This course is designed to introduce participants to food safety and hygiene issues. It is based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training at Level 2. Management of Food Allergens is an excellent addition to HACCP Level 2. Buy the two course together and save €€’s!
There is a legal requirement – Regulation (EC) 852/2004 that all food handlers undertake food safety training commensurate with their duties.
This course is intended for those who have responsibility for managing food safety or who are involved in food preparation, service, food handling and storage and who have already completed Food Safety at Level 1 training. It is ideal also for those working in professional kitchens, hotels, canteens, nursing homes, hospitals, delicatessens, restaurants, childcare, as well as food producers.
Participants of this course will undertake the following modules and know how to:
Food Safety (HACCP) 2 – Understand their requirements under Irish food safety legislation as well as following best work practices.
Management of Food Allergens – Understanding of food allergens and management of associated risks. On completion, participants will be able to understand their requirements under Irish food safety legislation as well as following best work practices.
Each course is an online assessment and is taken on completion of the training material. For each course you will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don’t pass don’t worry, you can take the test as many times as you need with no extra charge.