Suitable For:
✅Food business owners and managers
✅Supervisors and team leaders in food production, processing, and catering
✅Food safety and quality assurance personnel
✅Environmental health officers or consultants
✅Those preparing to take on responsibility for HACCP plan development or verification
Key Course Features:
✔ Irish and EU Food Safety Legislation: Ensures participants understand national and EU legal requirements
✔ Principles of HACCP: Covers all 7 principles of HACCP, including hazard identification, critical control points (CCPs), and corrective actions
✔ Risk Assessment and Hazard Analysis
✔ Design and Implementation of HACCP Plans
✔ Monitoring Procedures and Record-Keeping
✔ Food Safety Culture and Staff Training
✔ Audit Preparation and Verification Processes
✔ Delivered online or in-person by QQI-approved or FSAI-recognised training providers
Course Outcome:
✅Competency to develop and manage HACCP systems in line with Irish legislation
✅Improved compliance with FSAI (Food Safety Authority of Ireland) standards
✅Qualification recognised by food safety enforcement bodies and regulators
✅Ability to train and supervise staff on food safety procedures
✅Certificate of Completion, often valid for 3 to 5 years
✅Boosts employability and credibility in the food and beverage sector
