Farnham, Cavan,
Co. Cavan, Ireland.

MOFH Product Description

“The Management of Food Hygiene”
“The Management of Food Safety Programme – The Essential Guide to HACCP Compliance”

 
The Management of Food Safety Programme, The Essential Guide to HACCP Compliance (formally The Management of Food Hygiene) developed by the NHP, forms an integral part of the national drive to improve food safety standards. This programme will enable food businesses in the catering and retail sectors to conform to present EU legislation. It is based on Regulation (EC) 852/2004 and on the guidance provided in the Irish Standards I.S. 340:2007 “Hygiene in the catering sector” and I.S.341:2007 “Hygiene in food retailing and wholesaling”.

 
The programme is designed for personnel with responsibility for the management of food operations in the food sector. Participation in the programme would be of benefit to owners, managers, supervisors, chefs and trainers in the hospitality industry, food production units and food retailers. The course is also designed for personnel with specific roles in the food sector, for example catering managers, head and executive chefs, lecturers in tourism and food production.

 
The participants in the programme will be trained in both the principles and application of Hazard Analysis and Critical Control Points (HACCP) and the effective management of food safety. The course comprises of twenty-one hours tuition in three modules (approx 3 .5 days) and is delivered only by trainers licensed by the NHP. The trainers are licensed, monitored, audited and assessed by the NHP in accordance with defined procedures. Participants are assessed by a two hour written examination and the completion of a HACCP project. Successful participants will be awarded a pass, credit or distinction and will be issued with a NHP certificate of completion. Participants will gain the knowledge and skills necessary to formulate and implement a comprehensive food safety management system and to organise training for their staff. The course complies with the requirements of the FSAI level three guidelines for food safety skills for management and the training requirements of Regulation (EC) 852/2004. Participants achieving a distinction may proceed to the application for licensing as an NHP Food Safety Trainer within one year of certification.