Food Safety (Level 1) Course

The Real Cost of Poor Food Safety Practices
• Common causes of food contamination and foodborne illness
• Impact of poor hygiene on customers, businesses, and reputation
• Product recalls, waste, and operational disruption
• Legal and regulatory consequences of food safety failures
• Lessons learned from food safety incidents

Understanding Food Safety Responsibilities
• What food safety means in the workplace
• The role of every food handler in preventing contamination
• Personal responsibility for maintaining hygiene standards
• Importance of following workplace food safety procedures
• Building a positive food safety culture

Food Safety Hazards & Risk Awareness
• Biological, chemical, physical, and allergen hazards
• Sources of contamination throughout the food chain
• Cross-contamination risks
• High-risk foods and vulnerable groups
• Recognising food safety hazards before they become incidents

Safe Food Handling & Hygiene Practices
• Personal hygiene requirements
• Effective hand washing techniques
• Safe food storage and temperature control principles
• Cleaning and sanitation awareness
• Waste management and pest prevention

Preventing Food Contamination
• Cross-contamination prevention techniques
• Safe preparation and handling practices
• Cleaning equipment and food contact surfaces
• Importance of separation between raw and ready-to-eat foods
• Good housekeeping practices

Organisational Responsibility & Food Safety Culture
• Employee responsibilities
• Supervisor and management responsibilities
• Following workplace food safety procedures
• Reporting food safety concerns
• Supporting continuous food safety improvement

Food Safety as an Ongoing Risk Management Activity
• Daily food safety checks
• Maintaining good hygiene practices
• Continuous monitoring and reporting
• Supporting HACCP-based food safety systems
• Embedding food safety into everyday operations

This course is suitable for anyone involved in the preparation, handling, serving, storage, or transportation of food, including:

• Food Handlers
• Catering Assistants
• Kitchen Staff
• Hospitality Employees
• Restaurant & Café Staff
• Retail Food Employees
• Food Production Operatives
• Healthcare Catering Staff
• School & Childcare Catering Personnel
• Delicatessen and Bakery Staff
• New Employees entering the food industry

No previous food safety experience is required.

Risk Management
Poor food handling practices can lead to contamination, foodborne illness, product recalls, reputational damage, and costly business disruption.

Legal Responsibility
Food businesses must ensure employees receive appropriate instruction and training in food hygiene relevant to their work activities.

Compliance
Training supports organisational compliance with Irish food safety legislation and promotes consistent food hygiene practices across the workplace.

Organisational Performance
Well-trained food handlers improve product quality, protect consumers, reduce waste, and strengthen customer confidence.

Participants will:

• Understand the principles of food safety and hygiene
• Recognise common food safety hazards
• Apply safe food handling and storage practices
• Prevent cross-contamination and foodborne illness
• Maintain high standards of personal hygiene
• Support workplace food safety procedures and HACCP systems
• Contribute to a positive food safety culture

Instructor-led training with practical examples and discussion.

Includes:

• Food safety awareness guidance
• Real workplace hygiene scenarios
• Interactive discussions
• Practical food safety guidance

Delivered:

• Onsite at client premises, or
• Online Webinar

This training supports food safety responsibilities under:

• Food Safety Authority of Ireland (FSAI) Guidelines
• Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs
• Food Safety Authority of Ireland Act 1998

Food businesses are required to:

• Ensure food is handled safely
• Maintain hygienic food preparation environments
• Provide appropriate food safety training for staff
• Prevent contamination of food products

Samson Training delivers practical food safety training focused on reducing food safety risks and supporting organisational compliance.

Our approach emphasises:

• Practical food hygiene awareness
• Real workplace food handling scenarios
• Clear understanding of legal responsibilities
• Experienced instructors with industry knowledge
• Interactive learning and practical application
• Supporting long-term food safety culture

We position Food Safety Level 1 training as the foundation of effective food hygiene management, helping organisations protect consumers, maintain compliance, and improve operational standards.

Who should attend Food Safety Level 1 Training?
The course is suitable for anyone who prepares, handles, serves, stores, or transports food as part of their work.

Do I need previous food safety experience?
No. The course is designed for new and existing food handlers with little or no formal food safety training.

Does the course cover HACCP principles?
Yes. Participants receive an introduction to HACCP principles and how they support safe food handling practices.

Can the course be delivered onsite?
Yes. Samson Training delivers Food Safety Level 1 training onsite throughout Ireland or at designated training venues.

Is this course suitable for all food businesses?
Yes. The course is suitable for restaurants, cafés, hotels, food manufacturers, healthcare, education, retail, catering, hospitality, and food service organisations.