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Managers

Implementing Food Safety Management Systems

Do you wish to up-skill and develop your knowledge of food safety and HACCP at management level? If so then this programme is for you.

Regardless of the food sector in which you work this programme will enable you to understand, implement and review food safety management systems.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

  • Understand the concept of the HACCP principles, hazard analysis and control measures
  • Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system.
  • Demonstrate knowledge of the legal requirements and relevant standards applicable to food businesses
  • Be competent in implementing and reviewing the food safety management system.

COURSE OUTLINE:

  • Legal responsibilities
  • The four food hazards
  • QMP/GHP/PRP
  • Staff training
  • Hazard analysis
  • Monitoring of FSMS
  • HACCP review

COURSE DURATION:

  • 3 days with an exam (40% of final marks)  at the end of the final day and a project due within one month of completion of the course (60%)

Implementing Food Safety Management Systems

QQILevel 5

NHP Management of Food Hygiene Training

This is a four day course certified by the National Hygiene Partnership (NHP).

It is one of the most advanced food safety course available and is very highly regarded in the catering industry.

It is suited to business owners, Executive Chefs and those responsible for implementing and managing a HACCP/Food Safety system.

 

WHO IS THIS COURSE DESIGNED FOR

  • This course is suitable for anyone in a senior level position who wishes to understand the requirements necessary to establish and maintain a Food Safety/HACCP System
  • Those considering a career in Food Safety
  • Those who wish to train their employees on basic (Level 1) food safety
  • Those responsible for managing food safety within the business

COURSE CONTENT

  • 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

Upon completion of the programme, participants are required to take a written two hour examination

Candidates who receive a distinction on this course can proceed through the necessary steps to become hygiene trainers.

NHP Management of Food Hygiene Training

National Hygiene PartnershipLevel 3

In-House Training

If you’re looking for specialist training for your staff and can’t find course exactly meet your needs, The Food Safety ‘In-House’ Training team can assist you.

Based on your requirements, we can develop a custom-made training programme and deliver it specifically for your employees at your chosen location – giving them the exact skills and knowledge they need.

In-House Training

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