Food Safety HACCP level 2 online training Cork Ireland

Food Safety and HACCP Level 2

Food Safety and HACCP Level 2 online training in accordance with the FSAI's guidelines for training at Level 2. 24/7 access from any device. Certification on successful completion of assessment. Email support and business hours phone support.

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COURSE KEY FEATURES

Based on FSAI guidelines

Curriculum based on the 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 real life scenarios
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 pass the first time

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?

Certificates 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
How is the learning curriculum designed?

Curriculum is designed based on FSAI's guide to Food Safety Training at Level 2.

Course curriculum

1. Welcome
2. GDPR Policy and Terms of Use
3. Translate this course to any language of your choice
4. How to Navigate
5. Update your Profile
6. Tips for online learning
7. Disclaimer
8. Who is this Course for?
9. Additional Course Content
10. Course Access Duration
11. Certification
12. Attention: Important information for learners requiring re-certification
13. Course Contents
1. Learning Outcome
2. Why food safety matters?
3. Why Food Safety Law?
4. Food Laws
5. EC 852/2004
6. The Law of Negligence
7. Agencies involved in Food Safety- FSAI
8. Other Irish Agencies
9. EU Agencies
10. National Guides
11. The Health Service Executive (HSE)
12. European Food Safety Authority (EFSA)
13. Safefood
14. The Environmental Health Association of Ireland
15. Role of an EHO
16. EHO Visits
17. Enforcement powers of an EHO
18. Food surveillance
19. Food Safety Management Systems
20. Training Guidance
21. Chapter 1 Quiz
1. Learning Outcome
2. Food hygiene and Food Safety
3. Safe Food
4. Advantages of Food Safety
5. Disadvantages of Food safety
6. Food Poisoning
7. Common Causes of Food poisoning
8. Sources of Food Poisoning
9. Global Food Poisoning Statistics
10. Food Poisoning Statistics Ireland
11. Food Poisoning Outbreaks
12. Recall of Irish pork over contamination in 2008
13. Food Poisoning-Bradford Sweets
14. Food Poisoning- Jack in the Box
15. Food Poisoning-Mad Cow Disease
16. Food Poisoning- Bil Mar Foods
17. Food Poisoning-E-Coli outbreak in Scotland Butcher Shop
18. Peanut Corporation of America Food Poisoning
19. Cost of food poisoning to your business
20. Chapter 2 Quiz
1. Learning Outcome
2. What causes food poisoning?
3. Advantages and disadvantages of micro-organisms
4. Bacteria
5. Pathogenic Bacteria
6. Salmonella
7. Salmonella Video
8. Clostridium perfringens
9. Clostridium botulinum
10. Staphylococcus aureus
11. Bacillus cereus
12. Escherichia Coli
13. E-Coli Video
14. Campylobacter Jejuni
15. Campylobacter Video
16. Listeria monocytogenes
17. Listeria Video
18. Food Spoilage Bacteria
19. Advantages and disadvantages of Bacteria
20. Bacterial growth Factors
21. Time
22. Warmth
23. Oxygen
24. Food
25. Moisture
26. PH
27. Spores and Toxins- Spores
28. Spores and Toxins- Toxins
29. DANGER ZONE: 5°C TO 63°C
30. Food Poisoning Viruses
31. Weil's Disease
32. Hepatitis A
33. Hepatitis Video
34. Norovirus
35. Non-bacterial Food Poisoning
36. Parasites
37. Mould
38. Toxoplasmosis
39. High-risk Foods
40. Low-risk Foods
41. Ready-to-eat Raw Foods
42. Stop Bacterial spread
43. Chapter 3 Quiz
1. Learning Outcome
2. Food Contamination or Food Hazard
3. Types of Food Contaminants
4. Microbiological Contamination
