COURSE KEY FEATURES

  • Planned Curriculum

    Curriculum based on FSAI`s guidelines on essential food safety knowledge for food handlers at level 1

  • Videos

    Relevant videos for better relating to on the job situations and visual learning.

  • Focus On Details

    Particular emphasis and illustrations for key aspects of food safety and HACCP with apt examples.

Learner Reviews

Our Students Says:

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...

Read More

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

Read Less
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 ...

Read More

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!

Read Less
5 star rating

Food safety haccp level 1

Colm Breen

Great course

Great course

Read Less

FAQ

  • How long do I have access to the course?

    28 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

    Introduction

    • Welcome

    • How to Navigate

    • Update your Profile

    • 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

  • 2

    Chapter 1 Introduction to Food Safety

    • 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

  • 3

    Chapter 2: Introduction to Microbiology

    • 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

  • 4

    Chapter 3: Food Chain Hazards and Contamination

    • 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

  • 5

    Chapter 4: Supplies, Premises, Storage and Pest Control

    • 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

  • 6

    Chapter 5: Food Preparation, Service and Temperature Controls

    • 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

  • 7

    Chapter 6: Personal Hygiene

    • 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

  • 8

    Chapter 7: Cleaning and Disinfection

    • 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

  • 9

    Chapter 8: Introduction to HACCP

    • Learning Outcome

    • What is HACCP and its Origins?

    • Seven Principles

    • Documentation and Records

    • Legal Obligation

    • Food Safety Management System

    • Chapter 8 Quiz

  • 10

    Chapter 9: Legislation and Enforcements

    • Learning Outcome

    • Why Food Safety Law?

    • Food Safety Laws

    • The Law of Negligence

    • Role of an EHO

    • Enforcements

    • Chapter 9 Quiz

  • 11

    Summary

    • Glossary

    • References

  • 12

    Assessment

    • Completion of Lectures

    • Guide to Assessment

    • Are you ready for Assessment ?

    • End of Course Assessment

    • Course Feedback- We Value your feedback

    • Fancy a 25% OFF Coupon Code?

    • Certificate