- HACCP Management Mapped to FSAI Level 3
- Food Safety and HACCP Hygiene training MAPPED to FSAI Levels 1 & 2
- Food Allergy Awareness Training
- Conducting Food Standards Audits QQI - Award Level 6 6N2161
- QQI Level 5 Implementing Food Safety Management Systems 5N20008
- QQI Level 6 Designing Food Safety Management Systems 6N20006
- Food Hygiene Incorporating HACCP leading to a QQI award at Level 4 on the NFQ
HACCP Management Mapped to FSAI Level 3
- Food Safety Legislation & Standards
- Definition & Terminology
- HACCP Principles
- Allergy Management
- Pre – requisite Programme:
- Premises & Structure
- Services incl. Water/ Ventilation/ Waste
- Personal Hygiene
- Traceability & Labelling
- Supplier Control
- Process Steps Best Practice
- Delivery, Storage, Preparation, Cooking, Cooling, Reheating, Display & Dispatch
- Training Requirements & Guidelines
- Documents & Records
On completion you will:
- Have a better understanding of your legal obligations and best practices under Food Safety Legislation and Guideline documents.
- Understand how to apply the Principles of HACCP
Who should attend?
Suitable for Senior Chefs, Managers & Quality Controllers in the Catering, Hospitality, Healthcare, Retail and Food Processing Sector
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