Primary Course in Food Hygiene (EHOA) Level 2

The objective of this course is to provide trainees with the knowledge of the importance of good food safety practices.

The emergence of food hygiene regulations, Regulation No. (EC) No.178 / 2002. Regulation (EC) No. 852/2004 (Hygiene of Food stuffs). Regulation No. 882/2004 Regulation No 853/2004 and Irish Standard 340 Hygiene in the Catering Sector, the need for formal training/education of food workers in good hygiene practices is compulsory.

Course Content:

Session 1: Introduction to Food Safety
Session 2: Food Contamination
Session 3: Food delivery and storage
Session 4: Food preparation and storage
Session 5: Personal Hygiene
Session 6: Layout and design of a food premises and pest control procedures
Session 7: Cleaning
Session 8: Introduction to Food Safety Management Systems (H.A.C.C.P)

On completion of the course the trainee should be able to:

1. Define food poisoning; understand how it occurs and the main causes of food contamination
2. Explain the importance of correct storage, preparation, handling and cooking of food
3. List the legal responsibilities of the food worker
4. Recognise a pest infestation and how to control it
5. Explain the importance of cleaning and cleaning schedules
6. Explain the purpose of Food Safety Management Systems (H.A.C.C.P).

Assessment and Certification:

On completion of the course the student undertakes a written exam of 1- hour duration. Successful students are awarded a Certificate in the Primary Course in Food Safety from the Environmental Health Officers Association. This EHOA Certification is valid for 3 years from the date of training.