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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

FSPA Course in Food Hygiene

This one day long course, certified by the Food Safety Professionals Association, is mapped to Level 2 on the FSAI Training Framework and must be completed by all food handlers every 5 years.

The aim of this course is to provide food workers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace.

WHO IS THIS COURSE DESIGNED FOR

  • Is a legal requirement for all chefs and kitchen staff
  • This course is suitable for anyone working with food
  • Anyone wishing to improve their employment prospects in the food industry

COURSE CONTENT

  • Food Safety
  • Microbiological Hazards
  • Food Contamination
  • HACCP from Delivery to Storage
  • HACCP from Food Preparation to Service
  • Personal Hygiene
  • Pest Control
  • Cleaning and Disinfection
  • Food Safety Law and Enforcement
  • Allergens

ENTRY REQUIREMENTS

  • There are no minimum entry requirements for this course, as it is a combined Level 1 and Level 2 course.

DURATION

  • 1 day – 9 am until 5 pm

FSPA Course in Food Hygiene

FSPALevel 2

Basic Food Hygiene

Level 1 Basic Food Safety Training

This is a basic food safety course that must be completed by anybody working with food, at least every 2 years. This particular course is perfect as induction training for front of house and service staff, or as Refresher Training for those who have previously completed training Level 2 Training.

Over 2 hours, our licensed trainers cover Personal Hygiene, Temperature Control, Record Keeping, Waste Management, Legal responsibilities, preventing food poisoning and Food Traceability.

This course is based on the Food Safety Authority Guidelines. Certificates are issued on completion of the course, which are then retained on file for inspection by your EHO.

This course can be delivered in-house at a time/location that is convenient for the business. Class sizes are limited to 15 persons.

Alternatively, the course can be completed online Here >

Basic Food Hygiene

HACCPLevel 1

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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