Food safety training requirements in Ireland
Irish and EU food hygiene law asks for training that fits the job. Every food handler must be supervised and instructed or trained. Whoever runs your HACCP system must be trained in HACCP principles.
What the law requires
- Food handlers must be supervised, and instructed and/or trained in food hygiene to suit their work.
- The person responsible for your HACCP system must have adequate training in applying HACCP principles.
- This comes from Annex II, Chapter XII of Regulation (EC) No 852/2004. In Ireland it is given effect by S.I. No. 369 of 2006 for HSE-supervised businesses.
- A formal course is not always needed. The FSAI says you do not necessarily have to attend one.
The FSAI training levels
- Level 1 (Induction Skills): basic food safety skills all staff should show within the first month of employment.
- Level 2 (Additional Skills): extra skills staff should show within 3 to 12 months of starting.
- Level 3 (Food Safety Skills for Management): skills for managers and supervisors in food operations.
The guides are free to download from the FSAI.
Ways to train
- Before they start: the Safe Catering pack says all food handlers should be instructed in basic hygiene rules before starting work.
- Food Safety and You: the FSAI’s 4-hour induction programme, based on Level 1. It is delivered by supervisors, managers or trainers to staff in their own business.
- FSAI Learning Portal: free eLearning modules. The FSAI says management support and follow-up are vital.
- Your own system: if you use the FSAI Safe Catering pack, train each person in the sections relevant to their job. Managers who maintain the system must know the pack well.
- Allergens: FSAI guidance is that staff training must cover the 14 allergens and how to respond to customer concerns.
Keeping training records
The FSAI recommends recording all staff training. Its SC6 Hygiene Training Record asks for:
- Name, position and date of employment.
- In-house training on each step you use, such as delivery, storage, cooking, cooling, reheating and hot holding, with dates, trainer and the employee’s signature.
- General hygiene topics: cleaning, pest control, waste, maintenance, personal hygiene, using a thermometer and food allergies.
- Further training: the type (external, in-house, refresher), provider and date completed.
- Copies of any certificates, kept with the form.
Use our free staff training record to get started.
See the FSAI’s training guidance. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Questions
Is a food safety course a legal requirement?
Not necessarily. The law says food handlers must be supervised and instructed and/or trained in food hygiene to suit the work they do. The FSAI says you do not necessarily have to attend a food safety training course.
Who needs HACCP training?
Whoever is responsible for your HACCP system. The FSAI says that person must undertake adequate training in the application of HACCP principles.
What are the FSAI training levels?
The FSAI’s Guides to Food Safety Training set out skills in three levels. Level 1 covers basic skills all staff should show within the first month. Level 2 covers additional skills within 3 to 12 months. Level 3 covers skills for managers and supervisors.
Do I have to keep training records?
The FSAI Safe Catering pack recommends keeping records of all staff training, and provides the SC6 Hygiene Training Record to do it. Copies of any certificates should be kept with the form.
Related
Updated .