What is HACCP?
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
Who should attend?
Any employees handling or serving food. Employees who have responsibility for managing food safety or who are involved in food preparation, service, handling, and storage, who have already completed Basic Food Safety. It is ideal also for those working in professional kitchens, canteens, restaurants, delicatessens as well as food producers.
HACCP Level 1
Primary Course in Food Safety Level 1.
HACCP Level 2
This course is designed for all food handlers and supervisors serving food for public consumption (i.e. Café, shops, hotels, bars, restaurants etc ).Can be provided on-site at your premises at times convenient to your business.
Course Objective and Content
The aim of this programme is to provide learners with adequate training in the basic principles of food hygiene, Level 2 FSAI. On completion of the programme, successful learners are awarded a certificate from the Environmental Health Association of Ireland which is valid for 5 years.
The programme consists of a minimum of 4 hours, including an examination of 45 mins duration.
The core content of the programme consists of:
- Food hygiene
- Food contamination
- Food delivery and storage
- Food preparation, cooking, and service
- Personal hygiene
- Pest control
- Introduction to HACCP
Master Hospitality HACCP level 1 and 2 Certificates are awarded to all participants upon successful completion of this course. The certificate lasts 3 years.
Group Rates vary depending on the volume of staff; Please contact us directly for more details.
Location of classes varies depending on companies operating hours and payroll budgets. Please contact us directly for more details.
Need a Manual Handling Course also?
Manual handling and HACCP level 2 can be conducted on the same day over an 8 hour period.
9.00 – 17.00 – Full day class based training
9.00am – 12.00pm – Manual Handling:
12.00 – 13.00 – Lunch break
13.00- 17.00- HACCP level 2:
Certificates are given once all participants have passed all assessment and examinations.