CLS offers the following services to the Education industry.

CLS Training Programmes

With the emergence of new food safety legislation, the need for formal training of food workers has been encapsulated in law. To enable our clients to comply with legislative requirements CLS has developed a range of training programmes. 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.

Training Programmes Includes

  • Hygiene Training
  • Food Labelling Training
  • GMP Training
  • Legionella Training

Hygiene Training

This course is carried out with the aid of PowerPoint 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 upon completion of the exam.

The course involves Level 1, Stage 1 & 2 and Level 2.

The duration of the Course is approximately 4 hours

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 2001/1 3/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

GMP Training

Successful participants will be able to demonstrate good manufacturing practices in cleanroom environments.
Training involves PowerPoint presentation & if possible an on site demonstration, DVD show and an exam.

The following are topics included in the training

  • Gowning up and de-gowning
  • Hand washing
  • Personal hygiene
  • Controlling bacteria/Contamination prevention
  • Your work area, clean as you go
  • If required specific in-house SOP’s training

Please see CLS Training Programmes for more detailed information

Legionella Training

Complete Laboratory Solutions provides prevention maintenance for the control of Legionella and to create awareness. Legionnaires’ disease is a type of pneumonia which results in death in approximately 10-15% of those infected. The disease 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 training 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 analyse and monitor the control of Legionella. This designated person will then become CLS’s contact for
all future site visits.

Programme modules include

Monitoring hot water circulation Disinfect tanks and water filters
Developing a check list of warning signs Pipe sterilisation
Monitoring hot and cold water temperatures Inspection of water storage tanks
Showers prevention Monitoring spa pools, jacuzzi & spa bath area
Scale detection How to maintain daily record sheets

If you have any concerns regarding Legionella or would like a water sample to be analysed, please see our Pipe Sterilisation department for more Information

Pipe Sterilisation

In response to increased legislation and public awareness, pipe and tank sterilisation was established at CLS in 1998, utilising our vast experience in both microbiological and chemical analysis. CLS’s dedicated team of specialists liaises with our clients at every stage of the process, from Legionella Risk Assessments to analysis and interpretation of results.
Please see CLS Pipe Sterilisation page for more detail

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