Is this course for me?
“The Management of Food Hygiene Programme, The Essential Guide to HACCP Compliance“, has been developed by the National Hygiene Partnership. It forms an integral part of the national drive to improve food safety standards throughout the entire food industry.
The programme will enable food businesses to conform to EU legislation as it is 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”. The programme also satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.
Entry Requirements
No minimum entry requirements needed.
Who will this course benefit?
The Management of Food Hygiene Programme The Essential Guide to HACCP Compliance, is designed to benefit Catering Managers, Supervisors, Executive and Head Chefs in the Hospitality Industry, Health Sector, Retail Sector, Delicatessens, Industrial and Institutional Catering Units. It will also benefit Personnel & Training Officers in large scale Hospitality and Catering Organisations and College Lecturers in Tourism and Food and Beverage Management subjects.
The course objectives
Participants will be trained both in the principles and practices of effective food hygiene management. The participants will gain the knowledge and skills necessary to formulate and implement a comprehensive food safety management system in the workplace and to organise the necessary training for their staff.
Fee
The fee for this course is €300.
| Module Overview |
Content Description |
| Session 1 |
Introduction |
| Session 2 |
Basic Microbiology, Food Poisoning & Food Borne Disease |
| Session 3 |
Personal Hygiene |
| Session 4 |
Purchasing, Delivery and Storage |
| Session 5 |
Food Preparation and Cooking & Reheating |
| Session 6 |
Holding, Display, Service and Preservation |
| Session 7 |
Cleaning and Disinfection |
| Session 8 |
Food Safety Legislation |
| Session 9 |
Cleaning and Disinfection |
| Session 10 |
Pest Control |
| Session 11 |
Design and Construction of Food Premises and Equipment |
| Session 12 |
Hazard Analysis and Critical Control Point |
| Session 13 |
Training Documentation and Records |
| Session 14 |
Course Revision and Examination Information |