HACCP Level 3

Management of Food Hygiene Programme,
The Essential Guide to HACCP Compliance National Hygiene Partnership

HACCP Level 3

This programme has been developed by the National Hygiene Partnership.
It enables food businesses to conform to EU Legislation as it is based on the guidelines provided in the National Standards Authority of Ireland publications – I.S.340:2007 “Hygiene in the Catering Sector” and I.S.341:2007 “Hygiene in Food Retailing and Wholesaling”. The programme also satisfies the requirements of the Food Safety Authority of Ireland Level 3 guidelines in Food Safety Skills for Management.

Classroom Course Duration 3 Days.

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Who should attend this course?

This 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 and Beverage Management subjects.
Our trainer has been approved and licensed by the National Hygiene Partnership after having successfully completed an eight phase Licensing Process. The training standards are monitored, audited and assessed by the NHP.

Training Objectives

Participants on the course will be trained both in the principles and practices of effective food hygiene management. They 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.

Examination and Certification

Upon completion of the programme participants are required to take a written two hour examination. They are also required to submit a project within one month of programme completion, which counts for 40% of overall marks.
Successful candidates will obtain a Management of Food Hygiene NHP Level 3 Certificate and their name will be entered on the National Register.

Course Structure

The programme is comprised of three modules as follows;

HACCP Level 3 Module 1:

  • Introduction
  • Basic microbiology
  • Food Poisoning
  • Food Borne Disease
  • Personal Hygiene

HACCP Level 3 Module 2:

  • Purchasing
  • Delivery
  • Storage
  • Food Preparation
  • Cooking & Reheating
  • Holding, Display, Service and Preservation
  • Cleaning and Disinfection
  • Food safety Legislation
  • Pest Control

HACCP Level 3 Module 3:

  • Design and Construction of Food Premises and Equipment
  • Hazard Analysis
  • Critical Control Points
  • Training Documentation
  • Keeping Records
  • Course Revision
  • Examination Information
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