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QQI Level 5 Implementing Food Safety Management Systems 5N20008

QQI Level 5 Implementing Food Safety Management Systems

Title:  QQI Code 5N20008 Food Safety Management System Implementation leading to 5S20009 Implementing Food Safety Management Systems

QQI Level 5                                                       Credit level      5
Purpose: is that learners will have the knowledge, skills necessary to understand, implement and review their own food safety management system, based on the HACCP principles and in accordance with current legislation and industry standards. They will be able to develop supporting documentation to verify and validate the operational processes and practices in a work environment
Timing – 50 hours duration: 20 hours by tutor, 10 hours assigned to project with
remainder 20 hours for learner based research.
Duration - 3 days in total. 2 days of learning with day 3 given to revision in the
morning and exam in the afternoon.
Exam & Project – Written exam which lasts 2 hours + project which is to be
returned to the tutor within 4 weeks of the last day of the programme. Written
exam is worth
Preferred entry level:
Leaving certificate or equivalent qualifications and or relevant life and work experiences.
A working knowledge of written and spoken English is required to undertake this programme.
Learners should have preceding level on NFQ or minimum equivalent of FSAI Level 2 in food safety

Special requirements; none

Duration: 3 days with a project to be completed within 1 month of the final day of tuition.

Areas covered in the course:
Day 1     Regulatory Inspections & FSAI structure & governance
        Legislation and legal responsibilities of food business operators,
        management and staff
        Terms & definitions
        Introduction to microbiology & food poisoning
        The four food hazards (microbial, chemical, physical & allergens)
Day 2     Pre-requisite programme
        Training plan development and relevant staff training
        Supplier control and monitoring
        HACCP principles including understanding and operation of HACCP plan

Day 3     Revision
        Exam techniques
        Project discussion & follow up administration

All achieved through a very interactive, practical approach to learning.

Objectives of the programme – At the end of the programme the learner will be able to:
-    Demonstrate knowledge and understanding of the legal requirements and relevant standards applicable to the food business
-    Understand the concept of the HACCP principles, hazard analysis and control measures as required by Codex Alimentarius
-    Recognise and understand the importance of the pre-requisite programme in underpinning the food safety management system
-    Be competent in implementing and reviewing food safety management systems
For this programme there are two methods of assessment.
A  written theory based examination accounting for a maximum of 40 % of available marks (2 hours) comprising of Ten (10) Short answer questions worth a possible 10 marks per question and 3 long answer questions worth a total of 100 marks per question Paper total marks possible 400. This is a closed book examination.

An individual project accounting for a maximum of60 % of available marks will have to be completed, the title and scope of the project to be determined by the FSPA. Learners would be expected to spend approximately 15 hours preparing their project.

·    Both parts of the assessment must be attempted and submitted for grading.  Marks are also allocated for referencing and project presentation

N.B Learners must pass both elements of the assessment to get an overall grade

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

More detailed information is available on request from the FSPA or from QQI at

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