National Hygiene Partnership
The National Hygiene Partnership (NHP) was established in 1995 after the Council Directive 93/43 E.E.C. on food safety standards was published. This directive flagged significant changes in food preparation standards and practices and posed a major challenge for the Hospitality and Catering sectors. From the outset, the National Hygiene Partnership’s purpose and role was clearly defined as that of a change agent through the adoption of a strategy which would enable the development, promotion and co-ordination of a range of food safety training initiatives for these sectors. The organization was originally comprised of seven member organizations and its Mission Statement, Goals, Objectives and Policies were developed on this basis.
Following an in-depth strategic review in 2009 it was decided to expand the scope of the National Hygiene Partnership to embrace the wider food industry. The NHP now represents the food safety training requirements of fourteen member organizations comprised of Government Agencies and Industry Representative Bodies that have a key interests and responsibility in the promotion of food hygiene. The NHP Management Committee is drawn from representatives of each of these member organisations.