Guides Shops, delis and supermarkets
Food safety training for shops, delis and supermarkets in Ireland.
Shop, deli and supermarket staff who handle food, open or packaged, count as food handlers and must be supervised and instructed and/or trained for their work. Deli counters need the same basics as a kitchen: raw and ready-to-eat kept apart, chilled food at 0 °C to 5 °C, and allergens shown in writing. [S3] [S8] [S4] [S5]
Who counts as a food handler in a shop?
- Anyone who handles or prepares food, open or packaged, even if touching food is a small part of the job.
- That includes shelf-fillers and checkout staff who handle food. Their training should match the work they actually do.
Sources for this section
- In the FSAI guide, a food handler is anyone who handles or prepares food, open or packaged, even if touching food is a small part of the job. [S3]
- 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]
What goes on a deli counter checklist?
| Check | What good looks like |
|---|---|
| Raw and cooked | Separate storage, surfaces and equipment |
| Serving | Tongs and slices, hands off the food |
| Chilled display | Food between 0 °C and 5 °C |
| Hot counter | Above 63 °C, or used within two hours of cooking |
| Probe | Calibrated, sanitised, reading recorded at the time |
Sources for this section
- Use separate storage, preparation surfaces and equipment for raw and for ready-to-eat or cooked foods. [S3]
- Handle food as little as possible and use the right utensils. [S3]
- Fridges should keep food between 0 °C and 5 °C; a fridge set at 3 °C or 4 °C generally does this. [S4]
- Keep hot food above 63 °C, outside the danger zone of 5 °C to 63 °C. [S4]
- Cooked food that is not kept above 63 °C should be used up within two hours of cooking. [S4]
- Check food with a calibrated probe thermometer at the core of the food, and record the reading. [S4]
- Sanitise the probe before and after use to prevent cross-contamination. [S4]
- Fill in food safety records accurately and in real time. [S3]
Where do allergen signs go in a shop?
- Loose food like bread, salads and hot food needs written allergen information.
- Put it beside each food, or in a central place that customers can easily find.
- Use 'contains' followed by the allergens, linked to the exact product.
Sources for this section
- For food that is not prepacked, allergens must be shown in writing where the food is presented, sold or supplied. [S5]
- Shops may show written allergen information beside each food or in a central place, as long as customers can easily find it. [S5]
- For non-prepacked food, allergens are given with the word 'contains' followed by the allergens. [S5]
- The information must name the exact food: 'Our food contains...' is not acceptable. [S5]
What do staff check on deliveries?
- Correct temperature, raw and ready-to-eat apart, packaging intact, cans not blown, rusty or dented, and every item within date.
- Accepted goods go into the right storage promptly.
Who inspects shops?
- Typically the HSE, which inspects retailers and delis.
- Inspectors may watch staff at work, check what they know and ask for training records.
Learn it properly, free
- Lesson 3: Hazards and cross-contamination
- Lesson 4: Temperatures, records and HACCP
- Lesson 6: Cleaning, pests, waste and deliveries
- The free 20-question test