The aim of this course is to provide food workers with adequate training in the basic principles of food safety, in accordance with Level 2 guidelines.
This day long course covers the necessary skills required to practice HACCP effectively in the workplace.
The course is suitable for any person in a food business that is directly involved in the production, processing, or handling of food.
The course is mapped to Level 1 and Level 2 of the FSAI’s guidelines.
Following completion of this course, certificates are issued through the Food Safety Company.
Through this course you will gain valuable knowledge on the following topics:
- 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
There are no minimum entry requirements for this course, as it is a combined Level 1 & Level 2 course.
You must have access to the following to complete the course:
- A stable internet connection
- A laptop or computer
- Microsoft Word
- A webcam and microphone
Certified by The Food Safety Company
There is a straightforward exam at the end of the day.
Duration: 1 day 9am to 5pm.