Management of Food Hygiene Programme, The Essential Guide to HACCP Compliance.

Introduction

“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.

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 and, 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.

Sample Certificate

Course Textbook

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

Module 1
Session 1
Introduction
 
Session 2
Basic Microbiology, Food Poisoning & Food Borne Disease
 
Session 3
Personal Hygiene
Module 2
Session 1
Purchasing, Delivery and Storage
 
Session 2
Food Preparation and Cooking & Reheating
 
Session 3
Holding, Display, Service and Preservation
 
Session 4
Cleaning and Disinfection
 
Session 5
Food Safety Legislation
 
Session 6
Pest Control
Module 3
Session 1
Design and Construction of Food Premises and Equipment
 
Session 2
Hazard Analysis and Critical Control Point
 
Session 3
Training Documentation and Records
Revision
 
Course Revision and Examination Information
The National Hygiene Partnership is the trading name for a Partnership of Government Agencies and Industry Representatives Bodies which was established for the purpose of developing , promoting and coordinating a range of food safety training initiatives for the Irish Food Sectors. The NHP is registered for VAT in Ireland, Registration number 9535893H and the business address is Abbey Court, Block B. Lower Abbey Street, Dublin 1.