NHP Management of Food Hygiene Training

NHP Certified Level 3 Management of Food Hygiene

The Management of Food Safety programme certified by the NHP is designed for senior personnel to provide them with a comprehensive overview of the elements required to establish and maintain an effective food safety management system.

The course is also suitable for those interested in delivering Level 1 Food Safety Training.

This training is mapped to Level 3 on the Food Safety Authority of Ireland (FSAI) training framework. All trainees will receive a Level 3 Certificate in the Management of Food Safety.

Topics Covered Include:

  • Food Borne Diseases and Food Poisoning
  • Hazard Analysis Critical Control Points
  • Food Purchasing and Storage
  • Food Preservation
  • Personal Hygiene, Legislation& Safety
  • Design and Construction of Food Premises and Equipment
  • Control of Insects and Rodents
  • Cleaning and Disinfection
  • The Management of food hygiene based on HACCP principles.

Why is this training important?

Anyone working in a supervisory or management position in the food business is not only responsible but also accountable for food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.

Who is this course suited to?

  • Those responsible for the food safety management system.
  • Those responsible for supervising or monitoring staff in terms of food safety.
  • Supervisors, Managers and other key members of staff within the food business.
  • Anyone responsible for updating the food safety management system or resolving non-compliance identified by the regulatory authority.

Learning Outcomes

  • Learners will have the ability to implement and update the food safety management system.
  • Understand the concept of hazards ad the risks associated with them.
  • Understand the techniques involved in controlling and monitoring food safety.
  • Appreciate the risks linked to cross contamination.
  • Understand the importance of hygiene standards within a food business and the techniques to ensure adequate hygiene levels.

Programme Content

  • This 21 hour programme run over 4 days, with training beginning at 9 am and finishing at approximately 4.30 pm.
  • The final day consists of revision followed by an exam.

 

Course info

Date:21 Jan 2019
Duration:January 21st, 28th, February 4th, & 11th
Cost:€550

Venue

Vienna Woods Hotel

Glanmire, Co. Cork

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NHP Cork Jan 21st, 28th, Feb 4th & 11th €550.00 Sold out

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Bookings

Early booking is recommended as courses fill up quickly.

If minimum numbers have not been met, then the course will be cancelled and notification sent to members.

Cancellation Policy

Unfortunately we cannot refund amounts paid for training courses. However if you cannot attend the course booked we will do our best to accommodate you on a future course date.