Thirteen courses, one standard: mapped to the guidance that matters, certified with a QR code any inspector can check, and accepted by your EHO and employer — or your money back.
Start from the job, not the catalogue. These are the four situations we are asked about most, and what the FSAI’s own training guide expects in each of them.
The FSAI’s Guide to Food Safety Training puts the induction skills before a new starter handles food, and the rest of Level 1 inside the first month. HACCP Level 1 covers that ground in about an hour. If they are staying beyond a season, HACCP Level 1 & 2 does both levels in one sitting for €45 — less than buying the two separately, and it includes the 14-document Food Safety Record Pack.
Level 2 is the next 25 skills: time and temperature control, HACCP-based procedures in practice, deliveries, cleaning, allergens, recalls. The guide places them at 3–6 months in a high-risk area and 6–12 months in a lower-risk one. If your people already hold Level 1, HACCP Level 2 adds exactly that layer.
Level 3 is written for managers and supervisors — the person who owns the food safety management system rather than follows it. The FSAI expects the Level 1 and Level 2 skills to be demonstrated first. HACCP Level 3 covers food safety management and includes both the full HACCP Level 1 & 2 course and the record pack.
Kitchens rarely need one course. They need food safety, allergens, fire, knives and manual handling across a rota that changes. All-Access plans put every course a role needs on one line from €69 per person, and the manager dashboard is there from your first seat — no minimum spend. If you are buying for a team, start at team training.
Worth being precise about, because there is a lot of confident nonsense online — much of it written for the UK, which is a different jurisdiction.
Regulation (EC) No 852/2004 requires food business operators to ensure food handlers “are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity”.
The same chapter requires that those responsible for developing and maintaining your HACCP-based procedures have had adequate training in applying HACCP principles.
The European Commission is explicit that appropriate training “does not necessarily involve participation in formal training courses”, and should be proportionate to the size and nature of the business.
An environmental health officer asks what your people were trained in and when. A dated certificate with an ID anyone can check answers that in seconds; a memory of a toolbox talk does not.
The FSAI publishes what “commensurate with their work activity” looks like in practice, as Levels 1, 2 and 3 of its Guide to Food Safety Training. Our HACCP courses are written against that framework, skill by skill.
Sources · FSAI — Hygiene of Foodstuffs · Regulation (EC) No 852/2004, Annex II Chapter XII · Commission Notice C/355/2022, section 8 (Training) · FSAI — Training
Two courses bought separately usually cost more than a plan that includes six. Every plan comes with the record pack, QR-verified certificates and the manager dashboard from your first seat.
The core staff set: HACCP 1 & 2, Allergen, Kitchen H&S, Fire Safety and Knife Safety.
Every staff course in the library — including QQI L6–assessed Manual Handling and the specialist set.
Literally everything, plus the management layer: HACCP Level 3 and Fire Warden.
Three years from the date you completed the course, and both dates are printed on the certificate. To renew, you buy the course again — a new purchase is a new enrolment, and a new enrolment is what issues a certificate with today’s date on it. Going back into an enrolment you already finished will not re-date the old one. We email you before yours expires.
Six of the thirteen: HACCP Level 1, HACCP Level 2, HACCP Level 1 & 2, Fire Safety, Fire Warden and Manual Handling. The other seven are not CPD accredited and we do not claim otherwise anywhere on this site.
Yes, two ways, both free and neither needs an account. Scan the QR code on the certificate with any phone camera, or type the certificate ID into the verification page. Either returns the holder’s name, the course and the date it was issued. That is the difference between a certificate and a PDF: a PDF can be edited by anyone, the record behind it cannot.
No. Courses are self-paced on any device and pick up where you left off, so a split shift is not a problem. Lessons do unlock in order and each video has to be watched through before the next opens — that is deliberate, and it is why a certificate means the training actually happened.
They retake it, at no extra cost. Retaking applies to a failed attempt: once someone has passed and clicked Complete and continue, that assessment is finished and there is nothing to re-sit. Manual Handling is the exception in shape rather than price — its practical is reviewed by a QQI Level 6 Instructor, and a resubmission is also free.
The 14-document Food Safety Record Pack is included with HACCP Level 1 & 2 and HACCP Level 3 — and therefore with every All-Access plan, since every plan contains HACCP 1 & 2. Packs are downloaded from My Digital Products in your dashboard, not from My Courses. Everything else is on the resources page.
QR-verified certificates · manager dashboard from seat one.
Accepted by your EHO and employer — or your money back.