Food Safety

The aim of this Basic Food Safety, Level 2 on FSAI scale, course is to provide learners with adequate training in the basic principles of food hygiene, HACCP, and allergen awareness.

Staff must receive adequate food safety training, however, no legal requirement for individuals to undergo accredited training courses. This is the non-accredited version of the Primary Course in Food Safety.

Who Should Attend?

This course is designed for employees where food is prepared, cooked, or handled i.e. this course is for persons who prepare food for public consumption, for example: chefs and cooks. This course is suitable for those working in restaurants, cafés, delis, shops, hotels, food production, caterers, healthcare. 

Course Programme:

  • Food hygiene
  • Food contamination
  • Food delivery and storage
  • Food preparation, cooking and service
  • Personal hygiene
  • Design and layout of food premises, pest control
  • Cleaning
  • Introduction to HACCP

Duration: 1 Day 

Course Delivery: Classroom