RBAI Applied HACCP

The Course is aimed at those working in the manufacturing / processing / retail and catering sectors and can be delivered "in house".

Trainees do not need to have any previous knowledge or qualifications in the subject.

Course Content

• Introduction
  
• History & Evolution of HACCP
  
• Principles and Terminology
  
• Hazard identification
  
• Risk Rating
  
• CCP Identification
  
• Critical Limit establishment
  
• Monitoring procedures
  
• Corrective Action
  
• Verification
  
• Review
  
• Revision & Examination

Please contact us to book a course.

RBAI Essential Food Hygiene Training Course

One day course suitable for persons working in the manufacturing / processing / retail and catering sectors. The course can be delivered "in-house" nationally by our panel of tutors with particular emphasis on the needs of the clients.

Trainees do not need to have any previous knowledge or qualifications in the subject.

Course Content:

Unit	Content
1:	Food Poisoning Bacteria
2:	How Bacteria cause food poisoning, microbiological Safety & Food Preservation
3:	Hygiene control in Factories / Retail and Catering outlets.endlist
4:	Personal Hygiene
	Pest Control
	Premises Design & Layout
	Cleaning & Disinfection
5:	Food Hygiene & the Law
	Hygiene Systems
6:	Revision & Examination

RBAI Health & Safety Training for the Veterinary & Veterinary Nursing Professions

Our one-day Health & Safety Management course is specifically written for the Veterinary Profession (including the State Veterinary Service) and the Veterinary Nursing profession.

The aim is:

• To equip participants with sufficient knowledge and confidence to enable them to understand the issues involved in the management of Health & Safety within their own Veterinary Business particularly their responsibilities as employers.
  
• To promote a culture of Health & Safety within their own business and within the wider farming community for those involved in agricultural practice.

Course Content:

• Introduction
  
• Legal Requirements
  
• Consideration of hazards in Large Animal, Small Animal, Mixed Practice and Meat Inspection
  
• Hazard spotting (Review of photos from real life practice/meat factory situations)
  
• Consideration of who is at risk
  
• Risk rating of identified hazards
  
• Applicable control measures
  
• Safety Statements (Requirements, Layout & Structure. Developing practice specific Safety Statement)
  
• Review
  
• Revision & Examination

Successful completion of this Health & Safety Course will entitle participants to 11 Continuing Veterinary Education (CVE) points under the Veterinary Council of Ireland (There is an annual requirement of 20 CVE points as part of the Veterinary Council Registration Requirements).

Please contact us to book a course.

HACCP Training for Veterinarians involved in the management in the Food Safety.

This one day course is primarily a "workshop activity" dealing with the issues involved in the management of Food Safety, particularly from the point of view of Veterinarians involved in Food Safety.

The aim is to enable participants to obtain a full understanding of the issues involved in Risk Assessment and Risk Management in modern regulatory systems.

Course Content

• Introduction
  
• History (the origin of Quality Management) & Evolution of HACCP
  
• Principles and Terminology
  
• Good Manufacturing Practice as the fundamental foundation of a HACCP bases Food Safety Management System
  
• The significance of Globalisation of the Food Industry
  
• The prevailing Neo-Liberal Agenda versus a Social Democratic Agenda
  
• Public Policy, Science & Risk
  
• Risk Assessment, Risk Management, Risk Communication, Risk Attenuation and Risk
  
• Amplification Factors
  
• Hazard identification
  
• Risk Rating
  
• CCP Identification
  
• Critical Limit establishment
  
• Monitoring procedures
  
• Corrective Action
  
• Verification
  
• Review
  
• Revision & Examination

Successful completion of this HACCP Course will entitle participants to 12 continuing Veterinary Education (CVE) points under the Veterinary Council of Ireland (There is an annual requirement of 20 CVE points as part of the Veterinary Council Registration Requirements)


Please contact us to book a course.