Level 3 NHP Management of Food Safety & HACCP

A 4 day advanced course suitable for food business owners, managers, head or executive chefs and those responsible for implementing and managing food safety and HACCP. The course is followed by a two hour examination and submission of a written assignment.

This training course enables food businesses to comply with EU regulations and is based on the National Standards of Ireland I.S. 340:2007 and I.S. 341:2007 publications.

This course is certified by the National Hygiene Partnership and delivered by licensed NHP trainers. This course is also a must for any trainer who wishes to become licensed as an NHP trainer. They must receive a distinction (85% or more) to continue with the licencing process.

What does the course cover?

Introduction
Basic Microbiology, Food Poisoning & Food Borne Disease
Personal Hygiene
Purchasing, Delivery & Storage
Food Preparation and Cooking & Reheating
Holding, Display, Service and Preservation
Cleaning and Disinfection
Food Safety Legislation
Pest Control
Design and Construction of Food Premises
Hazard Analysis and Critical Control Point
Training Documentation & Records
Course Revision and Examination Information

A comprehensive course textbook is provided.