Suitable For:
✅Food handlers working in restaurants, cafés, hotels, catering, delis, supermarkets, and food production
✅Kitchen and catering assistants
✅Chefs and cooks
✅Retail food workers
✅Anyone involved in the preparation, cooking, handling, or storage of food
✅Employers looking to ensure their team is fully compliant with Irish food safety laws
Key Course Features:
✔ Overview of HACCP Principles: Understanding the 7 principles of HACCP and how they apply in the workplace
✔ Food Safety Hazards: Identifying biological, chemical, and physical hazards in food handling
✔ Critical Control Points (CCPs): Recognising stages in food production where hazards must be controlled
✔ Temperature Controls: Understanding correct storage, cooking, and chilling temperatures
✔ Personal Hygiene & Cross-Contamination: Best practices to reduce contamination risks
✔ Cleaning and Pest Control: Introduction to hygiene practices and pest prevention
✔ Irish Legislation: Compliant with Food Safety Authority of Ireland (FSAI) guidelines
✔ Flexible Delivery: Often available online, in-person, or blended learning formats
✔ Assessment & Certification: Final quiz or assessment included; FSAI-compliant certificate issued on passing
Course Outcome
✅FSAI Level 2 Certification in Food Safety & HACCP – meets Irish legal training requirements
✅Improved ability to identify and control food safety risks
✅Better understanding of personal and workplace hygiene standards
✅Confidence in supporting or implementing basic HACCP procedures in food environments
✅Enhanced compliance with Health Service Executive (HSE) inspections and audits
✅Boosted employability in food-related roles across Ireland
