HACCP Implementation & Verification Course

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Food businesses are required by law to have formal systems in place for managing Food Safety. The system advocated in Law is the HACCP system (Hazard Analysis Critical Control Point, Article 5, 852/2004). With increased legal (Regulation (EC) No. 178... Read More

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 re-issue of the International Food Safety Standard, ISO 22000 2018 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 Program 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. The Food Safety Modernization Act (FSMA) has now introduced the idea of Risk based Preventive Controls (PCs)) therefore Food Safety Team Members need to be competent and confident with this concept when communicating with customers and third party Auditors.

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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Day One

Tutor/Delegate Introduction
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 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, ISO 22002.

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
Human Resources

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.

Participants achieve the following learning outcomes from the programme;

Understand the legal requirements of the Hygiene Packages (852/2004, 178/2002)
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

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quali...

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Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert...

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Joan Brien

A Food Safety Adviser with over 10 years’ experience working ...

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Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a membe...

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

Project – Essay Style Questions (worth 40% of overall assessment)
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 overall assessment)

The grading of the QQI award is as follows:

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

Delegates must pass both sections.

In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

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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Snapshot

Accreditation

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

Level

Course Code

FS022

Duration

2 training days

Public Price

Classroom: £630
Virtual Training: £480

+ €170 for QQI Assessment & Certification Fee
(includes course documentation)

Delivery Mode

This programme is delivered by Classroom, Virtual Training, or In-Company training

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