Course Outline
Module 1: Food Safety Awareness
• Introduction to food safety
• Why food safety is important
• Foodborne illness and its impact
• High-risk groups
• Food safety responsibilities
• Consequences of poor food hygiene practices
Module 2: Food Contamination and Prevention
• What is food contamination?
• Types of contamination:
o Biological
o Physical
o Chemical
o Allergen
• Cross-contamination risks
• Preventing contamination in the workplace
Module 3: Safe Food Procedures
• Purchasing and receiving food
• Safe food storage practices
• Temperature control requirements
• Food preparation procedures
• Cooking and reheating food safely
• Cooling food correctly
• Food service controls
• Cleaning and disinfection
• Waste management procedures
Module 4: Personal Hygiene
• Importance of personal hygiene
• Effective handwashing practices
• Personal cleanliness standards
• Protective clothing requirements
• Reporting illness
• Appropriate behaviour in food preparation areas
Module 5: HACCP – Hazard Analysis & Critical Control Points
• Introduction to HACCP
• Food safety hazards
• The 7 Principles of HACCP
• Critical Control Points (CCPs)
• Monitoring procedures
• Corrective actions
• Verification activities
• Record keeping requirements
Module 6: Food Safety Law in Ireland
• Overview of food safety legislation
• Role of the Food Safety Authority of Ireland (FSAI)
• Legal responsibilities of food businesses
• Food business inspections
• Non-compliance and enforcement actions
Final Assessment
Assessment Structure
• Multiple-choice assessment
• 25 questions
Pass Mark
• ✅ 70%
Who the Course Is For
This course is suitable for:
• Food handlers
• Catering staff
• Kitchen assistants
• Chefs
• Food production operatives
• Retail food employees
• Hospitality staff
• Café and restaurant employees
• Delicatessen personnel
• Food service supervisors
• Individuals involved in the preparation, handling, storage, or service of food
No previous food safety training is required.
Why This Training Is Important
Public Health Protection
Poor food hygiene practices can result in foodborne illness and serious health consequences for consumers.
Legal Responsibility
Food businesses have legal obligations to ensure food is handled safely and hygienically.
Compliance
Training supports organisational obligations under Irish and European food safety legislation.
Risk Reduction
Effective food safety practices reduce contamination risks and improve food quality standards.
Consumer Confidence
Maintaining food safety standards protects business reputation and customer trust.
Course Objectives
Upon completion of this course, participants will be able to:
• Understand the importance of food safety in the workplace
• Identify common food safety hazards
• Recognise sources of contamination
• Apply safe food handling procedures
• Maintain effective personal hygiene standards
• Understand HACCP principles and their application
• Support workplace food safety systems
• Contribute to regulatory compliance and consumer protection
Course Format & Delivery
Self-paced online learning
• Interactive e-learning modules
• Knowledge checks throughout
• Multiple-choice final assessment
Delivery Method:
• Online E-Learning
Failure Handling:
If unsuccessful, learners may:
• Review course modules
• Retake the assessment (up to 3 attempts)
Irish Legislation Supported
This training supports organisational obligations under:
• Food Safety Authority of Ireland Act 1998
• Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs
• European Union (Hygiene of Foodstuffs) Regulations
• Food Safety Authority of Ireland (FSAI) Guidance
• General Food Law Regulation (EC) No. 178/2002
Food businesses are required to:
• Implement food safety management systems
• Apply HACCP principles
• Maintain hygienic food handling procedures
• Train staff appropriately
• Prevent contamination risks
• Protect consumer health
Why Choose Samson Training
Samson Training delivers professional food safety training focused on practical workplace application and organisational responsibility.
Our approach emphasises:
• Food safety awareness
• HACCP understanding
• Practical contamination prevention
• Workplace compliance
• Real-world food handling scenarios
• Consistent professional delivery
We position food safety as an essential organisational responsibility that protects consumers, supports compliance, and strengthens operational standards.
FAQ's
Is HACCP Level 2 training required in Ireland?
Food businesses are required to ensure employees receive appropriate food safety training relevant to their role. HACCP Level 2 training supports compliance with this requirement.
Who should complete HACCP Level 2 training?
Anyone involved in food preparation, handling, storage, production, or service should complete HACCP Level 2 training.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach to identifying, assessing, and controlling food safety hazards.
Is this course suitable for catering and hospitality staff?
Yes. The course is suitable for restaurants, cafés, hotels, catering companies, retail food businesses, and food production environments.
Can this course be completed remotely?
Yes. The course is delivered entirely online and can be completed from any location.
