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 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 Food Safety Modernization Act (FSMA) has now introduced the idea of Risk based Preventive Controls (PCs) therefore Food Safety Team Leaders need to be competent and confident with this concept when communicating with customers and third party Auditors.

Delivery Mode

  • Public
    Programmes

    Dates
    08 - 09 May 2024(Full)
    10 - 11 Sep 2024
  • Classroom
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  • Virtual
    Training
    Programmes

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  • Customised
    In-Company
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SnapshotSnapshot

Course Code
FS002

What's covered?

  • Course Introduction
  • Food Safety Legislation: 178/2002, 852/2004, 2073/2005, Commission Notice 2016
  • Food Safety Standards:  ISO 22000, ISO 22002
  • BRC Global Food Safety Standard
  • Risk Management – Principles & Guidelines
  • ISO 31000:2009

  • 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 participate?

  • 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?

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 & 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 96:2017)
  • 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?

Brian Robinson

Brian is a leading consultant and trainer in Food Safety, Quality Assurance, System Development & Implementation. Brian has a B.Sc. (Hons) degree in Food Science & Technology Management, Cert Training & Continuing Education, Certified Third Party & Lead Auditor Trained, Certified Food Safety Trained, Industrial Hygiene Standards Trained;  IRCA registered auditor and has 15+ years industrial experience in various food sectors with private and multinational business, leading to direct knowledge & experience with major retails across Europe.

A dynamic person who has a strong combination of leadership skills, creativity and knowledge, required to exceed customer expectations. Brian has proven experience in Technical & Operational Management, Food Safety & Quality Systems and Staff development. A skilled communicator who can motivate a team towards exceeding organisational and personal objectives. Brian provides consultancy services in food safety, quality, operations and hygiene controls and he brings the practical experience gained from this practical work to all of his training courses.


Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Master’s Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Lead Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for Musgrave Retail Partners Ireland (MRPI) and Musgrave Wholesale Partners (MWP). He also audits on behalf of the Hilton Food group. He has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is an experienced trainer and is registered with the Chartered Institute of Environmental Health. He is a member of the Institute of Food Science and Technology Ireland (IFSTI). He also holds a Certificate in Training and Continuing Education from NUI Maynooth.
He is a very experienced technical professional from the Food Industry and has gained a lot of experience in all aspects of the Food industry through his work with MRPI, MWP and the Hilton Food group. He worked as Technical Manager in Kepak and had a similar role in the Food Service sector with La Rousse Foods.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert Training & Continuing Education, is a Fellow of the Institute of Food Science & Technology (Ireland) and holds auditor qualifications from IRCA (International Register of Certified Auditors). She is an experienced Food Safety Professional with extensive knowledge and experience within various sectors of the food industry and has held significant positions in organisations such as the Institute of Food Science and Technology of Ireland where Edel is a fellow and past president. She is a licensed trainer with the Environmental Health Officers Association of Ireland and a member of the Food Safety Professional Association of Ireland.
Edel has a passion for training and enjoys the interaction with her learners over the duration of the training course. She gets to know her delegates not just the company they work for but who they are and what are their interests and challenges. Some of her delegates keep in touch with her well after the course is over and indeed some have become friends.

Edel remembers one delegate in particular on an ‘Instructors Skill course’ where on the first day he had a baseball cap on nearly covering his whole face and was so fearful he could hardly introduce himself. On Day 2 he was delivering a 10-minute presentation to the whole group.
On his linked in profile he stated that the confidence, respect and skill he got on Edel’s course helped him so much that in work he had been promoted from a production operative to a production supervisor.

Edel has strong interpersonal and communication skills and people both within her professional sphere and in her personal life feel at ease with her and many problems have been discussed and shared over the years.


Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth


Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a member of the Public Institute for Public Health and holds an NUI Certificate in Training & Continuing Education.

He has over 20 years’ experience in the supply and retail industries and has held senior technical, food safety and quality management roles at various industries throughout the supply chain. Trained to Lead Auditor IRCA standard, Tom has been a senior Quality Auditor responsible for key areas in the multiple business for many years. He has gained first-hand experience and knowledge in the commercial area of food in terms of specification range, how quality can add value and the measurement of quality in food businesses.

 


What are the entry requirements?

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?

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

  • Project – Essay Style Questions (worth 40% of overall assessment)
  • 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%

Delegates must pass both sections.

How do we train and support you?

In-House Courses 
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual  
Delegates will receive a very comprehensive course manual.

Programme accreditation

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.

Tom Keane

Duration: 2 days **Public Price: €720
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  • 08 - 09 May 2024
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 10 - 11 Sep 2024
    Location: Virtual Book Date

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

Duration: 2 days
Classroom: €720Virtual Training: €550
+ €170 (certification fees)
Hide
  • 08 - 09 May 2024
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 10 - 11 Sep 2024
    Delivery: Virtual Training
    Location: Virtual
    Book Date

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