COURSE KEY FEATURES

  • Curriculum based on FSAI guidelines

    Curriculum based on FSAI`s guidelines on essential food safety knowledge for food handlers at level 2. 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 3.5 to 6 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 2.

Course curriculum

  • 1

    HACCP Level 2 Introduction

    • Welcome

    • Update your Profile

    • Tips for online learning

    • Disclaimer

    • Who is this Course for?

    • Additional Course Content

    • Course Access Duration

    • Certification

    • Attention: Important information for learners requiring re-certification

    • Course Contents
  • 2

    Chapter 1 -Introduction to Irish Food Legislation and Enforcements

    • Learning Outcome

    • Why food safety matters?

    • Why Food Safety Law?

    • Food Laws

    • EC 852/2004

    • The Law of Negligence

    • Agencies involved in Food Safety- FSAI

    • Other Irish Agencies

    • EU Agencies

    • National Guides

    • The Health Service Executive (HSE)

    • European Food Safety Authority (EFSA)

    • Safefood

    • The Environmental Health Association of Ireland

    • Role of an EHO

    • EHO Visits

    • Enforcement powers of an EHO

    • Food surveillance

    • Food Safety Management Systems

    • Training Guidance

    • Chapter 1 Quiz
  • 3

    Chapter 2. Introduction to Food Safety

    • Learning Outcome

    • Food hygiene and Food Safety

    • Safe Food

    • Advantages of Food Safety

    • Disadvantages of Food safety

    • Food Poisoning

    • Common Causes of Food poisoning

    • Sources of Food Poisoning

    • Global Food Poisoning Statistics

    • Food Poisoning Statistics Ireland

    • Food Poisoning Outbreaks

    • Recall of Irish pork over contamination in 2008

    • Food Poisoning-Bradford Sweets

    • Food Poisoning- Jack in the Box

    • Food Poisoning-Mad Cow Disease

    • Food Poisoning- Bil Mar Foods

    • Food Poisoning-E-Coli outbreak in Scotland Butcher Shop

    • Peanut Corporation of America Food Poisoning

    • Cost of food poisoning to your business

    • Chapter 2 Quiz
  • 4

    Chapter 3. Introduction to Microbiology

    • Learning Outcome

    • What causes food poisoning?

    • Advantages and disadvantages of micro-organisms

    • Bacteria

    • Pathogenic Bacteria

    • Salmonella

    • Salmonella Video

    • Clostridium perfringens

    • Clostridium botulinum

    • Staphylococcus aureus

    • Bacillus cereus

    • Escherichia Coli

    • E-Coli Video

    • Campylobacter Jejuni

    • Campylobacter Video

    • Listeria monocytogenes

    • Listeria Video

    • Food Spoilage Bacteria

    • Advantages and disadvantages of Bacteria

    • Bacterial growth Factors

    • Time

    • Warmth

    • Oxygen

    • Food

    • Moisture

    • PH

    • Spores and Toxins- Spores

    • Spores and Toxins- Toxins

    • DANGER ZONE: 5°C TO 63°C

    • Food Poisoning Viruses

    • Weil's Disease

    • Hepatitis A

    • Hepatitis Video

    • Norovirus

    • Non-bacterial Food Poisoning

    • Parasites

    • Mould

    • Toxoplasmosis

    • High-risk Foods

    • Low-risk Foods

    • Ready-to-eat Raw Foods

    • Stop Bacterial spread

    • Chapter 3 Quiz
  • 5

    Chapter 4. Food Chain Hazards and Contamination

    • Learning Outcome

    • Food Contamination or Food Hazard

    • Types of Food Contaminants

    • Microbiological Contamination

    • Cross contamination

    • Direct Cross contamination

    • Indirect Cross contamination

    • Preventing Cross contamination

    • Do`s and Don`ts to prevent cross-contamination

    • Physical Hazards

    • Physical Hazards-Controls

    • Chemical Contamination

    • Chemical Hazards-Control

    • Arsenic in Rice

    • Allergen Contamination

    • Chapter 4 Quiz
  • 6

    Chapter 5. Allergen Contamination

    • Learning Outcome

    • Regulation (EU) No. 1169/2011

    • 14 Allergens

    • Allergen Declaration

    • Allergen Control- Restaurants/Takeaways

    • Allergen Control- Contract Catering

    • Allergen Control-Retail Outlets

    • Allergen Control- Food Outlets, e.g., Food Stalls, Markets

    • Allergen Control-Licenced Premises

    • Allergen Control-Specialised Businesses, Institutions and Organisations

    • Allergen Control-Food Ordered Remotely (by Phone, Website, App etc.)

    • Allergen Information Management via a Central Folder

    • Listing of Allergen information on the menus

    • Best Practices for Allergen Management

    • Responding to an Allergen reaction in your food business

    • Chapter 5 Quiz

    • Food Hypersensitivity
  • 7

    Chapter 6. Food Supplies and Storage

    • Learning Outcome

    • Supplies and Suppliers

    • Supplier/Vendor Selection

    • Supplier Checklist

    • Food delivery Hazards

    • Shelf life and Stock Rotation

    • Receiving Food Supplies

    • Checklist for receiving Supplies

    • Rejecting Deliveries

    • Delivery vehicle and delivery personnel

    • Use By and Best Before Dates

    • Best before and Use By Video

    • Foods exempt from Shelf-life Declaration

    • Refrigerator Storage- Hazards and Controls

    • Freezer Storage

    • Freezer Storage.....

