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.