Food Safety & HACCP 5N5266 - QQI Level 5 Training Course

Course Title:

Food Safety & HACCP 5N5266 - QQI Level 5

The purpose of this award is to equip the learner with the knowledge, skill and competence in the regulations and practices that underpin food safety and the principles and practices underpinning the implementation of Hazard Analysis Critical Control Point (HACCP)
5 days
Maximum number of people:

Course Content

Learners will be able to:

Define a range of terms associated with food safety and hygiene

Explain the requirements of current legislation

Outline the history and application of HACCP

Outline the seven principles of HACCP

Distinguish between physical, chemical and biological hazards,

Outline the duties and responsibilities of a HACCP team

Distinguish between quality assurance and quality control in food safety

Explain the role of Quality Management Systems (QMS)

Explain the importance of documentation and records

Use protective clothing and equipment appropriately and in a cost effective manner

Plan and execute effective work place cleaning

Devise audit plans for an internal or external system relating to product quality, food safety or Quality Management

Develop staff training plans for HACCP implementation and for food quality requirements

Develop procedures for; systems review, HACCP plan review, product recall, product disposal.

Course Notes

Successful candidates will receive a QQI level 5 certificate in Food Safety & HACCP 5N5266

Course Schedule

No Courses Scheduled
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