Food Standards Auditing (BRC, HACCP, ISO 22000 FSSC, Hygiene Packages)
QQI Level 6 Special Purpose / Minor Award (6S2178/6N2161)
Two Day Training Course
With greater consumer awareness of food hygiene and safety issues the need is greater than ever for food processors to develop and maintain effective food safety management systems. To effectively manage the HACCP systems, they need to be reviewed and audited (verified) on a planned frequency by trained auditors. Many internal audits are conducted in a haphazard manner providing very little useful information. As BRC Issue 6 identified supplier approval as one of the three areas of major expansion, second party auditing of one’s supplier, particularly high risk suppliers, is increasing in importance. Understanding the audit process is essential to efficiently audit, particularly when the audit duration may be limited.
Food and drinks companies are now subject to many regulatory and customer food safety audits. European Regulation 178/2002 requires HACCP as a legal requirement in all food business operations. Third Party Certification against the BRC protocol or ISO 22000/PAS 220 is now almost mandatory for food businesses who wish to trade with European retailers and further processors of branded product. Effective auditing is the key to maintaining compliance with these standards.
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 HACCP System model is effective in controlling food safety hazards as long as it is managed effectively via focused auditing. The prerequisite element of the HACCP system i.e. cleaning, personal hygiene, plant equipment and services etc. may often be overlooked with companies focusing most of their audit resources on the CCPs. This auditing course will focus on auditing of prerequisites, operational prerequisites and the CCPs to ensure the overall food safety management system is effectively managed.
On successful completion of this training course, delegates should be able to:
Who Should Attend
Attendance at the SQT Training Ltd HACCP Development, Implementation & Verification (two-day course)
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.
Degree/Masters (NFQ level 7-9) in the fields of Food Science/Microbiology/Food Safety, plus one-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 = 17 Hrs Workshop + 29 Hrs Assessment
Day One 9am to 6.30pm
Day Two 9am to 6.30pm
- Corrective Action
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.
This course is QQI accredited at Level 6 on the National Framework of Qualifications. The course meets the requirements of QQI Special Purpose Specification 6S2178, a QQI Special Purpose Award. Delegates who successfully complete the course and pass all parts of the assessment will receive QQI certification.
Those delegates wishing to pursue QQI certification will be required to:
The grading of the QQI award is as follows:
Industrial Management Systems
9.00am - 6.30pm
Public Course Cost
€675 (includes course documentation, lunch and refreshments)
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.
Delegates will receive a very comprehensive course manual.