360 days from purchase. However, we can extend it further as required if you have not completed the course.
Approximately 8 to 12 hours.
No. Your course can be accessed from any device 24/7.
Assessments are in multiple choice option format.
Yes. You can attempt the assessment any number of times until you achieve the pass grade.
Certificate will either be available to be download in .pdf or will be emailed to you within 12 hours of successful assessment.
Not at the moment. Please contact us and we will advice you the best option.
Curriculum is designed based on FSAI`s guide to food safety training at level 3
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Who is this Course for?
Additional Course Content
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End of Chapter and End of Topic Quizzes
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Aim of this Course
Why Food Safety Training?
Management Commitment
Who is a Manager in a food business ?
Manager`s Responsibility
Ownership of Food Safety Management Procedures
Food Safety Management Skills at Level 3
Course Contents
Learning Outcome
Why food safety matters?
Why Food Safety Law?
Food Laws
EC 852/2004
The Law of Negligence
Agencies involved in Food Safety- FSAI
Other Irish Agencies involved in Food safety
EU Agencies
National Guides
The Health Service Executive (HSE)
European Food Safety Authority (EFSA)
Safefood
The Environmental Health Association of Ireland
Role of an EHO
EHO Visits
Enforcement powers of an EHO
Food Surveillance
Food Safety Management Systems
Chapter 1 Quiz
Learning Outcome
Safe Food
Food hygiene and food contamination
Advantages of good Food Safety
Disadvantages of poor Food Safety
Food Poisoning
Common causes of Food Poisoning
Sources of Food Poisoning
Global Food Poisoning Statistics
Food Poisoning Statistics Ireland
Food Poisoning Outbreaks
Recall of Irish pork due to chemical contamination in 2008
Food Poisoning-Bradford Sweets
Food Poisoning- Jack in the Box
Food Poisoning-Mad Cow Disease
Food Poisoning- Bil Mar Foods
Food Poisoning-E-Coli outbreak in Scotland Butcher Shop
Peanut Corporation of America Food Poisoning
Cost of food poisoning to your business
Chapter 2 Quiz
Learning Outcome
What causes food poisoning?
Advantages and disadvantages of micro-organisms
Bacteria
Sources of Bacteria
Pathogenic Bacteria
Salmonella
Salmonella Video
Clostridium perfringens
Clostridium botulinum
Staphylococcus aureus
Bacillus cereus
Escherichia Coli
E-Coli Video
Campylobacter Jejuni
Campylobacter Video
Listeria monocytogenes
Listeria Video
Food Spoilage Bacteria
Advantages and disadvantages of Bacteria
Bacterial Growth Factors
Time
Warmth
Oxygen
Food
Moisture
PH
Spores and Toxins- Spores
Spores and Toxins- Toxins
Danger Zone: 5°C TO 63°C
Food Poisoning Viruses
Weil's Disease
Hepatitis A
Hepatitis Video
Norovirus
Non-bacterial Food Poisoning
Parasites
Mould
Toxoplasmosis
High-risk Foods
Low-risk Foods
Ready-to-eat Raw Foods
Stop Bacterial spread
Food Contamination or Food Hazard
Types of Food Contaminants
Microbiological Contamination
Cross contamination
Direct Cross contamination
Indirect Cross contamination
Preventing Cross contamination
Do`s and Don`ts to prevent cross-contamination
Methods of Food Preservation
Methods of Food Preservation...
Methods of Food Preservation......
Methods of Food Preservation..........
Physical Hazards
Physical Hazards-Controls
Chemical Contamination
Chemical Hazards-Control
Arsenic in Rice
Mycotoxins
Chapter 3- Quiz 1
Chapter 3- Quiz 2
Learning Outcome
Regulation (EU) No. 1169/2011
14 Allergens
Allergen Declaration
Allergen Control- Restaurants/Takeaways
Allergen Control- Contract Catering
Allergen Control-Retail Outlets
Allergen Control- Food Outlets, e.g., Food Stalls, Markets
Allergen Control-Licenced Premises
Allergen Control-Specialised Businesses, Institutions and Organisations
Allergen Control-Food Ordered Remotely (by Phone, Website, App etc.)
Allergen Information Management via a Central Folder
Listing of Allergen information on the menus
Best Practices for Allergen Management
Responding to an Allergen reaction in your food business
Manager`s responsibility to ensure the customer is aware of the presence of food allergens
Food Hypersensitivity
Chapter 4 Quiz
Learning Outcome
Personal Hygiene- Lead by example
What is hygiene?
Who is a food worker?
Personal Hygiene Responsibility
Why and How of Personal Hygiene
Tips for personal hygiene
Cuts, Spots and Boils
Skin Infections
Poor Hygiene Practices
Handwashing
When to wash hands?
Handwashing Guidelines
Handwashing Facility Requirements
Handwashing Technique
Personal Protective Equipment(PPE)
Unwell food worker
Action if a food worker is unwell
Fitness to Work
Fitness to Work form
Staff Illness
Staff Facilities
Visitors to food premises
Use of gloves in food business
Dos and Don'ts -Personal Hygiene
Manager/Supervisor Responsibilities
Chapter -5 - Quiz
Learning Outcome
Irish Standards and Guidelines
Planning a Food Premise
Planning a Food Premise..
Systematic Work Flow
Roofs and Grounds
Walls and Ceilings
Food Areas
Food Areas...
Food Areas....
Food Areas.....
Washing Areas
Washing Areas...
