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Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Level 1 Food Hygiene & Safety Certificate Online

As someone who works in an environment that deals with food, it is essential that you understand the basic principles of food hygiene so you can help ensure any food sold by your business is safe for consumers to eat.
This Level 1 Food Hygiene and Safety course has been designed to educate those who don’t work directly with preparing or handling food, but work in an environment where food is handled elsewhere or who only work with low-risk foods. The course familiarises the learner with basic food hygiene practices so they are able to work safely near food.

Who Should Take This Course?

This Level 1 Food Hygiene and Safety course is designed for workers who are not directly involved with the preparation or handling of high-risk foods but work in an environment where food is present or handled elsewhere. This also includes those who work with wrapped or pre-packaged foods. For example:
Front of house employees.
Checkout staff.
Waiters.
Bar workers.
Food delivery drivers (suppliers, takeaway, etc.).
Kitchen porters.
Warehouse staff.
If your role involves directly handling or preparing food, then you need to take Level 2 Food Hygiene and Safety
(available for retail, catering, and manufacturing) in order to comply with food handlers’ legal obligations.
If you are a manager or supervisor in a food business, you will require Level 3 Food Hygiene and Safety.

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Course Content

MODULE DESCRIPTION
1 Introduction to Food Hygiene Who is this course for?, why is food hygiene important?, food hygiene law, understanding food safety, and health issues caused by contaminants.
2 Food Safety Hazards Microbiological hazards, allergenic hazards, physical hazards, and chemical hazards.
3 Food Safety Controls The conditions for bacterial growth, temperature control, controlling time, low and high risk foods, controlling microbiological hazards, allergenic contamination, controlling physical hazards, controlling chemical hazards, food deliveries, refrigeration and pests.
4 Personal Hygiene Hand hygiene, hair hygiene, body hygiene and bad habits, protective clothing, and reporting illnesses.
5 Cleaning Activities Why is cleaning important?, waste management, cleaning and disinfection, clean as you go, dishwashers, and scheduling cleaning.

MODULE	DESCRIPTION
1	Introduction to Food Hygiene	Who is this course for?, why is food hygiene important?, food hygiene law, understanding food safety, and health issues caused by contaminants.
2	Food Safety Hazards	Microbiological hazards, allergenic hazards, physical hazards, and chemical hazards.
3	Food Safety Controls	The conditions for bacterial growth, temperature control, controlling time, low and high risk foods, controlling microbiological hazards, allergenic contamination, controlling physical hazards, controlling chemical hazards, food deliveries, refrigeration and pests.
4	Personal Hygiene	Hand hygiene, hair hygiene, body hygiene and bad habits, protective clothing, and reporting illnesses.
5	Cleaning Activities	Why is cleaning important?, waste management, cleaning and disinfection, clean as you go, dishwashers, and scheduling cleaning.

Aims of the Training

By the end of this course learners will:

Understand the importance of food hygiene and recognise the types of health issues poor food hygiene may cause.
Understand what the law says about food hygiene and how businesses can comply.
Be able to identify the various types of food safety hazards and know what to do to prevent them from putting food at risk.
Be able to maintain good standards of personal hygiene and prevent food from being contaminated.
Understand the importance of thorough cleaning and proper waste management.
Understand how to carry out effective cleaning activities.

Assessment

The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Level 2 Food Hygiene and Safety for Manufacturing

All food manufacturers, and anybody involved in the production of food, must understand food hygiene principles and have the knowledge to keep food safe from chemical, physical, bacterial, and allergenic contamination.

This Level 2 course is suitable for anybody who prepares, cooks, packages, or processes food in a manufacturing environment. You will learn what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises cleaning.

Through completing a variety of written text, interactive exercises, and video content, you will be confident in your ability to keep food safe and know how to comply with food hygiene law.

Who Should Take This Course?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.

This Level 2 Food Hygiene and Safety for Manufacturing course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.

The course is suitable for food handlers of all disciplines in the food and drink manufacturing industry.

If you are a manager or supervisor in the food and drink manufacturing industry, then our Level 3 Food Hygiene For Manufacturing Course is more suitable for you.

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Course Content

MODULE		DESCRIPTION
1	Introduction to Food Hygiene and Safety	Key definitions, food handler training, and GMP.
2	Food Safety Legislation	Food hygiene and the law, food safety management systems - HACCP, TACCP and VACCP, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
3	Microbiological Hazards	Food poisoning, bacteria, pathogenic bacteria, food spoilage, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
4	Physical, Chemical and Allergenic Hazards	Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, and allergen labelling laws.
5	Food Storage	Suppliers and deliveries, food labelling, traceability, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and stock rotation.
6	Food Preparation	Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, cook-chill and cook-freeze.
7	Personal Hygiene	Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8	Food Premises Design, Layout, Size and Suitability	Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
9	Food Premises Cleaning and Disinfection	Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.

Aims of the Training

By the end of this course, you will:
Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it's important to wash your hands.
Understand how to prepare food safely, including how to thaw, cook and cool food, as well as how to properly take food temperatures.

Assessment

Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%.
The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Food Safety & Hygiene Level 2 Course For Catering

This Level 2 Food Hygiene course has been designed to help anyone who handles, prepares or serves food in the catering industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.
By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they serve from contamination.
The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.

