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  • THE NATIONAL HYGIENE PARTNERSHIP » Schedule of Courses
    Guidelines Course Booking Schedule of Courses Survey Tuesday 12 01 2016 02 13 Your are here Home Management Training Schedule of Courses Public Courses Schedule Management of Food Hygiene The Essential Guide to HACCP Compliance Location Start Date Trainer Contact Details Dublin 8 Feb 2016 Damien O Hare Wexford 25 Jan 2016 David Power Wexford 01 Feb 2016 Theresa Keane Please contact the trainer directly for details of the course

    Original URL path: http://www.nhp.ie/management-training/schedule-of-courses (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Survey
    Publications For Whom Contact Us News Hygiene Articles Press Releases Photo Gallery Trainers Connaught Leinster Munster Ulster Licensing Process Shop Exam Guidelines Course Booking Schedule of Courses Survey Tuesday 12 01 2016 02 13 Your are here Home Management Training Survey Management of Food Hygiene Programme Survey Click here to the Management of Food Hygiene Programme Survey Contact Us Sitemap Privacy Security Equality Policy The National Hygiene Partnership is the

    Original URL path: http://www.nhp.ie/management-training/course-survey (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » e-Learning
    Pubs Key Features of the e Learning Courses The e learning courses are innovative in so far as they utilize State of the Art training technology The courses contain audio visual and interactive features Access to the courses is password controlled and this will be automatically issued upon payment of the course fee on line by means of credit or debit card All transactions will be subjected to strict security measures Once the password is issued the learner should then complete the registration process on line All courses must be completed within six weeks from online enrolment If this timeframe is exceeded access to the course will expire and payment of the full course fee and re enrolment will be required in order to complete the course The courses are designed to be absorbed in short sessions of approximately one hour or less so that the learning can fit in with work requirements The courses may be accessed 24 hours per day allowing the learners to study whenever they have access to an on line computer The courses are structured in modular format and contain six or seven different learning units Each learning unit has clearly defined learning objectives and incorporates a range of multiple choice questions to test and reinforce the learning Each of the learning unit can be completed within the recommended time frame The learner must complete each learning unit and provide the correct answer to the associated questions before progressing to the next learning unit The learning units must be followed in sequential order and the entire course must be completed within a six week period otherwise access to the course will be discontinued The Essential Food Safety Skills for Bed Breakfast Operators course will also adopt the principles of applied learning This will involve an

    Original URL path: http://www.nhp.ie/e-learning (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » General Food Workers
    start handling food in a Hotel Restaurant Bar Catering Operation or Food Retail Outlet Level 1 Stage I Food Safety Skills Summary Stage I describes the food safety skills required of staff before they handle food in Food Service or Food Retail Outlets Even though the staff may have had training at this stage they will require supervision to ensure that they are demonstrating good food safety practices The following is a list of the nine food safety skills that Food Workers should be able to demonstrate before starting to work in a Hotel Restaurant Bar Catering Operation or Food Retail Outlets Wear and maintain uniform protective clothing hygienically Maintain a high standard of hand washing Maintain a high standard of personal hygiene Demonstrate correct hygiene practice if suffering from ailments illnesses that may affect the safety of food Avoid unhygienic practices in a food operation Demonstrate safe food handling practice Maintain staff facilities in a hygienic condition Obey food safety signs Keep work areas clean Level 1 Stage II Food Safety Skills Summary Having been trained to Stage I before starting work Stage II provides information on what your employees need to know after they have been working in your Food Retail outlet for a month Even though your staff will have had training at this stage they will require supervision to ensure that they are demonstrating good food safety practices The following is a list of the 11 food safety skills to be demonstrated by Food Service and Food Retail Sector employees at this stage Demonstrate their legal responsibility in ensuring safe food for the guests customers staff and other consumers Recognise how food can be put at risk by chemical physical and biological hazards Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Explain the difference between high and low risk activities Avoid unnecessary handling of food food utensils and surfaces Where applicable to the job record the temperature of food as required Keep appropriate food safety records Keep pests out of the food operation and operate a satisfactory waste disposal system Take action when aware of unhygienic practices that may put the safety of food at risk Co operate with authorised enforcement officers Where applicable to the job check deliveries appropriately The eLearning course will enable the learner to gain a comprehensive understanding of the hygiene conditions and practices which must be strictly adhered to during each stage of the food production process The application of these key principles will play a critical role in ensuring the provision of safe food for the consumer The learner will also be introduced to a range of templates designed by the Food Safety Authority of Ireland to aid the process of recording and maintaining the food safety records that must be available for inspection by the Environmental Health Officer during the annual monitoring visit The learner will also acquire the required knowledge and competency to complete and maintain the required food safety and traceability

