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  • THE NATIONAL HYGIENE PARTNERSHIP » Video Tutorial
    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 Video Tutorial eLearning Courses Create New Account Enrolment Video Tutorial Click here to view the video Contact Us Sitemap Privacy Security Equality Policy The National Hygiene

    Original URL path: http://www.nhp.ie/e-learning/elearning-enrolment-videotutorial (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Terms & Conditions
    approval by WorldPay Once payment is verified and approved the learner is then granted the full access necessary to complete their selected course The general steps for Registration and Enrolment are described in the next section REGISTRATION AND ENROLMENT STEPS Fill out the New Account form with your details An email will be immediately sent to your email address Read your email and click on the web link it contains Your account will be confirmed and you will be logged in Now select the course you want to participate in Make the online payment for the course via WorldPay or enter a pre purchased enrolment key When the payment is verified you can now access the full course From now on you will only need to enter your personal username and password in the form on this page to log in and access any course you have enrolled in OUR COMMITMENT TO THE DELIVERY OF QUALITY PRODUCTS AND CUSTOMER FOCUSED SUPPORT AND SERVICES The National Hygiene Partnership s Mission statement is To work together in a spirit of partnership in the active promotion of high standards of food safety through training in the Irish Food Sectors by the provision of information and a range of quality and innovative products and courses for all Food Workers within the different sectors We encourage all our customers to complete the eLearning course survey upon completion of these courses The feedback from this survey enables us to measure customer satisfaction levels and make whatever changes improvements to the course that may be deemed necessary OUR SUPPORT SERVICES HELPDESK Despite our efforts to anticipate and eliminate problems before they arise as outlined above we recognize that some customers who enroll in the eLearning course may encounter difficulties in completing the course from time to time

    Original URL path: http://www.nhp.ie/e-learning/terms-and-conditions (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Training Publications
    developed by the National Hygiene Partnership for the purpose of improving Hygiene and Food Safety standards within the entire food sector The Hygiene Matters booklets available in ten different languages are designed to enable managers supervisors and in house trainers in the hospitality catering and food retail sectors to provide induction training in basic hygiene and food safety principles to the significant number both native and multi national junior staff members employed on a part time seasonal or occasional basis in these and other food sectors These booklets provide appropriate reference material on the adoption and application of safe food handling practices for this category of employee by means of the relevant guidelines written in their native language and accompanied by high quality illustrations and images contained in the booklets The booklets also contain a training record which confirm that the trainee has studied and gained the necessary knowledge of the contents Once this has been verified by the Manager or Supervisor the training record will be signed by both parties The Hygiene Matters training publications can be purchased at our online shop To start an online purchase click on this shop link or the shop link in the top

    Original URL path: http://www.nhp.ie/publications (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » For Whom
    Contact Us News Hygiene Articles Press Releases Photo Gallery Trainers Connaught Leinster Munster Ulster Licensing Process Shop For Whom Tuesday 12 01 2016 02 15 Your are here Home Training Publications For Whom For Whom is the Handbook Intended The handbook was designed to introduce seasonal part time occasional and overseas food workers employed in the hospitality catering and retail sectors to essential hygiene information It is envisaged that many of these employees will not have any formal hygiene training prior to taking up their employment They are likely to be employed as commis chefs food service staff bar staff kitchen porters counter assistants general catering assistants and retail staff in the following sectors Hotels Guest Houses B B s Restaurants Fine Dining Brasseries Bistros Ethnic Fast Food Restaurants Cafes Coffee Shops Takeaways Sandwich Bars Pubs In Store Food Halls Delicatessen Counters Industrial Institutional Catering Establishments Hospitals Nursing Homes Supermarkets Food Processors Transport Companies Event Caterers Hostels Golf Tennis Clubs The handbook was also designed for the benefit of small scale food producers and their staff to facilitate the adoption and application of safe food handling and hygienic work practices Contact Us Sitemap Privacy Security Equality Policy The National Hygiene

