About the Association
The Food Safety Professionals Association was set up in 2007 with the intention of bringing together the best independent food safety/hygiene professionals operating on the island of Ireland in an attempt to nurture and improve the standards of food safety advice and training available to the Hospitality, Catering, retail and Industrial sectors in Ireland...Read more ›
Types of Membership
There are three categories of members.
Full membership is limited to individuals whose main employment is in a capacity typically associated with educational and consulting activities and who can demonstrate a high level of competence in and knowledge of The Food Service and Hospitality Industry and Food Manufacturing, Distribution and Retail...Read more ›
Benefits of Membership
- Profile page on www.fspa.ie
- Access to the resources of the FSPA.
- Opportunity to network with peers.
- Continual professional development.
- Business referral between members.
- Social interaction between fellow professionals.
Food safety for Catering Level 2
Food businesses must, by law, ensure that all staff have received the appropriate level of safety and hygiene training commensurate with their role and risk. This requires Food Businesses to ensure that any staff working in food processing, manufacturing or food storage and packaging are supervised, instructed and trained in food hygiene and food safety in a way that is appropriate to the work they do.
- Introduction to food safety
- Microbiological hazards
- Food poisoning and its control
- Contamination hazards and control
- Personal hygiene
- Food premises and equipment
- Food pests and control
- Cleaning and disinfection
- HACCP from purchase to delivery
- Food safety enforcement
This e-learning course was designed for food manufacturers to comply with industry legislation and their legal obligation to ensure that food is handled, prepared and stored hygienically through safe preservation, packaging and transportation.
This food safety course will benefit anyone working in food processing, manufacturing, food assembly, packing and food storage.
The course will typically take 4 to 6 hours to complete, however as this food safety training is hosted online, learners can complete each module at a time and pace to suit them.
There are no prerequisites to study this course, though a basic understanding of principles of food safety will be beneficial.
Test and certification
The course is assessed by multiple-choice questions at the end of the course. Learners must score 100% in order to pass.
If the learner does not achieve 100% first time, they will be taken back to review the module with which they have struggled. They can then retry the multiple-choice questions as many times as necessary to pass the course.
You will receive an electronic copy of your certificate immediately on completion of the course. This certificate, which is the equivalent of the old basic food hygiene certificate, may be printed and used as evidence that you have been trained in food hygiene to the appropriate level.
This course features a full audio voiceover, a glossary of terms and a transcript for users that are hard of hearing.
Would you like to become a member of FSPA? Click on the button below to get in touch.
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