Course Details:

The Management of Food Hygiene course has been designed and developed by the NHP (National Hygiene Partnership). It forms an integral part of the national drive to improve food safety standards within the different sectors involved in the production and service of food including – Hotels, Restaurants, Fast Food Premises, Pubs, Clubs, Public and Private Hospitals, Nursing Homes, Retail outlets and Delicatessens.

Objective:

The Management of Food Hygiene course participants will be trained in both the principles of food hygiene and the effective management of food safety. The course comprises twenty- one hours in three modules and delivered by approved NHP trainers

Course Contents:

1

Session 1            Introduction

Session 2            Microbiology, Food Poisoning and Food borne Disease

Session 3            Personal Hygiene

2

Session 1             Purchasing, Delivery and Storage

Session 2            Food Preparation, Cooking and Reheating

Session 3            Holding, Display, Service and Preservation

Session 4           Cleaning and Disinfecting

Session 5            Food Safety Legislation

Session 6            Pest Control

3

Session 1            Design and Construction of Food Premises and Equipment

Session 2            Hazard Analysis and Critical      Control Point

Session 3            Training Documentation and Record keeping

Duration:

5 Days

How to Book:

Email: info@hctraining.ie

Phone: +353 1 820 0678