Food Safety & HACCP Level 1 Online Training
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Simply choose which courses you need and start, pick up where you left off anytime.
This course is approved by RoSPA, this demonstrates the high quality and credibility of this training course.
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We will make a full refund should the user be unhappy with the course, T&C’s apply, but nothing silly.
What we offer
Food Safety and HACCP Level 1 Certificate
The training course is approved by RoSPA. RoSPA is a leading organisation in health and safety, actively campaigning for the promotion of health and safety and change in legislation to reduce hazards and keep people safe. The “Approved by RoSPA” stamp of approval demonstrates the high quality and credibility of our Health and Safety training courses.
On completing this course, learners should be able to:
- Explain why Food Safety is important
- Describe the legal responsibilities of food workers
- Identify the main food safety hazards and control measures
- Understand the food safety practices to prevent cross-contamination
- List the structural requirements of a food premises
- Explain the purpose of a HACCP system
Our Food Safety and HACCP Level 1 course provides food handling workers the necessary knowledge, and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls, and a basic understanding of the HACCP system. Our Acornstar Food Safety Level 1 training course content covers the Level 1 syllabus requirements specified by the Chartered Institute of Environmental Health, and the Food Safety Level 1 Criteria by the Food Safety Authority of Ireland.
- Interactive Learning
- Case Studies
- Instant Certification
- Audio Voiceovers
- Next Generation Technology
- Completed in approximately 1 – 2 Hours
- Food Safety Hazards
- Micro-biological Hazards
- Food Safety Legislation
- Clean and Safe Premises
- Waste and Pest Control
- Personal Hygiene
- Food Contamination
- HACCP Delivery to Service
This course is aimed at food handlers who are not directly involved in the preparation or handling of high-risk foods but handle food elsewhere, such as waiters, kitchen porters, checkout staff, bar staff and delivery staff.
Once the course is completed learners will be required to take the online test. You will be asked 15 questions with a pass mark of 70%. If you don’t pass the test you can repeat as many times as required.
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On successful completion of the test, learners can immediately download and print the course certificate, this is also emailed to the learner