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HACCP · Levels 1 & 2

HACCP Level 1 & 2 online
food safety course

Train, pass and download your certificate in about two hours. Built around FSAI guidelines — and if your Environmental Health Officer or your employer doesn't accept it, you get your money back.

Enrol now — €45 Train my team

Instant access — start right now · Certificate issued the moment you pass · Money-back guarantee

  • Instant QR-verified certificate
  • Food Safety Record Pack — 14 documents
  • Mapped to FSAI guidance
  • Free assessment retakes
  • €45One-off payment
  • 100%Online · instant access
  • ~120Minutes
  • InstantCertificate
  • CPD4 credits
  • 3 yearsCertificate valid
Mapped to FSAI Guidelines Food Safety Authority
Accepted by your EHO Or your money back
Accepted by your employer Or your money back
Written by a Specialist Trainer In hospitality since 1984
Your certificate

A HACCP certificate that gets accepted.

The moment you pass, this is issued to your name — carrying a unique ID and a QR code any employer or inspector can check in seconds. It's the whole reason you're doing the course, so we guarantee it.

Food Safe Ireland CPD-Accredited Certificate

This certificate is awarded to

Sinéad Ní Mhaoldomhnaigh

for successfully completing

HACCP Food Safety Training — Level 1 & 2
Level 1 — Induction Skills Level 2 — Additional Skills

Mapped skill-for-skill to the FSAI Guide to Food Safety Training — all Level 1 Induction Skills and all 25 Level 2 Additional Skills — for staff across food service, retail and manufacturing.

Adam KearnsManaging Director
Verifiable
Scan to verifyfoodsafeireland.ie/verify
Certificate IDFSI-8K3D-2Q7X-M4PA
Date of Issue14 May 2026
Valid Until14 May 2029
4CPD CreditsActivities 1015944 & 1015946
Train · Verify · Stay Compliant
Accepted by your EHO — or your money back If an Environmental Health Officer doesn't accept your certificate within 180 days of issue, we'll refund you in full. Terms and conditions apply.
Accepted by your employer — or your money back If your employer doesn't accept your certificate within 60 days of issue, we'll refund you in full. Terms and conditions apply.

Anyone can check a Food Safe certificate — scan the QR, or verify it any time at foodsafeireland.ie/verify.

FSAI Guidelines

Both levels, mapped to FSAI guidance.

The Food Safety Authority of Ireland sets out what food handlers should know, and when. This course covers both levels in one sitting — so your team is trained ahead of the timeline rather than chasing it.

Level 1 — Induction

The first three months

The essentials every food handler needs before and shortly after they start. FSAI splits this into two stages.

Stage 1 — before handling food Day one essentials

Personal hygiene, safe handling and spotting contamination risk before it reaches food.

Stage 2 — within 1 month Settling into the role

Holding hygiene standards, following safe procedures, and knowing what you're responsible for.

Level 2 — Additional Skills

Once they're established

The 25 additional skills expected of settled staff — HACCP principles, hazard control and food safety responsibility.

3–6 months Higher-risk kitchens

Staff handling higher-risk food are expected to reach Level 2 inside this window.

6–12 months Lower-risk settings

Where risk is lower, these skills can be developed over a longer onboarding period.

Timeframes follow FSAI guidance. Employers should risk-assess each role and set training schedules based on duties, experience, supervision and the food safety risks involved.

Included free

Every food safety record an inspector will ask for.

Training tells your team what to do. These tell your inspector you did it. The complete Food Safety Record Pack is included with this course — ready to print and use from day one.

How to use the pack
Food Delivery Record
Refrigeration Temperature Record
Cooking, Cooling & Reheating
Hot Holding & Display Record
Hygiene Inspection Checklist
Staff Training Record
Fitness to Work Assessment
All-in-One Daily Record
Weekly Records (Mon–Sun)
Transport & Delivery Record
Allergen Menu Matrix
Allergen Management Checklist
Weekly Cleaning Schedule
Pricing

Just HACCP 1 & 2, or everything.

Most people need more than HACCP. Every plan includes the record pack, the manager dashboard and QR-verified certificates.

HACCP Level 1 & 2
€45
Per learner
  • HACCP Levels 1 & 2
  • Food Safety Record Pack
  • QR-verified certificate
  • Manager dashboard
Choose
Most popular — only +€24 Staff Essentials
€69all 6 courses
Per learner
  • Everything in HACCP 1 & 2
  • Allergen Awareness
  • Health & Safety in Kitchens
  • Fire Safety
  • Knife Safety
Choose
Staff Complete
€99
Per learner
  • Everything in Staff Essentials
  • Manual Handling
  • Assessed by a real trainer — submit three lift videos for grading
Choose

Prices shown are the 50+ seat rate. Seat pricing steps down at 2, 5, 20 and 50 seats — set your seat count at checkout. Dashboard included from your first seat, with no minimum spend.

Managing food safety? See the Manager plan — includes HACCP 3 & Fire Warden →

Inside the course

HACCP Level 1 & 2: what you'll actually learn.

Around 120 minutes

Short video modules with knowledge checks along the way. Start on a laptop, finish on your phone — progress follows you.

Multiple-choice assessment

A 70% pass mark is required. If you don't pass first time, retakes are free — there's no extra charge and no catch.

Certificate valid 3 years

Issued instantly with a unique ID and QR code. Your employer or inspector can verify it in seconds.

