Who is this workshop aimed at?
Catering managers, supervisors, executive and head chef’s
Dates: Tuesday’s: February 25th, March 4th, March 11th 2025, 1/2 day March 18th 2025
Time: 9.30am – 4.30pm
Location: St. Michael’s Hall, Wexford
Full Fee €420 per person
Skillnet Funded Fee: €290 per person
Overview
- The course upskills participants to develop and manage Hazard Analysis and Critical Control Points (HACCP) which is critical to food safety and prevention of food poisoning outbreaks
- The course objective is to develop and manage Hazard Analysis and Critical Control Points (HACCP) which is critical to food Safety and prevention of food poisoning outbreaks, reputational damage and business closure.
Certification
Certification by the Environmental Health Association of Ireland.
Certificate in the Management of Food Safety – the essential guide to HACCP compliance – Level 3
Your Workshop Facilitator- David Power
David Power is a graduate of University College Cork, in Dairy Science and Food Science and Technology. He is also a Licensed trainer with the Environmental Health Association of Ireland to deliver the Primary Course in Food Hygiene, and also with the National Food Hygiene Partnership to deliver the Management of Food Hygiene.
David holds extensive experience in the Hospitality Industry as well Food Manufacturing. Prior to taking up consultancy he was a senior manager with Cow & Gate Ltd, with specific responsibility for the manufacture of Infant milk formula.
David holds a high profile track record of problem solving both in the Hospitality Industry and Manufacturing.