Training Courses and Services

Basic Food Hygiene HACCP Level 1

This basic food hygiene training course is designed to introduce people who will be working with food to the basics of food safety before they commence working with food. The course is based on the principles of HACCP and is delivered at level 1 basic HACCP. The aim of this course is to give participants basic training in the principles of food safety. This course is delivered over a minimum of 3 hours with an assessment at the end of the training session. On competition of the course successful participants will be awarded a certificate in basic food safety which will be valid for a maximum of 1 year.  After which all people working full time with food must complete level 2 HACCP.

What is covered on this course:                                                                                

Food hygiene

Common bacteria

High risk foods

Temperature control

What is cross contamination

Guidelines for keeping food safe

Preventing cross contamination

Personal hygiene

Frequency of hand washing

Cleaning

Pest control

Who should do this course
All new employees who are working with food for the first time
Part time employees for example student workers during summer months
Front of house and bar staff who may preform low risk or light food handling duties

Primary Course in Food Safety HACCP Level 2

In Ireland it is a legal requirement that all food workers receive food safety training commensurate with their work activities. The primary course in food safety is designed to cover all food workers working in the hospitality and catering business. Under E.C. Regulation No. 852 of 2004 all food workers are required to be supervised and instructed and/or trained in hygiene matters.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety. The course consists of a minimum of two 4 hour tuition sessions delivered over two weeks with participants given time for study and homework in between each session followed by an assessment of 1 hour’s duration. On completion of the course successful participants are awarded a certificate from the Environmental Health Officers’ Association of Ireland which will be valid for 5 years.

What is covered on the course:

Session 1

Introduction to food safety

Session 2

Microbiological hazards

Session 3

Food contamination

Session 4

HACCP from food delivery to storage

Session 5

 HACCP from food preparation to cooking service and service to customer

Session 6

Personal hygiene

Session 7

Food premises and equipment

Session 8

Pest control

Session 9

Cleaning and disinfection

Session 10

Food safety law and enforcement

Who should do this course
All food workers employed full time in food areas
All chefs
All kitchen assistants
Store keepers and all personnel responsible for receiving food related goods inwards
Food and beverage managers

Allergen Awareness Training

New legislation on the provision of food information to consumers came into effect in Ireland on 13th of December 2014. This requires food businesses providing non-prepacked food e.g. restaurants, delis, canteens, takeaways, cafes, retail outlets etc., to indicate to consumers the use of any of the 14 listed allergenic ingredients in the production or preparation of food. In Ireland this information will need to be provided in a written format and the precise requirements are detailed in national legislation which has been published by the Department of Health. All outlets such as shops and supermarkets selling prepacked food will now have to extend their allergen declarations to their non-prepacked products.

All Food businesses must now be aware of any allergenic ingredients they use to make foods, whether produced on the premises or purchased from an outside source. All food businesses are now required to be able to identify the allergenic ingredients present in a food brought into the food business by checking the list of ingredients on the food label or on the accompanying commercial documents. Only the use of the 14 specified allergenic ingredients need to be declared in foods. Other ingredients to which some people may have an allergy or intolerance do not need to be declared, although this information can be provided voluntarily.

The course consists of a minimum of 2 hours tuition followed by an assessment. On completion of the course successful participants are awarded a certificate in allergen awareness training.

What is covered on this course:

What is a food allergy  

The 14 specified food allergens

Food businesses affected

When there is no need to declare allergens
Food produced on site and consumed off site

Distance selling

How to list allergens on your menu

Who should do this course
All new employees who are working with food for the first time
Part time employees for example student workers during summer months
Front of house and bar staff who may preform low risk or light food handling duties

All chefs
All kitchen assistants
Store keepers and all personnel responsible for receiving food related goods inwards
Food and beverage managers

Food and Beverage Cost Control

This Food & Beverage Cost Control course provides a practical and comprehensive overview of cost control methods for the food service industry and how they can be profitably applied. Topics include: the basic control procedures used, food and beverage costing, labour cost analysis, pricing methods.

