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Do you wish to up-skill and develop your knowledge of food safety and HACCP at management level? If so then this Level 3 Food Safety programme is for you.

The training is mapped to the Food Safety Authority’s Guide to Food Safety Level 3 and is certified by The Food Safety Company.

Regardless of the food sector in which you work this programme will enable you to understand, implement and review food safety management systems.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand the concept of the HACCP principles, hazard analysis and control measures
• Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system.
• Demonstrate knowledge of the legal requirements and relevant standards applicable to food businesses
• Be competent in implementing and reviewing the food safety management system.

COURSE OUTLINE:

• Legal responsibilities of employers and employees
• The four food hazards
• Pre-requisite Programme/Good Manufacturing Practice/Good Hygiene Practice
• Staff training
• Hazard analysis
• Identification of Critical Control Points
• Monitoring
• HACCP review

COURSE DURATION:

• 2 days with an exam at the end of the final day.

PRE-COURSE REQUIREMENTS:

• You must have completed Level 2 Food Safety or an equivalent level of training in advance of the course.

AIMS

This programme is designed to enable learners to acquire the knowledge, skills and competence necessary to develop and conduct food standards audits and to evaluate the findings of the audits. This information may then be used to drive improvements in standards.

PROGRESSION

Successful completion of the programme may allow the learner access to further training leading to a range of QQI awards on the National Framework of Qualifications in various disciplines.

WHO IS THIS COURSE DESIGNED FOR

• Those wishing to acquire the knowledge, skills and competence necessary to develop and conduct food standards audits based on quality management systems.
• Suitable for food safety managers, head chefs and HACCP Professionals.
• This course will enable participants to evaluate the findings of audits and develop supporting documentation to verify and validate operational processes and practices in the workplace.

COURSE OBJECTIVES

• Be able to understand international and national standards for food standards auditing
• Recognise the importance of auditing a Food Safety Management/HACCP system
• Understand the role and responsibilities of the auditor in conducting an effective audit
• Understand the differences between first, second, third and fourth party audits
• Be familiar with the requirements of the BRC Technical Standard, Issue 7, ISO 22,000 Food Safety Management System and other relevant Irish standards (IS 340:2007 & IS 341:2007)
• Have the competence to design an internal audit programme while understanding the importance of planning audits
• Understand the life cycle of an audit process.

MINIMUM REQUIREMENTS

• Participants must have previously competed Level 3 HACCP Management Training

WHO SHOULD ATTEND?
Experienced food industry managers with a good knowledge of food safety and HACCP who wish to evaluate their own or 3rd party Food Safety Systems

DURATION

• This course is delivered over 3 days with an exam at the end of the final day accounting for 50% of the overall marks, and an assignment due within 1 month of completion (remaining 50% of marks)

Have you done previous HACCP training at management level? Are you looking to expand your knowledge of HACCP and food safety systems?

This advanced HACCP course is just the programme for you.

You will explore how risk assessment can provide food safety preventative controls and improve systems and procedures; investigate how food fraud can be a threat to your business and understand your legal responsibilities.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand and complete a hazard analysis based on risk, appreciating the importance of hazard prevention, process hazard analysis and threat assessment [TACCP]
• Understand food hazards in particular food preservation, shelf life and potentially hazardous food groups
• Develop, implement and document the procedures and processes required to ensure the food safety management system complies with legislative demands especially for validation, verification and review.

COURSE OUTLINE:

• Roles of Regulatory Bodies
• Food hazards, food preservation and shelf life
• Risk Assessment
• Complete a hazard analysis (case study)
• TACCP
• Traceability
• HACCP Review
• Other tools to maintain the Food Safety Management System

COURSE DURATION

• This course is delivered over 4 days including self directed learning and support from the tutor along the way.
• There is an exam on the final day which accounts for 40% of the overall marks
• A project is due within one month of completion of the course which accounts for 60% of the overall marks.

Do you wish to up-skill and develop your knowledge of food safety and HACCP at management level? If so then this programme is for you.

Regardless of the food sector in which you work this programme will enable you to understand, implement and review food safety management systems.

OBJECTIVES OF THE PROGRAMME

At the end of the programme you will:

• Understand the concept of the HACCP principles, hazard analysis and control measures
• Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system.
• Demonstrate knowledge of the legal requirements and relevant standards applicable to food businesses
• Be competent in implementing and reviewing the food safety management system.

COURSE OUTLINE:

• Legal responsibilities
• The four food hazards
• QMP/GHP/PRP
• Staff training
• Hazard analysis
• Monitoring of FSMS
• HACCP review

COURSE DURATION:

• 3 days with an exam (40% of final marks)  at the end of the final day and a project due within one month of completion of the course (60%)

If you’re looking for specialist training for your staff and can’t find course exactly meet your needs, The Food Safety ‘In-House’ Training team can assist you.

Based on your requirements, we can develop a custom-made training programme and deliver it specifically for your employees at your chosen location – giving them the exact skills and knowledge they need.

In-House Training