Matches RSPH and CIEH syllabus
Matches REHIS elementary food hygiene syllabus
Meets Irish and EU legal requirements for food handlers
Endorsed by the Institute of Hospitality
Fully online course and assessment with no time limits
Approximate duration: 2 hours
On completion, download and print your certificate

Who Should Take This Course?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.

This Level 2 Food Hygiene and Safety for Catering course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.

The course is suitable for food handlers in all disciplines of the catering sector, including restaurants, hotels, cafes, bars, fast-food outlets, takeaways, mobile food trucks, kitchens, hospitals, schools and colleges.

If you are a manager or supervisor in any of the above sectors, then our Level 3 Food Safety & Hygiene In Catering Course is more suitable for you.

This certified online training is ideal for people working in positions such as, but not limited to:

Chef / Cook
Catering / Kitchen Assistant
Teacher
Support / Care / Charity Worker
Barista
Child Minder / Nursery Staff

Environmental Health Officer Approved

Course Content

MODULE DESCRIPTION
1 Introduction to Food Hygiene and Safety Key definitions, food handler training, the Food Hygiene Rating Scheme (FHRS) in Ireland
2 Food Safety Legislation Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
3 Microbiological Hazards Food poisoning, bacteria, pathogenic bacteria, food spoilage, acrylamide, high and low risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
4 Physical, Chemical and Allergenic Hazards Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws and Natasha's Law.
5 Food Storage Suppliers and deliveries, food labelling, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing, and stock rotation.
6 Food Preparation Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
7 Personal Hygiene Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8 Food Premises Design, Layout, Size and Suitability Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
9 Food Premises Cleaning and Disinfection Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.

MODULE	DESCRIPTION
1	Introduction to Food Hygiene and Safety	Key definitions, food handler training, the Food Hygiene Rating Scheme (FHRS) in Ireland
2	Food Safety Legislation	Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
3	Microbiological Hazards	Food poisoning, bacteria, pathogenic bacteria, food spoilage, acrylamide, high and low risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
4	Physical, Chemical and Allergenic Hazards	Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws and Natasha's Law.
5	Food Storage	Suppliers and deliveries, food labelling, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, freezing and thawing, and stock rotation.
6	Food Preparation	Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
7	Personal Hygiene	Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8	Food Premises Design, Layout, Size and Suitability	Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
9	Food Premises Cleaning and Disinfection	Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.

Aims of the Course

By the end of the course, you will:
Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
Be aware of the importance of personal hygiene, how to carry out proper handwashing procedures, and recognise when it's important to wash your hands.
Understand how to prepare food safely, including how to thaw, cook, cool, reheat, and hold hot food, as well as how to properly take food temperatures.

Assessment

Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%.
The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Level 2 Food Hygiene and Safety for Retail

By law, anybody who works with food must understand the principles of food hygiene and know how to keep food safe.
This includes those who work in the retail sector of the food industry.

This Level 2 course has been written by experts in the industry to ensure you satisfy this legal requirement and know how to keep your customers safe. The content thoroughly covers topics relevant to food retailers, including how to handle pre-prepared food products, management of use-by and best-before dates, and temperature control during food deliveries and distribution.

You will learn about your responsibilities through a range of retail-specific interactive exercises, written text, and video content.
Upon completion of this training, you will be confident in your food hygiene knowledge and have all the skills you need to keep people safe.

Matches RSPH and CIEH level 2 syllabus
Matches REHIS elementary food hygiene syllabus
Meets Irish and EU legal requirements for food handlers
Endorsed by the Institute of Hospitality
Fully online course and assessment with no time limits
Approximate duration: 2 hours
On completion, download and print your certificate

Who Should Take This Course?

The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.

This Level 2 Food Hygiene and Safety for Retail course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.

This course is suitable for food handlers who sell food that is not necessarily consumed straight away.
This includes, but is by no means limited to:

Market stalls
Farm shops
Grocery stores
Supermarkets
Butchers
Bakers
Fishmongers
Wholesalers
Delicatessens

Environmental Health Officer Approved

Course Content

MODULE DESCRIPTION
1 Introduction to Food Hygiene and Safety Key definitions, food handler training, the Food Hygiene Rating Scheme, and the Food Hygiene Information Scheme Scotland.
2 Food Safety Legislation Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
3 Microbiological Hazards Food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
4 Physical, Chemical and Allergenic Hazards Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws, and Natasha's Law.
5 Food Storage Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and freezing and thawing.
6 Food Preparation, Service and Display Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
7 Personal Hygiene Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8 Food Premises Design, Layout, Size and Suitability Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
9 Food Premises Cleaning and Disinfection Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, dishwashers, pests and preventing pests.

MODULE	DESCRIPTION
1	Introduction to Food Hygiene and Safety	Key definitions, food handler training, the Food Hygiene Rating Scheme, and the Food Hygiene Information Scheme Scotland.
2	Food Safety Legislation	Food hygiene and the law, food safety management systems, employer responsibilities, enforcement of food safety law, legal notices, prosecution and due diligence.
3	Microbiological Hazards	Food poisoning, bacteria, pathogenic bacteria, food spoilage, damaged packaging, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross contamination, food preservation, toxins, viral contamination, and preventing microbiological contamination.
4	Physical, Chemical and Allergenic Hazards	Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen labelling laws, and Natasha's Law.
5	Food Storage	Suppliers and deliveries, food labelling, traceability, use by and best before dates, stock rotation, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and freezing and thawing.
6	Food Preparation, Service and Display	Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, hot holding, cold holding, and food service.
7	Personal Hygiene	Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
8	Food Premises Design, Layout, Size and Suitability	Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
9	Food Premises Cleaning and Disinfection	Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, cleaning public areas, dishwashers, pests and preventing pests.

