Regulatory and Technical

HACCP Implementation & Vertification, QQI Level 5

Objectives

· 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.

Qualification

QQI Accredited Level 5 available

Upcoming dates:

Location

Dates

Online, Dublin

28 & 29th May 2024

Book now

Book now Register your interest

Course

HACCP Implementation & Vertification, QQI Level 5

Training Days

2 days

Training Locations

Dublin

Course Cost

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

Download Course Specs