HACCP Implementation and Verification – QQI Level 5

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Food businesses are required by law to have formal systems in place for managing Food Safety.  The system required in Law is the HACCP system (Hazard Analysis Critical Control Point, Article 5, 852/2004). With increased legal (Regulation (EC) No. 17... Read More

Food businesses are required by law to have formal systems in place for managing Food Safety.  The system required in Law is the HACCP system (Hazard Analysis Critical Control Point, Article 5, 852/2004).

With increased legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area.  With the publication of the International Food Safety Standard, ISO 22000 and the ISO22002 Prerequisite standard, this need has never been greater.

This training course has been designed for those working in the food sector who have identified the need to apply the HACCP System of Food Safety Control to their particular business.

A HACCP System is defined by the U.S. Food & Drugs Administration, (FDA), as ‘The firm’s HACCP related activities including HACCP training, Prerequisite Programme and HACCP Plan.’ This model of a HACCP system has effectively been updated by ISO 22000 with the introduction of the concept of operational prerequisites.

This training course will lead delegates through this HACCP System Model explaining the specific requirements.  Relevant Irish Standards (IS340, IS341), the British Retail Consortium (BRC) Standards and the International Food Safety Standard ISO 22000 will be used to construct a practical and workable system that is technically correct, focused on the product and practical to implement at all levels of the organisation.

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What's covered?

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Day One

  • Tutor/Delegate Introduction
  • Causes of Food Poisoning
  • Legislation:
    178/2002
    - General Principles & Requirements of Food Law
    852/2004
    - Hygiene of Foodstuffs
  • Code of Practice:
    Irish Standard IS 340 / IS 341
    International Standard ISO 22000 (FSSC)
    BRC Global Food Safety Standard
  • Key Definitions
  • Management Commitment
  • Pre-requisite Program (G.M.P.)
  • History/Benefit of HACCP
  • HACCP Plan Development
  • Twelve Steps covering 7 Codex Principles

Day Two

  • Principle 1 - Identify Hazards
    - Risk Assessment
  • Principle 2 – Identify Critical Control Points
  • Principle 3 – Establish Critical Limits & Validate
  • Principle 4 – Establish Monitoring System
  • Principle 5 – Establish Corrective Action Procedure
  • Principle 6 – Establish Documentation
  • Work instructions
  • Checksheets
  • Principle 7 – Establish Verification Procedure / Review
  • Note: Principle 1-7 are conducted via Workshops
  • Course Review / Evaluation

Please bring copies of the relevant food safety standards that you use in your business e.g. BRC standards, PAS 220, ISO 22002.

Who should attend?

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  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance/Technical, Production Personnel and Maintenance/Engineering who have specific responsibilities for Food Safety as part of a HACCP Team
  • Catering Managers/Chefs who supervise food handlers
  • Retail Fresh Food Managers
  • Engineering/Maintenance Personnel
  • Regulatory Personnel
  • Supply Chain Personnel

Delegates need to have some experience in the food industry in one of the functions listed above.  This experience will provide the necessary knowledge and competency to participate in the decision making as part of a HACCP Team.

The skills required by FSAI’s Guide to Food Safety Training (Levels 1 and 2) should also have been achieved.

What will I learn?

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On successful completion of this training course, delegates should be able to:

  • Understand the legal requirements of the Hygiene Packages (852/2004, 853/2004)
  • Be familiar with the Irish and International Standards specific to their sector
  • Understand the elements and importance of an effective prerequisite program
  • Understand the Seven Principles and common terms involved in HACCP
  • Be familiar with Hazard Analysis and Risk Assessment Techniques
  • Participate in a HACCP team, co-ordinate the work of a HACCP team
  • Develop and Implement a HACCP plan and verify its effectiveness

Who are the tutors?

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How will I be assessed?

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Those delegates wishing to pursue QQI certification will be required to:

  • Sit an Exam (worth 40% of the overall assessment) (60 Minutes)
  • Undertake a Project. The project brief will be given to the delegates at the end of the course and must be submitted to SQT within three weeks following course completion (worth 60% of the overall assessment).

The grading of the QQI award is as follows:

Pass                    50-64%
Merit                  65-79%
Distinction        80-100%

Programme accreditation

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This course is QQI accredited at Level 5 on the National Framework of Qualifications. The course meets the requirements of QQI Specific Purpose Specification 5S20009, a QQI Special Purpose Award. Delegates who successfully complete the course and pass all parts of the assessment will receive a QQI ‘Implementing Food Safety Management Systems’ certificate.

 

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SnapshotSnapshot

Accreditation

QQI (FET) Level 5 Special Purpose Award (5S20009)

Level

5

Duration
2 training days
Course Times

Day 1   9.00am – 5.30pm,
Day 2   8.30am – 5.30pm

Price
£725

(includes course documentation, lunch and refreshments)

Fact
73% of SQT learners assessed in November 2017 received a Distinction - 100% Pass rate
Delivery Mode
This programme is available In-House and on certain Public dates

What They SayWhat They Say

Very informative Course. Good instructor skills and explained questions clearly

– Alan Carroll, Maintenance Manager, Largo Foods Ltd

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HACCP Implementation and Verification – QQI Level 5

Duration: 2 daysPublic Price: £725
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  • 05 - 06 Dec 2017
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 23 - 24 Jan 2018
    Location: Dublin Book Date
  • 13 - 14 Feb 2018
    Location: Limerick Book Date