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Aim: The purpose of this award is to equip the learner with the knowledge, skill and competence in the regulations and practices that underpin food safety and the principles and practices underpinning the implementation of Hazard Analysis Critical Control Point (HACCP)

Participant Profile: Course is suitable for those who require a formal qualification and skills to work in a food health and safety setting.

Duration: 4 days (normally 1 day per week) or equivalent contact delivery days in a classroom setting. Learners will be required to complete work outside of class time.

Credit Value: 15 Credits


At the end of the course the learner will be able to:

  1. Define a range of terms associated with food safety and hygiene to include food hazard, risk, food spoilage and food poisoning
  2. Explain the requirements of current legislation that regulates the hygienic production of safe food
  3. Outline the seven principles of HACCP and the role of pre requisite activities in HACCP
  4. Distinguish between physical, chemical and biological hazards, identifying common types, causes and methods of preventing each
  5. Outline the duties and responsibilities of a HACCP team and the resources available to help the team
  6. Explain the importance of documentation and records in quality management and the documentation required for procedures, records and notices
  7. Develop staff training plans for HACCP implementation and for food quality requirements


Entry Requirement: Minimum of Level 4 certificate standard of education. Strong interest in or working in a food capacity. A strong level of spoken and written English required.
Assessment: Examination - Theory 60% Project 40%.
Learners will receive assignment briefs and guidelines on completing these assessments.
Tutor Profile: All tutors are highly qualified and experienced in their area.
Support: A range of accommodations and supports are available according to specific learner needs. One to one and email support available from tutors throughout the course.
Resources: Learners receive a comprehensive resource pack that can be used as a reference during and after the course.
Booking Process & Fee: Booking Form available by email to admin@barrowtraining.ie or online at www.barrowtraining.ie . Discounts available if the course is booked and paid in full online.
Transfer/progression: Successful completion enables the learner to transfer to programmes leading to other certificates where this component is a mandatory or an elective requirement at Level 5 & 6.


  1. Jacqueline walsh February 26, 2018 at 3:13 pm - Reply

    Hi i would like to be booked on to this course please

    • Barrow Training February 26, 2018 at 3:23 pm - Reply

      Thanks Jacqueline, email sent to you now

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