HACCP Implementation and Verification – QQI Level 5

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.

Delivery Mode

  • Public
    Programmes

    Dates
    03 - 04 Apr 2024(Full)
    14 - 15 May 2024(Full)
    05 - 06 Jun 2024
    02 - 03 Jul 2024
    03 - 04 Sep 2024
    24 - 25 Sep 2024
    22 - 23 Oct 2024
  • Classroom
    Programmes

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  • Virtual
    Training
    Programmes

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  • Customised
    In-Company
    Programmes

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SnapshotSnapshot

Course Code
FS022

What's covered?

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?

  • 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?

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?

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.

 


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 three 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 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

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.

 

Tom Keane

Duration: 2 days **Public Price: €720
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  • 03 - 04 Apr 2024
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 14 - 15 May 2024
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 05 - 06 Jun 2024
    Location: Virtual Book Date
  • 02 - 03 Jul 2024
    Location: Virtual Book Date
  • 03 - 04 Sep 2024
    Location: Virtual Book Date
  • 24 - 25 Sep 2024
    Location: Virtual Book Date

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

HACCP Implementation and Verification – QQI Level 5

Duration: 2 days
Classroom: €720Virtual Training: €550
+ €170 (certification fees)
Hide
  • 03 - 04 Apr 2024
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 14 - 15 May 2024
    Sorry, this date is full – please contact SQT to add your name to a waitlist.
  • 05 - 06 Jun 2024
    Delivery: Virtual Training
    Location: Virtual
    Book Date
  • 02 - 03 Jul 2024
    Delivery: Virtual Training
    Location: Virtual
    Book Date
  • 03 - 04 Sep 2024
    Delivery: Virtual Training
    Location: Virtual
    Book Date
  • 24 - 25 Sep 2024
    Delivery: Virtual Training
    Location: Virtual
    Book Date

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

Contact SQT today