HACCP Food Safety Management – The Practical Implementation

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

Purpose

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

Content

• 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

Certificate

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

Duration

3 Days - course takes place over three weeks - Wednesdays 15th, Tuesday 21st and Wednesday 29th, May 2019.