The Mid West Food Safety Company

Dermot Ahern

Dermot Ahern

Phone: +353 (87) 2335257


  • HACCP And Food Safety
    Management Programmes.
  • Consultations to meet
    arranged nationwide.

Dermot Ahern has a B.Comm from UCC and a graduate diploma in Adult Education from University of Limerick. He is a licensed trainer with Environmental Health Officers Association and the National Hygiene Partnership since 1999.

He has extensive experience in implementing standards and training programmes in the area of food safety and standards such as ISO/Hygiene Mark/HACCP. He specialises in an adult education approach to learning and development.

Welcome To The Mid West Food Safety Company


Food Safety Training & Development

►  The Primary Course in Food Hygiene

Gain the knowledge, skills and attitude necessary to comply with current food safety guidelines, certified by the Environmental Health Association of Ireland. Valid for 5 years.

►  The Management of Food Hygiene in the Hospitality Industry

The course is based on the National Standards Authority of Ireland specifications, and Level 3 Food Safety Skills requirements for Managers and Supervisors as defined by Food Safety Authority of Ireland.

On the Job Training

►  Induction Training

To Food Safety Authority Standard - Level 1

Skills which must be demonstrated at the induction stage of employment.

►  Additional Skills

To Food Safety Authority Standard - Level 2

Skills that staff should be able to demonstrate within 3-12 months of commencing employment in your food business.

►  HACCP Team Training Module

This course covers the verification procedure and shows how to use corrective actions the individual training records to improve the effectiveness of your Food Safety Management Programme.

► Cleaning skills

Cleaning is an expensive and time consuming procedure. Develop your cleaning checklists to make your cleaning operation faster, more effective and compliant to food safety standards.  

Food Safety Management System

►To comply with Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs states: ‘the primary responsibility for food safety rests with the food business operator. The food business operator shall put in place, implement and maintain a permanent procedure or procedures based on HACCP principles’

► ISO 22000:2005 Food Safety Management System

 Supervisory Programmes

Supervisory Skills

This programme is designed to enable companies to operate to best practice. The course is a balance of the hard and soft skills necessary to develop efficiency, consistency and profitability in the workplace.

Performance Management

To ensure the smooth running of your food safety management system this course helps you establish standards of performance and behaviour for your employees.

Food Safety Auditing

►  To ISO 22000:2005 standard