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HACCP Level 1 & 2 [Hazard Analysis and Critical Control Points]

HACCP Level 1 & 2 [Hazard Analysis and Critical Control Points]

HACCP Level 1 & 2 [Hazard Analysis and Critical Control Points]

The HACCP level 1 & 2 food hygiene course provides candidates with the essential knowledge required to engage in food preparation and sale. A level of basic food hygiene is required when serving or selling food to the public. Broken down into two sections, level 1 provides basic entry level knowledge of food preparation, hygiene and hazards. Proceeding to level 2 participants receive a more in-depth look at food hygiene approached from a kitchen management perspective.

What is HACCP
Legislation
National hygiene scheme
Irish codes of practices
What causes cross contamination
High risk and low risk activities
Purpose of food hygiene
Waste management
Pest control
Food poisoning , bacteria and contamination
Personal cleanliness

  • Current legislation regarding food hygiene.
  • Good practices and meeting food hygiene standards.
  • Best practice and meeting food hygiene standards.
  • How to avoid food poisoning and cross contamination.

This course is ideal for:
Any person who works in a food service environment.

Upon completion of this course, successful participants will receive Olive certification and will fully meet the requirements of Irish H&S legislation regarding food safety.