A thorough understanding of health and safety is essential in all workplaces, regardless of job role and industry. This accredited Health and Safety For Employees course ensures that you understand the most common health and safety risks in your workplace and the control measures that are needed to keep you safe.

The course covers the most crucial aspects of health and safety that are present in every workplace, such as manual handling, working at height, and fire and electrical safety. It also explains the necessary components of workplace welfare, including workplace stress and conflict.

This course has been updated and is legally accurate in line with any guidance changes that have resulted from Brexit legislation - including any revisions to deadlines.

• Developed by health and safety professionals
• Accredited by CPD and Assured by RoSPA
• Fully online course and assessment with no time limits
• Approximate duration: 3 hours
• Downloadable certificate on completion

Who should take this course?

Workers in all workplaces and industries are required to take health and safety training to ensure that they keep themselves, and those they work with, safe.

This course is designed for workers of all abilities and in all environments, including those who work in construction, education, offices, and hospitality. It covers the common health and safety risks that are present in all of these environments.

If you work in a low-risk environment and have never undertaken health and safety training before, then the Basic Health & Safety course provides an induction that may be more suitable for your needs.

If you are a manager or supervisor, then the Health & Safety For Managers course is recommended for your role.

This certified online training is ideal for people working in positions such as, but not limited to:

• Engineer
• Electrician
• Chef / Cook
• Administrator
• Teacher

Working remotely? Our Health & Safety For Home Workers training is specifically designed for remote working in the home.

Course content

Aims of the course

By completing this training, you will:

• Have knowledge of key health and safety topics and how to ensure good practice within them.
• Understand the responsibilities of employers and employees under health and safety legislation.
• Understand the importance of, and the key factors in, undertaking a risk assessment to prevent and control hazards.
• Know the hazards and ill health effects associated with specific work activities and processes.

Assessment

The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

Asbestos Awareness Course (Category A)

Asbestos is an extremely hazardous substance that causes serious ill-health to anyone who disturbs or damages it. For this reason, all workers who may come across asbestos or asbestos-containing materials (ACMs) must be trained so that they can work safely. This includes work with potential ACMs, accidental discovery of asbestos, and accidental damage to asbestos and ACMs.

This IATP accredited Asbestos Awareness (Category A) course provides a comprehensive introduction to the dangers of working with asbestos. By taking our training you will be complying with the Control of Asbestos Regulations 2012. You will understand what asbestos is and where you may encounter it, the dangers associated with asbestos exposure, and what to do if you discover asbestos. This knowledge will help you or your team to stay safe around asbestos.

This course has been updated and is legally accurate in line with any guidance changes that have resulted from Brexit legislation - including any revisions to deadlines.

• Developed by health and safety professionals
• Accredited by CPD and IATP, and Assured by RoSPA
• Online training course and assessment with no time limits
• Approximate duration: 2 hours
• Downloadable certificate on completion

Who should take this course?

Our accredited Asbestos Awareness (Category A) course is designed for anybody who works with, or near, asbestos at work. This includes the following job roles:

• Heating engineers
• Ventilation engineers
• Carpenters and joiners
• Roofers
• Roofers
• Construction workers
• Demolition workers
• Plumbers
• Painters and decorators
• General maintenance workers

Please note that as this is a Category A Asbestos Course, the information in this course is an awareness level of training. It does not allow you to work with asbestos or conduct asbestos removal. Such work requires practical training additional to this course.

Course content

Aims of the course

By completing this training, you will understand:

• Why asbestos and asbestos-containing materials (ACMs) can be harmful and must be treated as hazardous substances.
• The very serious ill-health effects of asbestos.
• The control measures for asbestos required by the law.
• The responsibilities of employers and employees.
• What to do on discovery or accidental disturbance of asbestos-containing materials.

Assessment

After completing the four modules, you will be invited to take the course assessment. This is made up of 20 questions and will test the knowledge you have gained from your training. The questions are multiple choice and are marked automatically, so you will instantly know whether you have passed. The pass mark for the assessment is 90% and you can take it as many times as you need to with no extra charge.

Workplace First Aid Online Training Course

This online Workplace First Aid course is essential for everyone in every workplace and every home; you never know when you may need to use first aid skills and have the confidence to act in a potentially life-threatening situation.

Using high quality videos alongside written guidance, this online course will provide you with all the information needed to be able to recognise emergency situations, treat conditions and reactions and ensure that you can take appropriate action at the time of an incident. You will also learn how to safely administer first aid during the COVID-19 pandemic and the additional measures that are necessary, including personal protective equipment (PPE) and thorough cleaning.

