BASIC FOOD Safety Training Course
The aim of this Basic Food Safety, Level 2 on FSAI scale, course is to provide learners with adequate training in the basic principles of food hygiene, HACCP, and allergen awareness. Staff must received adequate food safety training, however, no legal requirement for individuals to undergo accredited training courses. This is the non-accredited version of the Primary Course in Food Safety.
This course is designed for employees where food is prepared, cooked or handled i.e. this course is for persons who prepare food for public consumption, example: chefs and cooks. This course is suitable for those working in restaurants, cafés, delis, shops, hotels, food production, caterers, healthcare.
Available as an Onsite Course
Available as a Public Course
Course Objectives
The aim of this Basic Food Safety, Level 2 on FSAI scale, course is to provide learners with adequate training in the basic principles of food hygiene, HACCP, and allergen awareness. Staff must received adequate food safety training, however, no legal requirement for individuals to undergo accredited training courses. This is the non-accredited version of the Primary Course in Food Safety.
This course is designed for employees where food is prepared, cooked or handled i.e. this course is for persons who prepare food for public consumption, example: chefs and cooks. This course is suitable for those working in restaurants, cafés, delis, shops, hotels, food production, caterers, healthcare.
Course Topics
On completion of this Basic Food Safety training course, participants will have the skills to implement good food safety practices.
- Food hygiene – why bother?
- Food contamination
- Food delivery and storage
- Food preparation, cooking and service
- Personal hygiene
- Design and layout of food premises, pest control
- Cleaning
- Introduction to HACCP
Legislation
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.” FSAI
Participants
A maximum of 12 participants can attend each Basic Food Safety training session.
Duration
Basic Food Safety training sessions are 1-day in duration.
Certification
On successful competition of the Basic Food Safety course participants will receive a House Certificate. The certification will expire after 3-years.
Renewal
Course Entry Requirements
There are no special entry requirements for participants associated with this course.
Site Requirements
There are no special site requirements associated with this course.
Public Course Dates
Summary Of Assessments
- Short Theory Test
Resources
Useful Information
Food Safety – 3 levels FSAI
This post explains the summarises the differences between the 3 levels of food safety as per the FSAI, to help you decide which course meets your needs.
