Intermediate HACCP Courses


Course 2 is a more advanced 1 day course and is most applicable for those who have responsibility for managing food safety and those who professionally prepare, serve, handle, and store food. It is recommended that attendees at the intermediate course have attended the basic course first.

Course Objectives:

Delegates to this course will understand:

  • The importance of food hygiene
  • Bacterial contamination
  • Correct food storage and delivery method
  • Hygiene food preparation
  • The importance of personal hygiene
  • The importance of workplace hygiene
  • The basic principles of HACCP
  • Allergens control
  • Target Audience:

    This course is intended for those who have responsibility for managing food safety, those who prepare food by way of preparation, service of food, handling and storage. Employees from the hotel and catering, retail, hospitality, industrial and health care industries would be ideal candidates for this course.


    Course Contents:

    • Food hygiene
    • Food contamination's
    • Food delivery and storage
    • Food preparation
    • Personal hygiene
    • Food premises and pest control
    • Cleaning
    • Introduction to HACCP
    • 7 Basic steps of HACCP
    • Importance of HACCP
    • Allergens control

    For more information on Food Hygiene please visit the Food Safety Authority of Ireland Website