Why Attend?

Hazard Analysis Critical Control Point (HACCP) based systems are a legal and / or customer requirement for all food businesses. Learn how to develop and implement an effective food safety system, incorporating Hazard Analysis Critical Control Point (HACCP).

Who Should Attend?

Managers, Supervisors, Team Leaders and those responsible for developing, updating and / or implementing HACCP in their food business. Participants must have a good knowledge of hygiene standards through either formal qualifications or relevant work experience.

Course Content

The 2-day training workshop covers the following topics:

• Food Safety Management Controls
• Overview of Pre-requisite Hygiene Control
• Supplier Control
• HACCP - Origins, legislation, benefits etc.
• HACCP Plan - Application, Risk Assessment & Development
• HACCP Plan - Implementation

On completion of the training course participants will:

• Understand the role of a HACCP based food safety system in meeting current legislative and commercial requirements
• Have knowledge of the elements of a food safety management model
• Have knowledge of prerequisite programmes suppler control and management responsibility
• Understand how to design, document and implement a risk based food safety HACCP system

Assessment / Certification

Assessment is by means of a short written examination and submission of a project on HACCP in food safety within six to eight weeks following the completion of the course.

A FETAC Certificate - HACCP in Food Safety is awarded on successful completion of the course assessment and associated course work.