COURSE KEY FEATURES

  • Curriculum based on FSAI guidelines

    Curriculum based on FSAI`s guidelines on essential food safety knowledge for food handlers at level 1. Particular emphasis and illustrations for key aspects of food safety and HACCP with apt examples.

  • Audio visual contents

    Relevant videos and images to help the learner to relate the training to the job scenario.

  • 24/7 access and unlimited retries

    Instant and easy access 24/7 from any device. Flexible learning at your own convenience. Instant certification and unlimited retries if you do not achieve the required grade.

FAQ

  • How long do I have access to the course?

    360 days from purchase. However, we can extend it further as required if you have not completed the course.

  • How long it takes to complete the course online

    Approximately 2.5 to 3 hours.

  • Are there any access restrictions?

    No. Your course can be accessed from any device 24/7.

  • What format is the end-of -course assessment?

    Assessments are in multiple choice option format.

  • Can I re-take the assessment if I do not achieve pass grade in my first attempt?

    Yes. You can attempt the assessment any number of times until you achieve the pass grade.

  • How do I receive my certificate?

    Certificate will either be available to be download in .pdf or will be emailed to you within 12 hours of successful assessment.

  • Can I buy the course online for my group/employees?

    Not at the moment. Please contact us and we will advice you the best option.

  • How is the learning curriculum designed?

    Curriculum is designed based on FSAI`s guide to food safety training at level 1

Course curriculum

    1. Welcome

    2. How to navigate

    3. GDPR Policy and Terms of Use

    4. Translate this course to any language of your choice

    5. Update your profile

    6. Online learning guidelines

    7. Disclaimer

    8. Aim of this course

    9. Who is this course for?

    10. What employees need to know before starting to handle food in a food premise?

    11. Course access duration

    12. Attention: Important information for learners requiring re-certification

    13. Certification

    14. Course Contents

    1. Learning Outcome

    2. Why food safety matters?

    3. What is food fygiene?

    4. How can food become contaminated?

    5. What is safe food?

    6. Food poisoning

    7. Salmonella Outbreak in Ireland

    8. Recall of Irish pork over contamination in 2008

    9. Causes of food poisoning

    10. Organisms and conditions that causes food poisoning

    11. Advantages of good food safety

    12. Disadvantages of poor food safety

    13. Chapter 1 - Quiz

    1. Learning Outcome

    2. Food hazards

    3. Microbiological contamination

    4. How to control of microbial hazards?

    5. Cross contamination

    6. Physical contamination

    7. Chemical contamination

    8. Allergen contamination and control measures

    9. Measures for allergen control

    10. Food hypersensitivity

    11. Bacterial growth requirements and Danger Zone

    12. High-risk and low-risk foods

    13. High-risk and low-risk activities

    14. Chapter 2 - Quiz

    1. Learning Outcome

    2. Food delivery - hazards

    3. Food delivery hazards - Examples

    4. Food transport

    5. Food delivery checks

    6. Date marking

    7. 'Best before' and 'Use by'

    8. Refrigerated storage

    9. Freezer storage

    10. Cleaning procedure for refrigerated areas

    11. Recording temperature

    12. Dry / Ambient storage

    13. Fruit / Vegetable storage

    14. Returns

    15. Zoning

    16. Colour coded chopping boards and utensils

    17. Keeping equipment seperate

    18. Waste handling

    19. Common pests

    20. Why pest control?

    21. Signs of pest infestation

    22. How to prevent and control pests?

    23. Pest control in your food premise

    24. Chapter 3 - Quiz

    1. Learning Outcome

    2. Food preparation and service - hazards and controls

    3. Burger vs Steak

    4. Defrosting

    5. Defrosting

    6. Safe cooking

    7. Safe Cooking

    8. Safe cooling of food

    9. Safe chilling

    10. Reheating

    11. Reheating

    12. Food service - hazards and controls

    13. Chilled storage and display

    14. Temperature control - Revision

    15. Chapter 4 - Quiz

    1. Learning Outcome

    2. Who is a food worker?

    3. Personal hygiene - what and why?

    4. Unhygienic practices

    5. Hand washing

    6. Facilities required for handwashing

    7. Handwashing

    8. Protective clothing

    9. Use of gloves in food areas

    10. Reporting illness

    11. Fitness to work

    12. Staff illness

    13. Visitors and facilities

    14. Chapter 5 - Quiz

About this course

  • €20,00
  • 120 lessons
  • 0.5 hours of video content

Reviews

5 star rating

Great course

Nadine MC Donnell

Such a great course! Easy to understand, laid out in an easy to access manner. Each chapter has an assessment to ensure you are understanding as you go whi...

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Such a great course! Easy to understand, laid out in an easy to access manner. Each chapter has an assessment to ensure you are understanding as you go which I find super helpful

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5 star rating

Easy, Fast and Very informative

Adrian Alexandru Potgoreanu

I'm just after completing level 1 HACCP course with FSS. Very easy and definitely very informative course that will help keep my Kitchen up-to-date with all ...

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I'm just after completing level 1 HACCP course with FSS. Very easy and definitely very informative course that will help keep my Kitchen up-to-date with all HSE requirements. Thank you so much! Soon will be heading to higher levels!

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5 star rating

Food safety haccp level 1

Colm Breen

Great course

Great course

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