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Dates: 30th Sept, 7th, 14th & 21st Oct
Trainer: David Power
Background to Management of Food Hygiene Programme
“The Management of Food Hygiene Programme, 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.
Who Should Attend
The programme 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 Beverage Management subjects.
Participants will be trained both in the principles and practices of effective food hygiene management. The participant 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.
The Course Structure
The Management of Food Hygiene is comprised of twenty one hours tuition in three modules. The programme is delivered over 4 days.
A project on HACCP is ongoing during the course to reinforce the learning and must be completed and submitted to the National Hygiene Partnership within one month of completion of the written examination.
Examination and Certification
Upon completion of the programme, participants are required to take a written two hour examination, and submit a project on HACCP within one month of completion of the written examination. Depending on their results, the successful candidates will be awarded either a Pass ( 55% to 69% ), Credit ( 70% to 84% ), or Distinction (85% to 100% ). Successful candidates will receive a certificate in The Management of Food Hygiene and their names will be entered on a National Register.
List of Modules
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, Cooking and 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
Revision: Course Revision and Examination information