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.



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.



€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