HACCP Refresher

Food businesses are now required by law to have formal systems in place for managing Food Safety.  The system advised in Law is the HACCP system (Hazard Analysis Critical Control Point).  With increased legal (178/2002, 852/2004) 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, (FSSC) this need has never been greater. This training course has been specifically 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. The course will cater for the needs of those delegates who are already trained in HACCP but require a refresher or update on HACCP as a result of changes or proposed changes to food safety legislation or standards. 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 European Commission Notice (2016/c 278/01) on the implementation of Food Safety Management Systems has also introduced the concepts of prevention and preparedness which continues the evaluation of HACCP. This training course will lead delegates through this HACCP System Model explaining the specific requirements.  Relevant Irish Standards and International Food Safety Standards ISO 22000/BRC/IFS 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 organization.  Food Safety Culture will also be explored in the context of the new BRC requirements and ISO 22000:2018.

Delivery Mode

  • Public
    Programmes

    Dates
    10 Mar 2020
  • Customised
    In-House
    Programmes

    Contact Us

SnapshotSnapshot

What's covered?

  • Course Introduction
  • Food Safety Culture
  • Department Roles & Responsibilities
  • Food Safety Legislation
  • Codes of Practice – Irish Standards         IS340 – Catering, IS 341 – Retail/Wholesale
  • International Food Safety Standard, FSSC, BRC
  • Key Definitions / Terminology
  • Food Safety Model
  • Prerequisite Program (15 PRPs)
  • 7 HACCP Principles
  • 12 Codex Steps
  • History / Benefits of HACCP
  • Risk Assessment Methods
  • Probability Vs Severity
  • Risk Reduction
  • Residual Risk
  • Risk Visualisation

Who should participate?

  • General management who wish to refresh their knowledge of Food Safety issues
  • Quality Assurance / Technical Personnel who have specific responsibilities for Food Safety
  • Catering Managers / Chefs who manage the Food Safety System
  • Retail fresh food managers
  • Engineering/Maintenance Personnel
  • Food Safety Auditors who wish to update their knowledge
  • Food Safety Regulators

Note: The course will cater for the needs of those delegates who are already trained in HACCP but require a refresher or update on HACCP as a result of changes or proposed changes to food safety legislation or standards.

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • Be familiar with the stages and common terms involved in HACCP
  • Appreciate the EU Food Safety Legal Requirements
  • Be able to co-ordinate the work of a HACCP team
  • Develop a pre-requisite program
  • Be able to undertake a HACCP study and develop a HACCP plan based on risk assessment
  • Implement a HACCP plan and verify its effects

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; CIEH registered trainer, 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 Masters Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for MRPI and MWP and has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK) and a member of Institute of Food Science and Technology Ireland (IFSTI).
He is a very experienced technical professional from the Food Industry having worked as Technical Manager in Kepak. He also holds an NUI Certificate in Training and Continuing education.


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 is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  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 also a Licensed trainer with C.I.E.H (UK) and with the Environmental Health Officers Association of Ireland.

Edel has a passion for training and enjoys the interaction with her learners over the duration of the training course. Many of her learners often put the ‘Skill of the trainer’ as the highlight of the course on their evaluation form which is testament to Edel’s natural training style. She often surprises her delegates when she asks as an ice breaker, for an interesting fact about themselves and she tells them she met a canonised saint (No, she is not ancient), she had a private audience with Pope John Paul Second, now Saint John Paul!!.


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 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.

Tom Keane

Hide

Contact SQT today