Food Safety: ISO22000, HACCP Articles, News, PDF, Downloads

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<tr><td class="tr-caption" style="text-align: center;">TRAINING Guide to Food Safety Training</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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TRAINING Guide to Food Safety Training</h2>
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LEVEL 3 - Food Safety Skills for Management Food Service, </div>
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Retail and Manufacturing Sectors</div>
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About this Guide Summary – Food Safety Skills for Management Food Safety Skills</div>
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CONTENTS</div>
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– Skills Required Prior to Management Training 7 
– Microbiology 8 
– Personal Hygiene 10 
– Food Safety Operations 15 
– Food Safety Management 21 
– Staff Training and Management 27 
Appendices 
Appendix I: Food Safety Training Council 30 
Appendix 2: Examples of Food Businesses in the Manufacturing, Retail 33 
and Food Service Sectors 
Appendix 3: Introduction to Irish and European Law 35 
Appendix 4: Who is Responsible for Enforcing Food Safety Legislation? 36 
Appendix 5: How do I decide on the Training my Staff and I Require? 37 
Appendix 6: What Service Should I Expect from Service Providers? 43 
Appendix 7: Codes of Practice, Guidance Notes, Reports and Standards 45 
Appendix 8: Useful Publications and Websites 51 
Appendix 9: Background Information on Common Food Poisoning 58 
Microorganisms 
Glossary 65 
Bibliography 69 
Feedback on this Training Guide 7</div>
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Thanks To <a href="https://www.facebook.com/wasim.shakoor.3" target="_blank">Wasim Sakhor </a>for the File. 
 
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