Certificate in the Management of Food Safety – Level 3

The Essential Guide to HACCP Compliance

Course Dates

• Tuesday, May 12th 

• Tuesday, May 19th 

• Tuesday, May 26th 

Written Examination: Tuesday, June 2nd

Each participant must also complete a HACCP project within one month of the written examination.

Class Times

9:30am – 4:30pm each day

Delivery Method

Face-to-face training in a classroom setting

Who This Course Is For

This course is designed for professionals working in the food industry, including:

• Food business owners

• Catering managers

• Supervisors

• Executive chefs

• Head chefs

Course Overview

This course equips participants with the knowledge and practical skills required to develop, implement, and manage a Hazard Analysis and Critical Control Points (HACCP) system.

HACCP is a critical component of food safety management and plays a key role in preventing food contamination, food poisoning outbreaks, and ensuring regulatory compliance within food businesses.

Learning Objectives

By the end of the course, participants will be able to:

• Understand the principles of Hazard Analysis and Critical Control Points (HACCP)

• Develop and implement an effective HACCP-based food safety system

• Identify and manage food safety hazards within food operations

• Protect their business from food poisoning risks, reputational damage, and potential business closure

• Ensure compliance with food safety regulations and best practice standards

Certification

Participants who successfully complete the programme will receive:

Certificate in the Management of Food Safety – Level 3
Certified by the Environmental Health Association of Ireland (EHAI).

Skillnet Ireland Growth Priority

This programme supports the following Skillnet Ireland Growth Priority:

✔ SME Leadership / Management Development

County Wexford Chamber Skillnet is co-funded by the Government of Ireland, the European Union and Network Member Companies.