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Implementing Food Safety Management Systems leading to a QQI award on the National Framework of Qualifications @Level 5 Code 5S20009 /5N20008


QQI Code 5N20008 Food Safety Management System Implementation leading to 5S20009 Implementing Food Safety Management Systems

  • QQI Level 5
  • Credit level5


is that learners will have the knowledge, skills necessary to understand, implement and review their own food safety management system, based on the HACCP principles and in accordance with current legislation and industry standards. They will be able to develop supporting documentation to verify and validate the operational processes and practices in a work environment


50 hours duration: 20 hours by tutor, 10 hours assigned to project with
remainder 20 hours for learner based research.


3 days in total. 2 days of learning with day 3 given to revision in the
morning and exam in the afternoon.

Exam & Project

Written exam which lasts 2 hours + project which is to be returned to the tutor within 4 weeks of the last day of the programme. Written exam is worth

Preferred entry level:

Leaving certificate or equivalent qualifications and or relevant life and work experiences.

A working knowledge of written and spoken English is required to undertake this programme.

Learners should have preceding level on NFQ or minimum equivalent of FSAI Level 2 in food safety

As the programme is delivered and assessed in English , learners should have level B2+ on the CEFRL

Special requirements



3 days with a project to be completed within 1 month of the final day of tuition.

Areas covered in the course:

Day 1

  • Regulatory Inspections & FSAI structure & governance
  • Legislation and legal responsibilities of food business operators, management and staff
  • Terms & definitions
  • Introduction to microbiology & food poisoning
  • The four food hazards (microbial, chemical, physical & allergens)

Day 2

  • Pre-requisite programme
  • Training plan development and relevant staff training
  • Supplier control and monitoring
  • HACCP principles including understanding and operation of HACCP plan

Day 3

  • Revision
  • Exam techniques
  • Project discussion & follow up administration
  • Exam

All achieved through a very interactive, practical approach to learning.

Objectives of the programme

At the end of the programme the learner will be able to:

  1. Demonstrate knowledge and understanding of the legal requirements and relevant standards applicable to the food business
  2. Understand the concept of the HACCP principles, hazard analysis and control measures as required by Codex Alimentarius
  3. Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system
  4. Be competent in implementing and reviewing food safety management systems


For this programme there are two methods of assessment.

A  written theory based examination accounting for a maximum of 40 % of available marks (2 hours) comprising of Ten (10) Short answer questions worth a possible

10 marks per question and 3 long answer questions worth a total of 100 marks per question Paper total marks possible 400. This is a closed book examination.

An individual project accounting for a maximum of60 % of available marks will have to be completed, the title and scope of the project to be determined by the FSPA. Learners would be expected to spend approximately 15 hours preparing their project.

Both parts of the assessment must be attempted and submitted for grading.  Marks are also allocated for referencing and project presentation

N.B Learners must pass both elements of the assessment to get an overall grade


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


Successful candidates may proceed to the FSPA  programme  Designing Food Safety Management Systems at Level 6 on the NFQ

If you require any further information please email admin@fspa.ie 

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