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HACCP Level 1 Training Course- Basic Food Hygiene Training for all Food Handlers
- Duration: Half day
- Certification: Basic Food Hygiene Training Course Certificate (FSAI Level 1) which is valid for 2 years.
Assessment: Assessment is by a theory test.
Available locations:
- In our training centre Ireland TT Ltd, Unit 11C Parkmore Industrial Estate, Long Mile Road, Dublin 12
- Courses are available across Ireland
- at client’s premises nationwide
Available languages: all languages
Available online: YES, also as webinar
Price includes booklets and refreshments
The implementation of a food safety management system based on the principles of HACCP and the provision of food hygiene training are recognized as fundamental steps towards assured food safety.
Who should attend:
The Food Safety (HACCP) Level 1 course is ideal for those with no previous experience, with light food handling duties and/or performing low-risk duties (such as waiters, baristas, caregivers, kitchen porters, deli shop assistants, etc.)
Course Content
- Food Safety Awareness
- Food Contamination and Prevention
- Safe Food Procedures
- Personal Hygiene
- HACCP – Hazard Analysis & Critical Control Points System
- Food Safety Law in Ireland
On completion of this food safety training course, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices.
The Basic Food Safety & Hygiene course covers the legal requirements of what staff are required to know before they start handling food in your premises. This course is ideal for those:
- With no previous experience
- With light food handling duties
- Performing low risk duties
Certification: Basic Food Hygiene Training Course Certificate (FSAI Level 1) which is valid for 2 years.
Refresher Training is recommended after 2 years
On completion of this HACCP Level 1 training course participants will be able to:
- Identify the risks and hazards in food preparation
- Define food poisoning; understand how it occurs and the main causes of food contamination
- Explain the importance of correct storage, preparation, handling and cooking of food
- List the legal responsibilities of the food worker
- List the structural requirements of a food premises
- Recognize a pest infestation and how to control it
- Explain the importance of cleaning and cleaning schedules
- Explain the purpose of HACCP
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