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Students
Tuition Fee
EUR 600
Per course
Start Date
Medium of studying
Duration
1 semesters
Program Facts
Program Details
Degree
Courses
Major
Food Safety | Industrial Hygiene | Occupational Safety
Area of study
Hygiene and occupational health services
Timing
Part time
Course Language
English
Tuition Fee
Average International Tuition Fee
EUR 600
Intakes
Program start dateApplication deadline
2025-01-01-
About Program

Program Overview


HACCP and Auditing

Overview

This course covers the core skills and knowledge required to effectively develop, deploy, and verify the main pillars of food safety management, including risk-based food safety plans, management processes, and food safety pre-requisites (PRP’s). It places particular emphasis on principles of HACCP as defined by the Codex Alimentarius while referring to variations contained in PCP, VA, TACCP, and other food safety planning models.


Minimum Entry Requirements

  • Applicants should hold a Level 8 award in a related discipline, or a Level 7 award with food industry experience.

Learning Outcomes

  • Outline the general Food Safety Framework and the role of risk-based food safety planning within this framework
  • Illustrate the various risk-based food safety planning models including HACCP, PCP, TACCP, VA, Food Defence, etc.) with emphasis on HACCP as defined by the CODEX Alimentations principles
  • Explain the importance of the Pre-requisite Programme (GHP/GMP) in supporting a FSMS
  • Discuss the importance of Food Safety Management Processes (Policy, Objectives, Review, Auditing, Corrective Action, Supplier Control, etc.) in supporting a FSMS
  • Conduct a risk-based hazard analysis and HACCP plan based on the Codex Principles
  • Incorporate the knowledge acquired from other modules into food safety studies and planning including hazards, risk assessment, and food safety data
  • Develop, implement, and document the procedures and processes required to ensure the FSMS complies with legislative and GFSI requirements especially for verification, validation, and review.
  • Plan and conduct an audit appreciating the importance of gathering objective evidence and good report writing
  • Appreciate the principles of good sustainability auditing.
  • Use an auditing software package to carry out food safety audit of a food premises

Course Content

TBC


Schedule

  • Twelve Thursdays from 19th Sept - 12th Dec 18:30-20:30
  • On average, students will have 2 contact hours per week. Students should also commit to 2 hours of self-study per week.

Course Details

Course Code

MC502


ECTS

5


Level

Level 9


Award

Certificate


Duration

One Semester


Course Type

Micro-credentials


Mode of Study

Part Time


Method of Delivery

Blended


Commencement Date

January 2025


Location

Grangegorman


Fees

  • Full Course Fee (Before any HCI award applied) is €600
  • If eligible for the HCI fee subsidy of 50%, the fee is €300
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