QQI Programmes
Programmes
- HACCP Management Mapped to FSAI Level 3
- Food Safety and HACCP Hygiene training MAPPED to FSAI Levels 1 & 2
- Food Allergy Awareness Training
- Conducting Food Standards Audits Leading to a QQI Award @ Level 6 on the National Framework of Qualificatons Code 6N2161/6S2178
- Implementing Food Safety Management Systems leading to a QQI award on the National Framework of Qualifications @Level 5 Code 5S20009 /5N20008
- Designing Food Safety Management Systems leading to a QQI award @ Level 6 Code 6N20006/ 6S20007
- Food Hygiene Incorporating HACCP leading to a QQI Special purpose award at Level 4 on the NFQ
Featured Course
HACCP Management Mapped to FSAI Level 3
Programme Content
- Food Safety Legislation & Standards
- Definition & Terminology
- HACCP Principles
- Microbiology
- Allergy Management
- Pre – requisite Programme:
- Cleaning
- Premises & Structure
- Services incl. Water/ Ventilation/ Waste
- Personal Hygiene
- Traceability & Labelling
- Supplier Control
- Process Steps Best Practice
- Delivery, Storage, Preparation, Cooking, Cooling, Reheating, Display & Dispatch
- Training Requirements & Guidelines
- Documents & Records
Aims
On completion you will:
- Have a better understanding of your legal obligations and best practices under Food Safety Legislation and Guideline documents.
- Understand how to apply the Principles of HACCP
Who should attend?
Suitable for Senior Chefs, Managers & Quality Controllers in the Catering, Hospitality, Healthcare, Retail and Food Processing Sector
Duration
2.5 Days
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