Aims of the Training

By the end of this course, you will:
Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, know how to maintain the cold chain, and understand how to carry out effective stock rotation.
Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it's important to wash your hands.
Understand how to prepare and display food safely, including how to thaw, cook and cool hot food, how to display hot and cold food, and how to monitor food temperatures.

Assessment

Once you have completed all of the online training material you will be able to take the online assessment.
The assessment consists of 20 multiple choice questions with a pass mark of 80%.
The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

HACCP level 1 & 2 Training Course

By law, all food businesses – including catering, retail and manufacturing – must have an effective food safety management system in place.

This HACCP course will introduce learners to the Hazard Analysis and Critical Control Points management system and help you to understand how to comply with the law, how to work safely and efficiently and what each crucial step of the HACCP implementation process entails.

By the end of the course learners will have a thorough understanding of why HACCP is important, how the 7 HACCP principles can be implemented and what can be done to ensure the food handled in their business remains safe for the consumer.

Who Should Take This Course?

This Level 1&2 HACCP course is suitable for employees at all levels within a food business. This includes full-time, part-time and temporary workers.
The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law.

Module		Description
1	Introduction to HACCP	What is HACCP? Key terms, legislation, benefits of HACCP and enforcing the law.
2	Food Safety Hazards	How contamination applies to HACCP, physical, chemical, microbial and allergenic contamination and cross contamination.
3	Principles and Prerequisites	The 7 principles, examples of prerequisites, effective prerequisites and assessing prerequisites.
4	Creating a HACCP System	The basics of HACCP, creating a HACCP team, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram.
5	The 7 Principles: Hazard Analysis and Control Measures	The 7 principles of HACCP, hazard analysis, determining critical control points, the codex decision tree and establishing critical limits.
6	The 7 Principles: Monitoring and Verification	Monitoring critical control points, establishing corrective actions, establishing verification procedures, reviewing the HACCP plan and record keeping.

Aims of the Training
By completing this training, you will:

Understand the importance of having effective prerequisites in place before implementing a HACCP system.
Know more about identifying food safety hazards and their appropriate control measures.
Have knowledge of food hygiene legislation and recognise why HACCP is relevant.
Understand the importance of continually monitoring the HACCP system.
Understand what's involved in setting up a HACCP system.
Understand the main categories of food safety hazards.
Be aware of the 7 principles of HACCP.

Assessment
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Level 3 HACCP Training Course

By law, all food businesses must ensure that they have implemented an effective food safety management system based on the 7 principles of HACCP in their premises. As a manager or supervisor it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safely and in accordance with food safety controls.

This Level 3 HACCP training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively.

Who Should Take This Course?

This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.

This certified online training is ideal for people working in positions such as, but not limited to:

Manager / Supervisor
Lead Engineer
Director
Head Chef / Head Cook
Lead Quality Controller
Health & Safety Officer

Module

Description

Introduction to HACCP

What is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important.

HACCP Alternatives

Should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.

Planning a HACCP System

Preparing for HACCP, creating a HACCP plan and HACCP success vs failure.

Food Safety Hazards

How contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.

Prerequisite Programmes

What are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.

Creating the HACCP System

The 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.

Principle 1: Hazard Analysis

What is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.

Principle 2: Critical
Control Points

What is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree.

Principle 3: Critical Limits

What is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.

Principle 4: Monitoring
Critical Control Points

What is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.

Principle 5: Corrective Action

What is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.

Principle 6: Verification
of the HACCP System

Why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.

Principle 7: Documentation

Record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.

Implementing the HACCP System

Implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.

Aims of the Level 3 HACCP Training
By the end of this course learners will:
- Understand why a HACCP food safety management system is important and beneficial.
- Understand food hygiene law and the different food safety management systems that can be chosen.
- Know how to plan and implement a successful HACCP system and avoid the common pitfalls.
- Understand the importance of having effective prerequisite programmes in place.
- Know how to conduct a hazard analysis and identify critical control points.
- Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
- Know how to validate and verify the HACCP plan and understand the importance of keeping documentation.
Assessment
The online assessment is taken on completion of the training material. You will be asked 45 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Online Manual Handling Training Course

Also referred to as Moving and Handling Training.

This Manual Handling Training Course helps employers ensure that they and their employees are sufficiently trained in the principles and practices of safe manual handling.
This course provides the necessary information and training for organisations to understand more about the risks associated with manual handling, how to undergo a risk assessment and how to ensure appropriate control measures are put in place.
It follows the requirements of the Manual Handling Operations Regulations 1992 (MHOR) and provides a practical guide for managing and carrying out safe and healthy manual handling. The course also features videos, diagrams, and downloadable resources to use in your workplace.
Ensures compliance with Irish Health and Safety legislation
Matches the CIEH Level 2 Syllabus
Developed by FETAC Level 6 Instructor♻️
Approved by QQI and IIRSM
Fully online course and assessment with no time limits
Approximate duration: 1 hour
On completion, download and print your certificate

Who Should Take This Manual Handling Training Course?

