FSAI Level One Hygiene Induction/Refresher Course
Details
This course is designed to provide all food handlers with an introduction or refresher to the basics of hygiene, to the level outlined in Level One of the Food Safety Authority of Ireland (FSAI) Training Guidelines.
This course is suitable for all food handlers in the retail, catering and food processing industries, including; Supermarkets, Restaurants, Staff Catering, Hotels, Butchers, Crèches, Home Care, Food Manufactures, Food Producers, Nursing homes
Duration: ½ day
Location: EIQA Offices, 68 Pembroke Road, Ballsbridge, Dublin 4
Learning Outcomes:
At the end of this training you will have an understanding of;
- Hand washing
- Personal hygiene
- Reporting illness
- Hygienic practices
- Safe food handling
- Obeying food safety signs
- Legal responsibilities
- Identifying & controlling food safety hazards relevant to their workplace
- Cross Contamination
- Checking in deliveries
- Completing food safety records
- Keeping work areas clean & identifying signs of pests
Certification:
All learners who attend the course will receive a certificate of attendance.
Testimonials:
“The course was very informative, very clear worksheets, course delivery was excellent.”
We can also provide a customised version of this course for non-food workers, such as those working in the packaging industry.
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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