5. Cross contamination
6. Direct Cross contamination
7. Indirect Cross contamination
8. Preventing Cross contamination
9. Do`s and Don`ts to prevent cross-contamination
10. Physical Hazards
11. Physical Hazards-Controls
12. Chemical Contamination
13. Chemical Hazards-Control
14. Allergen Contamination
15. Chapter 4 Quiz
1. Learning Outcome
2. Regulation (EU) No. 1169/2011
3. 14 Allergens
4. Allergen Declaration
5. Allergen Control- Restaurants/Takeaways
6. Allergen Control- Contract Catering
7. Allergen Control-Retail Outlets
8. Allergen Control- Food Outlets, e.g., Food Stalls, Markets
9. Allergen Control-Licenced Premises
10. Allergen Control-Specialised Businesses, Institutions and Organisations
11. Allergen Control-Food Ordered Remotely (by Phone, Website, App etc.)
12. Allergen Information Management via a Central Folder
13. Listing of Allergen information on the menus
14. Best Practices for Allergen Management
15. Responding to an Allergen reaction in your food business
16. Chapter 5 Quiz
17. Food Hypersensitivity
1. Learning Outcome
2. Supplies and Suppliers
3. Supplier/Vendor Selection
4. Supplier Checklist
5. Food delivery Hazards
6. Shelf life and Stock Rotation
7. Receiving Food Supplies
8. Checklist for receiving Supplies
9. Rejecting Deliveries
10. Delivery vehicle and delivery personnel
11. Use By and Best Before Dates
12. Best before and Use By Video
13. Foods exempt from Shelf-life Declaration
14. Refrigerator Storage- Hazards and Controls
15. Freezer Storage
16. Freezer Storage.....
17. Dry/Ambient Storage
18. Fruits/Vegetable Storage
19. Temperature Monitoring
20. Corrective Action -Delivery and Storage
21. Food Returns
22. Food Traceability
23. Methods of Food Preservation
24. Zoning
25. Keeping Equipment separate
26. Waste Handling
27. Water in food premises
28. Chapter 6 Quiz
1. Learning Outcome
2. Hazards- Preparation and Service
3. Keeping foods covered
4. Defrosting
5. Defrosting ...
6. Defrosting.......
7. Defrosting Video
8. Cooking
9. Exceptions to Cooking Food to 75°C or Equivalent
10. Safe Cooking
11. Burger vs Steak
12. Reheating
13. Reheating Video
14. Cooling Foods
15. Safe Cooling
16. Microwaving
17. Food Display and Service
18. Corrective Action-Display and Service
19. Chilled Storage and Display
20. Thermometers
21. Thermometer Calibration
22. Chapter 7 Quiz
1. Learning Outcome
2. Cleaning and its importance
3. Detergents
4. Disinfectants
5. Sanitisers and Sterilant
6. Usage and Storage of chemicals
7. Dish Washing Procedure
8. Various Cleaning activities in a food premise
9. Cleaning Activities..
10. Cleaning Activities ......
11. Scheduled Cleaning
12. Cleaning Schedules
13. Cleaning Cloths
14. Cleaning Equipments
15. Cleaning Effectively Video
16. Waste Management
17. Chapter 8 Quiz
1. Learning Outcome
2. Irish Standards and Guidelines
3. Planning a Food Premise
4. Planning a Food Premise..
5. Systematic Work Flow
6. Roofs and Grounds
7. Walls and Ceilings
8. Food Areas
9. Food Areas...
10. Food Areas....
11. Food Areas.....
12. Washing Areas
13. Washing Areas...
14. Lighting
15. Ventilation
16. General Ventilation Requirements
17. Colour Coding
18. Zoning
19. Potable Water Supply
20. Ice Making Facilities
21. Sewage system
22. Waste Management
23. Changing Room
24. First Aid Equipment
25. Chapter 9 Quiz
1. Learning Outcome
2. Importance of pest control
3. Pest and Contamination
4. Steps to Control pests in your premises
5. Action required in the event of pest infestation
6. Rodents and Controls