The manual handling course is aimed at employees at all levels who may undertake manual handling operations, including the transporting of a load of items by lifting, lowering, pushing, pulling, carrying, manoeuvring, steadying or transporting thereof by hand or by bodily force. This includes, but is not limited to, professions such as:
Warehouse and factory staff
Heavy manual labourers
Construction and building site workers
Office workers
Delivery drivers
Agricultural workers

Course Content

MODULE DESCRIPTION

2 Manual Handling Injuries types of injury, immediate injuries and musculoskeletal disorders.
3 Risk Assessments for Safe Manual Handling what is a risk assessment?, who should carry out a risk assessment?, identifying hazards, LITE, factors that increase the risk of harm, deciding who may be harmed and how, occupations most at risk, evaluating risks, recording the significant findings, reviewing and updating, results of your risk assessment.
4 Avoiding and Controlling the Risks employer duties, avoiding manual handling, reducing the risk, team handling, mechanical and automation precautions, personal protective equipment and LITE.
5 Safe Manual Handling Techniques lifting and lowering techniques, safe weights for lifting and lowering, carrying, risk assessments and HSE tools, pushing and pulling, and team handling.

MODULE	DESCRIPTION

2	Manual Handling Injuries	types of injury, immediate injuries and musculoskeletal disorders.
3	Risk Assessments for Safe Manual Handling	what is a risk assessment?, who should carry out a risk assessment?, identifying hazards, LITE, factors that increase the risk of harm, deciding who may be harmed and how, occupations most at risk, evaluating risks, recording the significant findings, reviewing and updating, results of your risk assessment.
4	Avoiding and Controlling the Risks	employer duties, avoiding manual handling, reducing the risk, team handling, mechanical and automation precautions, personal protective equipment and LITE.
5	Safe Manual Handling Techniques	lifting and lowering techniques, safe weights for lifting and lowering, carrying, risk assessments and HSE tools, pushing and pulling, and team handling.

Aims of the Manual Handling Training
Upon completion of this course, you will:
- Understand what is meant by manual handling.
- Be able to explain the common causes of injury and potential long-term damages to health as a result of poor manual handling techniques.
- Understand the legal responsibilities and the duties placed upon employers and employees.
- Be able to identify manual handling hazards.
- Understand how to carry out an effective manual handling risk assessment.
- Understand the control measures that can be put in place to reduce the risk of harm.
- Understand and practise the best way to handle loads to maintain a safe working environment.
Assessment
The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Level 2 Health and Safety in the Workplace Training

A thorough understanding of health and safety is essential in all workplaces, regardless of job role and industry. This accredited Level 2 Health and Safety course ensures that you understand the most common health and safety risks in your workplace and the control measures that are needed to keep you safe.
The course covers the most crucial aspects of health and safety that are present in every workplace, such as manual handling, working at height, and fire and electrical safety. It also explains the necessary components of workplace welfare, including workplace stress and conflict.
Developed by health and safety professionals
Accredited by CPD and Approved by RoSPA
Fully online course and assessment with no time limits
Approximate duration: 3 hours
Downloadable certificate on completion

Who Should Take This Level 2 Health and Safety in the Workplace Course?

Workers in all workplaces and industries are required to take health and safety training to ensure that they keep themselves, and those they work with, safe.
This course is designed for workers of all abilities and in all environments, including those who work in construction, education, offices, and hospitality. It covers the common health and safety risks that are present in all of these environments.
This certified online training is ideal for people working in positions such as, but not limited to:
Engineer
Electrician
Chef / Cook
Administrator
Teacher

This course contains six interactive modules and includes an assessment at the end:

Module		Description
1	Risk Assessment	What is a risk assessment, who should carry out a risk assessment, identify the hazards, decide who might be harmed and how, evaluate the risks and decide on controls, record your findings, and review and update the risk assessment.
2	Workplace Safety	Safe systems of work, slips, trips and falls on the same level, falls from height, housekeeping, electrical safety, and fire safety.
3	Workplace Welfare	Welfare facilities, first aid, first aid safety signs, workplace stress, drugs and alcohol, and workplace conflict and violence.
4	Manual Handling and Display Screen Equipment	Manual handling regulations, reducing manual handling risks, good manual handling techniques, display screen equipment, and workstations.
5	Hazardous Substances and Working at Height	Hazardous substances control measures, hazardous substances training, hazardous substances safety signs, working at height, control measures, working at height equipment, and safe use of ladders and stepladders.
6	Noise, Vibration and Vehicle Safety	Noise elimination, reduction, and control, Hand-Arm Vibration Syndrome (HAVS) and Carpal Tunnel Syndrome (CTS), employer responsibilities, safe use of vehicles, and pedestrian-vehicle conflict.

Aims of the Training
By completing this training, you will:

Have knowledge of key health and safety topics and how to ensure good practice within them.
Understand the responsibilities of employers and employees under health and safety legislation.
Understand the importance of, and the key factors in, undertaking a risk assessment to prevent and control hazards.
Know the hazards and ill health effects associated with specific work activities and processes.

Assessment

The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Office Health & Safety Training

This Office Safety course provides learners with an introduction to the common safety hazards that can be found in an office environment.
The course explains how to identify health and safety risks and details what office workers can do to prevent their work tasks and behaviours from causing harm.

All low-risk workplaces, including offices, contain health and safety hazards that need to be carefully controlled.
As an employee, it's important to have an awareness of the risks so that dangers can be identified and action can be taken to prevent injury or ill-health.

