Primary Course In Food Safety: Environmental Health Officers Association accredited program.

This course is recommended by the Food Safety Authority. It is suitable for any person handling food within a food business. The course aims are to provide candidates with an understanding of the principles of food safety and complies with the Level 2 FSAI training Guide requirements for high risk food handlers. By law all food handlers must receive hygiene training appropriate to their work.

Module1: Benefits of good hygiene, introduction to costs of poor practices; food poisoning microbiology.

Module 2: Food contamination, how contaminants effect food and enter the food chain. Causes of cross contamination and hygiene control systems.

Module 3: Food delivery and service, reception, handling & storage of food. Dry goods, refrigeration, freezers and separation of high-risk foods.

Module 4: Food preparation, cooking & service. Temperature control, thawing, reheating, and food hygiene practices.

Module 5: Personal hygiene. Personal responsibilities, protective clothing and control of infectious diseases.

Module 6: Design, layout of premises and pest control. Identification of common pests and pest control practices.

Module 7: Cleaning. Definitions and functions of cleaning and disinfection.

Module 8: Introduction to H.A.C.C.P. and the 7 HACCP principles. Staff and food worker responsibilities and the role of the Inspectors

Duration: 8 – 9 hours ( modular e.g.2 half days or 3 x 3 hours)
Assessment: Written exam (1 hour to receive EHOA Certificate). Oral examinations may be provided on request.

Entry level:

None, this program may be tailored to facilitate greater accessibility on request, for example learners may request an oral examination.
Certificates are valid for a period of 5 years.