“With wise and knowledgeable leaders there is stability”

HACCP in the work place is delivered at 3 Levels

Our tutors are industry Chef’s, therefore they know exactly what is expected in the work place. This puts them in a position where they can deliver an effective class taught in most interesting way using role-play in the work place environment. They will teach your staff legislative information which will be retained to a level which your staff will in turn be capable of introducing back into the workplace and influencing colleagues.

Tutors are registered with the Environmental Health Authority of Ireland (EHAI).



Level 1

Course Content covering the following legal requirements:

Food Sourcing
Food Delivery
Preparation to Cooking & Service
Personal Hygiene
Food Premises & Equipment
Food Safety and Law
Food Pests and Control
Cleaning and Disinfecting

Course Fees : €90 and €140 per person (Contact us for Group Rates) includes Registration, Bespoke Tutorials, Course Materials and Certification.

Contact for Booking – 0863246292




Level 2

Focusing on potential managers (Additional Skills) Level 2 requires an appraisal of your premises and existing qualified staff.

Stage 1 – An assessment rating for the ‘Level of Risk’ associated with your food premises, must be first established – rated either High or Low.

Every business is different and this course covers what all employees are legally expected to demonstrate within:
· 3-6 months when working in a High Risk area
· 6-12 months when working in a low risk area

The timings outlined above are given as a guideline only as:
• all skills may not be applicable to all employees
• time may need to be extended for some employees. It is important that the employee can demonstrate the skill/knowledge required.

Level 2 Course Fees: Contact us for a Risk Rating appraisal of your Premises and Staff

Contact for Course Fees – 0863246292




Level 3

Level 3 is for Management. This course defines food safety skills for management and enables them to support and encourage the implementation of the food safety skills defined in level 1 & 2.
It is expected that staff taking this course are in a position to transfer knowledge and take responsibility for the training of new staff in all the principles of HACCP. The candidate would ideally represent the company and aid in the development of all HACCP Policy, Structure and Effective Systems.

Level 3 Course Fees: Contact first for an assessment of the candidates role and experience prior to registration.

Contact for Course Fees – 0863246292

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