Management of Food Hygiene Training Course HACCP NHP Level 3
Management of Food Hygiene Training Course HACCP NHP Level 3 Programme, The Essential Guide to HACCP Compliance.
Next Course Dates:
26th of September
27th of September
3rd of October
4th of October
10th of October
Course Duration: 5 Day
Day 1: 9.30am – 3.00pm
Day 2: 9.30am – 3.00pm
Day 3: 9.30am – 3.00pm
Day 4: 9.30am – 4.00pm
Day 5: 10.00am – 12.00pm (2 hour exam)
Venue: B2 Centre Point, Business Park, Dublin 12
“The Management of Food Hygiene Programme, The Essential Guide to HACCP Compliance“, has been developed by the National Hygiene Partnership. It forms an integral part of the national drive to improve food safety standards throughout the entire food industry. The programme will enable food businesses to conform to EU legislation as it is based on the guidelines provided in the National Standards Authority of Ireland publications – I.S. 340:2007 “Hygiene in the Catering Sector” and I.S.341:2007 “Hygiene in Food Retailing and Wholesaling”. The programme also satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.
For Whom Is the Course Intended
The Management of Food Hygiene Programme The Essential Guide to HACCP Compliance, is designed to benefit Catering Managers, Supervisors, Executive and Head Chefs in the Hospitality Industry, Health Sector, Retail Sector, Delicatessens, Industrial and Institutional Catering Units. It will also benefit Personnel & Training Officers in large scale Hospitality and Catering Organisations and College Lecturers in Tourism and Food and Beverage Management subjects.
Prerequisite to attend this course
Participants must be working in the Food Business or have had experience in the food industry.
Has had previous HACCP training or experience.
The Management of Food Hygiene Programme – Trainers
The programme is delivered by trainers who have been licensed and approved by the National Hygiene Partnership after having successfully completed an eight phase Licensing Process. The training standards are monitored, audited and assessed by the NHP on an on-going basis in accordance with defined procedures.
Read more… Licensing Process
The Course Objectives
Participants will be trained both in the principles and practices of effective food hygiene management. The participants will gain the knowledge and skills necessary to formulate and implement a comprehensive food safety management system in the workplace and to organise the necessary training for their staff.
The Course Structure
The Management of Food Hygiene Programme, The Essential Guide to HACCP Compliance is comprised of twenty-one hours tuition in three modules. The programme is generally delivered over 5 days (one day per week) as follows;
Day 1 – full day
Day 2 – full day
Day 3 – full day
Day 4 – half day revision module
Day 5 – 2 hour examination
The NHP Licensed Trainers can deliver the programme over a range of time frames to suit your needs. Please contact your local Licensed Trainer from our register of Licensed Trainers or contact Administration for details on upcoming courses.
Read more.. Trainers
Examination and Certification
Upon completion of the programme, participants are required to take a written two hour examination, There will also be a project that the participants are required to submit one month after they complete the Management of Food Hygiene course. depending on their results, the successful candidates will be awarded either a Pass(55% to 69%), Credit (70% to 84%) or Distinction (85% to 100%). Successful candidates will receive a certificate in The Management of Food Hygiene and their name will be entered on the National Register.
Each Course Participant will receive a copy of The Management of Food Hygiene textbook on commencement of the course. This textbook is designed to reflect the Module and Session content of the course as illustrated in the Table of Contents listed hereunder.
Text Book Cover
Table of Contents
Basic Microbiology, Food Poisoning & Food Borne Disease
Purchasing, Delivery and Storage
Food Preparation and Cooking & Reheating
Holding, Display, Service and Preservation
Cleaning and Disinfection
Food Safety Legislation
Design and Construction of Food Premises and Equipment
Hazard Analysis and Critical Control Point
Training Documentation and Records
Course Revision and Examination Information
How To Book
Management of Food Hygiene Training HACCP NHP Level 3:
Phone 01-4243013 or 085-7177021
Management of Food Hygiene Training HACCP NHP Level 3 Training Course Testimonials:
Excellent presentation & demo. Very informative. Some humour added in was also welcome and helped ease nerves and add communication within the students.”
– T. Evans – Leinster House