Management of Food Hygiene Training Course HACCP NHP Level 3.
Course Duration: 4 Days
- -Day 1: 9.30am – 5.00pm
- -Day 2: 9.30am – 5.00pm
- -Day 3: 9.30am – 5.00pm
- -Day 4: 9.30am – 5.00pm (2 hour exam)
Venue: C1 Centre Point, Business Park, Oak Road, Dublin 12.
Management of Food Hygiene Training Course HACCP NHP Level 3 has been designed by National Hygiene Partnership for pivotal assistance towards HACCP Compliance.
Management of Food Hygiene Training Course HACCP NHP Level 3 facilitates food businesses with current EU legislation, as per the guidelines made available 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”.
Management of Food Hygiene Training Course HACCP NHP Level 3 also complies with requirements outlined by the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management. This course is also equivalent to the new QQI award of Level 6.
Trainers employed by Guardian Safety:
Guardian Safety only use trainers who have been licensed and approved by the National Hygiene Partnership after having successfully completed an eight phase Licensing Process. The training standards are monitored, audited and assessed by the NHP on an on-going basis in accordance with defined procedures.
On completion of this Management of Food Hygiene Training Course HACCP NHP Level 3 Course participants will be able to:
Formulate and implement a comprehensive food safety management system in the workplace and to organize the necessary training for their staff. Participants will be trained both in the principles and practices of effective food hygiene management.
Prerequisite to attend this course:
Participants must be working in the Food Business or have had experience in the food industry. Has had previous HACCP training Level 2 or experience.
Management of Food Hygiene Training Course HACCP NHP Level 3 Content:
Session 1 Introduction
Session 2 Basic Microbiology, Food Poisoning & Food Borne Disease
Session 3 Personal Hygiene
Session 1 Purchasing, Delivery and Storage
Session 2 Food Preparation and Cooking & Reheating
Session 3 Holding, Display, Service and Preservation
Session 4 Cleaning and Disinfection
Session 5 Food Safety Legislation
Session 6 Pest Control
Session 1 Design and Construction of Food Premises and Equipment
Session 2 Hazard Analysis and Critical Control Point
Session 3 Training Documentation and Records
Course Revision and Examination Information.
Maximum Participants Per Course: 12
Who Should Attend:
Management of Food Hygiene Training Course HACCP NHP Level 3 is aimed specifically towards Catering Managers, Supervisors, Executive and Head Chefs within the Hospitality Industry, Industrial and Institutional Catering Units, along with the Health Sector, Retail Sector and Delicatessens.
Management of Food Hygiene Training Course HACCP NHP Level 3 will benefit Personnel & Training Officers in large scale Hospitality and Catering Organisations, as well as College Lecturers in Tourism, Food and Beverage Management subjects.
The program will be followed by a 2 hour written examination. There will also be a project that the participants are required to submit one month after they complete the Management of Food Hygiene course. This counts for 40% of the marks. Successful candidates will be awarded either: – Pass (55% to 69%), Credit (70% to 84%) or Distinction (85% to 100%) and will obtain a Management of Food Hygiene Training NHP Level 3 certificate and their name will be entered on the National Register.
Refresher training is recommended at 5 years.
Course fees include registration for the National Hygiene Partnership and course materials. Each course participant will receive a copy of The Management of Food Hygiene textbook on commencement of the course.
This textbook is designed to reflect the Module and Session content of the course as illustrated in the Table of Contents listed above.
How to book:
Phone 01-4243013Section 1