HACCP Food Safety Management – Level 5 - The Practical Implementation

Attic Room, Temperance Hall, Longford
Course takes place over 3 Tuesdays - 1st, 8th and 15th October, 2019
9:30am to 5:00pm
Business Training

Strongly recommended that those attending this programme already have FSAI 1 & 2 (QQI Level 4) Food Safety/Hygiene training or have Catering/Food Manufacturing experience at a supervisory level.

This event is no longer available

HACCP Food Safety Management – The Practical Implementation

FSAI Level 3 - QQI (formally FETAC) Level 5 - 5N20008 – 3 Day Food Safety Training Course


The Purpose of this 3 Day HACCP Food Safety Management training course is to enable the learner to develop, document, Implement and evaluate food safety management systems in a small to moderate scale food business operation such as catering and/or a small production environment based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point).

Learner Profile

Senior Management, Supervisors, People who see themselves in these roles


  • Unit 1 Food Business Legal & Industry Requirements
  • Unit 2 Food Safety Hazards & HACCP Planning
  • Unit 3 Managing situations of routine complexity - Customer Complaints, Product Recall, Cleaning Complex Equipment
  • Unit 4 Staff Food Safety Training & Management

The Training notes are based on the following

  • FSAI Food Safety Training Guide 1 to 3
  • IS 340:2007 - Hygiene in the Catering Sector
  • IS 341:2007 - Hygiene in the Food Retailing & Wholesaling Sector


QQI (formally FETAC) Level 5 Certificate in ‘Food Safety Management Systems Implementation’


3 Days - course takes place over three weeks - Tuesdays 1st, 8th and 15th October, 2019.