HACCP Training  

There is a legal requirement Regulation (EC) 852/2004 that all food handlers undertake food safety training.

The HACCP Level 2 course takes into account all the requirements of Food Safety legislation and standards based on the Guide to Food Safety Training published by the Food Safety Authority of Ireland (FSAI).

Please contact us should you have any questions or queries. 

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Course Duration: Half Day 

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Max 10 Per Course 

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• Introduction 

• An Overview of Legislation Standards Of the FSAI

• Authorised Officers 

• Food Safety Hazards 

• Biological Hazards 

• Allergens

• Prerequisites 

• Personal Hygiene

• Cleaning 

• Cross Contamination 

• Pest Control 

• Structural Hygiene

• HACCP Overview 

• Food process diagram 

• Probe use and calibration 

• Thawing and food preparation 

• Critical Control Points (C.C.Ps)

• Labelling & Traceability 

• Documentation & Record Keeping 

• Food Recall, Withdrawal & Complaints

• Temperature Control 

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Certification: HACCP Level 2