Overview:

Gain the knowledge, skill and competence in the regulations and practices that underpin food safety and the principles and practices underpinning the implementation of Hazard Analysis Critical Control Point (HACCP).

Learning Objectives:

This is an intensive programme award designed to enable learners to work and become competent in the management of Food Safety and in the implementation of HACCP systems in the workplace.

Introduction.

Food risks, hazards and spoilage.

Legislation.

Seven principles of HACCP.

Prerequisite program.

Risk assessment and control measures.

Traceability.

Cleaning programmes and maintenance.

Auditing.

Food Hygiene, protective clothing and trained personnel.

Product recall.

Written assessment.

Who Should Attend:

The programme is relevant to Personnel who require both familiarisation and a qualification in modern Food Safety & HACCP within an organisation. Ideally, Learners will require a Leaving Certificate level of education, other formal qualification or relevant life work experience to access this programme. Typical Learners may include new entrants to the Food industry, Workplace Supervisors and Frontline Managers.

Certification:

On completion of this training programme you will be awarded the FETAC / QQI Level 5, Minor Award in Food Safety and HACCP (Course Code: 5N5266). This award in Food Safety & HACCP is a component award for the major award in Food Science (CASFX) within the National Framework of Qualifications. The programme attracts a total of 15 credits for Learners in the National Framework of Qualifications. This qualification will be recognised at home and abroad as it is aligned on the Irish National Framework of Qualifications at Level 5.

Duration:

3 days.

Tutor:

Siobhán Ní Laocha – Food Safety Auditor, Consultant and Trainer.

Siobhán is a qualified Food Safety, Quality, Health & Safety auditor consultant and trainer with over 20 years experience in industry.

Siobhán has experience of developing and implementing successful management systems (ISO9000, OHSAS 18001, ISO22000 & BRC Global Food Standard) to achieve Certification with high profile companies across a range of industries from start ups to multi nationals to include food processing, food ingredients, engineering, electronics, clean room, food service and pharmaceutical.

She has completed HACCP management training and is highly knowledgeable in the area of Food Safety Legislation, she is a licensed trainer with the Environmental Health Association of Ireland (EHAI), delivers their Primary Course in Food Safety and has recently become a registered Trainer with the Food Safety Professionals Association.