Hygiene Ltd is a food safety and hygiene training consultancy established in 2004. They assist food service providers in developing, implementing, and maintaining HACCP food safety systems to meet legal requirements. They offer a range of public and private food safety training programs, as well as consultancy services like implementing food safety systems, reviewing existing systems, and conducting audits. Their training programs cover topics like basic food hygiene, HACCP, allergen management, and can be taken online or in person.
Personnel hygiene/ Personal hygiene and it's efficiencyArghya Chaudhuri
Hygiene is needed in an organization such as a plant or a factory. All the way from manual to Mechanized processes and Employers' roles. Discussed all the way up to hygiene efficiency.
NEW INSTRUMENTS TO ENHANCE SAFETY, SUSTAINABILITY AND EFFICIENCY
IN THE DAIRY INDUSTRY | Look beyond the hygienic design of dairy equipment to reduce overall costs of cleaning
Roberto Massini | Italiafoodtec.com
Personnel hygiene/ Personal hygiene and it's efficiencyArghya Chaudhuri
Hygiene is needed in an organization such as a plant or a factory. All the way from manual to Mechanized processes and Employers' roles. Discussed all the way up to hygiene efficiency.
NEW INSTRUMENTS TO ENHANCE SAFETY, SUSTAINABILITY AND EFFICIENCY
IN THE DAIRY INDUSTRY | Look beyond the hygienic design of dairy equipment to reduce overall costs of cleaning
Roberto Massini | Italiafoodtec.com
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
Slideshow of images highlighting the key ways that diseases spread and the key management strategies for the containment of disease. It is a resource used to teach the IB Geography of Food and Health Unit at this link http://www.mcleankids.wikifoundry.com/page/The+Spread+of+Disease
Chain of infection is a process in which a favorable condition is required for micro-organism to spread or transfer from reservoir to a susceptible host.
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
Level 3 Food Safety & Hygiene for Supervisors (inc. City & Guilds Accredited ...The Pathway Group
Level 3 Food Safety & Hygiene for Supervisors (inc. City & Guilds Accredited Certificate) is part of the E-learning Pathway Courses with Pathway Group under the Food Hygiene Category.
For more information about this course or others in the catalogue or others please call: 0121 707 0550, e-mail: info@pathwaygroup.co.uk or visit: http://www.elearning.pathwaycourses.co.uk
Mastering Food Safety Why Taking a Food Safety Course Matters.pdfSuperStudyLearningCe
In today's fast-paced world, food safety has become a paramount concern for consumers, businesses, and regulatory bodies alike. The increasing awareness about the importance of safe food handling practices has led to a growing demand for individuals with expertise in food safety protocols. This demand has propelled the significance of undertaking a comprehensive food safety course.
We do provide consultation to Food Processing Sector to any Scientific & Technical Convolution.
We do provide consultation to Food Processing Sector to any Scientific & Technical Convolution.
Shelf life improvement
Packaging Solutions
Food Fortification
Food Safety & Quality Management System
Recipe Formulation
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
3. 3
About Hygiene Ltd, HACCP Food Safety & Hygiene Training
Consultants, was established in 2004.
We assist in the development, implementation and maintenance
of HACCP (Hazard Analysis Critical Control Point) Food Safety and
Quality Documented Systems to enable food service providers to
meet legislative, industry and consumer requirements, and to
foster a strong food safety culture among their staff.
HACCP Food Safety Training ensures that people work confidently
and efficiently. Our Food Safety training programmes can be taken
on-line, at public venues and/or in-company to suit business/
personal requirements. In-house HACCP Food Safety Training is
tailored and delivered to meet the client’s specific needs.
It is a legal requirement that all food handlers are supervised and
instructed and/or trained in food hygiene matters commensurate
with their work activity.
Staff responsible for the development and maintenance of the
HACCP procedures receive adequate training in the application of
the HACCP Principles - Regulation (EC) No. 852/2004 – Source:
FSAI (Food Safety Authority of Ireland).
