An introduction to HACCP (Hazard Analysis and Critical Control Points) for food handlers. Learn the principles of a HACCP food-safety system and how to apply everyday controls that keep food safe.
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6 modules covering food safety hazards, contamination, temperature control, cleaning and personal hygiene — the essentials every food handler needs to work safely and meet Irish food safety law (Regulation (EC) No. 852/2004) and FSAI guidance.
What HACCP is, why it matters, key terms and food safety law.
Biological, chemical, physical and allergenic hazards, and the 14 named allergens.
Sources, vehicles, allergen cross-contact and how to prevent contamination.
The danger zone, cooking, chilling, freezing, hot holding and taking temperatures.
Cleaning vs disinfection, the six stages, cleaning schedules, chemicals, pests and waste.
Hand washing, protective clothing, reporting illness, wounds and cuts.
20 multiple-choice questions · 80% pass mark. Your assessment is marked instantly, so you’ll know straight away whether you’ve passed. If you don’t pass, review the material and retake it as many times as you need at no extra charge. On passing, download and print your certificate.
From enrolment to certification in minutes
Create your free account and complete the secure checkout. You'll have instant access to begin training.
Work through the modules at your own pace. Take the online assessment when you're ready. Unlimited attempts included.
Pass the final assessment and your PDF certificate is issued instantly — ready to download, print or share.
Everything you need to know before enrolling
Join the professionals who have completed their safety training with us. Start today and finish online in 1 hour.
Enrol Now — €35Learn the essentials before you train — then get certified from €35.
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