Principles and Practices of Food Safety

Is this course for me?

Food SafetyThis course is suitable for anyone working or seeking work in a food-handling environment, for example in a food production facility, restaurant, deli counter, catering, food market etc. This part-time programme will run once a week for 2 hours over 5 weeks.

All food handlers need to understand the serious problems that can arise in the preparation, handling, cooking, storage and service of food and the steps that must be taken to prevent food contamination.  With this course, developed by the Environmental Health Officers Association (EHOA), your or your staff will gain an in-depth, practical understanding of the vital importance of food safety and hygiene.

Entry Requirements

No minimum entry requirements needed. 

Professional Recognition

This course is certified by the Environmental Health Officers Association and is valid for 5 years.


The fee for this course is €120.

Module Overview Content Description 
Session 1 Introduction to Food Safety
Session 2 Microbiological Hazards
Session 3 Food Contamination
Session 4 HACCP From Food Delivery to Storage
Session 5 HACCP From Food Preparation to Cooking and Service
Session 6 Personal Hygiene
Session 7 Food Premises and Equipment
Session 8 Pest Control
Session 9 Cleaning and Disinfection
Session 10 Food Safety Law and Enforcement

Further Information 


School and Department

Nicola Dunnion

School of Business

Head of Department

Department of Tourism



T: +353 (0)74 918 6645