7. Signs of Rodent Infestation and Precautions
8. Rodent Control...
9. Rodent Control....
10. Rodent Control.......
11. Insects and Controls
12. Insect Control
13. Insect Control....
14. Insect Control....
15. Pest Control Video
16. Chapter 10 Quiz
1. Learning Outcome
2. Who is a food worker?
3. What is hygiene?
4. Why and How of Personal Hygiene
5. Tips for personal hygiene
6. Cuts, Spots and Boils
7. Poor Hygiene Practices
8. Handwashing
9. When to wash hands?
10. Handwashing Guidelines
11. Handwashing Facility Requirements
12. Handwashing Technique
13. Personal Protective Equipment(PPE)
14. Unwell food worker
15. Action if a food worker is unwell
16. Staff Illness
17. Staff Facilities
18. Visitors to food premises
19. Use of gloves in food business
20. Dos and Don'ts -Personal Hygiene
21. Manager/Supervisor Responsibilities
22. Chapter 11 Quiz
1. Learning Outcome
2. Food Safety Management Systems
3. What is HACCP?
4. Benefits of HACCP
5. Codex Alimentarius
6. Pre Requisites Program (PRP)
7. Examples of Prerequisites
8. HACCP Team
9. Flow Charts
10. 7 Principles
11. Principle 1 - Identify the hazards
12. Principle 2- Identify the Critical Control Points (CCP`s)
13. Principle 3 - Establish Critical Control Limits
14. Principle -4 Monitoring
15. Principle 5- Corrective Action
16. Principle 6- Verification
17. Principle 7- Documentation and Review
18. Chapter 12 Quiz
1. Learning Outcome
2. Training Requirements
3. Benefits of training
4. Training Records
5. Documents
6. External Documents
7. Internal Documents
8. Records
9. Examples of records
10. Auditing
11. Chapter 13 Quiz
1. Learning Outcome
2. Traceability Requirement
3. Food Traceability
4. Traceability Records
5. Traceability Records...
6. Record Retention
7. Food Recall
8. Manage a Food Recall
9. Recall Plan
10. Best Practice for Food Recall
11. Engaging with Customers
12. Managing a food safety complaint
13. Labelling
14. Information required for Pre-packaged Products
15. Specific Labelling Requirements
16. Chapter 14 Quiz
1. Glossary
2. References
1. Completion of Lectures
2. Guide to Assessment
3. Are you ready for Assessment ?
4. End of Course Assessment
5. Copy of Course Feedback- We Value your feedback
6. Fancy a 25% OFF Coupon Code?
7. Certificate

About this course

€30,00
313 lessons
0 hours of video content

Reviews

Great course

Lisa Mangan

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

Read Less

Level 2

collette perry

Brilliant

Read Less

Informative and easy to follow

Susan Duffin

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

Read Less

Food Safety and HACCP Level 2

COURSE KEY FEATURES

Based on FSAI guidelines

Audio visual contents

24/7 access and unlimited retries

FAQ

Course curriculum

HACCP Level 2 Introduction

Chapter 1 -Introduction to Irish Food Legislation and Enforcements

Chapter 2. Introduction to Food Safety

Chapter 3. Introduction to Microbiology

Chapter 4. Food Chain Hazards and Contamination

Chapter 5. Allergen Contamination

Chapter 6. Food Supplies and Storage

Chapter 7. Food Preparation and Service

Chapter 8. Cleaning and Disinfection

Chapter 9. Design and Layout of food premises

Chapter 10. Pest Control

Chapter 11. Personal Hygiene

Chapter 12. HACCP Principles

Chapter 13 Training, Documentation, Records and Audits

Chapter 14 . Traceability, Recall and Labelling

Summary

Assessment

About this course

Reviews

Great course

Lisa Mangan

Level 2

collette perry

Informative and easy to follow

Susan Duffin