Note that this online training course gives you sufficient awareness of first aid, but it does not replace competency-based, practical training. Always seek medical advice in case of emergency.

• Developed by a qualified first aid professional
• Approved by CPD and IIRSM
• Fully online course and assessment with no time limits
• Approximate duration: 3-4 hours
• On completion, certificate is posted the next working day

Who should take this course?

This course is suitable for people and businesses who wish to learn new first aid skills or refresh their existing first aid skills. No previous qualifications are needed to take this course as all the basic first aid techniques are covered throughout the training.

This course is best suited to low hazard workplaces (such as offices, shops and restaurants) where a qualified first aider is not required according to the first aid needs assessment. It's considered best practice for all employees to be provided with first aid knowledge, particularly those who are in charge of first aid arrangements, and this course satisfies that requirement.

Does This Course Allow Me to Become a Qualified First-Aider?

Always refer to your workplace's first aid needs assessment to determine whether you require practical training alongside this online course.

Course content

Aims of the course

Upon completion of this training, you will understand:

• The workplace first aid regulations, including first aid kits, training, and reporting incidents.
• Infection prevention considerations, including hand hygiene, personal protective equipment, cleaning after first aid, and waste management.
• How to carry out a primary survey using the DRABC acronym (danger, response, airway, breathing, and circulation), as well as how to carry out a secondary survey.
• How to put casualties into the recovery position, including if you suspect a spinal injury, and how to administer CPR to them and use defibrillators.
• How to treat a variety of injuries, including choking, wounds, shock, burns and scalds, eye and head injuries, fractures, sprains and strains, dislocations, and spinal injuries.
• How to treat a variety of illnesses and conditions, including heart and angina attacks, strokes, epilepsy, asthma, allergic reactions, diabetic emergencies, hyperventilation, nosebleeds, poisoning and drowning.
• How to administer first aid safely during the COVID-19 pandemic, including infection prevention considerations and how you may need to alter the techniques you use.

Assessment

The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

Fire Extinguisher Training Course

This Fire Extinguisher Training course teaches you about the various types of fire extinguishers that may be present in your workplace and how to use them effectively and safely.

You'll learn about the hierarchy of fire prevention, about how fires start, and about the various classes of fires, which each require certain types of fire extinguishers to fight. Furthermore, you'll learn about the importance of assessing the situation to determine whether it’s safe for you to attempt to fight a fire, and you'll learn about the techniques for effectively and safely using each type of fire extinguisher and other fire fighting equipment, demonstrated through a range of illustrations and videos.

This course has been updated and is legally accurate in line with any guidance changes that have resulted from Brexit legislation - including any revisions to deadlines.

• Developed by Health & Safety Professionals
• Accredited by CPD and Assured by RoSPA
• Fully online course and assessment with no time limits
• Approximate duration: 1-2 hours
• On completion, certificate is posted the next working day

Who should take this course?

This course is aimed at those who are nominated by their employers to use fire extinguishers and fire fighting equipment. This includes anyone identified in the fire risk assessment, such as fire wardens, managers, supervisors, and other employees who may have been nominated to fight small, controllable fires.

It can be taken as an introductory course to using fire extinguishers before undergoing practical training, as well as periodic refresher training after receiving practical instruction. Practical training is typically refreshed every 3 years, so this course can serve as a comprehensive refresher in between. It'll solidify the learner's knowledge and build on their confidence to use extinguishers safely in an emergency.

Looking to appoint a designated fire warden or become one yourself? Our Fire Warden Training course provides learners with the necessary knowledge to fulfil this role.

Course content

Aims of the course

By the end of this course, you will be familiar with:

• The fire triangle and the different classes of fires.
• The various types of fire extinguishers and fire fighting equipment that workplaces may use.
• What the responsibilities of employers are regarding fire extinguishers and fighting fires.
• What the duties are of fire wardens and other nominated employees for fighting fires.
• Which extinguishers are used to fight certain classes of fires.
• How to assess the situation if a fire starts and what first steps you should take before you attempt to fight it.
• How to use the basic PASS method to use extinguishers.
• When and how to use a fire blanket or fire damping materials such as sand.
• The specific techniques you must use for certain extinguishers to ensure safety and effectiveness.

Assessment

The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

Level 2 HACCP Training For Catering & Retail

By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place. This Level 2 HACCP for Catering and Retail course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails. This course has been written specifically for those who work in a catering or food retail environment.

