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info@jmgsolutions.org UK: +44 7941 569465  IRL: +353 85 125 6895

Introduction

In today's competitive environment, many businesses contract out their catering & other resources, in order to concentrate on their core business.

With a proven track record in foodservice contract tendering & monitoring, JMG Solutions Ltd can assist such companies either making this transition or those who now wish to review their contract options.

Drawing on our many years’ experience in various sectors of the hospitality and food related industries in Ireland and abroad; JMG Solutions Ltd are well placed to provide a wide range of specialised support services, reflecting the evolving needs of both business and State agencies.

This practical experience means that our advice and training services are based on what we know will work. We have the maturity and sensitivity to work at all levels within organisations.


Primary Food Hygiene course (certified by Environmental Health Officers Association)

This certified course, awarded by the Environmental Health Officers Association, should be delivered to staff within a 3 - 12 month period of commencing employment. The certificate is attained after 8 hours of training and completing a written/oral exam.
The certificate is valid for 5 years. A qualified trainer, licensed by the EHOA, delivers the course.

Course content:

8 modules, approximately 1 hour in duration, taught by means of slides, video, questions and group work. Handouts will be given.

Modules comprise of the following:

  • Food hygiene and legislation - why bother?
  • Food contamination
  • Food transport and storage
  • Food preparation, cooking and service
  • Personal hygiene
  • Cleaning
  • Design and layout of premises and pest control
  • Introduction to HACCP


Basic Food Hygiene Course

The Basic Food Hygiene Training course is designed to introduce participants to food safety and hygiene issues and is based on the Food Safety Authority of Ireland guidelines level 1. On completion of the basic food safety training course, participants will be able to understand their requirements under food safety legislation as well as following best work practices.

The course will introduce trainees to the following topics:

  • Legislation
  • Food safety and hygiene hazards
  • Temperature control
  • Refrigeration, chilling and cold holding
  • Cooking, hot holding and reheating
  • Food handling
  • Principles of safe food storage
  • Personal hygiene and cleaning
  • Food premises and equipment