Who Should Take This Course?

This Office Health and Safety course is suitable for anyone who works in an office workplace, including managers, supervisors, full-time and part-time employees. The course is designed at an introductory level and so no pre-requisite training or knowledge is required.

Employers have a legal responsibility to ensure that their workers are trained in health and safety matters and this course will help you to comply with that responsibility. This requirement applies to employees of all levels, including part-timers and work experience staff.

Ensures compliance with Irish Health and Safety legislation
Developed by health and safety professionals
Accredited by CPD and Approved by RoSP
Fully online course and assessment with no time limits
Approximate duration: 2 hours
On completion, download and print your certificate

Course Content

MODULE DESCRIPTION
1 Introduction to Office Health and Safety
Including statistics, benefits of health and safety, health and safety law, employer and employee responsibilities and types of office hazards.
2 Slips, Trips and Falls, Electrical Safety and Fire Safety
Including slips, trips and falls, electrical safety and fire safety.
3 Manual Handling, Hazardous Substances and Display Screen Equipment
Including manual handling, hazardous substances and display screen equipment.
4 Stress, Welfare Provisions and First Aid
Including work-related stress, mental health, noise, lighting and heating, workplace first aid and recording accidents.

MODULE	DESCRIPTION
1	Introduction to Office Health and Safety	Including statistics, benefits of health and safety, health and safety law, employer and employee responsibilities and types of office hazards.
2	Slips, Trips and Falls, Electrical Safety and Fire Safety	Including slips, trips and falls, electrical safety and fire safety.
3	Manual Handling, Hazardous Substances and Display Screen Equipment	Including manual handling, hazardous substances and display screen equipment.
4	Stress, Welfare Provisions and First Aid	Including work-related stress, mental health, noise, lighting and heating, workplace first aid and recording accidents.

Aims of the Course

By the end of this course, learners will:

Understand why health and safety rules and regulations are important for office workplaces.
Recognise their health and safety responsibilities and understand where common office safety hazards can be found.
Understand how to prevent and manage slips, trips and falls in the office.
Know how to use electrical equipment safely and prevent workplace fires from starting.
Understand the importance of carrying out manual handling and chemical handling activities with care.
Know how to set up a desk or computer workstation ergonomically so as to prevent discomfort.
Understand more about how to prevent workplace stress.
Understand the first aid requirements of an office and recognise why it's important to report workplace accidents and injuries.

Assessment

The online assessment is taken on completion of the training material. You will be asked 15 multiple choice questions with a pass mark of 80%. The answers are marked automatically so that you’ll instantly know whether you passed. If you don't pass don't worry! You can take the test as many times as required with no extra charge.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

COURSE CONTENT

Module		Description
1	Introduction and Legislation	The risks, Work at Height Regulations, employer duties, and employee duties.
2	Work at Height Risk Assessments	What is a risk assessment?, identifying hazards, deciding who may be harmed, evaluating risks, recording findings, and reviewing and updating.
3	Avoiding, Preventing and Minimising Risks	Avoiding work at height, preventing falls, reducing the consequences of a fall, personal protective equipment, selection of work equipment, fragile surfaces, vehicles, training, inspection of work equipment, and emergency procedures.
4	Work at Height Equipment	Mobile towers, erecting mobile towers, safe use of mobile towers, low level access platforms, Mobile Elevating Work Platforms (MEWPs), safe use of ladders and stepladders, and securing ladders.

Aims of the Working at Height Training

Understand the main features and requirements of the Work at Height Regulations.
Give examples of common working at height tasks and understand the associated hazards and risks.
Identify the factors that contribute to persons and objects falling from height.
Describe the control measures that control and reduce the risk of falls from height.
Understand the proper use of access and work at height equipment and safe methods of access to reduce or eliminate the risk of falls.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

Abrasive Wheels Training Course

Nearly half of all accidents resulting from abrasive wheels happen due to unsafe working practices and operator errors. If you work with abrasive wheels then following strict health and safety practices is paramount to protect both yourself and others from harm.

This Abrasive Wheels course will provide you with an introduction to working safely with abrasive wheels so that you can understand the risks and know which control measures are needed to prevent injury and ill-health.

Who Should Take This Course?

This course is suitable for anyone who uses abrasive wheels in their work activities. The course is particularly relevant for those who use bench grinders, pedestal grinders and angle grinders. Although the training doesn't cover the use of specialist grinding machines, the health and safety information throughout the course is still applicable. This course has been written at an introductory level and no pre-requisite training is required. Experience of using abrasive wheels would be advantageous.

This certified online training is ideal for people working in positions such as, but not limited to:
Engineer
Builder / Floor Layer / Bricklayer
Electrician
Carpenter / Joiner / Fitter
Site / Project Manager
Welder

Course Content
The course is divided into four accessible, interactive modules and also includes an assessment at the end:

Module		Description
1	Introduction to Abrasive Wheels	Types of abrasive wheels, dangers of abrasive wheels, abrasive wheels and the law, manufacturers responsibilities, employer responsibilities, employee responsibilities, HSE guidance.
2	Risk Assessment	What is a risk assessment?, who should carry out a risk assessment?, Step One: Identifying hazards, Step Two: Decide who might be harmed and how, Step Three: Evaluate the risks, Step Four: Record the findings, and Step Five: Review and update.
3	Safe Practices for Abrasive Wheels	The hierarchy of control, wheel speed, wheel handling and storage, wheel mounting, mechanical guards and work rests, safe working practices, inspections and checks and safely dressing abrasive wheels.
4	Further Abrasive Wheel Hazards and Controls	Prevention of eye and face injuries, harmful dusts, vibration control, noise reduction and control, fire risks, electrical safety, hand-held grinding and cutting-off tools, training, communication and monitoring, Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 (RIDDOR), first aid and emergency procedures.

