Details
This course supports caterers to comply with EU legislation and provides a thorough understanding of how HACCP based procedures can be applied in a catering environment.
It is aimed at business owners, managers and supervisors of small and medium-sized catering and hospitality businesses including hospitals and residential premises.
Prerequisite:
It is recommended that delegates already have an understanding & knowledge of basic food hygiene – e.g. CIEH Level 2 Food Safety Award or equivalent.
Duration: 1 day
Location: EIQA Offices, 68 Pembroke Road, Ballsbridge, Dublin 4.
Learning Outcomes:
Candidates will:
- Acquire an in-depth knowledge of the principles of HACCP and food safety management tools and their relevance to catering food safety system.
- Be able to understand the controls needed to protect the safety of food.
- Be able to understand how tools such as Safe Catering or Safer Food Better Business can assist caterers to comply with the new regulations.
- Gain the ability to implement a food safety management system based on HACCP principles.
Assignment based course.
Testimonials:
“I kept hearing about HACCP but now I really do understand what it is all about. The teaching was great and everyone else I spoke to enjoyed it to.”
EIQA is known as the ‘Guardian of The Q Mark’.
Beneath the umbrella of EIQA, The Q Mark brand currently holds 13 programmes which are widely used nationally and internationally.
The Q Mark programmes are Quality Management System frameworks which are all built on the business excellence model of continuous improvement.
In 2009 The Q Mark re-branded with the beautiful gold Q Mark logo that is today recognised by 87% of Irish consumers.
Our Mission Statement is "To help companies improve organisational performance through the requirements of audit and assessments that are above regulatory requirements. We will do this through the on-going provision of Q Mark programmes that are based on the principals of continuous improvement and best practice."
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