Management of Food Hygiene Programme

Management of Food Hygiene Programme

Course Content: 

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. 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.

Learning Outcomes: 
Basic Microbiology, Food Poisoning & Food Borne Disease
Food Preparation, Cooking and Reheating
Purchasing, Delivery and Storage
Food Safety Legislation
Hazard Analysis and Critical Control Point
Course Assessment: 

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.

Name of Trainer: 
David M Power (DMP Consultant)
Course Venue: 
The Maldron Hotel Wexford
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 staff training.
Start Date: 
25th September 2017
Course Days and Times: 
Mon 25th Sept, Mon 02 Oct, Mon 9th Oct 9.30-5.00pm Written Exam Mon 16th Oct 10am -12.00 noon
Subsidised Fee for Network Member Company (€): 

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