Course Outline
Introduction to Food Safety
• Importance of food safety in the workplace
• Understanding foodborne illness
• Impact of poor food safety practices
• Legal responsibilities of food businesses
• Role of food handlers in maintaining food safety
Understanding HACCP Principles
• What HACCP stands for (Hazard Analysis and Critical Control Point)
• Purpose of HACCP in food safety management
• Overview of the HACCP system
• Benefits of implementing HACCP procedures
Food Safety Hazards
• Biological hazards (bacteria, viruses, parasites)
• Chemical hazards
• Physical hazards
• Sources of food contamination
• Preventing contamination in food environments
Personal Hygiene and Safe Food Handling
• Importance of personal hygiene for food handlers
• Handwashing procedures and hygiene practices
• Protective clothing and workplace hygiene
• Illness reporting and food safety responsibilities
Cross Contamination Prevention
• What cross contamination is
• Common causes of cross contamination
• Safe food storage and separation techniques
• Cleaning and sanitation procedures
Temperature Control and Safe Food Storage
• Safe food storage temperatures
• Cooking, reheating, and holding temperatures
• Importance of temperature monitoring
• Safe storage and handling of chilled and frozen foods
Cleaning and Sanitising
• Importance of cleaning and sanitation in food safety
• Cleaning schedules and procedures
• Use of cleaning chemicals safely
• Maintaining hygienic food preparation environments
HACCP in Practice
• Identifying critical control points in food preparation
• Monitoring food safety procedures
• Recording and maintaining food safety documentation
• Maintaining consistent food safety practices
Who the Course Is For
This course is suitable for employees involved in food preparation, food service, or food handling activities.
Participants may include:
• Kitchen staff and chefs
• Catering and hospitality staff
• Food production workers
• Food service employees
• Restaurant and café staff
• Food retail staff
• Food business operators
• Supervisors responsible for food safety practices
No prior HACCP or food safety training is required.
Why This Training Is Important
Food Safety Protection
Proper food safety practices reduce the risk of food contamination and foodborne illness.
Legal Compliance
Food businesses must implement food safety management systems based on HACCP principles.
Public Health Protection
Effective food safety practices help protect customers and the wider public.
Business Reputation
Maintaining high food safety standards protects the reputation and credibility of food businesses.
Course Objectives
Participants will:
• Understand the importance of food safety and hygiene
• Learn the basic principles of HACCP
• Identify common food safety hazards
• Prevent cross contamination in food preparation environments
• Apply safe food storage and temperature control practices
• Understand the role of food handlers in maintaining safe food practices
• Support workplace food safety procedures
Course Format & Delivery
Instructor-led training with practical food safety examples.
Includes:
• Interactive discussion and learning
• Food safety case studies
• Real workplace food handling scenarios
• HACCP awareness and practical guidance
Delivered:
• Onsite at client premises, or
• Online Webinar
Irish Legislation Supported
This training supports food business obligations under:
• Food Safety Authority of Ireland Act 1998
• Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs
• European Union (Food Hygiene) Regulations
Food businesses are required to:
• Implement food safety procedures based on HACCP principles
• Ensure employees are trained in food hygiene practices
• Maintain safe food preparation and storage environments
• Prevent contamination and food safety hazards
Why Choose Samson Training
Samson Training provides practical food safety training designed to help organisations maintain safe food handling standards and regulatory compliance.
Our training focuses on:
• Practical food safety awareness
• Real food handling scenarios
• Clear explanation of HACCP principles
• Supporting safe workplace food practices
• Professional and experienced instructors
We emphasise practical food safety behaviour and workplace application rather than theory alone.
FAQ's
What is HACCP Level 2 training?
HACCP Level 2 training provides food handlers with essential knowledge of food safety principles and HACCP systems used to manage food safety risks in food environments.
Who should attend HACCP Level 2 training?
Anyone involved in food preparation, food handling, catering, or food production should complete HACCP Level 2 training.
How long does HACCP Level 2 training take?
The course is delivered as a half-day training programme covering food safety principles and HACCP awareness.
Is HACCP training required for food businesses?
Food businesses are required to implement food safety management systems based on HACCP principles and ensure employees are appropriately trained in food hygiene practices.
