HACCP & Food Safety Auditing Course QQI Level 6

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BRC, HACCP, ISO 22000, FSSC, Hygiene Packages

With greater consumer awareness of food hygiene and safety issues the need is greater than ever for food processors to develop and maintain effective food safety management systems. To effectively manage the HACCP systems, they need to be reviewed and audited (verified) on a planned frequency by trained auditors. Many internal audits are conducted in a haphazard manner providing very little useful information. As BRC identified supplier approval as one of the three areas of major expansion, second party auditing of one’s supplier, particularly high risk suppliers, is increasing in importance. Understanding the audit process is essential to efficiently audit, particularly when the audit duration may be limited.

Food and drinks companies are now subject to many regulatory and customer food safety audits. European Regulation 178/2002 requires HACCP as a legal requirement in all food business operations. Third Party Certification against the BRC protocol or ISO 22000/ISO 22002 is now almost mandatory for food businesses who wish to trade with European retailers and further processors of branded product. Effective auditing is the key to maintaining compliance with these standards.

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.

This HACCP System model is effective in controlling food safety hazards as long as it is managed effectively via focused auditing. The prerequisite element of the HACCP system i.e. cleaning, personal hygiene, plant equipment and services etc. may often be overlooked with companies focusing most of their audit resources on the CCPs. This auditing course will focus on auditing of prerequisites, operational prerequisites and the CCPs to ensure the overall food safety management system is effectively managed.

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Day One

Course Introduction and objectives
Food Safety Legislation – 178/2002, 852/2004
Food Safety Standards, ISO 22000, ISO 22002 (FSSC)
- Pre-Requisite Program
- HACCP Plan Development
12 steps addressing the 7 CODEX principles
BRC Technical Standard
Type of Audit
Audit Cycle / Internal Audit Schedule
The Audit Process
Audit Planning & Preparation
The Audit Team, Auditor Behaviour, Auditor Qualification

Day Two

Audit Checklist / Audit Toolkit
Auditor Interviews
Conducting Meetings
Audit Execution
Analysis of Audit Findings:
- Non-conformance
- Corrective Action
Audit Report
Case Study
Task 1) Prepare for and conduct Opening Meeting
Task 2) Systems Audit
Task 3) Compliance Audit
Task 4) Prepare for and conduct Closing Meeting
QQI Level 6 examination
Course Review

Please bring copies of the relevant food safety standards that you use in your business e.g., BRC standards, ISO 22002, IFS, IS340, IS341. This programme will broadly discuss Food Safety related standards but the expectation is that each delegate is familiar with their own chosen standard(s).

Staff involved in developing, implementing, verifying and managing food safety management systems
Staff who have responsibility for conducting internal audits
Personnel with responsibility for vendor/external audits
Departmental Managers and Supervisory Staff, Purchasing, Production, Technical
General management who wish to acquire a broad knowledge of the relevant food safety standards

Participants achieve the following learning outcomes from the programme;

Understand the requirements of a Food Safety Management System – HACCP System
Become familiar with relevant food safety standards, BRC Technical Standard, International Food Safety Management System ISO 22000/ ISO 22002 (FSSC) and other relevant Irish food safety standards IS 340, IS 341
Understand the importance of effective auditing (first, second or third party) of a food safety management system focusing on areas of greatest risk
Design an Internal Audit Program and audit effectively against this program
Carry out audits as an individual or part of a team by understanding the Audit Life Cycle
Prepare an organization for third party assessment
Use data collected during audit to improve the management of food safety
Undertake a second party audit

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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At least five-years’ experience of working with HACCP or other Food Safety Management Systems at Supervisory / Manager level.
or
Attendance at the SQT Training Ltd HACCP Development, Implementation & Verification - Level 5 (two-day course)
or
HACCP or other Food Safety Management System (two-day) qualification - equivalent to NFQ, Level 5. Proof of Certificate and details of course (including learning outcomes and content) to be supplied with application.
or
Degree/Masters (NFQ level 7-9) in the fields of Food Science/Microbiology/Food Safety, plus one-years' experience of working with HACCP or other Food Safety Management System at (Quality) Manager level. Proof of Certificate and details of experience (including projects, etc) to be supplied with application.

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:

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.

The grading of the QQI award is as follows:
Pass 50-64%
Merit 65-79%
Distinction 80-100%

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
'Food Safety Principles and Practice – A CIEH foundation level guide to food safety' course book is provided.

This course is QQI accredited at Level 6 on the National Framework of Qualifications. The course meets the requirements of QQI Special Purpose Specification 6S2178, a QQI Special Purpose Award in Food Standards Auditing. Delegates who successfully complete the course and pass all components of the assessment will receive QQI certification.

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Snapshot

Accreditation

QQI (FET) Level 6 Special Purpose Award (6S2178/6N2161)
Level 6 is the equivalent of “UK Advanced HACCP”

Level

Course Code

FS019

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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