    Original URL path: http://www.nhp.ie/publications/for-who (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Contact Us
    Connaught Leinster Munster Ulster Licensing Process Shop Tuesday 12 01 2016 02 15 Your are here Home Contact Us Photo courtesy Fáilte Ireland Contact Us Abbey Court Block B Lower Abbey Street Dublin 1 T 353 1 448 0614 F 353 1 448 0699 E info nhp ie Use the form below contact us denotes required field Name E Mail Address Subject Message CAPTCHA Code Photo courtesy Fáilte Ireland Contact

    Original URL path: http://www.nhp.ie/contact-us (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » News
    and food processing equipment Seminar attendees will be watching out for the wineglass and fork symbol which denotes food contact material Dr Paul McKeown Specialist in Public Health Medicine Health Protection Surveillance Centre presented Norovirus and the Leisure Industry in a graphic and detailed approach to all aspects of Norovirus from its discovery as winter vomiting disease in 1929 through background causes spread surveillance control and prevention Paul advised those working in the hospitality sector on the practicalities of restricting the spread of the virus a presumption of norovirus in the case of a vomiting episode and preparedness and training in case of an outbreak in staff or guests Stephen Murphy Senior Environmental Health Officer Health Service Executive Cork In his presentation Stephen translated the complexities of Regulation EC 2073 2005 on microbiological criteria for foodstuffs into practical terms for the non microbiologist trainer consultant and food business operator Food businesses must be able to provide a declaration of compliance with this Regulation The NHP Licensed Trainers Seminar 2013 concluded with an explanation for trainers of up and coming changes in the Assessment process of the NHP Management of Food Hygiene Programme The Essential Guide to HACCP Compliance by Mary Gorby and the introduction of the NHP Management of Food Hygiene The Essential Guide to HACCP Compliance Refresher Programme by Clodagh Fitzgerald A sociable lunch in The Yellow House followed The presentations in PDF format are available above at Seminar 2013 Presentations Seminar for Licensed Trainers 2013 March 4th 2013 Clodagh Fitzgerald Chair NHP Liz Brady NHP Dr Paul McKeown Health Protection Surveillance Centre Lisa Fitzpatrick Stephen Murphy EHOA Derek Carter Aramark Dr Bernard Hegarty FSAI Brendan Buckley Colm Breheny Clodagh Fitzgerald Chair NHP Sinead O Haloran Dr Detta Melia Loretto McDermott Mary Gorby Dr Paul McKeown Fintan Moran Paul Boksberger Dr Bernard Hegarty Robert Gore Ray Cullen Siún Ensko Roisin Becker The National Hygiene Partnership s Management of Food Hygiene Course is well received in The Seychelles June 29th 2011 A group of 3rd and 4th year students from the Seychelles Tourism Academy STA completed the National Hygiene Partnership s Management of Food Hygiene course in the Seychelles during May of this year The course was delivered by Orla Cullinane on behalf of the Shannon College of Hotel Management and was funded by the Seychelles Tourism Academy Orla who is a registered National Hygiene Partnership Licensed Trainer teaches Food Science Food Safety and Nutrition and is responsible for student welfare in the Shannon College of Hotel Management since September 1998 Orla has a B Ed degree in Home Economics from Trinity and a Masters in Health Education and Promotion from the University of Limerick Students who successfully complete and achieve certain grades in the three year Level 7 Advanced Diploma in Hospitality Management at the STA will be granted direct entry into Year 4 of the Level 8 Bachelor of Business Studies in International Hotel Management BBS at Shannon College of Hotel Management The first group of 15 STA

