Lir Business Centre

Workplace Food Safety & Hygiene (FETAC) Level 5 L22150

Training Aim:

To provide the learners with the knowledge of food safety and hygiene required in a food business.

Objectives:

Develop an understanding of the legal requirements relating to Food Hygiene.

Understand and demonstrate proper practices for the prevention of food contamination.

Be capable of maintaining their work environment in a hygienic manner.

Develop good work practices to perform their tasks hygienically.

Appreciate the importance of proper temperature control.

Understand the importance of hazard identification and risk assessment

Outline Training Plan:

The specific learning outcomes are grouped in 8 units.

Unit 1: Food Hygiene
Unit 2: Food Delivery
Unit 3: Food Storage
Unit 4: Food Preparation, Cooking and Hot-Holding
Unit 5: Personal Hygiene
Unit 6: Pest Control
Unit 7: Cleaning
Unit 8: H.A.C.C.P.

Training Duration:

30 hours approx (depending on Learner's prior knowledge/existing skills).

Course Fee:

Upon request (discounted group and FÁS/CE participant)

Record System

Access Database, as approved by FETAC.

All results are recorded on our database and comply with the Data Protection Act 1988.Project and Examination.

Assessment & Certification:

All assessment is devised by the Internal Assessor, with external modification by FETAC.

Assessment Briefs:

Skills Demonstration: 80%

Learners Record: 20%

Grading: Pass 50- 64% Merit 65% - 79% Distinction 80-100%

Trainer/Instructor/ Workplace:

Training Organisation - FAS Approved = 902364.
Tutors listed on the NRT - National Register of Trainers.

Training Facilities:

Lir Business Services & Training Centre, Mullingar, Co. Westmeath or In-company. Training Rooms, Materials, CD-ROMs, On-line Tuition, Approved Course Manuals.

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Workplace Food Safety & Hygiene (FETAC) Level 5 L22150
Training Aim:	To provide the learners with the knowledge of food safety and hygiene required in a food business.
Objectives:	Develop an understanding of the legal requirements relating to Food Hygiene. Understand and demonstrate proper practices for the prevention of food contamination. Be capable of maintaining their work environment in a hygienic manner. Develop good work practices to perform their tasks hygienically. Appreciate the importance of proper temperature control. Understand the importance of hazard identification and risk assessment
Outline Training Plan:	The specific learning outcomes are grouped in 8 units. Unit 1: Food Hygiene Unit 2: Food Delivery Unit 3: Food Storage Unit 4: Food Preparation, Cooking and Hot-Holding Unit 5: Personal Hygiene Unit 6: Pest Control Unit 7: Cleaning Unit 8: H.A.C.C.P.
Training Duration:	30 hours approx (depending on Learner's prior knowledge/existing skills).
Course Fee:	Upon request (discounted group and FÁS/CE participant)
Record System	Access Database, as approved by FETAC. All results are recorded on our database and comply with the Data Protection Act 1988.Project and Examination.
Assessment & Certification:	All assessment is devised by the Internal Assessor, with external modification by FETAC. Assessment Briefs: Skills Demonstration: 80% Learners Record: 20% Grading: Pass 50- 64% Merit 65% - 79% Distinction 80-100%
Trainer/Instructor/ Workplace:	Training Organisation - FAS Approved = 902364. Tutors listed on the NRT - National Register of Trainers.
Training Facilities:	Lir Business Services & Training Centre, Mullingar, Co. Westmeath or In-company. Training Rooms, Materials, CD-ROMs, On-line Tuition, Approved Course Manuals.
	Back to Course List...