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 date | Application 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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Location
Gallery