Food Safety & HACCP FETAC Level 5

Course Name: Food Safety & HACCP

Duration: 3 Days

Course Code: N22795

Location: Nationwide

Awarding Body: FETAC Level 5

Price: 

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.

Attachments:
File
Download this file (Food Safety and HACCP FETAC Level 5.pdf)Download the pdf
Delivery

Hughes delivers our training program through having fun, experiential learning, practical exercises and group participation. Along side our highly experience trainers, we aim to develop course material with appropriate educational notes and case study examples ensuring all learning outcomes are met. Resulting in participants having a beneficial learning experience during and after our course.

Course Content
  • Introduction to Food Safety
  • Introduction to HACCP and its principles
  • Food Hazards and their Control
  • Hygiene and the Workplace
  • HACCP Plans; Application, Development and Implementation
  • General Management, Prerequisite requirements and Supplier Control
Aims

Outcomes of this course will help staff to achieve the following :

  • Appropriate  knowledge of HACCP  will enable hazards to be identified and controlled before they threaten the safety of food and your customers. Participants on this course will therefore be fully equipped with the very important ‘7 principles of HACCP’, which include:
    • Key definition
    • Overview of HACCP
    • Development of HACCP
    • Effective controls
    • Documentation & Records
    • Monitoring procedures
    • Review of IS22000 - Food Safety Management System
    • Devising an action plan
    • Course review and close


They will confidently demonstrate the highest food hygiene standards and guarantee food quality and product safety
Participants will be shown how to take on a lead role within their own workplace in putting HACCP Plans in place including evaluation of food hazards in their own processing operations.
Asses their own hygiene

Progression Route

 

Major Award Level 5 FETAC Certificate

Assessment

Examination (Theory Based) 60%

Assignment 40%

Entry Requirements


Leaving Certificate or equivalent qualifications and/or relevant life and work experiences