The Management of Food Safety – the essential guide to HACCP compliance – Level 3 - Starting the 30th September 2025

Start Date: 30th September, 7th & 14th October ( All Tuesdays)

Venue: St Michaels Hall, Thomas St, Wexford

Full Fee: €420pp

Time: 9.30am – 4.30pm

Skillnet Funded Fee: €290pp

Who is this course for ?

The course is aimed at Catering managers, supervisors, executive and head chef’s

Course Overview:

The course upskills participants to develop and manage Hazard Analysis and Critical Control Points (HACCP) which is critical to food safety and prevention of food poisoning outbreaks.

Learning Objectives:

To upskill participants to develop and manage Hazard Analysis and Critical Control Points (HACCP) which is critical to food Safety and prevention of food poisoning outbreaks, reputational damage and business closure.

Certification Level/Accreditation Body

Certification by the Environmental Health Association of Ireland. Certificate in the Management of Food Safety – the essential guide to HACCP compliance – Level 3

Facilitators: David Power Food Safety Consultant

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 Association of Ireland to deliver the Primary Course in Food Hygiene, and also with the National Food Hygiene Partnership to deliver the Management of Food Hygiene.

David holds extensive experience in the Hospitality Industry as well Food Manufacturing. Prior to taking up consultancy he was a senior manager with Cow & Gate Ltd, with specific responsibility for the manufacture of Infant milk formula.

David holds a high profile track record of problem solving both in the Hospitality Industry and Manufacturing.