This course is designed to give learners knowledge of best practice for food safety and HACCP implementation and operation.

Course Audience: 

Leaving certificate or equivalent qualifications and or relevant life and work experiences.

Course Prerequisites:

A working and spoken level of English is required to undertake this programme

Course Overview:

Areas covered in the course:

Introduction to food safety
Introduction to HACCP and its principles
Food hazards and their controls
Hygiene in the workplace
HACCP Plans; application, development and implementation
General management, pre requisite requirements and supplier control.
Assessment:

For this programme there are two methods of assessment.

A theory based examination accounting for a maximum of 60% of available marks (1.5 hours) compiling of 20 short answer questions and 5 structured questions.

An individual assignment accounting for a maximum of 40% of available marks will have to be completed, the title and scope of the assignment to be determined by the internal assessor.

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

The format of the examination will be as follows:

Section A  Twelve short-answer questionsCandidates are required to answer ten

Section B  Three structured questionsCandidates are required to answer two

Accreditation: FETAC Food Hygiene Level 5 Award