About Hygiene, Ireland

HACCP Food Safety & Hygiene Training


HACCP Food Safety Training Course - FSAI Level I and II


The purpose of this training course is give staff a knowledge, skills and competence in HACCP Food Safety and good hygiene practice and incorporates Food Information Regulation 2011 (Allergen Information requirements)


Unit 1
Food Hygiene
Understand the importance of Food Hygiene and recognise the food hazards
  • Microbiological, Physical Chemical and Food Allergens
Unit 2
Personal Hygiene
Demonstrate and maintain high standards of personal hygiene and hand hygiene
Unit 3
Pest & Waste Control
Maintain work areas and follow good hygiene procedures
Unit 4
Use of cleaning chemicals and equipment
Unit 5
Introductin to the Food Safety Management System 
Unit 6
Food Delivery
Delivery Hazard Analysis and Control
Unit 7
Food Storage
Storage Hazard Analysis and Controls
Unit 8
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)
  • Update your Food Safety Training


Certificate of Attendance provided

Update your Food Safety Training

Other Information

Contact the office for group rates

Duration: 2.0 day(s)

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