An interactive course covering the principles of Food Safety, Hygiene & HACCP.

Learning Objectives:

1. Introduction to Food Safety.

2. Microbiological Hazards.

3. Food Contamination.

4. HACCP from Food Delivery to Storage.

5. HACCP from Food Preparation to Cooking Service & Service.

6. Personal Hygiene.

7. Food Premises & Equipment.

8. Pest Control.

9. Cleaning & Disinfection.

10. Food Safety Law & Enforcement.

There is a short exam at the end of the course.

Who Should Attend:

The programme is relevant to personnel who require both familiarisation and a qualification in modern Food Safety & HACCP. Typical Learners may include new entrants to the food industry, food handlers & food workers. Also suited to anyone working in retail where food is handled.

Experienced food industry managers with a good knowledge of food safety and HACCP who wish to evaluate their own or 3rd party Food Safety Systems Certification.


On successful completion of this course you will be awarded QSI Certification – Level 1 Food Safety & HACCP. This course is mapped to Level 1 on The FSAI (Food Safety Authority of Ireland) training framework. This qualification is valid for 2 years.


1 day.


Siobhán Ní Laocha – Food Safety Auditor, Consultant and Trainer.

Siobhán is a qualified Food Safety, Quality, Health & Safety auditor consultant and trainer with over 20 years experience in industry.

She has completed HACCP management training and is highly knowledgeable in the area of Food Safety Legislation, she is a licensed trainer with the Environmental Health Association of Ireland (EHAI), delivers their Primary Course in Food Safety and has recently become a registered Trainer with the Food Safety Professionals Association.