Who has to train me, and why?
Your employer. EU Regulation 852/2004 says food businesses must make sure food handlers are supervised and instructed and/or trained in food hygiene, in line with the work they do.
In Ireland, breaking those hygiene rules is an offence under S.I. No. 369 of 2006. The law puts the main responsibility for safe food on the business, not on you.
This course is run by a private company. It is not the FSAI, the HSE or any public body, and none of them has approved it.
Remember
- Your employer is responsible for your training and supervision.
- Training has to fit the work you actually do.
- This is a private course, not an official one.
Facts and sources for this section
- EU Regulation 852/2004 (Annex II, Chapter XII) says food businesses must make sure food handlers are supervised and instructed and/or trained in food hygiene, in line with their work. [S8]
- In Ireland, a food business operator that fails to meet the general hygiene requirements in Annex II of Regulation 852/2004 is guilty of an offence (S.I. No. 369 of 2006). [S9]
- The FSAI says food handlers must be supervised, and also instructed and/or trained in food hygiene, based on the level of activity they are involved in. [S1]
- Legally, the primary responsibility for food safety lies with the food business operator. [S3]
What are FSAI Levels 1, 2 and 3?
The FSAI Guide to Food Safety Skills sorts training into levels. Level 1 Stage 1 is what you need before you touch food. Level 1 Stage 2 is what you need after about a month.
Level 2 adds skills within 3 to 6 months in a high-risk area, or 6 to 12 months in a low-risk one. Level 3 is for managers and supervisors.
This course covers the knowledge behind the Level 1 skills, Stage 1 and Stage 2. It does not cover Level 2 or Level 3. The FSAI says its timings are a guideline only.
Remember
- Level 1: before you start, then within your first month.
- Level 2: later, depending on how risky your area is.
- Level 3: managers and supervisors.
Facts and sources for this section
- In the FSAI Guide to Food Safety Skills, Level 1 Stage 1 describes the skills employees need before they handle food. [S3]
- Level 1 Stage 2 describes what food handlers need to know after they have been working for about a month. [S3]
- Level 2 training should be completed within 3 to 6 months in a high-risk area, or within 6 to 12 months in a low-risk area. [S3]
- Level 3 covers the food safety skills of managers and supervisors. [S1]
- The FSAI gives these timings as a guideline only. [S3]
Do I need a certificate or a particular course?
No. The FSAI says you do not necessarily have to attend a food safety training course. A business can train staff itself, hire a trainer, or use online learning.
The FSAI does not run courses, but it publishes free eLearning and training material. It recommends face-to-face training, and says online learning needs management support and follow-up.
So our certificate is a record of what you studied and how you did in the test. Your employer still decides whether that fits your job, and checks your skills at work.
Remember
- No law names a required course or certificate.
- Training should happen before you handle food, and carry on after.
- Your manager still has to see you working safely.
Facts and sources for this section
- The FSAI says you do not necessarily have to attend a food safety training course to meet the legal training requirement. [S1]
- The FSAI gives advice on training but does not run food hygiene or HACCP courses itself. [S1]
- The FSAI publishes eLearning modules and other training materials on its Learning Portal. [S1]
- The FSAI recommends a face-to-face approach to training. [S3]
- For online learning, the FSAI says management support and follow-up are vital. [S1]
- Food safety training should happen before an employee handles food, and keep going after that. [S3]
What does an inspector check?
Restaurants, delis, shops, mobile food businesses and stalls are typically inspected by the HSE's environmental health officers. They may examine any procedure connected with food.
On training, inspectors may watch how you handle food, check what you know, and ask for training records or certificates. The FSAI says they will not necessarily want a certificate from a particular course.
Your part is simple: help the inspector, give accurate and truthful answers, and tell your manager about anything that puts food at risk. Officers can issue compliance notices, prohibition orders and closure orders.
Remember
- Inspectors judge how you work, not only the paperwork.
- Be helpful and truthful with inspectors.
- Speak up when you see a risk to food.
Facts and sources for this section
- Typically, the HSE inspects businesses like restaurants, delis, retailers, mobile food businesses and food stalls. [S14]
- An authorised officer may examine any procedure connected with the production, processing and sale of food (S.I. No. 79 of 2020). [S10]
- Inspectors may watch how food is handled, check staff knowledge, and ask for training records or training certificates. [S3]
- The FSAI says an enforcement officer will not necessarily want to see a certificate from a particular training course. [S2]
- A Level 1 skill: give inspectors all reasonable assistance and accurate, truthful information. [S3]
- A Level 1 skill: report to your manager or supervisor anything that may put the safety of food at risk. [S3]
- The Irish official-controls regulations (S.I. No. 79 of 2020) provide for compliance notices, prohibition orders and closure orders. [S10]
Check what you've learned
Three questions from the test, with explanations. Tap an answer.
Question 1 of 3
Does Irish law require food handlers to attend a particular food safety course?
Show the answer
Correct: A, No: the FSAI says a course is not necessarily required. The FSAI says you do not necessarily have to attend a food safety training course. Businesses can train staff in other ways too. [S1]
Question 2 of 3
During an inspection, what may an inspector do about staff training?
Show the answer
Correct: B, Watch how food is handled, check staff knowledge and ask for training records. Inspectors may observe food handling, verify staff knowledge, and ask for training records or certificates. [S3]
Question 3 of 3
You notice a colleague leaving raw chicken above a tray of cooked ham in the fridge. What is your job?
Show the answer
Correct: C, Report it to your manager or supervisor. Reporting practices that may put the safety of food at risk is one of the Level 1 skills. [S3]