Prerequisite Programmes (PRPs)

All food handling businesses must have in place Prerequisite Programmes (PRPs). PRPs are good hygiene practices that are the basic conditions and activities necessary to maintain a hygienic environment. In addition, any food handling business must also consider maintenance of the cold chain and allergen control when putting PRPs in place.

 

Complying with the HACCP Requirements

Depending on the complexity of a food business operation, PRPs may be all that is needed to comply with the HACCP requirement. Furthermore, it may be possible to control hazards with PRPs alone. For example, if a food business carries out low-risk activities, all the hazards may be controlled by the Prerequisite Programmes (PRPs). In this case, there is no need for the application of a full food safety management system based on the principles of HACCP.

For more complex food businesses that involve the preparation, manufacturing or processing of food, PRPs are the basis of a Food Safety Management System (FSMS). The Food Safety Management System has to be based on the seven principles of HACCP. A PRPs can be implemented by:

1. following a recognised guide to good practice appropriate to a food business, or
2. developing procedures based on the principles of HACCP if required.

 

Hazards Controlled by Prerequisite Programmes (PRPs)

The majority of hazards can be controlled by PRPs. These can be the foundation for the HACCP based procedures to implement. Once PRPs are in place, your HACCP based procedures will focus on controlling the steps in a business. These are critical to ensure the preparation of safe food.

For more information on the various options for complying with the HACCP requirement see Guidance Note No. 11 Assessment of HACCP Compliance (Revision 2).

 

Prerequisites Include Where Appropriate

Prerequisite Programmes (PRPs) include the following:

• Premises and Structure – e.g.: Design and lay-out of workspace allowing for one-direction production flow. Sufficient lighting especially in food preparation and inspection areas. Suitable employee facilities. Hand-washing facilities;. External and interior construction of walls, floors, doors.
• Plant and Equipment – e.g. refrigeration services/systems; equipment fit for purpose operated in accordance with its instructions and accessible for cleaning.
• Technical Maintenance and Calibration.
• Cleaning and Sanitation.
• Zoning – e.g. physical separation of activities to prevent cross contamination with allergens or biological hazards. For example, harmful microorganisms from raw to cooked food.
• Procedures to Control and Prevent Physical and Chemical Contamination from the Production Environment – e.g. what to do in the case of breakage of glass, hard plastic etc.
• Supplier Control – e.g. supplier selection and agreement on specifications for raw materials, additives, processing aids, packaging material, food contact material.
• Services – e.g. water, ventilation, electricity, gas etc.
• Storage, Distribution and Transport (including temperature control).
• Waste Management.
• Pest Control – i.e. prevent entry of pests and implement suitable pest control programs.
• Personnel Hygiene and Fitness to Work – e.g. procedures for personnel suffering with gastro-intestinal infections, hepatitis, wounds or other relevant health problems.
• Training and Supervision – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity.
• Working instructions – i.e. provision of clear and simple work instructions which are visible or easily accessible.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Importance of Food Safety Training

Importance of food safety training in any food handling business is significant. Both consumers and those working in the hospitality and retail sectors are becoming more aware of the importance of food safety and implementation of HACCP based procedures. Part of the reason for this is when there is an incident of food poisoning, a large number of people may be affected resulting in serious legal issues, negative publicity and loss of livelihood. Owing to this, some businesses might be forced to close down.

 

Why is it Important to Train People in Safe Food Handling

It is the legal responsibility of everyone involved in the food sector to carry out their food-related activities in a hygienic manner. This applies to all food handling areas. In summary, these include food service, food wholesaling, food retailing and food processing. Each year there are 4000 – 5000 reported cases of food poisoning in the island of Ireland. However, the actual figure may be considerably higher than this. This is owing to many people with mild symptoms do not report these symptoms. To illustrate, the FSAI report from 2022 states that there were 4,058 complaints from consumers in 2022. About 1,200 were relating to unfit food and more than 1,100 each due to poor hygiene standards and suspected food poisoning. In other words, food poisoning concerns almost doubled from the 622 received in 2021.

Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms, including bacteria, viruses and parasites, or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production.

To learn more about food poisoning and how to prevent it, the eLearn Safety has developed fully online food safety courses. These courses are designed to introduce participants to food safety and hygiene issues. All courses are based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training at appropriate level.

On completion of this food safety training course, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices.

