HACCP Food Safety Managment - The Practical Implementation

FSAI Level 3 - QQI (Formally FETAC) Level 5 - 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).

The programme is for Senior Management, Supervisors

Content

• Unit 1 - Food Business Legal and Industry Requirements
• Unit 2 - Food Safety Hazards and HACCP Planning
• Unit 3 - Managing situations of routine complexity, customer complaints, product recall, cleaning complex equipment
• Unit 4 - Staff Food Safety Training and 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 and Wholesaling Sector

Certificate

QQI Level 5 Certificate in Food Safety Management Systems Implementation

Course takes place over three days 3rd, 10th and 24th October 2017.