Contact Details:
About Hygiene Ltd
High Street
Ballinamore
Co. Leitrim
T 071 964 5111
E info@abouthygiene.ie
W www.abouthygiene.ie
About Hygiene Training Consultants
Making Food Safety Work
4. 4
Public and Private Training Programmes
Our Training programmes are aimed at people working or seeking
employment in the following sectors:
Catering & Hospitality
Childcare
Community & Private Care Settings
Food Retail & Butchery
Food Manufacturing, Warehousing and Food Haulage
Training Programmes available
Basic HACCP Food Safety Training
Refresher HACCP Food Safety Training
HACCP Food Safety & Hygiene Training
HACCP Management in Food Production & Catering Training
e-Learning
Basic on-line training programme in food safety
Consultancy
Implementing Food Safety Systems
Review/Updating Food Safety Systems
Conducting Food Safety Audits
Staff & Management Training
Refresher Food Safety Training
Allergy Management Training
CCP Awareness Training
HACCP Team Training
Internal Food Safety Audit Skills
In-house Training tailored and delivered to meet the client’s
specific needs.
About Hygiene Training Consultants
Overall what we provide
5. 5
Basic HACCP Training - Half Day
Basic HACCP Food Safety Training – 3 hours – FSAI level 1 and 2
Objectives
The purpose of this ½ day training programme is to introduce
and/or refresh staff in HACCP Food Safety and good hygiene
practice.
Unit 1 Food Hygiene Understand the importance of Food
Hygiene & recognise the food hazards.
Microbiological, Physical, Chemical
& Food Allergens.
Unit 2 Personal Hygiene Demonstrate & maintain high standards
of personal hygiene & hand hygiene.
Unit 3 Cleaning/Pest/
Waste Control
Use of cleaning chemicals & equipment.
Maintain work areas & follow
procedures.
Unit 4 HACCP Introduction to the Food Safety
Management System.
Unit 5 Food Delivery &
Storage
Delivery & Storage - Hazard Analysis &
Control.
Unit 6 Food Processing Prep/Cooking/Cooling/Reheating/
Holding/Service Controls.
The Training Programme notes are based on the following:
Safe Catering Pack – Food Safety Authority of Ireland
IS 340:2007 – Hygiene in the Catering Sector
IS 341:2007 – Hygiene in Food Retailing and Wholesaling
Assessment - Multiple Choice Examination
About Hygiene Training Consultants
6. 6
Refresher HACCP Training - 1 day
Refresher HACCP Food Safety Training – 1 day – FSAI level 2
Objectives
The objective of this 1 day training programme is to refresh staff
in HACCP Food Safety and good hygiene practice and incorporates
allergen law.
Unit 1 Food Hygiene Understand the importance of Food
Hygiene & recognise the food hazards.
Microbiological, Physical, Chemical
& Food Allergens.
Unit 2 Personal Hygiene Demonstrate & maintain high standards
of personal hygiene & hand hygiene.
Unit 3 Pest/Waste Control Maintain work areas & follow
procedures.
Unit 4 Cleaning Use of cleaning chemicals & equipment.
Unit 5 HACCP Introduction to the Food Safety
Management System.
Unit 6 Food Delivery Delivery Hazard Analysis & Control.
Unit 7 Food Storage Storage Hazard Analysis & Control.
Unit 8 Food Processing Prep/Cooking/Cooling/Reheating/
Holding/Service Controls.
Assessment - (Written or Oral by prior arrangement)
Skills Demonstration 20% and Examination 80%
Grading
Pass 50 – 64%
Merit 65 – 79%
Distinction 80 – 100%
About Hygiene Training Consultants
7. 7
HACCP Food Safety & Hygiene Training - 2 days – FSAI level 2
Objective
The purpose of this 2 day training programme is to provide learners
with in-dept knowledge of food safety and hygiene required to
operate a HACCP Food Safety Management System.
Unit 1 Food Hygiene Food Hazard Analysis.
Unit 2 Personal Hygiene Legal Responsibilities, Hand Washing &
Protective Clothing.
Unit 3 Pest/Waste
Control
Identification of Pests & Control.
Unit 4 Cleaning Cleaning Chemicals & their use/
Procedures & Records.
Unit 5 HACCP Introduction to the Food Safety
Management System.
Unit 6 Allergen Law Recognise Allergen Food Hazard &
Implement Control.
Unit 7 Food Delivery Delivery Hazard Analysis & Control.
Unit 8 Food Storage Storage Hazard Analysis & Control.
Unit 9 Food Processing Prep/Cooking/Cooling/Reheating/
Holding/Service Controls.
