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. Translate this course to any language of your choice

    4. Update your Profile

    5. Online Learning Guidelines

    6. Disclaimer

    7. Aim of this Course

    8. Who is this Course for?

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

    10. Course Access Duration

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

    12. Certification

    13. Course Contents

    1. Learning Outcome

    2. Why Food Safety Matters

    3. What is Food Hygiene?

    4. How can food become contaminated?

    5. Achieving Food Hygiene Standards

    6. What is safe food?

    7. What is food poisoning?

    8. Foodborne Illness

    9. Salmonella Outbreak in Ireland

    10. Recall of Irish pork over contamination in year 2008

    11. Causes of Food Poisoning

    12. Organisms and conditions that causes food poisoning

    13. Advantages of good food safety

    14. Disadvantages of poor food safety

    15. Chapter 1 Quiz

    1. Learning Outcome

    2. Main causes of food poisoning

    3. Advantages and disadvantages of micro-organisms

    4. Advantages and disadvantages of bacteria

    5. Bacterial Multiplication

    6. Bacterial Growth Requirements

    7. Bacteria Multiplying

    8. High Risk and Low Risk Foods

    9. Spores and Toxins

    10. Pathogenic Bacteria and Examples

    11. How to stop the spread of Bacteria

    12. Chapter 2 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. Chapter 3 Quiz

    1. Learning Outcome

    2. Food delivery- Hazards

    3. Food Delivery Hazards

    4. Food Transport

    5. 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 Temperatures

    12. Dry/Ambient Storage

    13. Fruit/Vegetable Storage

    14. Returns

    15. Zoning

    16. Colour Coded Chopping Boards and Utensils

    17. Keeping Equipment Seperate

    18. Water Supply

    19. Common Pests

    20. Why Pest Control?

    21. Signs of Pest Infestation

    22. How to prevent and control pests?

    23. Insect Control

    24. Pest Control in your food premises

    25. Chapter 4 Quiz

    1. Learning Outcome

    2. Food Preparation and Service- Hazards and Controls

    3. Burger vs steak

    4. Defrosting

    5. Defrosting Video

    6. Safe Cooking

    7. Safe Cooking Video

    8. Safe Cooling of food

    9. Safe Chilling

    10. Reheating

    11. Reheating Video

    12. Food Service - Hazards and Controls

    13. Chilled storage and display

    14. Chapter 5 Quiz

About this course

  • €20,00
  • 139 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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