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Consultancy & Training in Food Safety for Ireland & Northern Ireland

Food Safety Ireland, In House Training

Level 4 Award in HACCP in Catering

Qualification Overview
This qualification is aimed at learners who are working at a management level in a catering business or are members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

Who can take this qualification?

It is advised that learners already hold a Level 4 Food Safety qualification and/or a Level 3 HACCP qualification
before undertaking this course. Pre-coursework in consultation with the trainer may be required to ensure
level of knowledge of microbiology and other food safety matters is sufficient to undertake a Level 4 HACCP
course. It is also advised that learners have a minimum of Level 2 in literacy and numeracy, or equivalent.


The Principles of HACCP Management for Catering Level: 4

Learning Outcome Assessment Criteria

The learner will: The learner can:

1. Understand the importance of HACCP based
food safety management procedures in a
catering environment

1.1 Explain the HACCP approach to food safety
management procedures in a catering
1.2 Review legislation relating to HACCP
2. Understand how to manage the
implementation of HACCP based food safety
management procedures in a catering

2.1 Analyse the allocation of resources, roles
and responsibilities
2.2 Analyse the development requirements of
the HACCP team
2.3 Explain the importance of effective
2.4 Determine staff training needs

3. Understand how to develop HACCP based
food safety management procedures for a
catering environment
3.1 Explain the pre-requisites for HACCP
required in a catering environment
3.2 Analyse food production processes
including multi-site and interrupted
catering systems
3.3 Produce process flow diagrams
3.4 Determine hazards and risks in the process
3.5 Determine critical control points, critical
limits and corrective actions

4. Understand how to evaluate HACCP based
food safety management procedures in a
catering environment

4.1 Discuss the verification and review of
4.2 Explain documentation and record keeping

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