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HACCP Management in Food Production/Catering FETAC Level 6 – 6S0212

Programme Aim.

  •  This award is to enable the learner to develop, document, implement and evaluate food safety management systems in handling and production environments based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point)
  • From 1 January 2006, staff responsible for the development and maintenance of the food business's Hazard Analysis Critical Control Point (HACCP) Food Safety Management System must have received adequate food hygiene training in the application of the HACCP Food Safety principles. (source www.FSAI.ie)

Programme Content


  • Unit 1 – Food Safety, Legal and Voluntary Requirement
  • Unit 2 – Interpretation of Food Hygiene and HACCP Food Safety Principles
  • Unit 3 – Evaluation of Food Safety Hazards in the HACCP food safety management system
  • Unit 4 – Guidance on the HACCP design & development

Action Planning for Pre-requisite Control

  • Unit 5 - HACCP Application, Development & Implementation

HACCP Control Study

  • Unit 6 - Maintenance of HACCP Food Safety System

Assignment(s)             60% Examination                40%

Preferred Entry Level

  • Leaving Certificate or equivalent qualification and / or relevant life and work experiences
  • Prior knowledge of Food Hygiene is desired
  • All applicants must have competence in spoken and written English

 Learner Profile

  • Supervisors, Managers, People who see themselves in these roles within the Food Manufacturing/ Processing and /or Catering Industry to meet legislation requirement set out in SI369:2006


4 Days 9.30 – 5pm


€80 - This clinic is subsidised by Local Enterprise Office Westmeath

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