Regulatory and Technical

HACCP Implementation & Vertification, QQI Level 5


Understand the legal requirements of Hygiene Packages (852/2004, 178/2002)
Be familiar with the Irish & International Standards that are specific to the sector.
Understand the elements & importance of an effective pre-requisite program.
Understand the Seven Principles & 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 effectiveness.

Content includes

Day 1 and 2:
  • Causes of Food Poisoning
  • Legislation 178/2002, 852/2004
  • Commission Notice 2016/C 278/01
  • Code of Practice: Irish Standard IS 340/IS 341 , International Standard IS0 22000 (FSSC), BRC Global Food Safety Standard
  • Key Definitions
  • Management Commitment
  • Pre-requisite Program (G.M.P)
  • History /Benefit of HACCP
  • HACCP Plan Development
  • 12 Steps covering 7 Codex Principles
  • Principle 1: Identify Hazards and 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, Check Sheets
  • Principle 7: Establish Verification Procedure / review
  • Course review and Evaluation

Who should attend

Designed for those working in the food industry who have identified the need to apply the HACCP System of Food Safety Control to their business.


QQI Accredited Level 5 available

Upcoming dates:

No training dates available at the moment.

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HACCP Implementation & Vertification, QQI Level 5

Training Days

2 days

Training Locations


Course Cost

Member: €400
Non-member: €695
* Cost quoted per person

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