 

Consequences of Poor Food Handling Practices

Food poisoning symptoms, which can start within hours of eating contaminated food, often include nausea, vomiting or diarrhea. Most often, food poisoning is mild and resolves without treatment. However, some people need to go to the hospital. In addition, food poisoning is especially serious and potentially life-threatening for young children, pregnant women and their fetuses, older adults, and people with weakened immune systems.

In any case, to prevent food poisoning, these essential principles should be adhered to:

• Wash your hands, utensils and food surfaces often.
• Keep raw foods separate from ready-to-eat foods.
• Cook foods to a safe temperature.
• Refrigerate or freeze perishable foods promptly.
• Defrost food safely.
• If in doubt, throw it out.

Remember, it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

 

Selling or Advertising Food Online

Selling or advertising food online has become a norm nowadays. However, before anyone decides to sell or advertise food online they have to make sure to research any relevant food safety laws.

The Food Safety Authority of Ireland (FSAI) has developed a Selling or Advertising Food Online leaflet with essential information for all those who are selling or advertising food online (including alcoholic and non-alcoholic beverages). Although published in 2017, this is a relevant guide that lists the mandatory information you must provide to the consumer when selling food online.

 

Selling or Advertising Food Online Guide

The guide makes it clear that if a food business sells or advertises food online, they are responsible for the food information provided to their customer and must comply with relevant food law. The guide goes on to highlight key areas which food businesses selling or advertising online should address, including:

• Registering your food business.
• Provision of food information to consumers.
• Displaying mandatory food information.
• Making claims about food.
• Temperature control.
• Traceability.
• Product recall.
• Notifying food supplements to the FSAI.
• Consumer protection law.

Although this leaflet focuses on the rules for selling food online, the rules also apply to food sold or advertised by any other means of distance communication.

 

Meeting the Requirements

Any food supplied through distance selling must meet the same information requirements as food sold in a physical premise e.g. a shop. The Regulation defines “means of distance communication” as “any means which, without the simultaneous physical presence of the supplier and the consumer, may be used for the conclusion of a contract between those parties”.

Common methods of selling food by means of distance communication include:

• Websites
• Social media pages
• Online market places
• Mail order
• Telephone
• Text message
• Catalogues
• Newspapers
• Magazines
• Leaflets

 

If you sell food online, you must comply with the relevant food law. The main purpose of food law is to ensure that food available for consumers to buy is safe. It also requires food businesses to provide consumers with the necessary information about food, so that they can make an informed choice at the time of purchase. Food law prohibits the use of misleading information.

To find about requirements for selling or advertising food online please refer to this Selling or Advertising Food Online leaflet published by the Food Safety Authority of Ireland (FSAI).

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Online Health and Safety Training and its Benefits

Online Health and Safety training offers a strong return on investment for employers and a quick way to get employees up to date with workplace safety. Online courses are also tailored to specific areas of workplace safety. They can ensure employees are getting the exact information they need to do their job safely. In this article, we take a closer look at the benefits of online training for workplace safety.

 

The Importance of Online Training for Workplace Safety

Studies show online education is growing by 5-10% each year as more and more employers move their training methods online. According to the Irish Central Statistics Office (CSO) there was a sharp increase in the use of education portals/websites during COVID-19 with over one fifth (21%) Communicating with instructors or students using educational websites/portals, an increase of seven percentage points in 2019. These numbers remain high even after the COVID-19 pandemic. With the rise of digital technology in all areas of our lives this trend is far from declining.

Online Health and Safety training is a convenient way for staff to learn about their safety in the workplace. It removes many constraints which often hinder classroom training. This type of training is also very specific. It usually focuses on the precise lessons needed to stay safe in the workplace. From food handling and fire safety to workplace stress and working at heights, such online courses are always relevant to the workplace and ensure employers are abiding by certain laws and regulations.

Let’s take a look at some of the main benefits of online training.

 

7 Key Benefits of Online Training for Workplace Safety

1. Online Training Draws from High Quality Resources

Online training usually draws inspiration from the best interactive experiences online and incorporate these learnings into an online course. As a result, online training can sometimes include video conferencing or webinars and other opportunities which enable staff to engage remotely. Simply put, this consistent high quality and extent of resources is rarely guaranteed in the classroom.

2. Learning Practical Skills for Real World Experience

Employees develop soft skills through online training and practical lessons which they can put into practice at work. These lessons often come from real experience which can feel more relevant than the theory which you might hear about in a classroom. Online courses also use simulations, scenarios and multiple choice questions to ensure these lessons are always relevant to real world scenarios. This also highlights the objective of online training – to give employee the exact education they need to know to do their job safely.

