Course details

Food Safety, Hygiene & HACCP

The Aim of this Programme is to impart to the trainees the skills and knowledge required to become competent when implementing and maintaining a HACCP system in the workplace where particular foods are prepared as required by EU Legislation

Candidate Criteria

  • Training Room with sufficient space to take 10 people
  • Access to workplace for practical

Course Content

  • What is HACCP
  • Benefits of HACCP
  • Overview of HACCP
  • Irish Standards and COP's
  • Seven principles of HACCP
  • Definitions
  • Developing a HACCP System
  • Effective controls
  • Keeping Records and Documentation
  • Monitoring Procedures
  • Review of Food Safety Management System
  • Action plan for implementation
Updated on 21 November, 2017

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