    Original URL path: http://www.nhp.ie/e-learning/general-food-workers (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » B&B Operators
    being performed within your Bed Breakfast premises This exercise will prove to be invaluable as it will provide you with the knowledge and competency required to complete and maintain the required food safety and traceability records on an on going basis What Is the Purpose of the Guide to Food Safety Training Level 1 This guide describes the standard of food safety training required of all food workers within the Food Service or Food Retail Sectors including B B operations It provides information on what employees should be able to do with regard to food safety depending on their level of responsibility whether they work in a high or low risk area the length of time they have been working in the food sector To Whom Does This Guide Apply All food handlers who work in the food service or retail sectors including B B operations whether they are employed on a full time or part time basis Level 1 Induction This level is split into two stages Stage I outlines what all employees must be able to demonstrate before they start handling food in a Bed Breakfast Premises Level 1 Stage I Food Safety Skills Summary Stage I describes the food safety skills required of Proprietors Family Members and or Employees before they handle food in Bed Breakfast Premises The following is a list of the nine food safety skills that Proprietors Family Members and or Employees involved in food handling in a Bed Breakfast Premises should demonstrate Wear and maintain uniform protective clothing hygienically Maintain a high standard of hand washing Maintain a high standard of personal hygiene Demonstrate correct hygiene practice if suffering from ailments illnesses that may affect the safety of food Avoid unhygienic practices in a food operation Demonstrate safe food handling practice Maintain staff facilities in a hygienic condition Obey food safety signs Keep work areas clean Level 1 Stage II Food Safety Skills Summary Having been trained to Stage I Stage II provides information on what you and your employees need to know after they have been working in your premises for a month Even though they will have had training at this stage they will require supervision to ensure that they are demonstrating good food safety practices The following is a list of the 11 food safety skills to be demonstrated by Proprietors Family Members and or Employees of a Bed Breakfast Premises at this stage Demonstrate their legal responsibility in ensuring safe food for the Guests of a Bed Breakfast Premises Recognise how food can be put at risk by chemical physical and biological hazards Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Explain the difference between high and low risk activities Avoid unnecessary handling of food food utensils and surfaces Where applicable to the job record the temperature of food as required Keep appropriate food safety records Keep pests out of the food operation and operate a satisfactory waste disposal system Take action when

    Original URL path: http://www.nhp.ie/e-learning/essential-food-safety-bb-operators (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Health Sector Food Workers
    outlines what all employees must be able to demonstrate before they start handling food in a hospital or nursing home Level 1 Stage I Food Safety Skills Summary Stage I describes the food safety skills required of staff before they handle food in a Health Sector premises Even though the staff may have had training at this stage they will require supervision to ensure that they are demonstrating good food safety practices The following is a list of the nine food safety skills that Food Workers should be able to demonstrate before starting to work in a Health Sector establishment Wear and maintain uniform protective clothing hygienically Maintain a high standard of hand washing Maintain a high standard of personal hygiene Demonstrate correct hygiene practice if suffering from ailments illnesses that may affect the safety of food Avoid unhygienic practices in a food operation Demonstrate safe food handling practices Maintain staff facilities in a hygienic condition Obey food safety signs Keep work areas clean Level 1 Stage II Food Safety Skills Summary Having been trained to Stage I before starting work Stage II provides information on what your employees need to know after they have been working in your premises for a month Even though your staff will have had training at this stage they will require supervision to ensure that they are demonstrating good food safety practices The following is a list of the 11 food safety skills to be demonstrated by Health Sector employees at this stage Demonstrate their legal responsibility in ensuring safe food for the Patients and other consumers Recognise how food can be put at risk by chemical physical and biological hazards Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Explain the difference between high and low risk activities Avoid unnecessary handling of food food utensils and surfaces Where applicable to the job record the temperature of food as required Keep appropriate food safety records Keep pests out of the food operation and operate a satisfactory waste disposal system Take action when aware of unhygienic practices that may put the safety of food at risk Co operate with authorised enforcement officers Where applicable to the job check deliveries appropriately The eLearning course will enable the learner to gain a comprehensive understanding of the hygiene conditions and practices which must be strictly adhered to during each stage of the food production process The application of these key principles will play a critical role in ensuring the provision of safe food for the consumer The learner will also be introduced to a range of templates designed by the Food Safety Authority of Ireland to aid the process of recording and maintaining the food safety records that must be available for inspection by the EHO during the annual monitoring visit The learner will also acquire the required knowledge and competency to complete and maintain the required food safety and traceability records on an on going basis Download FSAI Level 1 Induction Food

