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| TRAINING Guide to Food Safety Training |
TRAINING Guide to Food Safety Training
LEVEL 3 - Food Safety Skills for Management Food Service,
Retail and Manufacturing Sectors
About this Guide
Summary – Food Safety Skills for Management
Food Safety Skills
Summary – Food Safety Skills for Management
Food Safety Skills
CONTENTS
– 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
– 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
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