HACCP for Food Handlers FETAC Level 4 Code 4N1119

Programme Aim.

The purpose of this module is designed to provide learners with knowledge of food safety and hygiene required in a food business. In order to attend this training programme a competency of spoken English is required.

Day 1

  • Unit 1:Food Hygiene - Food hazards microbial, chemical, physical and allergens, Food borne illnesses
  • Unit 2:Personal Hygiene - Legal responsibilities, hand washing and protective clothing
  • Unit 3: Pest/Waste Control - Identification of Pests and controls. Waste Management Control
  • Unit 4: Cleaning - Cleaning Chemicals & their use / Procedures & Records

Day 2

  • Unit 5:H.A.C.C.P. - Introduction to the Food Safety Management System
  • Unit 6: Food Delivery - Delivery Hazard Analysis / Probe Thermometer Procedures and documentation
  • Unit 7: Food Storage - Storage hazard analysis and Documentation
  • Unit 8: Food Processing - Hazard Analysis at Preparation, Cooking, Cooling, Reheating, Holding Procedures and Documentation

Assessment – (Written)

Skills Demonstration 20% and Examination 80%

  • 5 Skills Demonstrations
  • Theory Examination composed of:
  • 16 Multiple Choice Questions
  • 16 True or False
  • 16 Short Answer Questions
  • All notes, assessment and certification provided


Two Days 9.30 – 5pm


€50 - This clinic is subsidised by Local Enterprise Office Westmeath

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