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:
- Legislative requirements
- Requirement of voluntary standards
- Customer/consumer requirements
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
Candidates MUST have at least 6 months experience in catering environment or have a previous qualification in Food Hygiene.
Method of Delivery
4 Days (Plus separate ½ day for examination)
QQI L5 Certificate