The Training Programme notes are based on the following:
Safe Catering Pack – Food Safety Authority of Ireland
IS 340:2007 – Hygiene in the Catering Sector
IS 341:2007 – Hygiene in Food Retailing and Wholesaling
Assessment - (Written or Oral by prior arrangement)
Skills Demonstration 20% and Examination 80%
Grading
Pass 50 – 64%
Merit 65 – 79%
Distinction 80 – 100%
HACCP Training - 2 day
About Hygiene Training Consultants
8. 8
HACCP Management in Food Production and Catering Training – 4 days FSAI level 3
Objective
The purpose of this 4 day training programme is to enable the learner to develop, document,
implement and evaluate food safety management systems in a catering or production environment
based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point).
Unit 1 Food Safety, Legal & Voluntary Requirements.
Unit 2 Interpretation of HACCP & its Principles.
Unit 3 Evaluation of Food Hazards in the business.
Microbial, Chemical, Physical & Allergen Management.
Unit 4 Guidance on the design & development of the HACCP system.
Action Planning for Pre-Requisite Control.
Requirements for Basic Food Safety Training for staff.
Unit 5 HACCP Application, Development & Implementation.
HACCP Control Study.
Unit 6 Maintenance of the HACCP Food Safety System.
Food Safety Auditing.
Assessment - (Written) Assignment 40% and Examination 60%
Grading
Pass 50 – 64%
Merit 65 – 79%
Distinction 80 – 100%
Other Information
This programme is aimed at Supervisors, Managers, Trainers or people who see themselves
in these roles and who have responsibility for
Implementing and Auditing the HACCP Food Safety System
Training staff in “Basic Food Hygiene”
It is recommended that learners have completed basic food hygiene training or have relevant work
experience before attending this training programme.
HACCP Training - 4 day
About Hygiene Training Consultants
9. 9
Basic HACCP Food Safety Training FSAI level 1
Objective
The purpose of this e-learning training programme is to introduce and/or refresh staff in HACCP
Food Safety and good hygiene practices.
Unit 1 Food Hygiene - Microbial, Physical, Chemical & Allergen
Hazard Awareness
Unit 2 Personal Hygiene & Hand Hygiene
Unit 3 Pest, Waste & Clean Water Control
Unit 4 Cleaning & Chemical Controls
Unit 5 The HACCP Food Safety System & Traceability
Unit 6 Food Delivery Control & Record Keeping
Unit 7 Food Storage Control & Record Keeping
Unit 8 Food Preparation, Cooking, Cooling, Reheating, Holding &
Service Controls
Assessment - End of programme multiple choice questions
Award Certificate Grades
Pass 50 – 64%
Merit 65 – 79%
Distinction 80 – 100%
Other Information
This e-Learning training programme is a cost effective, fast and efficient way to deliver Basic HACCP Food
Safety Training to you and your staff. This e-Learning programme has been developed to decrease staff
downtime and enable learners to complete the training at their own pace, anytime, anywhere.
The training should take no longer than 3 hours to complete.
This e-Learning programme gives:
Secure password access Technical support provided
Secure credit or debit card payments
A Graded Certificate of Completion is
downloadable upon completion of this
Training Programme
e-Learning
About Hygiene Training Consultants
10. 10
Implementing HACCP Food Safety Systems to include
Site Plan/Flow Diagram for your business
Standardised Recipes, Products and Procedures for
allergen and nutritional/calorie count information
HACCP Control Plan
Pre-requisite documentation for good hygiene practices
Simplifying Record Keeping
Review HACCP Food Safety Systems
Update and enhance Food Safety Systems to reflect
current legislation
Carry out gap analysis on the food process
Food Safety Audits
Design and Conduct Food Safety Audits
Preparing the business for External Food Safety Audits
to Industry Standards – BRC, Bord Bia, etc
Staff and Management Training
In-House Training tailored and specific to the business
Refresher Food Safety Training
Allergy Management Training
CCP Awareness Training
HACCP Team Training
Internal Food Safety Audit Skills Training
Consultancy
About Hygiene Training Consultants
11.
12. About Hygiene Ltd
High Street
Ballinamore
Co. Leitrim
T 071 964 5111
E info@abouthygiene.ie
W www.abouthygiene.ie
