Advanced Hygiene Management in Food Safety: E-Learning option (FETAC)

Why e-Learning & what equipment or facilities will I need?

E-learning gives more flexibility to the participant. Provided participants complete the tasks allocated by the e-Tutor & take part in the on-line discussion forums, they can complete this course at whatever times suit them (within the three-week course timetable).

Participants will need access to a web-enabled computer. A dial-up connection is adequate. Participants also require basic computer skills - Internet, email and Microsoft Word.

How is the course delivered?

The course is a mix of on-line learning and practical skills training. It will be delivered in an online format over a three-week period (equivalent to two days workshop-based learning), followed by one practical training day at a Teagasc training site. The online course structure involves the use of discussion forums in order to stimulate discussion and critical evaluation of topics in hygiene management. The discussion forums are facilitated by the course tutor. This allows participants to share knowledge and experiences. The practical training day also allows them to meet the other participants and tutor and acquire additional practical skills. All participants will receive training on how to use the on-line system.

Why Attend?

The management of hygiene is a prerequisite for food production operations. The aim of this e-learning training course is to enable participants to develop and manage food hygiene systems in food manufacturing and related food businesses. Course content is based on the skills required to meet the hygiene standards in the FSAI Level 3 Guide to Food Safety Training, best industry practice and retailer requirements.

Who Should Attend?

Managers, supervisors and those responsible for developing and implementing a hygiene management system in a food production business. Participants must have successfully completed recognised foundation hygiene training course or equivalent. Practical experience of hygiene controls in a food business is desirable.

Course Content

This three day training course addresses the following topics:

• Microbiology and food safety
• Food hygiene and legislation
• Prerequisite hygiene standards
• Food preservation
• Managing cleaning, pest control and waste disposal
• Contractor control
• Supplier control
• Traceability / recall
• Customer complaints
• Staff training
• Documentation / records
• Verifying a food hygiene system

Assessment:

Assessment is through a written examination and submission of a selected project related to the management of hygiene, within 4 weeks, following completion of the course.

Participants will be required to take part in the on-line discussion forums and complete tasks set by the tutor throughout the duration of the three-week on-line element of the course in order to be eligible to sit the examination and submit final coursework.

Certification:

On successful completion of the course participants will be issued with a FETAC Certificate – Hygiene Management in Food Safety.

Grants

Ashtown Food Research Centre, Teagasc is a FÁS registered training organisation and is recognised by Enterprise Ireland and other national organisations. Funding may be available for the course. Please contact us for details.

Venue, Duration, Dates & Fees

See the current training schedule.

Booking Information

For further information on booking a place on this course please complete this online booking form.