Development, Implementation, Validation & Verification of a Food Safety Management System based on Risk Assessment
QQI (formerly FETAC) Level 6 Special Purpose Award
Level 6 is the equivalent of “UK Advanced HACCP”
Two Day Training Course
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:
Risk Management Planning includes:
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.
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 - Level 5 (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 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
- Hazard identification- Risk Analysis
- Risk Evaluation
- Risk Monitoring
- Risk Control
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 (formerly FETAC) accredited at Level 6 on the National Framework of Qualifications. The course meets the requirements of QQI Specific Purpose Specification 6S0212, a QQI Special Purpose Award. Delegates who successfully complete the course and pass all parts of the assessment will receive a QQI ‘HACCP in Food Production’ certificate.
Those delegates wishing to pursue QQI certification will be required to:
See Assessment Information for Learners and QQI (FETAC) Certification Periods for more information on assessment.
The grading of the QQI award is as follows:
Industrial Management Systems
Day 1 9.00am – 5.30pm
Day 2 8.30am – 5.30pm
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.