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.
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.