Management of Food Hygiene Programme


Date :


Monday 29th Jan & Feb 05th, 12th and 19th


Duration :


3 full days, 1 half day, final day 2 hours (exam)


Start & Finish Time :


9.30 am to 5 pm first three days. Monday 19th Feb 10 am to 12 noon (written exam)


Trainer :


David Power Food Safety Consultant


Places :


Are Available


Location :


The Maldron Hotel, Wexford


Price :




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.


Course Objectives

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

Module 1

Session 1 Introduction

Session 2 Basic Microbiology, Food Poisoning & Food Borne Disease

Session 3 Personal Hygiene

Module 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 Disinfection

Session 5 Food Safety Legislation

Session 6 Pest Control

Module 3

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


Trainer profile

David Power is a graduate of University College Cork, in Dairy Science and Food Science and Technology. He is also a licensed trainer with the Environmental Health Offices Association to deliver the Primary Course in Food Hygiene, and with the National Food Hygiene Partnership to deliver the Management of Food Hygiene. David Power.png

David holds extensive experience in the hospitality industry as well as food manufacturing. Prior to becoming a consultant he was a manager with Cow & Gate Ltd, with specific responsibility for the manufacture of Infant milk formula.

David has a track record of problem solving both in the Hospitality Industry and manufacturing.


To book this course please contact Aoife Connick at   or by phone on 053 91 22226


This entry was posted in Wexford Chamber Skillnet. Bookmark the permalink.