NHP Certificate in the Management of Food Hygiene
Details
his course is suitable for managers, supervisors and food safety team leaders working in the food industry (food service, catering, and retail sectors).
The Management of Food Hygiene Course has been developed by the National Hygiene Partnership. 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”. This course is delivered by licensed trainers and will enable food businesses to conform to Irish and EU legislation.
The course also exceeds the requirements of the Food Safety Authority of Ireland (FSAI) Level 3 guidelines in Food Safety Skills for Management.
Course Duration: 4 Days
Days 1 – 3: Course tutorials – 9am – 4pm (incl. 30mins lunch-break)
Day 4: Written Exam – 2pm – 4pm
Course Price: €395
Course price is fully inclusive of course text books & exam fees.
At the end of this course participants will be able to:
- Understand the principles of HACCP and their role in implementing a food safety management system.
- Demonstrate an awareness of the legislative requirements relating to their business.
- Explain the importance of the growth requirements, benefits and dangers of microorganisms in the food operation, and explain the purpose of food preservation.
- Promote a high standard of personal hygiene throughout the food operation.
- Know how to implement and manage good food hygiene practice at all stages of food production.
- Know the requirements for managing the structural hygiene of a food premises to include pest control and waste disposal.
- Know how to manage and maintain an effective cleaning programme.
- Know how to manage the food safety training of food handlers.
Certification
Upon completion of the course, participants are required to take a written two hour examination. There are 3 levels of certification:
- Pass (55% to 69%)
- Credit (70% to 84%)
- 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 assessment with the NHP.
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