HACCP Food Safety Training Level 2

Overview

Our comprehensive programme is designed to equip your staff with the essential skills and knowledge outlined in The Food Safety Authority of Ireland Training Guide, Level 2. Participants will gain a solid understanding of food hygiene principles and learn how to effectively apply them in their workplace.

Who Should Attend?

This programme is suitable for individuals currently employed or seeking employment in a range of industries, including Hotels, Restaurants, Cafes, Delis, Catering Companies, Schools, and Colleges, among others.

Service Review

• The course covers the following topics:
• Food Safety Legislation and Food Hygiene
• Preventing Bacterial Contamination and Food Poisoning
• Introduction to Hazard Analysis and Critical Control Points (HACCP)
• Identifying Food Safety Hazards and Implementing Controls
• Managing Critical Control Points from Delivery to Service
• Personal Hygiene Practices
• Effective Cleaning and Pest Control
• Allergen Awareness
• Record-Keeping Procedures

Duration & Assessment

The course is conducted over a one-day period, and participants will be assessed throughout the training.

Certification

Upon successful completion of the course, participants will receive a certificate issued by the Food Safety Professionals Association (FSPA).

Requirements

Participants should have a basic understanding of the English language.