Food Hygiene And Safety Training Courses

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Food Hygiene & Safety training courses are a requirement In Ireland for all staff working with Food. Food Hygiene & Safety training courses will ensure that any employee who needs to work with food is legally allowed to do so and has a viable level of knowledge regarding hygiene and food safety.

The food and dining industry is highly aware of the importance of maintaining high standards of food hygiene. The knowledge of these important issues can often be patchier among the wider business community.

It is quite understandable that organisations with no direct links to the preparation and handling of food might be less aware of food safety issues than those that deal with them in their day-to-day operations. Regardless of this fact, the same basic hygiene laws apply to every organisation.

That is why a course in food hygiene and safety can be a great idea for all businesses and not just those involved in the food industry itself.

Course Objectives:

On completion of one of these courses, all learners will have the skillset to implement good Food Safety and Hygiene Practices.

Course Content:

In general, these courses will cover the following topics and subjects:

  • Legal responsibility in ensuring food safety
  • Food Hazards; Chemical, Physical & Biological Hazards
  • Cross-contamination and how to prevent it
  • High and low-risk activities
  • Monitoring Food Temperatures
  • Food Safety Records & Food Traceability
  • Pest Control & Waste management
  • Dealing with Food at risk from unhygienic practices
  • Co-operating with enforcement officers
  • Checking deliveries
  • Food Sampling & Testing

Who Should Attend:

Food Hygiene & Safety training courses are intended for anyone who has the responsibility for managing food safety or who may be involved in food preparation, service, handling and storage. They can also often be suitable for anyone who has already completed Basic Food Safety.

These courses are also ideal for those working in professional kitchens, canteens, nursing homes, hospitals, delicatessens as well as food producers.


Aoife Read

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