By the end of the course learners will have a thorough understanding of why HACCP is important, knowledge of the importance of having effective prerequisites in place, how the 7 HACCP principles can be implemented and what can be done to identify food safety hazards and to ensure the food handled in their business remains safe for the consumer.

• Developed with food safety professionals
• Reviewed by a BRCGS approved lead auditor
• Accredited by CPD and Approved by RoSPA
• Endorsed by the Institute of Hospitality
• Ensures compliance with UK regulations on the Food Safety and Hygiene (England) Regulations 2013 (and similar)
• Ensures compliance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs
• Fully online course and assessment with no time limits
• Approximate duration: 4 hours
• On completion, certificate is posted the next working day

If you work in food manufacturing then our specifically designed Level 2 HACCP for Manufacturing course will be more suitable.

Who should take this course?

This Level 2 HACCP for Catering and Retail course is suitable for employees at all levels within a food business. This includes full-time, part-time and temporary workers. The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law.

It’s recommended that learners who have not previously taken a Level 2 Food Safety and Hygiene course do so alongside this Level 2 HACCP training.

If you’re a manager or a supervisor of a food business then you should take our Level 3 HACCP course.

This certified online training is ideal for people working in positions such as, but not limited to:

• Chef / Cook / Food Handler
• Catering / Cafe Assistant
• Food Retail Worker

If you work in food manufacturing then our specifically designed Level 2 HACCP for Manufacturing course will be more suitable.

Do You Comply With the European Food Safety Regulations?

The European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs requires food businesses in the EU to implement a food safety management system based on the Codex HACCP principles.

By providing effective training, employers can help to ensure that everyone in the workplace is competent to carry out their work safely. Managers, supervisors and other members of staff should be able to recognise the hazards posed by their work, be able to take action to reduce or eliminate the risks and understand how to follow procedures.

Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.

Course content

Aims of the course

By the end of this course learners will:

• Have knowledge of food hygiene legislation and recognise why HACCP is relevant.
• Understand the main categories of food safety hazards.
• Be aware of the seven principles of HACCP.
• Understand the importance of having effective prerequisites in place before implementing a HACCP system.
• Understand what's involved in setting up a HACCP system.
• Know more about identifying food safety hazards and their appropriate control measures.
• Understand the importance of continually monitoring the HACCP system.

Assessment

The online assessment is taken on completion of the training material. You will be asked 30 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

Coming Soon

Average Duration: 2 Hour
Digital & Printable Certificate
Unlimited Exam Attempts
Accepted Across Ireland, UK and Europe
Valid For 3 Years
Self-Paced. Available 24/7
Available On All Major Devices
Live Student Support
Permanent Record Of Training
User Management Tools Available

Abrasive Wheels Training

Average Duration: 2 Hour
Digital & Printable Certificate
Unlimited Exam Attempts
Accepted Across Ireland, UK and Europe
Valid For 3 Years
Self-Paced. Available 24/7
Available On All Major Devices
Live Student Support
Permanent Record Of Training
User Management Tools Available
start training

Food Hygiene level 1 Training

Average Duration: 2 Hour
Digital & Printable Certificate
Unlimited Exam Attempts
Accepted Across Ireland, UK and Europe
Valid For 3 Years
Self-Paced. Available 24/7
Available On All Major Devices
Live Student Support
Permanent Record Of Training
User Management Tools Available

Level 1 Food Hygiene & Safety Certificate Online

As someone who works in an environment that deals with food, it is essential that you understand the basic principles of food hygiene so you can help ensure any food sold by your business is safe for consumers to eat.

This Level 1 Food Hygiene and Safety course has been designed to educate those who don’t work directly with preparing or handling food, but work in an environment where food is handled elsewhere or who only work with low-risk foods. The course familiarises the learner with basic food hygiene practices so they are able to work safely near food.

Who Should Take This Course?

This Level 1 Food Hygiene and Safety course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those who work with wrapped or pre-packaged foods. For example:

•    Front of house employees.
•    Checkout staff.
•    Waiters.
•    Bar workers.
•    Food delivery drivers (suppliers, takeaway, etc.).
•    Kitchen porters.
•    Warehouse staff.

If your role involves directly handling or preparing food, then you need to take Level 2 Food Hygiene and Safety 
(available for retail, catering, and manufacturing) in order to comply with food handlers’ legal obligations.

If you are a manager or supervisor in a food business, you will require Level 3 Food Hygiene and Safety.

