Food Safety

Compliance

Level 1 & 2 Combined Introduction

Level 1 Explained

The consequences of poor food safety management

Introduction

Stage 1 - Overview

Stage 1 - Skill 1 - Uniforms & Protective Clothing

Stage 1 - Skill 2 - Hand Washing

Stage 1 - Skill 3 - Personal Hygiene

Stage 1 - Skill 4 - Hygienic Practices When Suffering Illness

Stage 1 - Skill 5 - Avoiding Unhygienic Work Practices

Stage 1 - Skill 6 - Good Food Handling Practices

Stage 1 - Skill 7 - Staff Facilities

Stage 1 - Skill 8 - Understanding Food Safety Signage

Stage 1 - Skill 9 - Keeping Your Work Area Clean

Level 1 - Stage 1

Stage 2 - Overview

Stage 2 - Skill 1 - Understand Legal Responsibilities

Stage 2 - Skill 2 - Food Hazards

Stage 2 - Skill 3 - Cross Contamination

Stage 2 - Skill 4 - Understanding Levels of Risk

Stage 2 - Skill 5 - Unnecessary Handling of Food & Utensils

Stage 2 - Skill 6 - Recording Food Temperatures

Stage 2 - Skill 7 - Keeping Records

Stage 2 - Skill 8 - Pests

Stage 2 - Skill 9 - Unhygienic Practices

Stage 2 - Skill 10 - Co-operating With Authorised Enforcement Officers

Stage 2 - Skill 11 - Checking Deliveries

Level 1 - Stage 2

Level 1 Exam

Level 2 Overview

Skill 2 - Requirement Necessary For Bacterial Growth

Skill 3 - Use Time Temperature Controls

Skill 4 - Describe Food Borne Illness And Contributing Factors

Skill 5 - Implementing Haccp Based Procedures

Skill 6 - Pest Control

Skill 7 - Understanding Your Legal Responsibilities

Skill 8 - Checking Deliveries

Skill 9 - Ensuring Food Safety During Storage

Skill 10 & 11 - Ensure Food Safety During Preparation & Cooking

Skill 12 - Ensuring Food Safety During Transportation

Skill 13 - Applying Cleaning Procedures In Maintaining A Clean Food Operation

Skill 14 - Ensuring the customer is aware of food allergens

Skill 15 - Following procedures for dealing with recalled food products

Skill 16 - Dealing with a food safety complaint

Skill 17 - Cooperating with food safety auditors

Skill 18 - Using hygienic procedures when displaying holding or serving food

Skill 19 - Dealing with returns in a hygienic manner

Skill 20 - Using hygienic procedures in storing raw & processed food items

Skill 21 - Using hygienic procedures in storing ancillary equipment

Skill 22 - Applying the required heat treatment

Skill 23 - Providing the correct food information labelling

Skill 24 - Taking samples for laboratory tests

Skill 25 - Where applicable, test raw, in-process and or processed food items

Level 2

Level 2 Exam

Exam

This online HACCP Level 1 &amp; 2 course provides the essential food safety knowledge required for anyone working in food preparation, food service, retail, or manufacturing. Delivered through LTJ Academy’s on-demand learning platform, the course is fully online, accessible 24/7, and can be completed at your own pace on any device.The training follows the exact requirements of the Food Safety Authority of Ireland’s guidelines, ensuring learners gain the correct Level 1 &amp; 2 competencies expected across the industry. Through clear video lessons, interactive content, and a final online exam, learners develop a strong understanding of food safety best practices and HACCP principles.You’ll learn how to prevent contamination, maintain hygiene standards, manage food safely, understand legal responsibilities, and recognise hazards within a food environment. The course also covers the fundamentals of HACCP, including the prerequisites and the 7 core principles used to build a safe food management system.Upon successful completion, learners receive a HACCP Level 1 &amp; 2 Food Safety Certificate, valid for 3 years. Refresher training is recommended every three years.This course is ideal for anyone involved in food handling, preparation, service, or storage—including cafés, restaurants, hotels, canteens, delis, childcare settings, nursing homes, hospitals, and food production environments. No prior experience is required.

Learn essential Level 1 & 2 Food Safety and HACCP skills with this online, on-demand course. Accessible on any device, it covers contamination, hygiene, safe food handling, legal requirements, and HACCP principles—complete with certification.

HACCP 1 & 2 Food Safety Training

LTJ Academy

Language

Level

Duration

What you will learn

Food safety essentials

How food contamination occurs

Safe food handling practices

Correct storage and cooking methods

Personal hygiene requirements

Identifying hazards and risks

Recognise a pest infestation and know how to implement controls

Food safety law basics

The prerequisites to HACCP and the 7 principles of HACCP

The importance of implementing and maintaining a HACCP system

The requirements for establishing a HACCP system

Course content

Course Description

FAQ

Meets the FSAI Requirements

This Course Includes