3. Employees Often Retain More through Online Training

Research shows how many employees are likely to forget what they learn in the classroom. It makes sense when you think back to school days and just how little algebra or poetry you might remember! Memory retention is boosted by relevant experiences which can be applied straight away. With this in mind, online training is often split into areas of knowledge and structured to increase relevancy. This increased relevancy means employees will more likely learn and recall the contents of an online course than they might in a classroom.

4. Online Courses Can Be Scheduled for Any Time/Place

Standard classroom training is always set at a specific time but co-ordinating this time is near impossible in such a fast-moving world. There is also a time loss for going to and from a classroom. Many employees are likely to feel restricted in a classroom environment. Online training can take place at any time and enables employees to undergo the training at their own pace. It’s a win-win situation for both employers and employees. In addition, it also removes the requirement for having a classroom to facilitate the training.

5. Immediate Access to Support and Resources

Online training provides immediate access to a large number of resources which allows them to find answers at the time of learning. Classroom training takes place in a specific location where employees are most often unable to access training resources in real time. This means employees don’t need to wait until the next class to ask questions and can address any immediate challenges or concerns before moving on with the training. Online training can use forums or social media groups to provide extra support and provide employees with a place whether they can share tips or ask questions.

6. Online Training is Designed for Different Learning Preferences

Every audience consists of different people with varying abilities and backgrounds. However, more recent generations have become accustomed to smart technology and the online world. These employees are also likely to have acquired skills through Google, YouTube and apps in the past and appreciate this method of learning. This is why the rate of attention and engagement with online training is often said to be higher than a classroom. Online training is designed to cater to all learning preferences.

7. High Levels of Engagement and Responsibility

Some online training courses are gamified which means they feature levels, rewards and certain mechanics which encourage progress. These courses seek to encourage the learner to progress and keep going until they complete each lesson. They can also monitor performance along the way and feel more invested or responsible for participating in the course. It is this high engagement which should be attractive to employers and the fact they can outsource this time consuming process to a trusted online training platform.

 

Working with a training company

Working with an online training platform can help employers lighten the load and allow the experts to take care of the training. However, it’s important to choose a platform which abides by laws and regulations and incorporates these requirements into the online training. For instance, MyElearnSafety offer courses online health and safety training for Food Safety which adhere to the principles of the internationally recognised Hazard Analysis and Critical Control Points (HACCP). It also offers Fire Safety Awareness, Manual Handling Awareness, Paediatric First Aid just to name a few.

Check out MyElearnSafety today and we can get everyone up to speed on their workplace safety!

Importance of Managing Food Allergens

Importance of Managing Food Allergens in any food handling premises is significant. It is reported that approximately 3% of adults and 5% of children in Ireland have food allergies (IFAN, 2020).

Many people are allergic to certain foods. You must always be aware of all the ingredients contained in the food served by your kitchen. For example, many pre-prepared foodstuffs such as ice-cream contain eggs, and other foods contain traces of nuts. Be very careful when garnishing food, because even if a pre-prepared food type is allergen free, if it is garnished with chopped nuts it can become fatal to certain people.

 

How to Manage Food Allergens

All members of staff should be trained in allergen awareness and observe the house rules, and everyone should be able to recognise the symptoms of an allergic reaction. Of course some restaurants serve shellfish and dishes containing nuts, and the key here is awareness: the staff must be aware of food ingredients and the customers likewise. It is very important that your supplier provides complete ingredient information and alerts you when any changes are made. It is also very important to listen carefully to your customers. If an allergy sufferer asks for information about the ingredients of a certain food it is essential that you understand them completely so that you can give an accurate response. Never guess!

eLearn Safety offers a fully online Management of Food Allergens course. The course is designed to introduce participants to understanding food allergens and management of associated risks. On completion of this food allergen training course, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices.

 

The 14 Allergens

The EU has a list of 14 food allergens that you must declare the presence of if they are used as ingredients in your food (FSAI, 2024).

1. Cereals containing gluten – wheat (such as spelt and khorasan wheat), rye, barley, oats. Note: The cereal name, e.g., ‘wheat’, must be declared and highlighted, not ‘gluten’.
2. Crustaceans, e.g., crabs, prawns, lobsters.
3. Eggs.
4. Fish.
5. Peanuts.
6. Soybeans.
7. Milk.
8. Nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia/Queensland nut). Note: The name of the nut, e.g., ‘almond’, must be declared and highlighted, not ‘nuts’.
9. Celery.
10. Mustard.
11. Sesame seeds.
12. Sulphur dioxide and sulphites (at concentrations of more than 10 mg/kg or 10 mg/L in terms of total sulphur dioxide) – used as a preservative.
13. Lupin.
14. Molluscs, e.g., mussels, oysters, squid, snails.