Aims of the Training
By completing this training, you will:

Identify the main types of abrasive wheels and their equipment, and will understand the hazards and risks associated with them.
Understand the legal requirements placed on manufacturers, employers and employees for the safe use of abrasive wheels.
Know how to carry out a risk assessment for the safe use of abrasive wheels.
Be aware of the control measures needed to reduce or eliminate the risks associated with abrasive wheels,
including harmful dusts, vibration, noise, fire and electrical risks.
Understand how to safely handle, store, mount, use, dress and inspect the main types of abrasive wheels.

Assessment

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

COURSE CONTENT

Module		Description
1	The Primary Survey	The aim of first aid, key annual statistics, first aid regulations, your first aid box and the primary survey: danger, response, airway, breathing.
2	The Secondary Survey	Steps of the secondary survey, when to call an ambulance, the recovery position, unconscious casualties, choking, wounds and bleeding, applying a bandage and shock.
3	Treating Secondary Injuries	Burns and scalds, eye injuries, head injuries, fractures and broken bones, dislocations and spinal injuries.
4	Resuscitation (CPR)	Administering CPR, CPR for children and infants, defibrillators (AEDs) and extra things to consider.
5	Secondary Illnesses and Conditions	Asthma, allergic reactions and anaphylaxis, diabetes, epilepsy, heart attacks and strokes.
6	Further Secondary Illnesses and Conditions	Hyperventilation, nosebleeds, sprains and strains, making an arm sling, poisoning, drowning and recordkeeping.

Aims of the Workplace First Aid Course

Understand workplace first aid regulations.
Know how to conduct a primary survey on a casualty.
Know how to administer CPR to a casualty.
Know how to put casualties in the recovery position.
Be able to deal with and respond to choking, wounds, bleeding and shock.
Be able to deal with and respond to burns, eye and head injuries, fractures and dislocations.
Know how to care for people suffering from asthma attacks, allergic reactions, nosebleeds, diabetic emergencies, epileptic seizures, heart attacks and strokes.
Be able to deal with and respond to hyperventilation, fainting, sprains and strains, poisoning and drowning.
Understand the importance of recordkeeping.

start training

Average Duration: 2 Hour

Digital & Printable Certificate

Unlimited Exam Attempts

Accepted Across Ireland, UK and Europe

Valid For 3 Years

Self-Paced. Available 24/7

Available On All Major Devices

Live Student Support

Permanent Record Of Training

User Management Tools Available

COURSE CONTENT

Module		Description
1	Types of Fires and Extinguishers	Why is fire extinguisher training important, the fire triangle, classes of fire, and types of extinguishers.
2	Preparing to Fight a Fire	Who should fight fires, what should you do before fighting a fire, when should you use an extinguisher, and when should you fight fire with a blanket.
3	Using Fire Extinguishers Safely	Selecting an extinguisher, the PASS technique, basic steps for using an extinguisher, how to use water extinguishers, how to use ABC powder extinguishers, how to use M28 and L2 powder extinguishers, how to use foam extinguishers, how to use carbon dioxide extinguishers, how to use wet chemical extinguishers, how to use a fire blanket, and what to do if you can't put out a fire.

Aims of the Training

The fire triangle and the different classes of fires.
The various types of fire extinguishers that workplaces may use.
What the responsibilities of fire wardens are regarding fire extinguishers and fighting fires.
Which extinguishers you can use to fight certain classes of fires.
How to assess the situation if a fire starts and what first steps you should take before you attempt to fight it.
How to use the basic PASS method to use extinguishers.
When and how to use a fire blanket.
The specific techniques you must use for certain extinguishers to ensure safety and effectiveness.

start training

Privacy Policy

We are committed to protecting your personal information and being transparent about the data we hold about you (“personal data”). This privacy policy, together with our Cookies Policy, applies to all visitors and users of our websites at https://safetycoursesonline.ie (the “sites”) and our online services and sets out how we will use your data and your privacy rights. It also relates to personal data you provide us by phone, SMS, email, letters, and other correspondence in person.

We use your information in line with all applicable laws and regulations concerning the protection of personal data from time to time in force, including the Data Protection Act 2018, the Privacy and Electronic Communications (EC Directive) Regulations 2003 and 2011 and the General Data Protection Regulations (GDPR), and including any amendments or updates to these and any equivalent or successor applicable laws and regulations. Nothing in this privacy policy shall limit your statutory rights about your personal data.

1. Who will hold your information?

For this privacy policy, the data controller is SafetyCoursesOnline.ie (“Safety Ireland Ltd” or “we”).

