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
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Learners will be able to: -
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Unit 2 |
Food Safety Hazards & HACCP Planning |
Learners will be able to: -
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Unit 3 |
Managing situations of routine complexity
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Learners will be able to: -
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Unit 4 |
Staff Training & Management
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Learners will be able to: -
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The Training notes are based on the following:
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Assessment
- Written Examination (40%)
- Project (60%)
Grading
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50% - 64% |
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65% - 79% |
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80% - 100% |
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)