PRIMARY COURSE IN FOOD Safety Training Course
The Primary Course in Food Safety is also referred to as The Primary Course in Food Hygiene and HACCP level 2.
The aim of this course is to provide learners with adequate training in the basic principles of food hygiene, HACCP, and allergen awareness.
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 is the most popular food safety course 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 Primary Course in Food Safety is also referred to as The Primary Course in Food Hygiene and HACCP level 2.
The aim of this course is to provide learners with adequate training in the basic principles of food hygiene, HACCP, and allergen awareness.
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 is the most popular food safety course for those working in restaurants, cafés, delis, shops, hotels, food production, caterers, healthcare.
Course Topics
On completion of this Primary Food Safety Hygiene 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
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.
Participants
A maximum of 15 participants can attend each Primary Course in Food Safety training session.
Duration
Certification
On successful competition of the Primary Course in Food Safety course participants will receive an Accredited Certificate. The certification will expire after 5- 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
- Examination
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.