2. What information do we collect and how?

2.1. We may collect, store and use the following kinds of personal data:

Identity Data: name, title, username or other identifier, title;

Contact Data: billing address, delivery address, email address and telephone numbers;

Transaction Data: details about payments to and from you and other details of services you have purchased from us;

Technical Data: Internet protocol (IP) address, your login data, browser type and version, time zone setting and location, browser plug-in types and versions, operating system and platform, and other technology on the devices you use to access this website;

Profile Data: your username and password, subscriptions made by you, your interests, preferences, feedback and survey responses;

Usage Data: information about how you use our sites and services;

Marketing and Communications Data: your preferences in receiving marketing from us and our third parties and your communication preferences;

Other: any other information you send or otherwise make available to us.

2.2. We use different methods to collect personal data from and about you as follows:

Direct Interactions: You may give us your data directly by filling in forms on our sites or by corresponding with us by post, phone, email or otherwise.

This includes personal data you provide when you:

create an account on our sites;

subscribe to our newsletter and other publications;

request marketing materials to be sent to you;

enter a competition, promotion or survey;

give us feedback, report a problem with our sites, or contact us.

Automated Technologies or interactions: As you interact with our sites, we will automatically collect Technical Data about your equipment, browsing actions and patterns. We collect this personal data by using cookies and other similar technologies. We may also receive Technical Data about you if you visit other websites employing our cookies.

Please see our Cookies Policy for further details.

Third parties or publicly available sources: We may receive personal data about you from various third parties and public sources as set out below. Technical Data, for example, from:

analytics providers such as Google;

advertising networks;

search information providers.

Contact Financial and Transaction Data from providers of technical and payment services, such as our third-party card payment service providers.

Identity and Contact Data from publicly available sources such as Companies House.

2.3. We do not collect any Special Categories of Personal Data about you (this includes details about your race or ethnicity, religious or philosophical beliefs, sex life, sexual orientation, political opinions, trade union membership, information about your health, and genetic and biometric data). Nor do we collect any information about criminal convictions and offences.

2.4. We may keep a record of correspondence, telephone calls or online live chat communications if you contact us.

2.5. We may monitor or record your communications with us to assist us with developing our sites and services to train our staff, and if so requested by order of a court, regulatory body or law enforcement organization.

3. How do we use your personal data?

3.1. We will only use your personal data for the purposes specified in this privacy policy or in relevant parts of the sites and only ever as permitted by law.

3.2. We may use your personal information to:

Verify your identity;

Manage our relationship with you, for example, registering your account, notifying you about changes to our privacy policy, asking you to leave a review or take a survey;

Provide and administer the sites and our related services and manage internal operations, including troubleshooting, data analysis, testing, research, statistical and survey purposes, and develop the sites and our services to improve your experience;

Perform a contract we may have with you, including providing services you have subscribed for, manage payment, fees and charges and collect and recover money owed to us;

Send you general (non-marketing) commercial communications, including those relating to safety training you have subscribed for from us;

Send you email notifications that you have specifically requested;

Send you our newsletter and other marketing communications relating to our business or the businesses of carefully selected third parties that we think may be of interest to you by post or, where you have specifically agreed to this, by email or similar technology;

Deal with enquiries and complaints made by you;

If you subscribe to our services, you may be required to provide payment card details.
We use third-party payment card providers to manage our online card transactions. We do not retain any record of your payment card information.
After reviewing their privacy policies, which are available on their website(s), you should only provide your data to those payment card providers.
Your payment card information is used solely to process payments you make via our sites or for fraud prevention and detection purposes.
Our payment card providers collect data via a secure online payment gateway.

4. Marketing and consent

4.1. We may use your personal data to form a view on what products, services and offers may interest you (“marketing”).

4.2. You will receive marketing communications if you have requested information from us or purchased services from us and have not opted out of receiving that marketing.

4.3. We will always obtain your express opt-in consent before we share your personal data with any third party for marketing purposes.

4.4. You can ask us or third parties to stop sending you marketing messages at any time by following the opt-out links on any marketing message sent to you.

5. Lawful basis for using your personal data

5.1. We process your personal data based on the lawful basis set out below. We may process the information you provide on multiple legal bases, depending on the specific purpose for which we are using it.

Contract: To enter into a contract with you and fulfil our contractual obligations to you.
This processing is necessary for us to provide the service you have requested, including registering and managing your account with us and providing service updates and related information).
Consent: Where you have consented to our use of your personal data, for example, where you opt-in to receive relevant marketing communications from us (e.g. industry news and offers)

Legal Obligation: Where processing is necessary to comply with legal or statutory requirements on us.
This may include cooperating with police about their investigations.

Legitimate interest: Where processing is necessary for our legitimate interests (or those of a third party), provided that these do not conflict with your interests or fundamental rights.
This may include improving our sites and services, understanding how visitors and customers use our sites and services, undertaking market research and informing our marketing, running our business and maintaining the security of our sites and services for you, us and other site visitors and customers.

6. Disclosing your personal data

6.1. Except as this privacy policy provides, we will not provide your information to third parties.

6.2. We may disclose your data to any of our employees, officers, agents, suppliers or subcontractors insofar as reasonably necessary for the purposes set out in this privacy policy.

6.3. We may disclose your personal data to any member of our group, which means our subsidiaries, our ultimate holding company and its subsidiaries. 6.4. We may also use or disclose your personal data as follows:

To provide third parties with statistical information about our users, but this information will not be used to identify you personally;

To third-party service providers who may occasionally support our sites and services, including our third-party Live Help Chat provider.

