Food Safety & HACCP FETAC Level 5

HCT Ltd’s Food Safety & HACCP programme is designed to equip learners with the principles of HACCP.

HACCP is a systematic approach to identifying and controlling hazards, whether microbiological, chemical or physical that could pose a threat to the production of safe food.

Since 1998 it has been a legal requirement for all food businesses to have a food safety management system based on the principle of HACCP. Under current legislation, a “food business” is defined as “…any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs”.

Who should attend: All staff, management and senior staff involved with food.

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