Production HACCP Management


This 4 day training course is designed to enable the learner to develop, implement and evaluate food safety management systems. The course is based on the skills outlined in the FSAI’s Guide of Food Safety Training Level 3.

This programme is aimed at those who have responsibility for,
Training staff in “Basic Food Hygiene”
Implementing & Auditing the HACCP food Safety System.

The participants will gain the knowledge and skills necessary to formulate and implement a comprehensive Hygiene Management System, and to organise an ongoing programme for their staff.


Course Programme;
Food Safety, Legal Requirements
HACCP Principles & Interpretation
Food Safety Hazards Evaluation.
HACCP Design & Development Guidance.
HACCP Development and Implementation.
Food Purchasing, Delivery and Storage.
Cleaning and Disinfection.
Design and Construction of Food Premises.
Keeping records.

Who should attend: Supervisors / Managers or people in these roles within the Food Processing and Catering Industry.
Duration 4 days.
Certification Certificate Fetac Level 6.  (FSA Level 3 Certifiction.)
Certificate Valid for 5 yrs.
Max. No of trainees 15