Upcoming Courses:

QQI L5 Food Safety & HACCP

Description

HACCP is a systematic preventative approach to food safety. EU legislation requires all food businesses to operate a food safety system based on the principles of HACCP.

Learners who successfully complete this module will:

• Have a thorough understanding of the principles of Food Safety
• Be able to demonstrate the highest food hygiene standard and guarantee food quality and product safety
• Understand the principles of HACCP and take a lead role within their own workplace in putting HACCP plans in place including evaluation of food Hazards in their own processing operations
• Be able to evaluate their own food operation with respect to hygiene, food safety and quality management in the context of:

- Legislative requirements

- Requirement of voluntary standards

- Customer/consumer requirements

• Under the causes and prevention of food spoilage and adopt measures for controlling Hazards
• Understand the principles behind Food Safety Management and prerequisite requirements in general including controlling hazards, requirements for personal hygiene, cleaning, pest control, general hygiene in the workplace and supplier control

Content

UNIT 1: INTRODUCTION TO FOOD SAFETY
UNIT 2: INTRODUCTION TO HACCP AND ITS PRINCIPLES
UNIT 3: FOOD HAZARDS AND THEIR CONTROL
UNIT 4: HYGIENE AND THE WORKPLACE
UNIT 5: HACCP PLANS; APPLICATION, DEVELOPMENT AND IMPLEMENTATION
UNIT 6: GENERAL MANAGEMENT, PRE REQUISITE REQUIREMENTS AND SUPPLIER CONTROL

Requirements

Candidates MUST have at least 6 months experience in catering environment or have a previous qualification in Food Hygiene.

Method of Delivery

• Powerpoint Presentation
• Videos
• Discussions

Duration

4 Days (Plus separate ½ day for examination)

Certification

QQI L5 Certificate

Maximum Participants

12

Assessment

• Examination (Theory Based) 60%
• Assignment 40%