Every food business in Ireland has to show that its handlers were trained for the job they actually do. These are the courses that prove it — each one written against the FSAI Guide to Food Safety Training, and certified with a QR code an inspector can check on the spot.
Food safety training in Ireland is layered. Level 1 is induction — the first day. Level 2 is what an established food handler is expected to demonstrate. Level 3 is the management layer: the person who answers when the inspector asks how the system works.
Under EU food hygiene law, food handlers must be trained in food hygiene matters commensurate with their work activity. A generic certificate for everyone is the thing that gets questioned.
Food business operators are required to put procedures based on HACCP principles in place and keep them up to date. Level 3 covers running that system; the Record Pack gives you the documents to keep it in.
Every certificate carries a QR code. An EHO scans it and gets a live confirmation page — no folder, no phone calls, no waiting for head office.
Training is half of it. These are the documents that go in the folder — the same records an inspector asks to see when the training certificate has already been produced.
The written side of food safety, walked through step by step. Free, no sign-up — and no substitute for the training, but a straight answer on what is actually being asked of you.
The seven principles turned into a plan you can actually write — hazard analysis, critical control points, limits and the records that prove them.
Free guide · Read it →The everyday hygiene conditions that make a HACCP plan possible — Annex II of Regulation (EC) No 852/2004, in plain terms.
Free guide · Read it →Who you register with, what they ask for, and how long before you can open. Six steps, written by a training company rather than a regulator.
Free guide · Read it →Two courses bought separately usually cost more than a plan that includes six. Every plan comes with 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.
If you handle food and you are new, start at Level 1. If you are established in the role, Level 2 is what is expected of you. Most Irish food businesses buy HACCP Level 1 & 2 because it covers both in one sitting and works out cheaper than the two separately. If you run the food safety system — you write the procedures, you answer the inspector — you want Level 3.
No, but it contains it. Level 3 is the management course, and it includes the full Level 1 & 2 material with its own certification opportunity, plus the complete Record Pack and management templates. If you are buying for a manager, Level 3 is the one — you do not need to buy 1 & 2 as well.
That is the standard we build to, and we back it: if your EHO or your employer does not accept the certificate, you get your money back. The refund policy sets out the windows and what we need from you.
They cover different duties. HACCP training is about safe handling and the food safety system. Allergen Awareness is about what you are legally required to tell a customer who asks — a separate obligation under EU 1169/2011, and the one that most often goes wrong at the counter.
Yes. Every course has team pricing that drops per seat as the group grows, and you get the manager dashboard from your very first seat — no minimum spend. If you need more than one course, an All Access plan is usually cheaper than buying them separately.
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.
QR-verified certificates · manager dashboard from seat one.
Accepted by your inspector and employer — or your money back.