HACCP Management Level 3 FSPA

This course in HACCP and Food Safety Management is mapped to the Food Safety Authority of Irelands Level 3 guidelines.

Course Objectives:

  • To 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

Course Content:

  • Food Safety Legislation & Standards
  • Definition & Terminology
  • HACCP Principles
  • Microbiology
  • Allergy Management
  • Pre-requisite programme: Cleaning, Premises and Structure, Services, Personal Hygiene, Traceability & Labelling, Supplier Control
  • Process Steps Best Practice: Delivery, Storage, Preparation, Cooking, Cooling, Reheating, Display & Dispatch
  • Training Requirements & Guidelines
  • Documents & Records

Assessment:

1.5 hour Exam

Course Duration:

2.5 days

Certification:

Certified by the Food Safety Professionals Association (FSPA)

Level 3 HACCP Management Certificate

Participants: Maximum 15

Refresher Training: Certificate valid for 5 years. Food handlers who remain in the industry may progress to QQI Level 5 Food Safety Training.

Contact us to book training.