HACCP Implementation and Verification – QQI Level 5

Home / Food Safety / HACCP Implementation and Verification – QQI Level 5
The traditional concept of dividing all food hazards into three groups; biological, chemical or physical is in need of revision as a fourth category, Allergens is becoming more of a concern to food retailers.  Section 5.3 of BRC – Issue 7 outlines... Read More

The traditional concept of dividing all food hazards into three groups; biological, chemical or physical is in need of revision as a fourth category, Allergens is becoming more of a concern to food retailers.  Section 5.3 of BRC – Issue 7 outlines controls for management of allergens and includes it as a Fundamental.  Failure to comply with a Fundamental as defined by BRC “will have serious repercussions on the integrity or safety of the product supplied”.  Mislabelling of allergens, accounts for approximately half of all food recalls.

Food allergens and pathogenic organisms have the same potential consequence, they can both kill.  The policy adopted by many Food Business Operators over the past ten years has been to develop and implement control measures for pathogenic organisms i.e. CCPs, yet this may not be an appropriate means for controlling allergens.  To fully integrate allergen control measures into your food safety management system, all food business operators need to understand the fourteen allergens that must be labelled, as defined in legislation, if present in food products.  The US Food Safety Modernization Act (FSMA) also demands a much greater level of Allergen management due to the significant amount of illness and product recall in America due to Allergens over the past number of years.

This training course is designed to take delegates through the allergens as defined in Regulation 1169/2011 to gain a greater understanding and to look at the existing and new control measures that may need to be implemented.


What's covered?

Expand/Collapse Expand/Collapse
  • Course Introduction
  • Legislation – Regulation 1169/2011 (Annex II)
  • Food allergies and intolerance
  • Allergen risk assessment process
  • Food Safety Modernization Act (FSMA)
  • Supply Chain Operatives / Manufacturing
  • Allergen risk communications
  • Cleaning & Validation
  • Allergen labelling
  • Ten-point allergen improvement plan

Who should attend?

Expand/Collapse Expand/Collapse
  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team
  • Catering Managers / Chefs who supervise food handlers
  • Retail fresh food managers
  • Engineering/Maintenance Personnel
  • Regulatory Personnel – Veterinary Inspector, Environmental Health Officer
  • Research & Development Personnel

What will I learn?

Expand/Collapse Expand/Collapse

Participants achieve the following learning outcomes from the programme;

  • Understand the classification of adverse food reactions
  • Have an understanding of the Food Allergy reaction mechanism
  • Know the 14 allergens as outlined in European Food Safety Legislation (FIR 1169/2011) & BRC – Issue 7
  • Know how to carry out allergen risk assessment / management
  • Understand how to validate cleaning operations
  • Understand the role of Allergen Management in FSMA
  • Understand product labelling / “May Contain”

Who are the tutors?

Expand/Collapse Expand/Collapse

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 the overall assessment) (60 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 three weeks following course completion (worth 60% of the overall assessment).

The grading of the QQI award is as follows:

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

How do we train and support you?

Expand/Collapse Expand/Collapse

In-House Courses
For In-House courses, the Tutor will contact the Course Organiser in advance to discuss the programme in more detail in order to tailor it specifically to the organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

Programme accreditation

Expand/Collapse Expand/Collapse

This course is QQI accredited at Level 5 on the National Framework of Qualifications. The course meets the requirements of QQI Specific Purpose Specification 5S20009, a QQI Special Purpose Award. Delegates who successfully complete the course and pass all parts of the assessment will receive a QQI ‘Implementing Food Safety Management Systems’ certificate.


Share this Programme



QQI (FET) Level 5 Special Purpose Award (5S20009)



2 training days
Course Times

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


(includes course documentation, lunch and refreshments)

68% of SQT learners assessed in March 2018 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 tutor related everything back to our work environment so it made it very easy to understand

– Jane Harkin, Graduate Technical Trainee, Dawn Meats Carrolls Cross

News & UpdatesNews & Updates

The importance of Pre Requisite Programs (PRPs) to the overall Food Safety System for your site

Here’s a simple assessment for you; compare all the non compliances you have received from both Internal audits and External audits over the past two years an...

Read More

HACCP Implementation and Verification – QQI Level 5

Duration: 2 daysPublic Price: €750
  • 05 - 06 Sep 1918
    Location: Dublin Book Date
  • 09 - 10 Oct 2018
    Location: Limerick Book Date
  • 23 - 24 Oct 2018
    Location: Dublin Book Date

We update our schedule regularly. Please contact us for information about future date.