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Course Content

MODULE		DESCRIPTION
1	Introduction to Food Hygiene	Who is this course for?, why is food hygiene important?, food hygiene law, understanding food safety, and health issues caused by contaminants.
2	Food Safety Hazards	Microbiological hazards, allergenic hazards, physical hazards, and chemical hazards.
3	Food Safety Controls	The conditions for bacterial growth, temperature control, controlling time, low and high risk foods, controlling microbiological hazards, allergenic contamination, controlling physical hazards, controlling chemical hazards, food deliveries, refrigeration and pests.
4	Personal Hygiene	Hand hygiene, hair hygiene, body hygiene and bad habits, protective clothing, and reporting illnesses.
5	Cleaning Activities	Why is cleaning important?, waste management, cleaning and disinfection, clean as you go, dishwashers, and scheduling cleaning.

Aims of the Training

By the end of this course learners will:

•    Understand the importance of food hygiene and recognise the types of health issues poor food hygiene may cause.
•    Understand what the law says about food hygiene and how businesses can comply.
•    Be able to identify the various types of food safety hazards and know what to do to prevent them from putting food at risk.
•    Be able to maintain good standards of personal hygiene and prevent food from being contaminated.
•    Understand the importance of thorough cleaning and proper waste management.
•    Understand how to carry out effective cleaning activities.

---

Assessment

The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

Food Hygiene for Manufacturing Training

Average Duration: 2 Hour
Digital & Printable Certificate
Unlimited Exam Attempts
Accepted Across Ireland, UK and Europe
Valid For 3 Years
Self-Paced. Available 24/7
Available On All Major Devices
Live Student Support
Permanent Record Of Training
User Management Tools Available

Level 2 Food Hygiene and Safety for Manufacturing

All food manufacturers, and anybody involved in the production of food, must understand food hygiene principles and have the knowledge to keep food safe from chemical, physical, bacterial, and allergenic contamination.

This Level 2 course is suitable for anybody who prepares, cooks, packages, or processes food in a manufacturing environment. You will learn what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises cleaning.

Through completing a variety of written text, interactive exercises, and video content, you will be confident in your ability to keep food safe and know how to comply with food hygiene law.

Who Should Take This Course?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.

This Level 2 Food Hygiene and Safety for Manufacturing course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.

The course is suitable for food handlers of all disciplines in the food and drink manufacturing industry.

If you are a manager or supervisor in the food and drink manufacturing industry, then our Level 3 Food Hygiene For Manufacturing Course is more suitable for you.

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Course Content

Aims of the Training

By the end of this course, you will:

•    Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
•    Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
•    Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
•    Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
•    Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it's important to wash your hands.
•    Understand how to prepare food safely, including how to thaw, cook and cool food, as well as how to properly take food temperatures.

Assessment

Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%. 
The answers are marked instantly so you will know whether you have passed as soon as you finish.

If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.

Food Hygiene for Catering Training

Average Duration: 2 Hour
Digital & Printable Certificate
Unlimited Exam Attempts
Accepted Across Ireland, UK and Europe
Valid For 3 Years
Self-Paced. Available 24/7
Available On All Major Devices
Live Student Support
Permanent Record Of Training
User Management Tools Available

Food Safety & Hygiene Level 2 Course For Catering

This Level 2 Food Hygiene course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.

By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination.

The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.

• Matches RSPH and CIEH syllabus
• Matches REHIS elementary food hygiene syllabus
• Meets Irish and EU legal requirements for food handlers
• Endorsed by the Institute of Hospitality
• Fully online course and assessment with no time limits
• Approximate duration: 2 hours
• On completion, download and print your certificate

Who Should Take This Course?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.

This Level 2 Food Hygiene and Safety for Catering course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.

The course is suitable for food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.

If you are a manager or supervisor in any of the above sectors, then our Level 3 Food Safety & Hygiene In Catering Course is more suitable for you.

This certified online training is ideal for people working in positions such as, but not limited to:

•    Chef / Cook
•    Catering / Kitchen Assistant
•    Teacher
•    Support / Care / Charity Worker
•    Barista
•    Child Minder / Nursery Staff

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Course Content

MODULE		DESCRIPTION
1	Introduction to Food Hygiene and Safety	Key definitions, food handler training, the Food Hygiene Rating Scheme (FHRS) in Ireland
2	Food Safety Legislation	Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
3	Microbiological Hazards	Food poisoning, bacteria, pathogenic bacteria, food spoilage, acrylamide, high and low risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
4	Physical, Chemical and Allergenic Hazards	Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws and Natasha's Law.
5	Food Storage	Suppliers and deliveries, food labelling, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing, and stock rotation.
6	Food Preparation	Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
7	Personal Hygiene	Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8	Food Premises Design, Layout, Size and Suitability	Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
9	Food Premises Cleaning and Disinfection	Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.

