Person Centred

COURSE TITLE: EHAI Primary Course in Food Safety

Course description

EHAI Primary Course in Food Safety - Food Safety Level 2

Aimed at Chefs, Catering Managers/Supervisors, Catering Staff & Kitchen Porters.
Goals of the course

Food Handlers working directly with food, who are in a Food Operated Business, need to be aware of how to prevent Food Poisoning and practice good Personal Hygiene. Understand HACCP.

Learning outcomes

Introduction to Food Safety, Microbiological Hazards, Food Contamination, HACCP Food Delivery & Storage, HACCP from Food Preparation to Cooking & Service, Personal Hygiene, Food Premises & Equipment, Food Pests & Control, Cleaning & Disinfection, Food Safety Law & Enforcement. To Recognising the importance of a robust Food Management System in the Business to prevent Food Poisoning.

To recognise that Safety and Hygiene play a vital role in the prevention of Food related illnesses.

Must have completed Food Safety Level 1.
Certification Environmental Health Association of Ireland in conjunction with JOYMAC TRAINING 5 Years

Garry McWade

QQI Level 6 Training Delivery & Evaluation

Certificate: F070297038865F                                                                                                              

Food Production HACCP Management QQI level 6

Certificate: F073031838631A

Duration 9.00am – 5.00pm (Including 1 Hour Exam - Adjudicated)
Price JOYMAC Training Costs

Course Materials
  1. EHOA – The Food Safety Handbook, Primary Course in Food Safety – Summary Sheets, Primary Course In Food Safety - Revision Questions Hand-outs.
  2. Summary of Bacteria & Food Borne Diseases Hand-out.
  3. Binary Fission – Explanation & Hand-out.
  4. Advantages & Disadvantages of Micro-organisms Hand-out.
  5. Offenses & Penalties – Food Operated Business Hand-out.
  6. Process Steps Best Practice Food Operated Business Hand-out.
  7. Food Hygiene Regulations 2006 Colour Coded Chopping Boards & Knives Hand-out.
  8. Glossary of Food Safety Terms Hand-out.
  9. Feed Back Form.