About Hygiene

HACCP Food Safety Management Training QQI L6


FSAI Level 3 - QQI (formally FETAC) Level 6 - 6N0199 - 4 Days Food Safety Training Course


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).


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

  • Microbial, Chemical Physical and Allergen Management
Unit 4
Guidance on the design and development of the HACCP System
  • Action Planning for Pre-requisite Control
  • Requirements for Basic Food Safety Training for Staff
Unit 5

HACCP Application, Development and Implementation

  • HACCP Control Study
Unit 6

Maintenance & Review of the HACCP Food Safety System

  • Internal Food Safety Auditing Skills and Reporting


  • Written Examination 
  • Assigment / Project 60% & Examination 40%HACCP Management Training


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

QQI Food Safety Management Training

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)

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