Friday, 29 July 2016
Unit Price: €0.00
Food Service, Retail and Manufacturing Sectors
This training booklet outlines the food safety skills that should be demonstrated by managers and supervisors in food businesses. The food safety skills in the FSAI ‘Guide to Food Safety Training Level 1 and Level 2’ should be demonstrated by managers prior to progressing onto Level 3.
It is a legal requirement that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity. Those responsible for the development and maintenance of procedures based on HACCP principles or for the implementation of a recognised guide to good practice, must have received adequate training in the application of the HACCP principles.
For food safety training to be successful, the FSAI recommends a training approach which proactively encourages the implementation of skills and knowledge in the food business. This requires involvement and commitment from senior management, trainers and trainees.