Qualified and experienced members of the CLS team deliver all of our training programmes. Programmes can be individually tailored to meet the needs and policies of your business.
Organisations can avail of all courses in-house or onsite at CLS. All course times are flexible to accommodate busy food businesses. CLS trainers are FÁS certified.
The Objectives of Hygiene Training
Staff will be able to demonstrate good personal hygiene practices, demonstrate safe handling of food, and list poor practices that lead to cross contamination and the consequences of the same.
This course is carried out with the aid of Power Point presentations and material on DVD. Samples of bacteria associated with personnel and food poisoning, actual microbial plates will be on display, these are also used to indicate poor hygiene practice versus good practice. Handouts are provided Training courses can be customised to suit individual needs or developed specifically for your company. An exam is held at the end of the course. Participants receive a certificate on completion of exam.
l Protective clothing l Hand washing l Personal hygiene l
l Precautions when suffering from food borne illness l Safe handling of food l
l Unhygienic habits l Staff facilities l Your work area l Signage l
l Legal responsibility l Food hazards l Cross contamination l High risk & Low risk l Food handling
l Food temperature checking l Food safety records l Pest & Waste control l Delivery checking l
l Bacterial growth l Food borne illness l HACCP l Food safety l Cleaning programme l
l Dealing with complaints and auditors l Food storage l Heat treatment l
l Food labelling l Taking samples for Lab analysis l
Duration: 3 to 4 hours
Trainers: All CLS Training programmes are ISO Approved and CLS trainers are FÁS registered.
CLS Hygience Training Course Content
Training in Food Safety Skills
1. Wear and maintain uniform/protective clothing hygienically
2. Maintain a high standard of hand washing
3. Maintain a high standard of personal hygiene
4. Demonstrate correct hygiene practice if suffering from ailments and illness that may affect food safety
5. Refrain from unhygienic practices in a food operation
6. Demonstrate safe handling practice
7. Maintain staff facilities in a hygienic condition
8. Obey food safety signs
9. Keep work areas clean
Food Safety Skills
Know their legal responsibility in ensuring safe food for the customer
Recognise how food can be put at risk by chemical, physical and biological hazards
Demonstrate an understanding of cross- contamination and the hygiene practice necessary to prevent it
Explain the difference between high – and low- risk activities
Avoid unnecessary handling of food, food utensils and surfaces
Where applicable to the job: Record the temperature of food as required
Keep appropriate food safety records
Keep pests out of the food operation and operate a satisfactory waste disposal system
Take action when aware of unhygienic practices that may put the safety of food at risk
Co-operate with authorised enforcement officers
Where applicable to the job: Check deliveries appropriately
Training in Food Safety Skills
1. Demonstrate the Food Safety Skills required at induction Level 1 Stage I and II
2. Outline the requirements necessary for bacterial growth
3. Use time-temperature controls to prevent and control bacterial growth
4. Describe food borne illness and the factors which contribute to the incidences of it
5. Implement the HACCP procedures in place
6. Apply pest control in the work place
25. Outline their legal Food Safety responsibilities
Where applicable to job (refers to Food Safety Skills 8-25)
8. Use hygiene procedure in receiving deliveries
9. Ensure Food Safety during storage
10. Ensure Food Safety during preparation
11. Ensure Food Safety during cooking and cooling of food
12. Ensure Food Safety during transportation
13. Apply correct and appropriate cleaning procedures in maintaining a clean Food operation
14. Take all reasonable care to prevent cross-contamination of products BY Food allergens
15. Follow the procedure for dealing with recalled Food products
16. Deal with Food Safety complaint effectively
17. Co-operate with food Safety auditors
18. Use hygienic procedures when displaying/holding or serving Food
19. Deal with returns in a hygienic manner
20. Use hygienic procedures in storing raw/in-process/ processed Food items
21. Use hygienic procedures in storing ancillary items
22. Apply the required heat treatment
23. Label Food correctly
24. Take, label and store samples for laboratory analysis
25. Test raw, in-process and/or processed Food items to ensure Food Safety
CLS Legionella Training
Complete Laboratory Solutions provides a Legionella Training Programme in prevention maintenance for the control of Legionella and to create awareness.
Legionnaires’ disease is a type of pneumonia, which is spread through the air from a water source. It is contracted by breathing in aerosols (tiny droplets of water) which have been contaminated with Legionella bacteria. The Legionella bacteria does not appear to multiply below 20°C and do not survive above 60°C however, it may remain dormant in cool water and multiply when temperatures reach a suitable level.
Potential Risk Areas
- Wherever water droplets can be created there is a risk of infection e.g. showers and taps
- Spa baths and whirlpool baths
- Turkish baths and saunas
- Cooling towers and evaporative condensers used for air conditioning units
- Ornamental fountains, particularly indoors
- Humidified food displays.
Legionella Training and Awareness Programme
Our Legionella Training and Awareness course includes the history of Legionellosis. The development of appropriate management and control measures and development of risk assessments, appropriate precautionary and control measures.
A CLS trainer will come on site to provide your team with an active programme which is designed to control the growth of Legionella bacteria. From within the team trained a designated person will be responsible for taking the samples required to analyise and monitor the control of Legionella. his designated person will then become CLS's contact for all future site visits.
• Introduction to Legionella and Legionellosis
• Regulations and Guidelines
• Legionella Risk Assessment: General Principles
• General Control Measures
• Record keeping
• Preventative maintenance
• Tank and Pipe Sterilisation
• Calorifier Flushing/sterilisation
• The Role of a responsible person
• Sampling procedures
• Aseptic Technique
CLS Food Labelling Training
CLS provides training courses on the labelling of food products. Labels on food products tell us about their ingredients and sometimes their nutritional values. A label is often the only source of information we have about the product.
Therefore, it is extremely important that all food labels are clear and easily understood. The main legislation covering the labelling, presentation and advertising of food in Ireland is EU Directive 2001/13/EC, European Communities (Labelling, Presentation and Advertising of Foodstuffs) Regulations 2002 (SI 483/2002) and EU Directive 2003/89/EC. It is essential that labelling does not mislead the consumer therefore the course provides producers and sellers of food with the most up to date information regarding food labelling in Ireland.
CLS Food Labelling Course Content
- Covering European and National Legislation
- General Requirements of labelling
- Compulsory Labelling
- Voluntary Labelling
- Food Labelling
- • Meat
- • Fish
- • Poultry
- Health Marking
- Nutritional Analysis labelling
CLS GMP Training
Successful participants will be able to demonstrate good manufacturing practices in clean room environments.
Training involves power point presentation, if possible on site demonstration, DVD show and an exam.
The following are topics included in the training:
- Gowning up and de-gowning
- Hand washing
- Personnel hygiene
- Controlling bacteria/Contamination prevention
- Your work area, clean as you go
- If required specific in-house SOP’s training