Lir Business Centre

Food Safety and HACCP (Hazard Analysis Critical Control Point) FETAC Level 5 N22795

Training Aim:

To enable the Learner to gain an in-depth knowledge of best practice for Food Safety and HACCP implementation and operation.

Objectives:

Have a thorough understanding of the principles of Food Safety

Be able to demonstrate the highest food hygiene standards and guarantee food quality and product safety.

Understand the principles of HACCP and take a lead role within their own workplace in putting HACCP plans in place including evaluation of food Hazards in their own processing operations.

Be able to evaluate their own food operation with respect to hygiene, food safety, and quality management in the context of: Legislative requirements.

Outline Training Plan:

The specific learning outcomes are grouped in 6 units.

Unit 1: Introduction to Food Safety
Unit 2: Introduction to HACCP and its principles
Unit 3: Food Hazards and their Control
Unit 4: Hygiene and the Workplace
Unit 5: HACCP Plans; Application, Development and Implementation
Unit 6: General Management, Prerequisite requirements and Supplier

Training Duration:

30 hours approx (depending on Learner's prior knowledge/existing skills).

Course Fee:

Upon request (discounted group and FÁS/CE participant)

Record System

Access Database, as approved by FETAC.

All results are recorded on our database and comply with the Data Protection Act 1988.Project and Examination.

Assessment & Certification:

All assessment is devised by the Internal Assessor, with external modification by FETAC.

Assessment Briefs:

Examination (Theory Based): 60%

Assignment: 40%

Grading: Pass 50- 64% Merit 65% - 79% Distinction 80-100%

Trainer/Instructor/ Workplace:

Training Organisation - FAS Approved = 902364.
Tutors listed on the NRT - National Register of Trainers.

Training Facilities:

Lir Business Services & Training Centre, Mullingar, Co. Westmeath or In-company. Training Rooms, Materials, CD-ROMs, On-line Tuition, Approved Course Manuals.

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Food Safety and HACCP (Hazard Analysis Critical Control Point) FETAC Level 5 N22795
Training Aim:	To enable the Learner to gain an in-depth knowledge of best practice for Food Safety and HACCP implementation and operation.
Objectives:	Have a thorough understanding of the principles of Food Safety Be able to demonstrate the highest food hygiene standards and guarantee food quality and product safety. Understand the principles of HACCP and take a lead role within their own workplace in putting HACCP plans in place including evaluation of food Hazards in their own processing operations. Be able to evaluate their own food operation with respect to hygiene, food safety, and quality management in the context of: Legislative requirements.
Outline Training Plan:	The specific learning outcomes are grouped in 6 units. Unit 1: Introduction to Food Safety Unit 2: Introduction to HACCP and its principles Unit 3: Food Hazards and their Control Unit 4: Hygiene and the Workplace Unit 5: HACCP Plans; Application, Development and Implementation Unit 6: General Management, Prerequisite requirements and Supplier
Training Duration:	30 hours approx (depending on Learner's prior knowledge/existing skills).
Course Fee:	Upon request (discounted group and FÁS/CE participant)
Record System	Access Database, as approved by FETAC. All results are recorded on our database and comply with the Data Protection Act 1988.Project and Examination.
Assessment & Certification:	All assessment is devised by the Internal Assessor, with external modification by FETAC. Assessment Briefs: Examination (Theory Based): 60% Assignment: 40% Grading: Pass 50- 64% Merit 65% - 79% Distinction 80-100%
Trainer/Instructor/ Workplace:	Training Organisation - FAS Approved = 902364. Tutors listed on the NRT - National Register of Trainers.
Training Facilities:	Lir Business Services & Training Centre, Mullingar, Co. Westmeath or In-company. Training Rooms, Materials, CD-ROMs, On-line Tuition, Approved Course Manuals.
	Back to Course List...