 

Why is it Important to Manage Food Allergens

Allergies can cause an anaphylactic shock, which is life-threatening.

The symptoms include:

• reddening of the skin, swelling of the lips and eyelids,
• swelling of the throat, difficulty breathing and/or speaking feeling faint due to a serious drop in blood pressure,
• nausea,
• collapse and unconsciousness.

As noted earlier, if someone suffers these symptoms you must render immediate medical attention and call an ambulance.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Workplace Health and Safety Signs

Workplace health and safety signs are essential examples of work-related information. To make sure employees, visitors and contractors are aware of health and safety issues, employers are required to clearly display relevant health and safety information.

 

Safety Signs

The Safety Health and Welfare at Work (General Application) Regulations 2007 (Chapter 1 of Part 7: Safety Signs at Places of Work) apply to safety signs. The colour and shape of the safety signs are specified in this piece of legislation. They are as follows:

• Prohibition: Red border and crossbar from top left to bottom right, on a white background (e.g., no smoking).
• Mandatory: Circular in shape with a white symbol on a blue background (e.g., wear ear protection).
• Safe Condition: Square or rectangular in shape, with a white symbol on a green background (e.g., first aid equipment).
• Warning: Yellow triangle with a black border (e.g., slippery floor).
• Information: Square or rectangular in shape, with a white symbol on a red background (e.g., fire extinguisher).

 

Additional Information

The Health and Safety Authority (HSA) has a number of useful resources. These resources can be accessed through the HSA website page Safety Signs.

 

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Storing Food After Delivery

Storing food after delivery is very important when food safety is considered and the food should be stored as quickly as it can be put away. For instance, in a previous eLearn Safety blog post Receiving Food Delivery from 19th January 2024 we talked about the importance of proper and planned handling of food deliveries. Most importantly, it is very important to note that once the food is accepted from delivery operators it should be unpacked from the outside packaging before storage. In addition, frozen foods should always be stored first. It is extremely important to remember that raw meat and ready-to-eat foods should be handled and stored separately. All food handling staff should be competent and trained in safe food handling. An easy and convenient way to achieve this is by taking one of eLearn Safety fully online Food Safety courses.

 

Plan for Storing Food After Delivery

Never tightly pack food in storage areas. For instance, food should always be kept at least 15cm above the floor and at least 5cm away from the walls. This is because it will make cleaning and pest inspections easier.

In addition, keep records of all food temperatures. If you observe high temperatures, report this immediately to the Supervisor/Manager. This can be the result of a delay in storing food, allowing it to warm up to room temperature. Such delays can be avoided by having allocated time slots for staff to store food correctly.

 

Contamination is Dangerous

Food contamination is very dangerous! You must remember to:

• Keep raw meats in a separate refrigerator or on the bottom shelf. This is to avoid contaminating anything below.
• Clean soil from vegetables before storage as soil can contain dangerous bacteria.
• Check all seals of fridge and freezer doors are working properly and are clean. Fridges and freezers should be checked every day and detailed, stringent temperature records maintained. If you are using a walk-in freezer – always make sure that the door is closed properly behind you.

 

Stock Rotation

Stock rotation is important when we talk about storing food after delivery. Therefore, you should always practice a FIFO system (First In First Out). In addition, you should label each item so that anyone who would check for these items knows when it was delivered and its shelf life. For instance, never sell food that has passed its Use-By date and make sure that all the correct storage requirements are followed.

For additional information about Use-By and Best-Before dates please check eLearn Safety blog entry Shelf-life of Food Products from 10th March 2023. In addition, you might find some very useful information on Teagasc website and their page Shelf Life of Food Products from 9th January 2022.

 

Basic Storage Rules

Always remember to:

• Store all frozen food at below -18°.
• Store all fresh food at below 5°.
• Store dry goods quickly.
• Keep fridge and/or freezer doors open for the shortest time possible.
• Immediately report a fridge or freezer malfunction. A breakdown can be an expensive and serious food safety hazard.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Receiving Food Delivery

Receiving food delivery is an important activity in any food handling business. This is to ensure that all food is received fresh and safe when it enters the foodservice operation. All food deliveries must be moved to proper storage as quickly as possible.

