Advanced HACCP Design and Validation based on Risk Assessment – QQI Level 6

Home / Food Safety / Advanced HACCP Design and Validation based on Risk Assessment – QQI Level 6
Since HACCP was enshrined in law by regulation 178/2002 and 852/2004, the development of Food Safety Management Systems has become much more sophisticated.  Third party certification audits and customer audits have also become more demanding with re... Read More

Since HACCP was enshrined in law by regulation 178/2002 and 852/2004, the development of Food Safety Management Systems has become much more sophisticated.  Third party certification audits and customer audits have also become more demanding with regards to Risk Management and how the hazards in a food business are controlled.

Article 6 of 178/2002 states the “Risk Assessment should be based on the available scientific evidence and undertaken in an independent, objective and transparent manner.” International food safety standards and in particular recent revisions, demand Risk Assessments to be undertaken to justify decisions made by the Food Safety Team.  An analysis of food safety standards shows that risk assessment is mentioned on multiple occasions hence the need for the team to be knowledgeable of the process.

ISO 31000:2009 – Risk Management – Principles and guidelines, outlines the principles, framework and process a food business operator needs to follow in the development of a Risk Management Plan.

Risk Assessment includes:

  • Hazard Identification
  • Risk Analysis, and
  • Risk Evaluation

The course explains the concept of Risk Visualisation where every hazard identified is evaluated based on a scoring system from 1-9 or Green, Amber or Red.  As one of the key recommendations from the New Zealand Government inquiry into WPC80 incident (Clostridia Botulinum) was that “staff must receive adequate training in risk assessment procedures, which should be systematic, transparent and credible” (page 10).  Numerical risk evaluation and risk visualisation will aid this goal.

The above concepts which have been used for many years in pharmaceutical and medical device process planning are now migrating to the Food processing sector.  This course is designed for those working in the Food Industry who have already successfully completed the Level 5, HACCP Development, Implementation & Verification course and now wish to pursue the higher level QQI certification in HACCP.

The HACCP System model as advocated by the FDA uses ISO 22002 to construct a comprehensive PRP programme addressing the 15 prerequisite elements.  This will ensure the processing environment including utilities and services is adequately controlled thus reducing the possibility of hazards originating from these sources.  The process analysis is then undertaken to decide which process steps are critical to product safety hence called CCPs and those that are important to control non critical hazards, hence called operational prerequisites/control points.

Collapse

What's covered?

Expand/Collapse Expand/Collapse
  • Course Introduction
  • Food Safety Legislation: 178/2002, 852/2004, 853/2004
  • Food Safety Standards: ISO 22000:2005, ISO 22002:2009
  • BRC Global Food Safety Standard
  • Risk Management – Principles & Guidelines
  • ISO 31000:2009
  • ISO 14971:2007
  • Risk Assessment & Risk Management Planning
    • Hazard identification
    • Risk Analysis
    • Risk Evaluation
    • Risk Monitoring
    • Risk Control
  • Risk Visualisation
    • Risk Reduction
    • Residual Risk
  • Food Safety Strategy / Control measures
  • Pre-requisites Vs Operation pre-requisites Vs HACCP Plan
  • Seven Codex Principles / 12 Steps of HACCP
  • Validation Vs Verification of PRPs, OPRPs and CCPs
  • Explanation of QQI Level 6 Course project
  • QQI Level 6: Examination
    • multiple choice
    • paragraph questions
  • Course Assessment/Review

Please bring copies of the relevant food safety standards that you use in your business e.g., BRC standards, ISO 22002, ISO 22000.

Who should attend?

Expand/Collapse Expand/Collapse
  • Food Safety Team Leaders
  • Senior Production and Maintenance Personnel
  • Quality/Technical Managers
  • General Management of FBOs
  • Regulatory Personnel
  • Research & Development personnel
  • Supply Chain Personnel

What will I learn?

Expand/Collapse Expand/Collapse

Participants achieve the following learning outcomes from the programme;

  • Understand food safety legislation in order to demonstrate that an FBO is legally compliant
  • Understand the 15 Pre-Requisites as defined in ISO 22002:2009 & BRC
  • Understand the Risk Management Life Cycle and how to document in an independent, objective and transparent manner
  • Understand the four types of food safety hazards plus emerging threats from fraud and sabotage (PAS 96:2014)
  • Be able to interpret the seven Codex Alimentarius Principles and 12 steps of HACCP in order to design, implement and document an effective Food Safety Management System
  • Understand Validation and Verification processes for CCPs and pre-requisites

Who are the tutors?

Expand/Collapse Expand/Collapse

What are the entry requirements?

Expand/Collapse Expand/Collapse

Delegates need to have leadership experience in the food industry in one of the functions listed under learner profile.  This experience will provide the necessary knowledge and competency to participate in the decision making as part of a HACCP Team.

Delegates should satisfy at least one of the following entry criteria:

  • At least two-years’ experience of working with HACCP or other Food Safety Management System at (Quality) Manager level.

or

  • HACCP or other Food Safety Management System (two-day) qualification - equivalent to NFQ, Level 5 other evidence that the skills required by FSAI’s Guide to Food Safety Training (Levels 3) have been achieved.

or

  • Third level qualification (NFQ level 6-9) in the fields of Food Science/Microbiology/Food Safety

For applicants whose first language is not English, SQT recommends a minimum English language competency of IELTS 5.5 (or equivalent) for successful completion of this programme. It is important to note that learners are not expected to have an IELTS or equivalent examination complete. Potential delegates are expected to self-assess their English language competency against the IELTS Band scores which can be found in this document.

How will I be assessed?

Expand/Collapse Expand/Collapse

Those delegates wishing to pursue QQI certification will be required to:

  • Sit an Exam (worth 40% of overall assessment) (90 Minutes)
  • Undertake a Project. The project brief will be given to the delegates at the end of the course and must be submitted to SQT within five weeks following course completion (worth 60% of overall assessment).

The grading of the QQI award is as follows:

Pass                    50-64%
Merit                  65-79%
Distinction        80-100%

Programme accreditation

Expand/Collapse Expand/Collapse

This course is QQI accredited at Level 6 on the National Framework of Qualifications. The course meets the requirements of QQI Specific Purpose Specification 6S20007, a QQI Special Purpose Award. Delegates who successfully complete the course and pass all parts of the assessment will receive a QQI ‘Designing Food Safety Management Systems’ certificate.

Share this Programme

SnapshotSnapshot

Accreditation

QQI (FET) Level 6 Special Purpose (6S20007)
Level 6 is the equivalent of “UK Advanced HACCP”

Level

6

Duration
2 training days
Course Times

Day 1                 9.00am – 5.30pm
Day 2                 8.30am – 5.30pm

Price
€750

(includes course documentation, lunch and refreshments)

100% of SQT learners assessed in March 2017 received a Distinction - 100% Pass rate
Delivery Mode
This programme is available In-House and on certain Public dates

What They SayWhat They Say

The assignment requirements were very well explained & the detail of the course was put into a very practical and usable format that can be adapted for our HACCP Systems

– Joan Brien, Food Safety Consultant, TMA Food Safety

News & UpdatesNews & Updates

Using HACCP to reduce risk in your Food Business

The Food Safety Authority of Ireland recently published a report to state that they received 2,739 complaints in 2015 relating to poor hygiene standards in food...

Read More

Advanced HACCP Design and Validation based on Risk Assessment – QQI Level 6

Duration: 2 daysPublic Price: €750
Hide