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HACCP Development, Implementation & Verification - FETAC Level 5

in IFSQN Events Calendar
Added by SQT Training, 02 Jul 2014


Taking place 23 Sep 2014 through 24 Sep 2014 (Ranged Event)

SQT Training



Event Organizer SQT Training Ltd
Contact Name Karen O
Contact Number 353-61-339040
Contact Email koshea@sqt.ie

Event Description


(Food Safety Management Systems including ISO 22000, ISO 22002, FSSC, BRC & Hygiene Packages)
Also suitable for the Food Packaging Industry

Background

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 (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 publication of the International Food Safety Standard, ISO 22000 and the PAS 220/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.

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.

The Veterinary Council of Ireland will award 14 points for this course for Vets on their CPD Scheme.

Learning Outcomes

On successful completion of this training course, delegates should be able to:
  • Understand the Seven Principles and common terms involved in HACCP
  • Understand the legal requirements of the Hygiene Packages (852/2004, 853/2004)
  • Be familiar with the Irish and International Standards specific to their sector
  • Be familiar with Hazard Analysis and Risk Assessment Techniques
  • Participate in a HACCP team, co-ordinate the work of a HACCP team
  • Understand the elements and importance of an effective prerequisite program
  • Undertake a HACCP study and develop a HACCP plan
  • Implement a HACCP plan and verify its effectiveness
  • Evaluate the HACCP plans of other food businesses
Who Should Attend
  • 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 – Veterinary Inspector, Environmental Health Officer
Course Programme: Total Contact hours = 16 Hrs Workshop + 8 Hrs Assessment

Day One
  • Course Introduction
  • Food Safety Legislation – 178/2002, 852/2004, 853/2004
  • Codes of Practice – Irish Standards IS340 – Catering, IS341 – Retail/Wholesale
  • International Food Safety Standard ISO22000, BRC,FSSC
  • Key Definitions/Terminology
  • Management Criteria – HACCP Team
  • Prerequisite Program
  • History/Benefits of HACCP
  • HACCP Plan Development (addressing Seven HACCP Principles) Hazard Analysis – Principle 1
Day Two
  • Risk Assessment Techniques
  • Risk Communication
  • Identify Critical Control Points – Principle 2
  • Establish Critical Limits for CCPs – Principle 3
  • Establish Monitoring System for CCPs – Principle 4
  • Establish Corrective Action – Principle 5
  • Establish documented work instructions (SOP’s) and records – Principle 6
  • Establish Verification Review Procedure – Principle 7
  • Note: Principle 1-7 are conducted via Workshops
  • Course Assessment / Review
Please bring copies of the relevant food safety standards that you use in your business e.g.,BRC standards, PAS 220, ISO 22002.
Copies of ISO 22000 will be given out during the course for reference but will be collected up at end.

Course Accreditation/Assessment

This course is FETAC accredited at Level 5 on the National Framework of Qualifications. The course meets the requirements of FETAC Component Specification L22426, a FETAC Minor Award. Delegates who successfully complete the course and pass the assessment will receive FETAC certification.

Those delegateswishing to pursue FETAC certification will be required to carry out one assignment that requires them to plan, implement and review a HACCP system including:
  • ability to analyse the hazards in their operation
  • understanding and application of concepts involved in the development of their HACCP plan
  • ability to implement a HACCP plan in their organisation
  • review and take corrective action
The assignment will be given to the delegates at the end of the course and must be submitted three weeks following course completion

See Assessment Information for Learners and FETAC Certification Periods for more information on assessment.

The grading of the FETAC award is as follows:
Pass 50-64%
Merit 65-79%
Distinction 80-100%

FETAC Certification for this course will expire at the end of 2014. Training will need to be completed by 24 Sep 2014 to meet the final assessment deadline of 09 Oct 2014.

Course Tutor
Industrial Management Systems
Testimonials
Click Here
Course Times
9.00am - 5.00pm
Public Course Cost
€625 (includes course documentation, lunch and refreshments)
In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.
Course Manual
Delegates will receive a very comprehensive course manual.



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