    Original URL path: http://www.nhp.ie/e-learning/health-sector-food-workers (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Fáilte Ireland Approved Pubs
    learning points contained in the course This exercise will focus on the completion of the records that must be available for inspection during the annual monitoring visit by the Environmental Health Officer This exercise will prove to be invaluable as it will provide the learner with the knowledge and competency required to complete and maintain the required food safety and traceability records on an on going basis What Is The Purpose Of This Guide This guide describes the standard of food safety training required of all food workers within the Food Service or Food Retail Sectors It provides information on what employees should be able to do with regard to food safety depending on their level of responsibility whether they work in a high or low risk area the length of time they have been working in the food sector To Whom Does This Guide Apply All food handlers who work in the food service or retail sectors whether they are employed on a full time or part time basis or on work experience Level 1 Induction This level is split into two stages Stage I outlines what all employees must be able to demonstrate before they start handling food in a Pub environment Level 1 Stage I Food Safety Skills Summary Stage I describes the food safety skills required of employees before they are allowed to handle food The following is a list of the nine food safety skills that all employees involved in food preparation and service in a Pub should demonstrate Wear and maintain uniform protective clothing hygienically Maintain a high standard of hand washing Maintain a high standard of personal hygiene Demonstrate correct hygiene practice if suffering from ailments illnesses that may affect the safety of food Avoid unhygienic practices in a food operation Demonstrate safe food handling practice Maintain staff facilities in a hygienic condition Obey food safety signs Keep work areas clean Level 1 Stage II Food Safety Skills Summary Having been trained to Stage I Stage II provides information on what the employees need to know after they have been working in your premises for a month Even though they will have had training at this stage they will require supervision to ensure that they are demonstrating good food safety practices The following is a list of the 11 food safety skills to be demonstrated by the Pub Managers and Employees involved in the preparation and service of food at this stage Demonstrate their legal responsibility in ensuring safe food for the guests customers staff and other consumers Recognise how food can be put at risk by chemical physical and biological hazards Demonstrate an understanding of cross contamination and the hygiene practice necessary to prevent it Explain the difference between high and low risk activities Avoid unnecessary handling of food food utensils and surfaces Where applicable to the job record the temperature of food as required Keep appropriate food safety records Keep pests out of the food operation and operate a satisfactory waste

    Original URL path: http://www.nhp.ie/e-learning/failte-approved-pubs (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Course Survey Feedback
    Conditions Training Publications For Whom Contact Us News Hygiene Articles Press Releases Photo Gallery Trainers Connaught Leinster Munster Ulster Licensing Process Shop General Food Workers B B Operators Health Sector Food Workers Fáilte Ireland Approved Pubs Video Tutorial Tuesday 12 01 2016 02 14 Your are here Home e Learning Course Survey Feedback Course feedback Contact Us Sitemap Privacy Security Equality Policy The National Hygiene Partnership is the trading name

    Original URL path: http://www.nhp.ie/e-learning/course-survey-feedback (2016-01-12)
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