FETAC Level 5
Purpose: This course will be of practical assistance to people who need to implement a food safety system and is for anyone working in the food industry. Participants will be able to evaluate their own food operation’s hygiene, food safety, quality and management with regard to legislative requirements, voluntary standards, consumer requirements and customer health and safety
Hazard analysis critical control point (HACCP) is a food management system
designed to control hazards critical to food safety.
- 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
Learners should be able to use hazard analysis to:
- Determine hazards.
- Identify control measures for named hazards.
- Identify Critical Control Points and establish critical limits.
- Establish monitoring systems for CCPs.
- Outline the duties and requirements of the HACCP team.
- List sources of information or help relating to HACCP.
- Develop a training plan for HACCP and Food Safety.
- Understand customer requirements.
- Define processes in operation
- Construct process flow diagrams for all processes and products in the business.
- Establish documentation relating to procedures, records and notices.
Duration: Two days
Entry Requirements: Leaving Certificate or equivalent qualifications and/or relevant life and work experiences
Qualification: FETAC Level 5
Course Code: N22795
Assessment: Examination (theory based) and Assignment
Progression:We are confident that your success in completing HACCP and Food Safety will
stimulate you to progress further. NCU Training would like to offer you
an opportunity to take part in one or more of our range of short courses
that we feel offer suitable progression:
• Work Place Safety
NCU HACCP and Food Safety Course Descriptor
FETAC HACCP and Food Safety Course Descriptor