Who is the FSAI?
The principal function of the Food Safety Authority of Ireland (FSAI) is to protect consumers by leading a collaborative food safety community to continuously raise food standards and create a culture of excellence.
The Authority is a statutory, independent and science-based body, dedicated to protecting public health and consumer interests in the area of food safety and hygiene. Read More
Do staff have to be trained in food safety/hygiene?
It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
Staff responsible for the development and maintenance of the food business’s HACCP based procedures must have received adequate training in the application of the HACCP principles. There is, however, no legal requirement for individuals to undergo certified training programmes. Read More
All Food Safety Courses Refer to HACCP, What Is This?
HACCP (Hazard Analysis and Critical Control Points) based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems.
The main benefits of HACCP based procedures are:
- Saves your business money in the long run
- Avoids you poisoning your customers
- Food safety standards increase
- Ensures you are compliant with the law
- Food quality standards increase
- Organises your process to produce safe food
- Organises your staff promoting teamwork and efficiency
- Due diligence defence in court
FSAI Recommendations for Getting Started?
Put the prerequisite programmes in place and then you can begin to build HACCP on top of these.
Chances are that if you are look at the Training Matters website you are on step 13 – Training and Supervision.
The first steps are:
- Ensure staff involved in the development of the HACCP based procedures have a basic understanding of HACCP. If it is necessary to hire a consultant, businesses should ensure staff understand how the system works and are suitably trained to ensure effective implementation.
Training Matters can assist with organising food safety training at all levels and consultancy.
- Depending on the size of the business, assemble staff into a small team, with a team leader to lead in designing and implementing of the HACCP based procedures. In the case of a small business the ‘team’ may be just one person. The team should have a good knowledge of your business. Initially, your team will be required to spend a reasonable amount of time and effort to develop and implement the HACCP based procedures.
- Describe your product(s) and the intended use by consumers and then depending on the size of the business draw up a flow diagram to show each step of your operation. Walk through your operation to confirm that the diagram is correct and check that it covers all the foods your business produces. Read More
There are Lots of Different Food Safety Courses, How do I know the Right on to Choose?
There are a large selection of food safety courses and accreditation on offer, this can make it confusing when choosing a course and ensuring you have the right course for your needs. To simplify things, the FSAI have made 3 levels so that you can compare apples with apples, instead of apples with oranges.
- Level 1: Induction Skills
- Level 2: Additional Skills
- Level 3: Food Safety Skills for Management
In the below table we have categorised the food safety courses we offer under the 3 levels from the FSAI.
|Level 1: Induction Skills||Level 2: Additional Skills||Level 3: Food Safety Skills for Management|
|TG 1 2 revised 15 FINAL (1)||TG 1 2 revised 15 FINAL (1)||Training Guide 3 2016 FINAL ACCESSIBLE (1)|
|HACCP Training||Primary Course in Food Safety||Implementing Food Safety Management|
|Basic Food Safety HACCP||Designing Food Safety Management|
|Management of Food Safety|
Examples of the Backgrounds of Participants on Each Level:
|Level 1: Induction Skills||
This course is ideal for participants involved in a food business that are NOT involved in preparing food.
|Level 2: Additional Skills||
This course is ideal for participants involved in a food business that ARE involved in preparing food.
|Level 3: Food Safety Skills for Management||
This course is ideal for participants at management level involved in a food business. These courses train participants on how to implement/design a food safety procedure after conducting risk assessments. These courses are also the starting point for becoming a food safety trainer.