Description

Learner Profile:

Learners are likely to be supervisors, team leaders or trainee managers in production or quality roles within the food and beverage industry who wish to enhance their knowledge and competencies in key skills areas of food and beverage manufacturing.

Learner prerequisites:

Candidates should at minimum have completed the Junior Cert with pass grades in at least five ordinary level subjects (including Maths and English).

Advisory:
It is advisable (for not mandatory) for candidates to have completed HACCP Food Safety Levels 1 and 2 and/or completed the Introductory level of the “Developing Essential Skills for the Food and Beverage Manufacturing Sector” course (but not mandatory). This is dependent on the individual candidate’s work experience.

Learning outcomes:

On completion of this programme the learner will be able to  
  
• Describe the legal framework and international best practice for a food safety management system incorporating HACCP (Hazard Analysis Critical Control Points), VACCP (Vulnerability Assessment Critical Control Points) and TACCP (Threat Assessment Critical Control Points).
• Demonstrate the requirements and audit protocols for BRCGS (British Retail Consortium Global System) food safety.
• State the leading microbiological, physical, chemical food safety risks and the required management practices, and outline the importance of allergens to food processors and consumers.
• Demonstrate the required skills to ensure documentation is compliant and consistently presented in a logical manner in line with version control.
• Describe the principles of lean thinking, root cause analysis and the application of the root cause analysis concept to identify causes of error and recommend solutions.
• Discuss the food sustainability landscape and the Green Agenda.
• Appreciate the different leadership styles and discuss team management through KPIs.