Course Objectives:
Provide trainees with a level of awareness, knowledge and understanding of the management of food hygiene & HACCP requirements as per the FSAI Training Guidelines Level 3.
Duration:
6 hours (including course assessment).
Target Audience:
All executive/head chefs, owners, managers, supervisors, deli supervisors. Food safety champions.
Entry requirements:
Trainees must have completed level 2 course or have suitable experience.
Cost:
€1200 for up 15 participants.
(Note: Payment may be made in 3 tranches of €400.)
For more information, call Una on (087) 795 5455, or email info@positiveimpact.ie