Lighting
Ventilation
General Ventilation Requirements
Colour Coding
Zoning
Sewage system
Staff Changing Room and Toilet Facilities
First Aid Equipment
Chapter 6 Quiz
Learning Outcome
Ice Making Facilities
Potable Water Supply
Pest and Contamination
Importance of pest control
Steps to Control pests in your premises
Action required in the event of pest infestation
Rodents and Controls
Signs of Rodent Infestation and Precautions
Rodent Control...
Rodent Control....
Rodent Control.......
Insects and Controls
Insect Control
Insect Control....
Insect Control....
Pest Control Video
Chapter -7 Quiz 1
Operational Waste/Waste Holding
Waste Storage
Fats, Oils and Grease Waste
FOG Waste
Grease Trap
Grease Trap Maintenance
Guidelines to Management of Fats, Oils & Grease
Cleaning and its importance
Detergents
Disinfectants
Sanitisers and Sterilant
Usage and Storage of chemicals
Dish Washing Procedure
Various Cleaning activities in a food premise
Cleaning Activities..
Cleaning Activities ......
Scheduled Cleaning
Cleaning Schedules
Cleaning Cloths
Cleaning Equipments
Cleaning Effectively Video
Monitoring and Review of a cleaning program
Hazard pictograms
Hazardous Labels
CPL Regulations
Material Safety Data Sheets (MSDS)
Using Material Safety Data Sheets
External Contractor Engagement
Chapter -7 Quiz 2
Supplies and Suppliers
Supplier/Vendor Selection
Supplier Checklist
Approved Suppliers
Product Specifications
Fraudulent Activities
Food Safety Considerations during Purchasing
Food Traceability
Food delivery Hazards
Receiving Food Supplies
Checklist for receiving Supplies
Rejecting Deliveries
Delivery vehicle and delivery personnel
Shelf life and Stock Rotation
Foods exempt from Shelf-life Declaration
Use By and Best Before Dates
Best before and Use By Video
Management Responsibility to ensure food safety during delivery receipt
Refrigerator Storage- Hazards and Controls
Freezer Storage
Freezer Storage.....
Dry/Ambient Storage
Fruits/Vegetable Storage
Temperature Monitoring
Corrective Action -Delivery and Storage
Food Returns
Management Responsibility to ensure food safety during storage
Chapter - 7 Quiz 3
Hazards-Food Preparation and Service
Keeping foods covered
Defrosting
Defrosting ...
Defrosting.......
Defrosting Video
Cooking
Exceptions to Cooking Food to 75°C or Equivalent
Safe Cooking
Burger vs Steak
Reheating
Reheating Video
Cooling Foods
Safe Cooling
Microwaving
Food Display and Service
Corrective Action-Display and Service
Chilled Storage and Display
Thermometers
Thermometer Calibration
Management Responsibility to ensure food safety during food preparation
Management Responsibility to ensure food safety during cooking/processing /cooling/holding/ service of food
Food Transport
Vehicles Used for the Transport
Management Responsibility to ensure good hygiene practice during the transportation of food
Labelling of Food Products
Labelling Requirements
Management Responsibility to ensure products are labelled correctly
Chapter- 7 Quiz 4
Learning Outcome
Food Safety Management Systems
What is HACCP?
Benefits of HACCP
Codex Alimentarius
Pre Requisites Program (PRP)
Examples of Prerequisites
HACCP Team
Flow Charts
7 Principles
Principle 1 - Identify the hazards
Principle 2- Identify the Critical Control Points (CCP`s)
Principle 3 - Establish Critical Control Limits
Principle -4 Monitoring
Principle 5- Corrective Action
Principle 6- Verification
Principle 7- Documentation and Review
Review of the HACCP System
Manager`s responsibility in Implementing and reviewing the food safety management system
Chapter- 8 Quiz
Learning Outcome
Food Safety Ownership
Product Recall and Traceability
Effective Traceability System
Food Recall / Withdrawal Systems
Handling Product Recalls
Food Recalls Information
Execute the Recall Plan
Communicate with Customers
Manager`s responsibility in maintaining the traceability system within their area of the food operation
Food product threats/tampering
Manager`s responsibility in relation to food product tampering/threats
How do food industry deal with customer complaints?
Managers Responsibility to manage/review food safety complaints effectively
Sampling and Testing
Handling and storage of food samples for microbiological testing
Review and follow up on results from laboratories
Internal Audits
Manager`s responsibility in relation to internal audits
Providing assistance to internal and external auditors
Providing assistance to enforcement officers
Non-conformances and corrective action
Documents
External Documents
Internal Documents
Document Control
Records
Examples of records
Considerations for effective recording
Managers responsibility to and maintain food safety documentation and records
Chapter 9 Quiz
Learning Outcome
Training Requirements
Benefits of training
Training Records
Manager`s responsibility to ensure that food safety training needs of staff are met
Maintaining Food Safety Culture
Review the implementation of food safety skills by staff
Behaviour and performance with regard to food safety
Maintaining working relationships with members of staff to ensure food safety
Evaluation of food safety activities
Chapter-10 Quiz
Learning Outcome
Traceability Requirement
Food Traceability
Traceability Records
Traceability Records...
Record Retention
Food Recall
Manage a Food Recall
Recall Plan
Best Practice for Food Recall
Engaging with Customers
Managing a food safety complaint
Labelling
Information required for Pre-packaged Products
Specific Labelling Requirements
Chapter 11 Quiz
Glossary
References
Completion of lectures
Guide to Assessment
Are you ready for Assessment ?
End of Course Assessment
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Great Course so far.. very informative
Great Course so far.. very informative
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