    • Dry/Ambient Storage

    • Fruits/Vegetable Storage

    • Temperature Monitoring

    • Corrective Action -Delivery and Storage

    • Food Returns

    • Food Traceability

    • Methods of Food Preservation

    • Zoning

    • Keeping Equipment separate

    • Waste Handling

    • Water in food premises

    • Chapter 6 Quiz
  • 8

    Chapter 7. Food Preparation and Service

    • Learning Outcome

    • Hazards- Preparation and Service

    • Keeping foods covered

    • Defrosting

    • Defrosting ...

    • Defrosting.......

    • Defrosting Video

    • Cooking

    • Exceptions to Cooking Food to 75°C or Equivalent

    • Safe Cooking

    • Burger vs Steak

    • Reheating

    • Reheating Video

    • Cooling Foods

    • Safe Cooling

    • Microwaving

    • Food Display and Service

    • Corrective Action-Display and Service

    • Chilled Storage and Display

    • Thermometers

    • Thermometer Calibration

    • Chapter 7 Quiz
  • 9

    Chapter 8. Cleaning and Disinfection

    • Learning Outcome

    • Cleaning and its importance

    • Detergents

    • Disinfectants

    • Sanitisers and Sterilant

    • Usage and Storage of chemicals

    • Dish Washing Procedure

    • Various Cleaning activities in a food premise

    • Cleaning Activities..

    • Cleaning Activities ......

    • Scheduled Cleaning

    • Cleaning Schedules

    • Cleaning Cloths

    • Cleaning Equipments

    • Cleaning Effectively Video

    • Waste Management

    • Chapter 8 Quiz
  • 10

    Chapter 9. Design and Layout of food premises

    • Learning Outcome

    • Irish Standards and Guidelines

    • Planning a Food Premise

    • Planning a Food Premise..

    • Systematic Work Flow

    • Roofs and Grounds

    • Walls and Ceilings

    • Food Areas

    • Food Areas...

    • Food Areas....

    • Food Areas.....

    • Washing Areas

    • Washing Areas...

    • Lighting

    • Ventilation

    • General Ventilation Requirements

    • Colour Coding

    • Zoning

    • Potable Water Supply

    • Ice Making Facilities

    • Sewage system

    • Waste Management

    • Changing Room

    • First Aid Equipment

    • Chapter 9 Quiz
  • 11

    Chapter 10. Pest Control

    • Learning Outcome

    • Importance of pest control

    • Pest and Contamination

    • Steps to Control pests in your premises

    • Action required in the event of pest infestation

    • Rodents and Controls

    • Signs of Rodent Infestation and Precautions

    • Rodent Control...

    • Rodent Control....

    • Rodent Control.......

    • Insects and Controls

    • Insect Control

    • Insect Control....

    • Insect Control....

    • Pest Control Video

    • Chapter 10 Quiz
  • 12

    Chapter 11. Personal Hygiene

    • Learning Outcome

    • Who is a food worker?

    • What is hygiene?

    • Why and How of Personal Hygiene

    • Tips for personal hygiene

    • Cuts, Spots and Boils

    • Poor Hygiene Practices

    • Handwashing

    • When to wash hands?

    • Handwashing Guidelines

    • Handwashing Facility Requirements

    • Handwashing Technique

    • Personal Protective Equipment(PPE)

    • Unwell food worker

    • Action if a food worker is unwell

    • Staff Illness

    • Staff Facilities

    • Visitors to food premises

    • Use of gloves in food business

    • Dos and Don'ts -Personal Hygiene

    • Manager/Supervisor Responsibilities

    • Chapter 11 Quiz
  • 13

    Chapter 12. HACCP Principles

    • Learning Outcome

    • Food Safety Management Systems

    • What is HACCP?

    • Benefits of HACCP

    • Codex Alimentarius

    • Pre Requisites Program (PRP)

    • Examples of Prerequisites

    • HACCP Team

    • Flow Charts

    • 7 Principles

    • Principle 1 - Identify the hazards

    • Principle 2- Identify the Critical Control Points (CCP`s)

    • Principle 3 - Establish Critical Control Limits

    • Principle -4 Monitoring

    • Principle 5- Corrective Action

    • Principle 6- Verification

    • Principle 7- Documentation and Review

    • Chapter 12 Quiz
  • 14

    Chapter 13 Training, Documentation, Records and Audits

    • Learning Outcome

    • Training Requirements

    • Benefits of training

    • Training Records

    • Documents

    • External Documents

    • Internal Documents

    • Records

    • Examples of records

    • Auditing

    • Chapter 13 Quiz
  • 15

    Chapter 14 . Traceability, Recall and Labelling

    • Learning Outcome

    • Traceability Requirement

    • Food Traceability

    • Traceability Records

    • Traceability Records...

    • Record Retention

    • Food Recall

    • Manage a Food Recall

    • Recall Plan

    • Best Practice for Food Recall

    • Engaging with Customers

    • Managing a food safety complaint

    • Labelling

    • Information required for Pre-packaged Products

    • Specific Labelling Requirements

    • Chapter 14 Quiz
  • 16

    Summary

    • Glossary

    • References
  • 17

    Assessment

    • Completion of Lectures

    • Guide to Assessment

    • Are you ready for Assessment ?

    • End of Course Assessment

    • Copy of Course Feedback- We Value your feedback

    • Fancy a 25% OFF Coupon Code?

    • Certificate

Reviews

5 star rating

Great course

Lisa Mangan

Great course very easy to follow and the customer support is excellent

Great course very easy to follow and the customer support is excellent

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5 star rating

Level 2

collette perry

Brilliant

Brilliant

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5 star rating

Informative and easy to follow

Susan Duffin

Enjoyed the way the course is presented, easy to read and follow, with good relevant information.

Enjoyed the way the course is presented, easy to read and follow, with good relevant information.

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