HACCP Food Safety Management Training QQI L6
Description
FSAI Level 3 - QQI (formally FETAC) Level 6 - 6N0199 - 4 Days Food Safety Training Course
Objectives
The Purpose of this 4 Day HACCP Food Safety & Hygiene Management training course is to enable the learner to develop, document, Implement and evaluate food safety management systems in catering & production enviroment based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point).
Content
| Unit 1 | Food Safety, Legal and Voluntary Requirements |
| Unit 2 | Interpretation of HACCP and its principles |
| Unit 3 |
Evaluation of Food Hazards in the business
|
| Unit 4 |
Guidance on the design and development of the HACCP System
|
| Unit 5 |
HACCP Application, Development and Implementation
|
| Unit 6 |
Maintenance & Review of the HACCP Food Safety System
|
Assessment
- Written Examination
- Assigment / Project 60% & Examination 40%
Grading
|
50% - 64% |
|
65% - 79% |
|
80% - 100% |
Other Information
This Programme is aimed at Supervisors, Managers, Trainers or people who see themselves in these roles and who have responsibility for
- Implementing and Auditing the HACCP Food Safety System.
- Training staff in "Basic Food Hygiene
It is recommneded that learners have completed basic food hygiene training or have relevant work experience before attending this training programme.
Duration: 4.0 day(s)
