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HACCP Food Safety Management – The Practical Implementation QQI L5


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


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).


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


  • Written Examination (40%)
  • Project (60%)


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

QQI Food Safety Management Training

Other Information

This Programme is aimed at Owners, Managers, Supervisors or people who see themselves in these roles and who have responsibility for

  • Implementing and Auditing the HACCP Food Safety System in a small to moderate scale environment

It is recommended that learners have completed basic food hygiene training or have relevant work experience before attending this training programme.

Duration: 2.5 day(s)

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