For Whom is the Handbook Intended?

Chefs imageThe handbook was designed to introduce seasonal, part time, occasional and overseas food workers employed in the hospitality, catering and retail sectors to essential hygiene information. It is envisaged that many of these employees will not have any formal hygiene training prior to taking up their employment. They are likely to be employed as commis chefs, food service staff, bar staff, kitchen porters, counter assistants, general catering assistants and retail staff in the following sectors:

  • Hotels, Guest Houses, B&B’s
  • Restaurants (Fine Dining, Brasseries & Bistros & Ethnic)
  • Fast Food Restaurants
  • Cafes & Coffee Shops
  • Takeaways & Sandwich Bars
  • Pubs
  • ChefIn Store Food Halls & Delicatessen Counters
  • Industrial & Institutional Catering Establishments
  • Hospitals
  • Nursing Homes
  • Supermarkets
  • Food Processors
  • Transport Companies
  • Event Caterers
  • Hostels
  • Golf & Tennis Clubs

The handbook was also designed for the benefit of small scale food producers and their staff to facilitate the adoption and application of safe food handling and hygienic work practices.

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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.