Food Safety & HACCP 5N5266

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)


*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.

Assessment will include:
Theory test 60%
Project 40%

Course Notes

All learning material will be supplied by FRS Training You will be registered and certified with QQI through our centre.

Successful candidates will receive a QQI Certificate

Good command of the English language with a proficient level of literacy and numeracy

Course schedule.

Below you will find all dates and locations that this course is running.

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Food Safety & HACCP 5N5266