Farnham, Cavan,
Co. Cavan, Ireland.

RSPH Level 2 FoundationAward in HACCP


What is it?

This qualification is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
This short programme is usually delivered over one day, and assessment is by a 30 minute examination consisting of 20 multiple-choice questions.

Who Should Attend?
The Level 2 Foundation Award in HACCP is appropriate for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
Holders of this qualification will have knowledge of the concept of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

The course is designed for all staff who are involved in HACCP, including owners, managers, administrators, catering managers, quality assurance staff, chefs, kitchen staff, food service supervisors, catering assistants and all food handlers.

Food Safety Authority of Ireland guidelines recommend that there should always be somebody on site during business hours who has received this training. HACCP training is also a legal requirement under EU & Irish law.

Entry Requirements
All participants should have a basic food hygiene certificate, such as the EHAI Primary Food Safety certificate or equivalent. We can provide this training separately, if required.

Basic understanding of English language. No special requirements.

Goodrich Training is committed to making reasonable accommodation to facilitate learners. Any learners with special requirements to access and complete the course are asked to outline this on the application form or contact Goodrich Training to discuss prior to the course.
Why You Should Attend:
Companies & participants will benefit from the course by:

  • Understanding the principles of HACCP & food safety management.
  • Developing & implementing a HACCP plan for their business, being able to review & update systems as required.
  • Developing a team approach to food safety issues.
  • Taking a pro-active approach to food safety as part of their competitive advantage.
  • Fulfilling their legal obligations under the latest EU and Irish legislation.
  • Building increased customer confidence and improved quality.

Course Content:

1
  • The Benefits
  • Analysing the business
  • Identifying control measures
  • Planning for HACCP
  • Hazard analysis
  • Assessing risks
2
  • Establishing critical limits
  • Documentation
  • Auditing
  • Monitoring
  • Corrective action plans
  • Verifying the plan

Accreditation:
A basic level HACCP (food safety management) course, externally certified by the Royal Society for Public Health. The course is designed to comply with the requirements of Irish and European hygiene regulations.

Course Exam:
A 30-minute multiple-choice exam will take place at the end of the training session.

Trainer Profile:
The course will be conducted by Brendon Goodrich, a food hygiene trainer and consultant who has over 25 years experience of HACCP systems for retail and food service businesses. He is currently a food safety auditor with EIQA, for its prestigious Q Mark food safety programme. Brendon is licensed and approved by the Environmental Health Officers Association, Royal Society of Public Health and the National Hygiene Partnership. He is also registered as an approved trainer with FÁS; and recognised by the Health Services Executive Dublin North East for HACCP training. He is also certified as a Food Safety Lead auditor with IRCA (certification No.: 01193242).
Places will be limited to a maximum of 20
For further information please contact:

Brendon Goodrich
Goodrich Training
Farnham
Cavan
Co. Cavan
Tel: 049 4362904 or 087 2729918
Email: info@goodrich.ie