    Original URL path: http://www.nhp.ie/category/news-media (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Hygiene Articles
    reason that has been offered is the high turnover of staff which makes it more difficult for employers to properly train their staff This has also been linked to the fact that half of all outbreaks occurred in commercial catering companies Infection is usually transmitted on food with a 25 spread from person to person and two percent due to contaminated water Read more Food Safety is no longer just the Chef s Problem June 9th 2007 Notified cases of food poisoning in this country have risen substantially from 300 in 1992 to 2 500 in 1998 partially through increased consumer sensitivity but also as a result of some fundamental changes in the food industry in Ireland There are now more businesses dealing in food than ever before and the profile of employment in these businesses has radically changed We know that today over 200 000 work in food related businesses this not only increases the risk of human error but the transient nature of much of this employment works against the efforts of many businesses to manage food risk You have only to look at the facts to realise this 27 of the workforce is seasonal or part time employment of foreign often short term workers is on the increase and staff turnover is currently running at 12 Read more Food Poisoning Need Not Happen June 9th 2007 With food safety now a mainstream concern in the wake of the 1998 hygiene legislation it is worth considering where food businesses are most at risk According to Siobhan McEvoy Acting Chief Environmental Health Officer Department of Health and Children typical hygiene breaches would include Breakdown in temperature control For example cooked food left at room temperature for a long period or food cooled overnight in a kitchen Lack of adequate

    Original URL path: http://www.nhp.ie/category/news-media/hygiene-articles (2016-01-12)
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  • THE NATIONAL HYGIENE PARTNERSHIP » Press Releases
    hospitality sector on the practicalities of restricting the spread of the virus a presumption of norovirus in the case of a vomiting episode and preparedness and training in case of an outbreak in staff or guests Stephen Murphy Senior Environmental Health Officer Health Service Executive Cork In his presentation Stephen translated the complexities of Regulation EC 2073 2005 on microbiological criteria for foodstuffs into practical terms for the non microbiologist trainer consultant and food business operator Food businesses must be able to provide a declaration of compliance with this Regulation The NHP Licensed Trainers Seminar 2013 concluded with an explanation for trainers of up and coming changes in the Assessment process of the NHP Management of Food Hygiene Programme The Essential Guide to HACCP Compliance by Mary Gorby and the introduction of the NHP Management of Food Hygiene The Essential Guide to HACCP Compliance Refresher Programme by Clodagh Fitzgerald A sociable lunch in The Yellow House followed The presentations in PDF format are available above at Seminar 2013 Presentations The National Hygiene Partnership s Management of Food Hygiene Course is well received in The Seychelles June 29th 2011 A group of 3rd and 4th year students from the Seychelles Tourism Academy STA completed the National Hygiene Partnership s Management of Food Hygiene course in the Seychelles during May of this year The course was delivered by Orla Cullinane on behalf of the Shannon College of Hotel Management and was funded by the Seychelles Tourism Academy Orla who is a registered National Hygiene Partnership Licensed Trainer teaches Food Science Food Safety and Nutrition and is responsible for student welfare in the Shannon College of Hotel Management since September 1998 Orla has a B Ed degree in Home Economics from Trinity and a Masters in Health Education and Promotion from the University of Limerick Students who successfully complete and achieve certain grades in the three year Level 7 Advanced Diploma in Hospitality Management at the STA will be granted direct entry into Year 4 of the Level 8 Bachelor of Business Studies in International Hotel Management BBS at Shannon College of Hotel Management The first group of 15 STA Advanced Diploma graduates is due to enrol in Year 4 of the BBS programme at Shannon College in September 2011 Read more Fourteen ARAMARK Ireland Employees Receive Certificate in the Management of Food Hygiene May 4th 2011 April 2011 Fourteen Leinster based ARAMARK Ireland Food services managers have complete the Management of Food Hygiene course and examinations successfully and have been awarded certificates in Management of Food Hygiene Pictured with their certificates are from left to right Elizabeth Whelan Joe Kenny Niall Hooper Joe Higgins Nicola Paul Tom Murphy Larry McGrath Front row seated Barbara Griffiths with Denis Tucker Chairman of the National Hygiene Partnership and Joan O Shaughnessy Chief Executive of ARAMARK Ireland The intensive course has been developed by the National Hygiene Partnership and gives the ARAMARK managers the knowledge and skills to implement and manage a comprehensive food hygiene system

    Original URL path: http://www.nhp.ie/category/news-media/press-releases (2016-01-12)
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