The food and beverage industry can be profitable but it is highly competitive. Therefore food businesses that are not tightly controlled can be susceptible to failure. Excellent cost and operating controls are needed if a food and beverage service business is going to be able to offer quality food and beverage service at competitive prices while simultaneously providing an adequate profit margin.

This Food & Beverage Cost Control course will help  you develop new tools and techniques to add to your professional portfolio and personal skill set and aid you in running a profitable business into the future.  

This course is delivered over one full day and consists of a minimum of 7 hours tuition with assessments throughout. On completion of the course successful participants are awarded a certificate in food cost control.

Who should do this course

Head chefs
Sous Chefs

Junior Sous chefs
Senior chef de parties wishing to move up into kitchen management
Food and beverage managers

Food and beverage business owners

HACCP and Hygiene Audits

When a food business carries out internal and external food safety audits they verify if their Food Safety Management System is working as designed. These audits will highlight any areas of non-compliance and outline areas for improvement to your food safety management system if required.

Chef Consulting Services carryout Food safety and HACCP audits in a wide range of food businesses including pubs, restaurants, takeaways, canteens, hospitals, and retirement homes. These audits assess compliance with current legislation, codes of practice and best practice and include a full inspection of your premises, including a detailed review of the procedures and HACCP documentation.

At the end of the audit a written report is sent in and the results are discussed with the management. Advice will also be offered on improving hygiene and food safety if necessary which will include an action plan for your business to follow.

Advantages of using our external audit service:

·         Your business with be compliant with current legislation

·         Your HACCP system will increase food safety

·         It will provide you with the confidence and assurance that your business meets all necessary criteria to prepare, handle or sell safe food

·         It will increase food quality and safety

·         Your customers will enjoy high standards of food safety

·         They can reduce food waste

·         Your business can prove due diligence in the event of any actions or claims made against you

·         Your HACCP systems will ensure that delivery and storage of food products are of the highest standards

·         It will also compliment other quality management systems you may have in place.

HACCP System Design and Implementation

Chef Consulting Services can work with you to design an effective and compliant food safety management system based on the seven principles of HACCP. Our food safety management systems are always tailor made to suit your food business operation.

The design will include a thorough onsite visit during which we will assess your current standards of operation and collect all of the necessary data to begin devising a bespoke food safety management system for you. You will be consulted at all stages of the design and your new HACCP system will be fully explained to you before it is finalised.

When we handover of your HACCP manual and check lists, if required we can carry out HACCP training for your staff and help them implement your new HACCP system.

Chef Consulting Services can help you with concept development and bring it through to finished product ensuring compliance with relevant legislation and  ensure you meet all your customer expectations.

We can work alongside your existing NPD staff and provide all necessary documentation and stage photographs during trials and pre scale up runs.  

Assistance can also be provided to help with ingredient sourcing and equipment needs evaluation.

We can also help with setting up consumer testing and taste panels for proposed new products and present them to potential trade customers and ensure that all new products are manufactured profitability and meet all food safety requirements.

Menu Development and Design

Here at Chef Consulting Services food development is a very important part of what we do. We help design and deliver innovative menu solutions and bespoke food offers by designing menus around your own objectives to help you achieve success for your business. By taking time to thoroughly test recipes and plating combined with staff training we ensure that you are not just a reflection of other menus around you, instead you will be through to your own goals.

Manual Handling

Manual Handling is a physical activity that takes place in every kitchen, restaurant bar and front of house, and in most cases this activity does not pose a problem. However if manual handling tasks are carried out using incorrect techniques, and without due regard for individual capability it can significantly increase the risk of injury to the lower back. These injuries range in severity from soft tissue injuries to more serious and permanent injury to discs. In all cases these injuries are likely to lead to lost time from work.

A number of factors affect the likelihood of injury occurring during manual handling and employers are obliged to carry out a specific risk assessment for all manual handling tasks to identify high risk factors and reduce them to as low as possible in conjunction with providing adequate manual handling training.

As a FETAC / QQI registered manual handling Instructor Chef Consulting Services can provide manual handling training and risk assessment for the catering and hospitality sector.