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Managing Food Safety through HACCP

Hazard Analysis Critical Control Point (HACCP) based systems are a legal and / or customer requirement for all food businesses. Learn how to develop and implement an effective food safety system, incorporating Hazard Analysis Critical Control Point (HACCP).


Who Should Attend?

Managers, Supervisors, Team Leaders and those responsible for developing, updating and / or implementing HACCP in their food business. Participants must have a good knowledge of hygiene standards through either formal qualifications or relevant work experience.

Course Content

The 2-day training workshop covers the following topics:

  • Food Safety Management Controls
  • Overview of Pre-requisite Hygiene Control
  • Supplier Control
  • HACCP – Origins, legislation, benefits etc.
  • HACCP Plan – Application, Risk Assessment & Development
  • HACCP Plan – Implementation

On completion of the training course participants will:

  • Understand the role of a HACCP based food safety system in meeting current legislative and commercial requirements
  • Have knowledge of the elements of a food safety management model
  • Have knowledge of prerequisite programmes suppler control and management responsibility
  • Understand how to design, document and implement a risk based food safety HACCP system

Course Tutors

The training course will be delivered by trainers from the Teagasc Food Research Centre, Ashtown. All tutors have relevant qualifications and extensive experience.

Date and Venue Information

In-company training only.

Contact Kevin Brennan (kevin.brennan@teagasc.ie) for more details.


Independent auditing and consultancy / implementation services offered by Teagasc provide objective assessment of the adequacy and effective implementation of current food safety and quality management programmes.