Development, Implementation, Validation & Verification of a Food Safety Management System

Course details

Since HACCP was enshrined in law by regulation 178/2002 and 852/2004, the development of Food Safety Management Systems has become much more sophisticated. Third party certification audits and customer audits have also become more demanding with regards to Risk Management and how the hazards in a food business are controlled.

Article 6 of 178/2002 states the “Risk Assessment should be based on the available scientific evidence and undertaken in an independent, objective and transparent manner.” International food safety standards and in particular recent revisions, demand Risk Assessments to be undertaken to justify decisions made by the food safety team. An analysis of food safety standards shows that risk assessment is mentioned on multiple occasions.

ISO 31000:2009 – Risk Management – Principles and guidelines, outlines the principles, framework and process a food business operator needs to follow in the development of a Risk Management Plan.

Risk Assessment includes:

• Hazard Identification
• Risk Analysis, and
• Risk Evaluation.

Risk Management Planning includes:

• Hazard Identification
• Risk Analysis

The above concepts which have been used for many years in pharmaceutical and medical device process planning and are now migrating to the food processing sector. This course is designed for those working in the Food Industry who have already successfully completed the Level 5, HACCP Development, Implementation & Verification course and now wish to pursue the higher level FETAC certification in HACCP.

The HACCP System model as advocated by the FDA uses ISO 22002/PAS 220 to construct a comprehensive PRP programme addressing the 15 prerequisite elements. This will ensure the processing environment including utilities and services is adequately controlled thus reducing the possibility of hazards originating from these sources. The process analysis is then undertaken to decide which process steps are critical to product safety hence called CCPs and those that are important to control non critical hazards, hence called operational prerequisites/control points.

Entry Requirements

• Attendance at the SQT Training Ltd HACCP Development, Implementation & Verification (two-day course)
• or
• HACCP or other Food Safety Management System (two-day) qualification - equivalent to NFQ, Level 5. Proof of Certificate and details of course (including learning outcomes and content) to be supplied with application.
• or
• Degree/Masters (NFQ level 7-9) in the fields of Food Science/Microbiology/Food Safety, plus two-years’ experience of working with HACCP or other Food Safety Management System at (Quality) Manager level. Proof of Certificate and details of experience (including projects, etc) to be supplied with application.

Course Programme: Total Contact hours = 16 Hrs Workshop + 16 Hrs Assessment

• Course Introduction
• Food Safety Legislation – 178/2002
• 852/2004, 853/2004, 2075/2005, 2000/13/EC
• Food Safety Standards:
• ISO 22000:2005
• ISO 22002:2009
• BRC Global Food Safety Standard
• Risk Management – Principles & Guidelines
• ISO 31000:2009
• ISO 14971:2007
• Risk Assessment & Risk Management Planning
• Hazard identification
• Risk Analysis
• Risk Evaluation
• Risk Monitoring
• Risk Control
• Food Safety Strategy / Control measures
• Pre-requisites Vs Operation pre-requisites Vs HACCP Plan
• Seven Codex Principles / 12 Steps of HACCP
• Validation Vs Verification of PRPs, OPRPs and CCPs
• Explanation of QQI Level 6 Course project
• QQI Level 6: Examination
• multiple choice
• paragraph questions
• Course Assessment/Review