safe food. These procedures make the food safety management system based on the principles of HACCP.