• Food safety HACCP 1 & 2

The aim of this Food Safety HACCP level 1 & 2 is to provide you with the knowledge and awareness required by a food handler.  Level 1 meets the criteria as set out by the Food Safety Authority of Ireland Guide. It is aimed at food handlers who are not directly involved in the preparation or handling of high-risk foods but handle food elsewhere, such as waiters, kitchen porters, checkout staff, bar staff and delivery staff.

Food Safety Training Level 2 meets the criteria for food workers in catering, retail and the hospitality industry.  It covers the topics and skills that all workers preparing, cooking or handling are required to learn.

Course learning outcomes:

On completion of this course learners will be able to:

  • Learn what good hygiene practices are and not so good
  • What is the role of a food handler
  • Food legislation
  • Learning what types of hazards they are for food handlers
  • How to prevent and control bacterial growth
  • Learning what a HACCP management system is
  • Safe procedures in receiving/storing and returning goods
  • Knowing how to put food safety into practices
Course Content:

The training course Food Safety training on completion, you will be able to understand the requirements under Irish food safety legislation as well as following best food safety practice guidelines in reduce hazards and keep people safe

Food Safety HACCP level 1 & 2 Courses Certification:

On successful completion of this Food Safety HACCP level 1 & 2 learners will receive a Food Safety HACCP level 1 & 2  certificate from Grow Training.

Food Safety HACCP level 1 & 2 Course Location:

This Food Safety HACCP level 1 & 2 Course will be delivered at your premises.

Duration of this course is run over full day

Please note that all courses are delivered through English.

We offer discounts for group bookings and multiple days . Why not get in touch with us to see how we can help you?

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COVID-19 Restrictions

Please note that during the current Covid-19 restrictions, class sizes shall be as per HSE guidelines