About Hygiene, Ireland

Food Hygiene / HACCP for Food Handlers


FSAI Level II. Primary Food Safety and Hygiene Training Course


The purpose of this 2 day HACCP Food Safety and Hygiene training course is to provide learners with an in-dept knowledge of food safety and hygiene required to operate a HACCP Food Safety Management System.


Unit 1 Food Hygiene

Food Hazard Analysis

  • Microbiological, Physical Chemical and Food Allergens
Unit 2 Personal Hygiene Legal Responsibilities, Hand Washing and Protective Clothing and Illness Reporting
Unit 3 Pest & Waste Control Identification of Pest and Controls
Unit 4 Cleaning  Cleaning Chemicals and their use, procedures and Record keeping
Unit 5 HACCP  Introduction to the Food Safety Management System 
Unit 6 Allergen Law Recognise Allergen Food Hazards and Implement Controls
Unit 7 Food Delivery Delivery Hazard Analysis and Control
Unit 8 Food Storage Storage Hazard Analysis and Controls
Unit 9 Food Processing

Preparation, Cooking, Cooling, Reheating, Holding and Service Controls

The training programme notes are based on the following

  • Safe Catering - Food Safety Authority of Ireland 
  • IS 340:2007 - Hygiene in the Catering Sector
  • IS 341:2007 - Hygiene in the Food Retailing & Wholesaling Sector


  • Written Examination (Oral by prior arrangement)
  • Skills Demonstration 20% & Examination 80%


  • Pass
50% - 64%
  • Merit
65% - 79%
  • Distinction
80% - 100%

Food Safety and Hygiene Traning

Other Information

Duration: 2.0 day(s)

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