HACCP Intermediate – Level 3

About the course

S.L. 449.31 requires caterers to ‘ . . . ensure that any stage in the activities of a food business which is critical to ensuring food safety is identified and adequate procedures are identified, implemented, maintained and reviewed on the basis of a system of HACCP . . .’

HACCP – Hazard Analysis Critical Control Points – is an internationally recognized system of food safety management. It focuses on process control and the prevention of identified hazards in a particular establishment. It is required in all kinds of food businesses, as a means of ensuring food safety.

Food handlers responsible for developing and maintaining a business’s food safety procedures, based on HACCP principles, should receive adequate training, to a level commensurate to their responsibilities. It is the responsibility of the operator of the food business to ensure that this happens. The requirements for training should be seen in the context of the nature and size of the business.

Course Outlines

Who should attend?

HACCP team leaders, General Managers, Food and Beverage Managers, Executive Chefs involved in implementing pre-requisites / HACCP in hotels and catering companies;

Quality Managers and Supervisors employed in the food processing, manufacturing and packaging companies.

Entry Requirements & Learning Assistance

Whilst not essential, it will be much easier for delegates if they have previously attended a Food Handling Course – Category B, implementing the requirements of S.L.449.24, and are able to read and write fluently. Should any delegate have any learning difficulties, please advise the trainer(s) in order to allow them to discuss how they may help you reach the course objectives.

Course Objectives

This aim of this three-day course is to give delegates a good knowledge of HACCP principles, their application, management and control. By the end of the course delegates should be able to construct process flow diagrams, conduct a hazard analysis, establish critical control points using the decision tree, and manage a food-related complaint.

Course Content

Course Outline

  • Introduction and origin of HACCP
  • Legal and moral obligations
  • HACCP definitions and approach
  • Pre-requisites of HACCP
  • Principles and benefits of HACCP
  • Conducting a HACCP Study
  • Constructing a Process Flow Diagram
  • Validation and implementation of the HACCP Plan
  • Hazards: biological, chemical, physical and allergens
  • Identifying Hazards
  • Risk Assessment
  • Establishing Controls
  • Identifying potential food safety hazards
  • Identifying critical control points
  • Establishing critical limits, monitoring systems and corrective action
  • Verification and maintenance of the HACCP System
  • Managing a food-related complaint

Course Details

DURATION

24 Hours

DAY(S)

Monday – Wednesday

TIME

08.30 till 17.30

STARTS

TBA

ENDS

TBA

WHAT’S INCLUDED

  • Delegate Notes
  • Course Handouts
  • Certificate of Attendance
  • Refreshments and light lunch daily

Fee: €595 + VAT. The fee includes a light lunch and refreshments each day, all course material and Certificate of Attendance.

You may proceed to register by completing and submitting the Booking Form or request a registration form by email to: training@tfork.com or call 99377934.

In-House Courses

Offering better value for money, they can be designed to closely match your specific requirements.

HACCP Intermediate – Level 3

702.10

Our HACCP Courses are organised in conjunction with HNS Consultancy Services. This three day course provides the basic principles of HACCP (Hazard Analysis and Critical Control Point) and how they may be applied to control food safety. The aim of this training session is to bring to the attention of delegates the requirements of food hygiene legislation, in terms of S.L. 449.31 Hygiene of Food Regulations.

Course Fee: €595 + VAT

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