HACCP Food Safety Management – The Practical Implementation QQI L5

Description

FSAI Level 3 - QQI (formally FETAC) Level 5 - 5N20008 - 2.5 Days Food Safety Training Course

Objectives

The Purpose of this 2.5 Day HACCP Food Safety Management training course is to enable the learner to develop, document, Implement and evaluate food safety management systems in a small to moderate scale food business operation such as catering and/or a small production environment based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point).

Content

Unit 1	Food Business Legal & Industry Requirements	Learners will be able to: - Outline the business operator’s legal responsibility for food safety in a food enterprise Understand legal enforcement actions taken by regulatory authorities Understand the voluntary standards and codes of practice in use in the industry Outline requirements for prerequisite control
Unit 2	Food Safety Hazards & HACCP Planning	Learners will be able to: - Understand food safety definitions and terminology Define food hazards, risk, food spoilage, food poisoning and cross contamination Distinguish between microbiological, chemical, physical and allergen hazards Interpret the 7 Codex Alimentarius Principles for HACCP as set out in Reg (EC) 852/2004 Evaluate food safety hazards and controls required as set out in industry standards, focusing on the following areas:- Delivery, Storage, Preparation, Processing & Service/Transportation
Unit 3	Managing situations of routine complexity	Learners will be able to: - Demonstrate the skills required for situations involving routine complexity in their business in the following areas:- dismantling/cleaning complex equipment, dealing with a food safety complaint, providing assistance with internal/external auditors, enforcement officers & follow up non-compliance with appropriate corrective actions
Unit 4	Staff Training & Management	Learners will be able to: - Demonstrate the skills required to supervise staff Ensure food safety training needs are identified and met Review implementation of food safety skills Establish and maintain working relationships to ensure food safety


		The Training notes are based on the following:
		FSAI Food Safety Training Guide 1 to 3 IS 340:2007 - Hygiene in the Catering Sector IS 341:2007 - Hygiene in the Food Retailing & Wholesaling Sector