 

Getting Ready for Receiving Food Delivery

Clean designated receiving tables must be provided for all food. It is essential to keep raw meats away from ready-to-eat food such as salads, breads, etc. If the food is not separated, dangerous contamination can occur. It is very easy in a busy environment for delivered foods to come into contact with each other. This is why great care must be taken at all times to prevent this. Always use separate probes for different types of food. For example, never use a probe that was just used for raw meat, such as chicken, to measure the temperature of a ready-to-eat food. Never bring packaging material into the kitchen. It may have become contaminated outside.

Record and check all food coming into the kitchen. All personnel responsible for receiving and storing must be fully trained and empowered to reject any food that is not fit for use. eLearn Safety offers an easy and convenient way to train your staff in basic safe food handling through fully online food safety courses. The Food Safety (HACCP) Level 1 is an ideal starting point! This course is designed to introduce participants to food safety and hygiene issues. It is based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training Level 1.

 

Things to watch Out For

It is important to check every delivery before the food is accepted.

Always check the following:

1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors. The truck must be also organised to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.
2. Check the interior temperature of refrigerated trucks.
3. Confirm vendor name, day and time of delivery. Verify driver’s identification before accepting delivery. If the driver’s name is different from what is indicated on the delivery schedule, contact the vendor immediately.
4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing. For example, look for the presence of large ice crystals or liquids on the bottom of cartons.
5. Check the temperature of refrigerated foods.
6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality.
7. Check the integrity of food packaging.
8. Check the cleanliness of crates and other shipping containers before accepting products. Always reject foods that are shipped in dirty crates.

The above list is an important practice – not for safety alone, but for quality as well.

 

Rejecting Foods

Food must be always rejected if the food packaging is damaged, there are signs of pests and relevant food temperatures are not observed. A record of all received and returned food should be kept.  Similarly, it is important to store food as quickly as it can be put away. Above all, always remove outside packaging and store frozen food first. In addition, raw meat should be transported and stored separately from ready-to-eat foods. Never accept a delivery that is left outside of your premises and exposed to elements! Always receive food deliveries directly from a delivery person!

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Food Contaminants

Food contaminants are those things with the potential to contaminate food and make it unsafe to eat. The things that contaminate food are known as ‘food contaminants’.

 

Types of Food Contaminants

Food contaminants may be either:

• Inherent, meaning that they occur or exist in the food naturally. Red kidney beans, for example, naturally contain a toxic compound and can make people ill if they are not cooked correctly. Properly handled, the food is safe.
• Introduced, meaning that they are somehow added to the food. This might (for example) be a pesticide or similar chemical used when growing fruits or vegetables that can make people ill if not properly washed off, or something that falls into the food, such as an insect or a false fingernail.
• Non-biological contaminants are things that are not alive; that is, they are not derived from living organisms or enzymes. (Some cleaning fluids, for example, contain active enzymes which are biological in nature.) Glass, plastic packaging material, and cleaning fluids that do not have active enzymes in them are types of non-biological food contaminants.
• Biological contaminants are living organisms, microorganisms, or enzymes. For example, pests (e.g. flour mites), bacteria, and cleaning fluids that have active enzymes in them.

 

Food Contamination Examples

The things that contaminate food can either exist in the food naturally or be added to it at some point before it is eaten.

Each food handling business must foster a positive food safety culture. Failure to comply with basic food safety legal requirements is not only a potential risk to public health, but also a risk to the food business’s reputation if things go wrong.

The Food Safety Authority of Ireland (FSAI) reported that ten Enforcement Orders were served on food businesses during the month of November for breaches of food safety legislation:

Some of the reasons for the Enforcement Orders in November include: evidence that people were living and sleeping in the food preparation area; dead mice found in the ingredient storage area which is a part of the food production area, along with numerous mice droppings on shelving; ongoing cockroach infestation in the kitchen, storage areas and on the shop floor; large food storage containers found to be covered in food debris, dirt and cobwebs; evidence of mould and mildew on a chip storage container and on the chip scoops; inadequate temperature control measures in place for high-risk foods; no evidence to demonstrate that the food business operator was trained in food safety, with no evidence of a food safety management system; heavy deposits of mouse droppings behind the fridge, freezer and in the main food preparation area and in the dry goods store; evidence that food infested by rodent droppings was placed on the market; an establishment operating as a meat cutting plant, also producing meat preparations and meat products, without approval from the competent authority.

 

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie