Food Safety (Level 2) Course

The Real Cost of Poor Food Safety Management
• Common causes of food contamination and foodborne illness
• The impact of poor food hygiene on customers and businesses
• Product recalls, waste, reputational damage, and business disruption
• Legal and regulatory consequences of food safety failures
• Lessons learned from real food safety incidents

Understanding Food Safety Responsibilities
• The importance of food safety throughout the food chain
• Roles and responsibilities of food handlers and supervisors
• Personal accountability in preventing contamination
• Building a positive food safety culture
• Supporting organisational food safety systems

Food Safety Hazards & Risk Awareness
• Biological, chemical, physical, and allergen hazards
• Sources of contamination during food preparation and storage
• Cross-contamination risks and prevention
• High-risk foods and vulnerable consumers
• Recognising food safety hazards before incidents occur

Safe Food Handling & HACCP Principles
• Personal hygiene requirements
• Effective cleaning and sanitation practices
• Safe food storage and temperature control
• Introduction to HACCP principles
• Critical Control Points (CCPs) and monitoring awareness

Preventing Food Safety Incidents
• Safe food preparation techniques
• Preventing cross-contamination
• Pest awareness and housekeeping standards
• Waste management procedures
• Maintaining safe food production environments

Organisational Responsibility & Food Safety Culture
• Employee responsibilities
• Supervisor and management responsibilities
• Reporting food safety concerns
• Supporting internal food safety systems
• Continuous food safety improvement

Food Safety as an Ongoing Risk Management Activity
• Daily hygiene monitoring
• Supporting HACCP compliance
• Maintaining accurate food safety records
• Continuous improvement of food safety practices
• Embedding food safety into everyday operations

This course is suitable for individuals involved in food preparation, production, storage, and supervision, including:

• Food Handlers
• Chefs and Kitchen Staff
• Catering Assistants
• Hospitality Employees
• Food Production Operatives
• Quality Assurance Personnel
• HACCP Team Members
• Supervisors and Team Leaders
• Retail Food Staff
• Healthcare Catering Personnel
• Education and Childcare Catering Staff

No previous Level 2 food safety qualification is required.

Risk Management
Poor food safety practices can lead to foodborne illness, product recalls, regulatory enforcement, reputational damage, and costly operational disruption.

Legal Responsibility
Food businesses must ensure food handlers receive appropriate food hygiene instruction and training relevant to their role and responsibilities.

Compliance
Training supports compliance with Irish food safety legislation, HACCP requirements, and recognised food hygiene standards.

Organisational Performance
Competent food handlers improve food quality, reduce waste, strengthen consumer confidence, and support continuous compliance.

Participants will:

• Understand food safety hazards and contamination risks
• Apply safe food handling and hygiene practices
• Prevent cross-contamination throughout food operations
• Understand HACCP principles and their practical application
• Maintain high standards of personal hygiene
• Support food safety compliance within their organisation
• Contribute to a proactive food safety culture

Instructor-led training with interactive discussion.

Includes:

• Practical food safety examples
• Food hygiene guidance
• Workplace scenario discussions
• Interactive learning and demonstrations

Delivered:

• Onsite at client premises, or
• Online Webinar

This training supports employer obligations under:

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

Food businesses must ensure that:

• Food handlers receive appropriate food safety training
• Food preparation areas maintain hygienic standards
• Food safety risks are identified and controlled
• Staff understand safe food handling practices

Samson Training delivers practical food safety training designed to reduce food safety risks and strengthen organisational compliance.

Our approach emphasises:

• Practical food hygiene skills
• HACCP awareness and application
• Real workplace food safety scenarios
• Experienced instructors with industry expertise
• Interactive, engaging course delivery
• Supporting continuous food safety improvement

We position Food Safety Level 2 training as a key element of organisational risk management, helping businesses protect consumers, maintain compliance, and improve operational performance.

Who should attend Food Safety (Level 2) Training?
The course is suitable for food handlers, chefs, catering staff, production operatives, supervisors, HACCP team members, and anyone responsible for food safety within a food business.

Do I need previous food safety training?
No. The course is suitable for individuals entering food handling roles or those wishing to strengthen their food safety knowledge.

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

Can the course be delivered onsite?
Yes. Samson Training delivers Food Safety Level 2 training onsite throughout Ireland or at designated training venues.

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