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Development, Implementation, Validation & Verification of a Food Safety Management System based on Risk Assessment - QQI Level 6 Special Purpose / Minor Award (6S0212/6N0199)

Date Venue Days Price
06-07 Oct 2015Dublin2€ 675EnquireBook

Development, Implementation, Validation & Verification of a Food Safety Management System based on Risk Assessment


QQI Level 6 Special Purpose / Minor Award (6S0212/6N0199)

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:

  • 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. 

Learning Outcomes


On successful completion of this training course, delegates should be able to:


  • Understand food safety legislation in order to demonstrate that an FBO is legally compliant
  • Understand the concept of risk assessment and how to document in an independent, objective and transparent manner.
  • Understand the International Food Safety standards and how certification can be achieved
  • Understand the 15 prerequisites as defined in ISO 22002:2009 /PAS 220:2008
  • Interpret the seven Codex Alimentarius Principles and 12 steps of HACCP in order to design, implement and document an effective Food Safety Management System
  • Understand Validation and Verification processes for CCPs and pre-requisites
  • Evaluate a FSMS for compliance with legislation and Best Practice Standards requirements. 

Who Should Attend


  • Food Safety Team Leader
  • Senior Production and Maintenance Personnel
  • Quality/Technical Managers
  • General Management of FBOs
  • Regulatory Personnel – Veterinary Inspector, Environmental Health Officer
  • Research & Development personnel 

Entry Requirements


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 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


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. 

Course Accreditation/Assessment


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:

  • Sit an Exam (90 Minutes)
  • Undertake a Project. The project brief will be given to the delegates at the end of the course and must be submitted to SQT within five weeks following course completion.


The grading of the QQI award is as follows:

Pass               50-64%

Merit               65-79%

Distinction     80-100% 

Course Tutor

Industrial Management Systems


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Course Times

Day 1              9.00am – 5.30pm

Day 2              8.30am – 5.30pm

Public Course Cost

€675 (includes course documentation, lunch and refreshments)

In-House Courses

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.

Course Manual

Delegates will receive a very comprehensive course manual.

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