Advance HACCP training - QQI level 6 Course

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Since HACCP was enshrined in law by regulation 178/2002 and 852/2004, the development of Food Safety Management Systems has become much more sophisticated. Third party certification audits and customer audits have also become more demanding with rega... Read More

Article 6 of 178/2002 states the “Risk Assessment should be based on the available scientific evidence and undertaken in an independent, objective and transparent manner.” International food safety standards and in particular recent revisions, demand Risk Assessments to be undertaken to justify decisions made by the Food Safety Team. An analysis of food safety standards shows that risk assessment is mentioned on multiple occasions hence the need for the team to be knowledgeable of the process.

ISO 31000:2009 – Risk Management – Principles and guidelines, outlines the principles, framework and process a food business operator needs to follow in the development of a Risk Management Plan.

Risk Assessment includes:

Hazard Identification
Risk Analysis, and
Risk Evaluation.

The course explains the concept of Risk Visualisation where every hazard identified is evaluated based on a scoring system from 1-9 or Green, Amber or Red. As one of the key recommendations from the New Zealand Government inquiry into WPC80 incident (Clostridia Botulinum) was that “staff must receive adequate training in risk assessment procedures, which should be systematic, transparent and credible” (page 10). Numerical risk evaluation and risk visualisation will aid this goal.

The above concepts which have been used for many years in pharmaceutical and medical device process planning are now migrating to the Food processing sector. This course is designed for those working in the Food Industry who have already successfully completed the Level 5, HACCP Development, Implementation & Verification course and now wish to pursue the higher level QQI certification in HACCP.

The HACCP System model as advocated by the FDA uses ISO 22002 to construct a comprehensive PRP programme addressing the 15 prerequisite elements. This will ensure the processing environment including utilities and services is adequately controlled thus reducing the possibility of hazards originating from these sources. The Food Safety Modernization Act (FSMA) has now introduced the idea of Risk based Preventive Controls (PCs) therefore Food Safety Team Leaders need to be competent and confident with this concept when communicating with customers and third party Auditors.

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Course Introduction
Food Safety Legislation: 178/2002, 852/2004, 2073/2005, Commission Notice 2016
Food Safety Standards: ISO 22000, ISO 22002
BRC Global Food Safety Standard
Risk Management – Principles & Guidelines
ISO 31000:2009

Risk Visualisation
- Risk Reduction
- Residual Risk
Food Safety Strategy / Control measures
Pre-requisites Vs Operation pre-requisites Vs HACCP Plan
Seven Codex Principles / 12 Steps of HACCP
Validation Vs Verification of PRPs, OPRPs and CCPs
Explanation of QQI Level 6 Course project
QQI Level 6: Examination
- multiple choice
- paragraph questions
Course Assessment/Review

Please bring copies of the relevant food safety standards that you use in your business e.g., BRC standards, ISO 22002, ISO 22000.

Food Safety Team Leaders
Senior Production and Maintenance Personnel
Quality/Technical Managers
General Management of FBOs
Regulatory Personnel
Research & Development personnel
Supply Chain Personnel

Participants achieve the following learning outcomes from the programme;

Understand food safety legislation in order to demonstrate that an FBO is legally compliant
Understand the 15 Pre-Requisites as defined in ISO 22002 & BRC
Understand the Risk Management Life Cycle and how to document in an independent, objective and transparent manner
Understand the four types of food safety hazards plus emerging threats from fraud and sabotage (PAS 96:2017)
Be able to interpret the seven Codex Alimentarius Principles and 12 steps of HACCP in order to design, implement and document an effective Food Safety Management System
Understand Validation and Verification processes for CCPs and pre-requisites

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

Delegates should satisfy at least one of the following entry criteria:

At least two-years’ experience of working with HACCP or other Food Safety Management System at (Quality) Manager level.

HACCP or other Food Safety Management System (two-day) qualification - equivalent to NFQ, Level 5 other evidence that the skills required by FSAI’s Guide to Food Safety Training (Levels 3) have been achieved.

Third level qualification (NFQ level 6-9) in the fields of Food Science / Microbiology / Food Safety

For applicants whose first language is not English, SQT recommends a minimum English language competency of IELTS 5.5 (or equivalent) for successful completion of this programme. It is important to note that learners are not expected to have an IELTS or equivalent examination complete. Potential delegates are expected to self-assess their English language competency against the IELTS Band scores which can be found in this document.

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 five 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 you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

This course is QQI accredited at Level 6 on the National Framework of Qualifications. The course meets the requirements of QQI Specific Purpose Specification 6S20007, a QQI Special Purpose Award. Delegates who successfully complete the course and pass all parts of the assessment will receive a QQI ‘Designing Food Safety Management Systems’ certificate.

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Snapshot

Accreditation

QQI (FET) Level 6 Special Purpose (6S20007)
Level 6 is the equivalent of “UK Advanced HACCP”

Level

Course Code

FS002

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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