360 days from purchase. However, we can extend it further as required if you have not completed the course.
Approximately 2.5 to 3 hours.
No. Your course can be accessed from any device 24/7.
Assessments are in multiple choice option format.
Yes. You can attempt the assessment any number of times until you achieve the pass grade.
Certificate will either be available to be download in .pdf or will be emailed to you within 12 hours of successful assessment.
Not at the moment. Please contact us and we will advice you the best option.
Curriculum is designed based on FSAI`s guide to food safety training at level 1
Our Students Says:
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...
Read MoreSuch 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
Read LessI'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 ...
Read MoreI'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!
Read LessGreat course
Great course
Read LessWelcome
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Online Learning Guidelines
Disclaimer
Aim of this Course
Who is this Course for?
What employees need to know before starting to handle food in a food premise?
Course Access Duration
Certification
Course Contents
Learning Outcome
Why Food Safety Matters
What is Food Hygiene?
How can food become contaminated?
Achieving Food Hygiene Standards
What is safe food?
What is food poisoning?
Foodborne Illness
Salmonella Outbreak in Ireland
Recall of Irish pork over contamination in year 2008
Causes of Food Poisoning
Organisms and conditions that causes food poisoning
Advantages of good food safety
Disadvantages of poor food safety
Chapter 1 Quiz
Learning Outcome
Main causes of food poisoning
Advantages and disadvantages of micro-organisms
Advantages and disadvantages of bacteria
Bacterial Multiplication
Bacterial Growth Requirements
Bacteria Multiplying
High Risk and Low Risk Foods
Spores and Toxins
Pathogenic Bacteria and Examples
How to stop the spread of Bacteria
Chapter 2 Quiz
Learning Outcome
Food Hazards
Microbiological Contamination
How to Control of Microbial Hazards
Cross Contamination
Physical Contamination
Chemical Contamination
Allergen Contamination and Control Measures
Measures for allergen control
Food Hypersensitivity
Chapter 3 Quiz
Learning Outcome
Food delivery- Hazards
Food Delivery Hazards
Food Transport
Delivery Checks
Date Marking
Best before and Use By
Refrigerated Storage
Freezer Storage
Cleaning Procedure for Refrigerated Areas
Recording Temperatures
Dry/Ambient Storage
Fruit/Vegetable Storage
Returns
Zoning
Colour Coded Chopping Boards and Utensils
Keeping Equipment Seperate
Water Supply
Common Pests
Why Pest Control?
Signs of Pest Infestation
How to prevent and control pests?
Insect Control
Pest Control in your food premises
Chapter 4 Quiz
Learning Outcome
Food Preparation and Service- Hazards and Controls
Burger vs steak
Defrosting
Defrosting Video
Safe Cooking
Safe Cooking Video
Safe Cooling of food
Safe Chilling
Reheating
Reheating Video
Food Service - Hazards and Controls
Chilled storage and display
Chapter 5 Quiz
Learning Outcome
Who is a Food Worker?
Personal Hygiene - What and Why?
How can harmful bacteria get into food?
Unhygienic Practices
Hand Washing
Facilities required for Handwashing
Protective Clothing
Handwashing
Maintaining Protective Clothing
Use of Gloves in Food Areas
Reporting Illness
Staff Illness
Visitors and Facilities
Do's and Don'ts
Chapter 6 Quiz
Learning Outcome
Cleaning and Disinfection
Cleaning Agents
Safety Precautions- Cleaning
Cleaning Cloths
Cleaning Equipment - Hazards and Controls
Dish Washing Procedure
Cleaning Schedules and Cleaning Records
Cleaning Effectively
Learning Outcome
What is HACCP and its Origins?
Seven Principles
Documentation and Records
Legal Obligation
Food Safety Management System
Chapter 8 Quiz
Learning Outcome
Why Food Safety Law?
Food Safety Laws
The Law of Negligence
Role of an EHO
Enforcements
Chapter 9 Quiz
Glossary
References
Completion of Lectures
Guide to Assessment
Are you ready for Assessment ?
End of Course Assessment
Course Feedback- We Value your feedback
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