Course Overview
The Level 3 Food Safety Management (HACCP) course is designed for managers, supervisors and key personnel responsible for implementing and maintaining food safety management systems within a food business. The programme provides participants with the knowledge and practical skills required to effectively manage HACCP-based food safety systems and ensure compliance with current food safety legislation.
The programme is mapped to the Food Safety Authority of Ireland (FSAI) Guide to Food Safety Training – Level 3: Management of HACCP. Upon successful completion of the course and assessment, participants will receive a Level 3 Food Safety Management certificate issued by The Food Safety Company.
This one-day programme is suitable for food business operators, managers, supervisors, head chefs, HACCP team members and other staff with responsibility for developing, implementing or reviewing food safety management systems. Regardless of the food sector in which you operate, this course will provide the knowledge and confidence to establish, maintain and continuously improve your food safety management system.
Course Objectives
By the end of this programme, participants will be able to:
- Explain the principles of HACCP and their practical application within a food business.
- Understand hazard analysis and identify appropriate control measures.
- Recognise the importance of prerequisite programmes in supporting an effective food safety management system.
- Understand the legal requirements and industry standards applicable to food businesses.
- Implement, monitor and review an effective HACCP-based food safety management system.
Course Outline
The programme covers:
- Food safety legislation and legal responsibilities.
- HACCP principles and Codex methodology.
- Biological, chemical, physical and allergen hazards.
- Prerequisite Programmes (PRPs).
- Good Manufacturing Practice (GMP).
- Good Hygiene Practice (GHP).
- Staff training and food safety culture.
- Hazard analysis and risk assessment.
- Identification of Critical Control Points (CCPs).
- Monitoring procedures.
- Corrective actions.
- Verification and validation.
- HACCP review and documentation.
Learning Outcomes
Following successful completion of this programme, participants will be able to:
- Develop, implement and maintain a HACCP-based food safety management system.
- Conduct hazard analysis and identify appropriate control measures.
- Monitor, verify and review food safety controls.
- Understand the legal obligations relating to food safety management.
- Minimise food safety risks through effective implementation of HACCP principles.
- Promote a strong food safety culture within their organisation.
Course Duration
- One day (9:00am – 5:00pm).
- Includes a multiple-choice assessment at the end of the programme.
Pre-Course Requirements
Participants should have successfully completed a Level 2 Food Safety course or an equivalent qualification before attending this programme.
Course Includes
- Instructor-led training.
- Course materials.
- Multiple-choice assessment.
- Certificate of completion.
- Opportunity to discuss practical food safety scenarios relevant to your business.
Investment
€350 per participant
The fee includes all course materials, assessment and certification.
Funding may be available for eligible businesses. Please contact us for further information.