Aims of the Course

By the end of the course, you will:

•    Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
•    Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
•    Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
•    Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
•    Be aware of the importance of personal hygiene, how to carry out proper handwashing procedures, and recognise when it's important to wash your hands.
•    Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures.

Assessment

Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%. 
The answers are marked instantly so you will know whether you have passed as soon as you finish.

If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.

Food Hygiene for Retail Training

Average Duration: 2 Hour
Digital & Printable Certificate
Unlimited Exam Attempts
Accepted Across Ireland, UK and Europe
Valid For 3 Years
Self-Paced. Available 24/7
Available On All Major Devices
Live Student Support
Permanent Record Of Training
User Management Tools Available

Level 2 Food Hygiene and Safety for Retail

By law, anybody who works with food must understand the principles of food hygiene and know how to keep food safe.
This includes those who work in the retail sector of the food industry.

This Level 2 course has been written by experts in the industry to ensure you satisfy this legal requirement and know how to keep your customers safe. The content thoroughly covers topics relevant to food retailers, including how to handle pre-prepared food products, management of use-by and best-before dates, and temperature control during food deliveries and distribution.

You will learn about your responsibilities through a range of retail-specific interactive exercises, written text, and video content.
Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills you need to keep people safe.

• Matches RSPH and CIEH level 2 syllabus
• Matches REHIS elementary food hygiene syllabus
• Meets Irish and EU legal requirements for food handlers
• Endorsed by the Institute of Hospitality
• Fully online course and assessment with no time limits
• Approximate duration: 2 hours
• On completion, download  and print your certificate

Who Should Take This Course?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.

This Level 2 Food Hygiene and Safety for Retail course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.

This course is suitable for food handlers who sell food that is not necessarily consumed straight away.
This includes, but is by no means limited to:

•    Market stalls
•    Farm shops
•    Grocery stores
•    Supermarkets
•    Butchers
•    Bakers
•    Fishmongers
•    Wholesalers
•    Delicatessens

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Course Content

MODULE		DESCRIPTION
1	Introduction to Food Hygiene and Safety	Key definitions, food handler training, the Food Hygiene Rating Scheme, and the Food Hygiene Information Scheme Scotland.
2	Food Safety Legislation	Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
3	Microbiological Hazards	Food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
4	Physical, Chemical and Allergenic Hazards	Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws, and Natasha's Law.
5	Food Storage	Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and freezing and thawing.
6	Food Preparation, Service and Display	Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
7	Personal Hygiene	Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8	Food Premises Design, Layout, Size and Suitability	Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
9	Food Premises Cleaning and Disinfection	Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, dishwashers, pests and preventing pests.

Aims of the Training

By the end of this course, you will:

•    Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
•    Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
•    Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
•    Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, know how to maintain the cold chain, and understand how to carry out effective stock rotation.
•    Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it's important to wash your hands.
•    Understand how to prepare and display food safely, including how to thaw, cook and cool hot food, how to display hot and cold food, and how to monitor food temperatures.

Assessment

Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%. 
The answers are marked instantly so you will know whether you have passed as soon as you finish.

If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.

HACCP Level 3 Training

Average Duration: 6-8 Hours
Digital & Printable Certificate
Unlimited Exam Attempts
Accepted Across Ireland, UK and Europe
Valid For 3 Years
Self-Paced. Available 24/7
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Level 3 HACCP Training Course

By law, all food businesses must ensure that they have implemented an effective food safety management system based on the 7 principles of HACCP in their premises. As a manager or supervisor it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safely and in accordance with food safety controls.

This Level 3 HACCP training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively.

Who Should Take This Course?

This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.

This certified online training is ideal for people working in positions such as, but not limited to:

•    Manager / Supervisor
•    Lead Engineer
•    Director
•    Head Chef / Head Cook
•    Lead Quality Controller
•    Health & Safety Officer

• Aims of the Level 3 HACCP Training

  By the end of this course learners will:

  •    Understand why a HACCP food safety management system is important and beneficial.
  •    Understand food hygiene law and the different food safety management systems that can be chosen.
  •    Know how to plan and implement a successful HACCP system and avoid the common pitfalls.
  •    Understand the importance of having effective prerequisite programmes in place.
  •    Know how to conduct a hazard analysis and identify critical control points.
  •    Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
  •    Know how to validate and verify the HACCP plan and understand the importance of keeping documentation.
  
  
  

  Assessment

  The online assessment is taken on completion of the training material. You will be asked 45 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.