01Introduction & how the course works
02Stage 1 — Personal hygiene & food handling
03Stage 2 — Food hazards & food safety controls
04Level 2 — Hazards & controls
05Level 2 — Food safety operations
06Level 2 — Customer protection & compliance
07Level 2 — Monitoring & verification
08Final assessment

By the end, you'll be able to

  • Identify the food safety hazards that show up in a real kitchen
  • Explain how contamination happens — and how to stop it
  • Handle, store and cook food safely and consistently
  • Meet the personal hygiene standards expected of a food handler
  • Understand what you're personally responsible for by law
  • Recognise a pest problem early and act on it
  • Explain what HACCP is and why it exists
  • Work through the seven principles of HACCP
  • Support food safety controls day to day
  • Know where Irish food safety law applies to your role
Free sample · no sign-up needed

Try it before you buy it.

See exactly what the training is like — watch a sample lesson from the course and test yourself with a quick knowledge check. No account, no email, no catch.

Sample lesson
Preventing cross-contaminationTaken directly from Module 3 — exactly as paying learners see it
Knowledge checkQuestion 1 of 3

At what temperature should your fridge be running?

Fridges should run at 5°C or below — above that you're into the danger zone, where bacteria multiply fastest.

The 'danger zone' — where bacteria multiply fastest — is:

Between 5°C and 63°C bacteria multiply fastest — which is why cold food stays below it and hot holding stays above it.

How many principles does HACCP have?

Seven — from hazard analysis through to record-keeping. The course walks you through every one of them.

0/3

That's a taste of it. The full course covers everything an inspector — or a bad day — can throw at you, and the certificate proves it.

Enrol now — €45
Who's behind it

Taught by someone who's done the job.

AH
Andrew Herbst
Food Safety Subject Matter Expert · Dublin

Andrew spent 28 years in hospitality — running kitchens and food operations across Australia and Ireland — before crossing to the training side in 2012 as a senior instructor and course developer. That matters: this course was written by someone who has stood on the pass during a Saturday service, not someone reading from a manual.

QQI L5 Food Safety & HACCPQQI L6 Train the TrainerNHPDip. Occupational Health & Safety
AK
Adam Kearns
Instructional Design & Fact-Checking · Managing Director

Adam designed the courses for how people actually learn online — short modules, knowledge checks and assessments built to fit around real shifts — and fact-checks every claim against the source guidance before it ships.

Dip. Instructional & Digital DesignIOSH Managing SafelyDip. Health & SafetyQQI L6 Manual Handling Instructor
Questions

HACCP training questions, answered plainly.

It's a combined food safety programme. Level 1 covers the induction skills every food handler needs when they start; Level 2 adds the HACCP knowledge expected once they're established. This course covers both, mapped to FSAI guidance. If you supervise or manage food safety, HACCP Level 3 is the next step up.

Not with this course — both levels are included in one sitting, in the right order. If you've already done Level 1 elsewhere, you can take HACCP Level 2 on its own. If you only need the induction stage, there's HACCP Level 1 too.

Anyone who handles food at work — kitchen staff, chefs, baristas, waiting staff, retail food staff, catering and food production teams. It suits both new starters and staff who need their training brought up to date.

Food businesses in Ireland are required to make sure staff are trained and supervised appropriately for the work they do. The FSAI sets out what that looks like in practice, and this course is built around that guidance.

About two hours, and you don't have to do it in one go. Your progress saves automatically, so you can stop and pick up where you left off on any device.

No — and that's deliberate. Lessons unlock in order, and each video has to be watched through before the next opens. It's still self-paced: stop, resume and rewatch whenever suits. But nobody can skip to the assessment, which is exactly why the certificate is worth accepting.

You retake it, free. The pass mark is 70% and there's no charge for additional attempts — we'd rather you knew the material than paid us twice.

The moment you pass. It's issued instantly in your name with a unique ID and QR code, ready to download, print or send on. It's valid for three years.

Yes. This course carries 4 CPD credits and is delivered by a CPD-approved provider. Your certificate shows the accredited activity numbers so it can be checked independently.

Then you get your money back. If your employer doesn't accept it within 60 days, or an Environmental Health Officer doesn't accept it within 180 days, we'll refund you in full on production of a letter confirming it. Terms and conditions apply.

Yes, and there's no minimum spend. Buy seats, add your team, and manage everyone's progress and certificates from your dashboard — from your very first seat. Seat pricing drops at 2, 5, 20 and 50 seats.

Your certificate is valid for three years from the date it's issued. Many businesses refresh sooner when menus, processes or responsibilities change.

Related training

Other food safety courses for your kitchen.

Not sure this is the right level? These are the courses most food businesses pair with HACCP Level 1 & 2.

HACCP Level 1 Induction skills for brand-new food handlers, on their own. €25View course → HACCP Level 2 The 25 additional skills, if your team already holds Level 1. €35View course → HACCP Level 3 For supervisors and managers running the food safety system. €89View course → Allergen Awareness The 14 allergens and EU 1169 rules for serving staff. €29View course →

Sources · FSAI — Training and Online Learning · FSAI — Hygiene of Foodstuffs · Regulation (EC) No 852/2004
Listed for reference. Your own procedures, and the officer inspecting your premises, are what govern your business.

Get HACCP certified today.

€45 · around 120 minutes · certificate issued instantly.
Accepted by your employer and your EHO — or your money back.

Enrol now Train my team
€45HACCP Level 1 & 2 Enrol now
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