Food Safety Management Workshop

Updated Syllabus of Training

(Based on the Principles of HACCP & World Food Safety Guidelines)

Day One
Delegates will be prepared to participate in the RIPH-Level Two Award in Food Safety Examination.

Introduction & Welcome by ITCA Representatives.
Introduction of Workshop Content by Tutor
Formation of Groups
Trends and Consequences of Food Poisoning and /or Food Contamination
Physical and Chemical Contamination
Lunch
Common Pathogens-Food Poisoning and Food Borne Disease.
Temperature Control
Break
Purchase and Storage of Food Products.
Pest Control
Cleaning & Maintenance
Legislation
We expect to finish Day One No Later than 17.30 hrs (Local)

Day Two

RIPH EXAMINATION—Level Two Award in Food Safety
Break
Introduction to HACCP Concepts
Critical Controls-Critical Limits.
Standard Operating Procedures
Lunch
Audit Procedures
Group Case Studies (HACCP Teams)
Debrief Session

Day Three (if applicable) Train the trainer forum

Art of Communication
Group Exercise in Communication Skills ( 2/3 Groups)
Public Speaking
Break
Public Speaking-Practical Sessions.
Lunch
The Ten Commandments
Break—Discussion

ITCA tutors will support the training with the latest up to date training aid material. ITCA tutors reserve the right to change programme on Day Two to suit delegate's needs and requirements for specialised knowledge