HACCP Implementation and Verification – QQI Level 5

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Food businesses are required by law to have formal systems in place for managing Food Safety. The system advocated in Law is the HACCP system (Hazard Analysis Critical Control Point, Article 5, 852/2004). With increased legal (Regulation (EC) No. 178... Read More

Food businesses are required by law to have formal systems in place for managing Food Safety. The system advocated in Law is the HACCP system (Hazard Analysis Critical Control Point, Article 5, 852/2004).

With increased legal (Regulation (EC) No. 178/2002) and customer requirements (BRC) people working in the food sector need to carefully consider the need for information and training in this area. With the re-issue of the International Food Safety Standard, ISO 22000 2018 and the ISO22002 Prerequisite standard, this need has never been greater.

This training course has been designed for those working in the food sector who have identified the need to apply the HACCP System of Food Safety Control to their particular business.

A HACCP System is defined by the U.S. Food & Drugs Administration, (FDA), as ‘The firm’s HACCP related activities including HACCP training, Prerequisite Program and HACCP Plan.’ This model of a HACCP system has effectively been updated by ISO 22000 with the introduction of the concept of operational prerequisites. The Food Safety Modernization Act (FSMA) has now introduced the idea of Risk based Preventive Controls (PCs)) therefore Food Safety Team Members need to be competent and confident with this concept when communicating with customers and third party Auditors.

This training course will lead delegates through this HACCP System Model explaining the specific requirements. Relevant Irish Standards (IS340, IS341), the British Retail Consortium (BRC) Standards and the International Food Safety Standard ISO 22000 will be used to construct a practical and workable system that is technically correct, focused on the product and practical to implement at all levels of the organisation.


What's covered?

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Day One

  • Tutor/Delegate Introduction
  • Causes of Food Poisoning
  • Legislation:
    178/2002, 852/2004
    Commission Notice 2016/C 278/01
  • Code of Practice:
    Irish Standard IS 340 / IS 341
    International Standard ISO 22000 (FSSC)
    BRC Global Food Safety Standard
  • Key Definitions
  • Management Commitment
  • Pre-requisite Program (G.M.P.)
  • History/Benefit of HACCP
  • HACCP Plan Development
  • Twelve Steps covering 7 Codex Principles

Day Two

  • Principle 1 - Identify Hazards
    - Risk Assessment
  • Principle 2 – Identify Critical Control Points
  • Principle 3 – Establish Critical Limits & Validate
  • Principle 4 – Establish Monitoring System
  • Principle 5 – Establish Corrective Action Procedure
  • Principle 6 – Establish Documentation
  • Work instructions
  • Checksheets
  • Principle 7 – Establish Verification Procedure / Review
  • Note: Principle 1-7 are conducted via Workshops
  • Course Review / Evaluation

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

Who should participate?

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  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance/Technical, Production Personnel and Maintenance/Engineering 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
  • Supply Chain Personnel
  • Human Resources

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

The skills required by FSAI’s Guide to Food Safety Training (Levels 1 and 2) should also have been achieved.

What will I learn?

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Participants achieve the following learning outcomes from the programme;

  • Understand the legal requirements of the Hygiene Packages (852/2004, 178/2002)
  • Be familiar with the Irish and International Standards specific to their sector
  • Understand the elements and importance of an effective prerequisite program
  • Understand the Seven Principles and common terms involved in HACCP
  • Be familiar with Hazard Analysis and Risk Assessment Techniques
  • Participate in a HACCP team, co-ordinate the work of a HACCP team
  • Develop and Implement a HACCP plan and verify its effectiveness

Who are the tutors?

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How will I be assessed?

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

  • Project – Essay Style Questions (worth 20% 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 80% of 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?

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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

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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.


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



Course Code
2 training days
Course Times
9:15am to 4:15pm
Time Zone: Europe - Dublin
Public Virtual Training: €550

+ €170 for QQI Assessment & Certification Fee
(includes course documentation)

77% of SQT learners assessed in July 2021 received a Distinction - 100% Pass rate
Delivery Mode
This programme is delivered virtually or face-to-face, and is available as Public or In-Company training
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What Our Learner's SayWhat Our Learner's Say

“We learned so much from this very interactive (virtual) training course. The Zoom video links and tutorials were the best we have ever had. From signing up, to testing IT links, to the training course itself was so professionally managed by SQT”

Michael Delaney, General Manager, Emeri Nutrition

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HACCP Implementation and Verification – QQI Level 5

Duration: 2 daysPublic Price: €605
+ €170 (certification fees)

HACCP Implementation and Verification – QQI Level 5

Duration: 2 daysVirtual Training Price: €550
+ €170 (certification fees)
  • 05 - 06 Jul 2022
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 06 - 07 Sep 2022
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 27 - 28 Sep 2022
    Virtual Training Book Date