Food Safety and HACCP Hygiene

training MAPPED to FSAI Levels 1 & 2

Course Objectives

This course aims to provide participants with a fundamental understanding of food safety principles and HACCP systems, as required by the Food Safety Authority of Ireland (FSAI). This course is designed for food handlers and supervisors in the food industry and covers essential topics such as identifying hazards, implementing control measures, and understanding regulatory requirements for safe food preparation and handling.

Upon completion, participants should be able to implement HACCP principles to maintain food safety standards in their workplaces, ensuring compliance with Irish and EU food safety laws. This knowledge helps prevent foodborne illnesses, improves quality control, and fosters a culture of safety within food businesses.

The assessment at the end of the Level 2 programme is a mixture of MCQ and short paragraph answers.

€110 per person

FSPA Certification

EHS International is facilitating food safety training programmes at Levels 4, 5 and 6 on the National Framework of Qualifications which are designed and validated by the Food Safety Professionals Association (FSPA) through Quality and Qualifications Ireland (QQI centre no. 38631A). Programmes are delivered by a trainer from the FSPA trainer panel.  All assessments are administered by the FSPA provider centre and go through the agreed authentication process prior to submission to QQI for certification.

  • Food Safety
  • Microbiological Hazards
  • Food Contamination
  • HACCP from Food Delivery to Storage
  • HACCP from Food Preparation to Cooking and Service
  • Personal Hygiene
  • Food Premises and Equipment
  • Pest Control
  • Cleaning and Disinfection
  • Food Safety Law and Enforcement
  • Allergens

In classroom

1 Day (9.00am – 5.00pm)

Enrol now to start making a difference in food safety.

Upcoming Course Dates & Locations

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