6.5. In addition, we may disclose your personal data:

To the extent that we are required to do so by law or in connection with any legal proceedings;

To establish, exercise or defend our legal rights (including providing information to others for fraud prevention and reducing credit risk);

If we sell or buy any business or assets to the prospective buyer or seller of such business and assets and their advisers. Your details will be passed on to the new owner if our business is sold.

6.6. We may share any information that we collect with parties, including our legal and professional advisors, the police, other public or private sector agencies, governmental or representative bodies (which may include insurance companies, finance companies and/or other agencies) by the relevant legislation for the prevention or detection of offences, and/or the apprehension organization prosecution of offenders

7. Storing and transferring your data

7.1 Your personal data may be collected by our Group Companies in Romania according to the location where you are based. They may be transferred to and stored by another Group Company and the third parties disclosed in section 6 in locations outside your jurisdiction for the purposes and under the lawful bases set out in this policy.

7.2 Your personal data may, therefore, be processed outside of your jurisdiction and in countries that are not subject to an adequacy decision by the European Commission or, as the case may be, your local regulator/competent body and that may not provide the same level of data protection as your jurisdiction, for example in the EEA.
As such, we put in place adequate measures to ensure that any transfer of personal data outside of your authority is protected according to the applicable data protection laws, including, as required, to ensure that a similar degree of protection is afforded to the transferred data by the recipient.
Such safeguarding measures may consist of putting back-to-back agreements in place and, if required, standard contractual clauses as approved by the European Commission (Art 46 GDPR) or similar model clauses as may be adopted occasionally.
7.3 Please contact us as set out in section 14 below if you would like further information on the specific mechanisms used by us when transferring your data outside of your jurisdiction.

8. Security of your data

8.1. Data transmission over the Internet is inherently insecure, and we cannot guarantee the security of data sent.

8.2. We have implemented appropriate security measures to prevent your personal data from being accidentally lost, used or accessed in an unauthorized way, altered or disclosed. In addition, we limit access to your personal data to those employees, agents, contractors and other third parties who have a business need to know. They will only process your data on our instructions and are subject to a duty of confidentiality.

8.3. We have put in place procedures to deal with any suspected personal data breach and will notify you and any applicable regulator of a breach where we are legally required to do so.

8.4. You are responsible for keeping your password and user details confidential. We will not ask you for your password.

9. Retention period

9.1. We will process personal data for as long as necessary to fulfil the purpose we collected it for, including the definition of legal, accounting and reporting requirements, and for as long as needed for preventing and detecting criminal activity.
The period we process and store personal data varies depending on your use of our sites and services.
Where you register an account or subscribe to our services, we will retain your personal data for as long as your account is live or as necessary to continue to provide you with our services and for a further period thereafter to enable us to satisfy our legal, accounting and reporting requirements.

9.2. In some circumstances, you can ask us to delete your data: see Right to be Forgotten below for further information.

9.3. In some circumstances, we may anonymize your personal data (so that it can no longer be associated with you) for research or statistical purposes. We may use this information indefinitely without further notice.

10. Your rights

10.1. At any point while we are in possession of or processing your data, you, the data subject, have the following rights:

Right of access – you can request a copy of the information we hold about you. If we refuse your request under rights of access, we will provide you with a reason as to why;

Right of rectification – You have a right to correct data that we hold about you that is inaccurate or incomplete;

Right to be forgotten – In certain circumstances, you can ask for the data we hold about you to be erased from our records;

Right to restriction of processing – Where certain conditions apply to have a right to restrict the processing;

Right of portability – In certain circumstances, you have the right to have the data we hold about you transferred to another organization;

Right to object – You have the right to object to certain types of processing, such as direct marketing, automated processing or profiling;

Right to complain to the supervisory authority – You have the right to complain as outlined in section 14 below;

Please email [email protected] if you have any queries regarding your rights. You can exercise your rights as set out above by emailing [email protected] and/or by following Manage Your Data Preferences here.
All of the above requests will be forwarded should there be a third party involved (as set out in this Privacy Policy) in processing your personal data.

11. Updating information

11.1. Please let us know if the personal information we hold about you needs to be corrected or updated.

12. Policy amendments

12.1. We may update this privacy policy from time to time by posting a new version on our sites. You should check this page occasionally to ensure you are happy with any changes.

12.2. We may also email you about changes to our privacy policy.

13. Third party websites

13.1. The sites may include links to third-party websites, plug-ins and applications.
Clicking or enabling those links may allow third parties to collect or share your data.
We do not control these third-party websites and are not responsible for their privacy statements.
When you leave our website, we encourage you to read the privacy policy of every website you visit.

14. Contact and complaints

14.1. If you wish to make a complaint about how your data is being processed by Safety Courses Online (or third parties as described above) or how your complaint has been handled, in the first instance, please email your concerns to [email protected]

Level 1 Food Hygiene & Safety Certificate Online

Who Should Take This Course?

Environmental Health Officer Approved

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Course Content

Aims of the Training

Assessment

Level 2 Food Hygiene and Safety for Manufacturing

Environmental Health Officer Approved

Course Content

Aims of the Training

Assessment

Food Safety & Hygiene Level 2 Course For Catering

Who Should Take This Course?

Environmental Health Officer Approved

Course Content

Aims of the Course

Assessment

Level 2 Food Hygiene and Safety for Retail

Who Should Take This Course?

Environmental Health Officer Approved

Course Content

Aims of the Training

Assessment

HACCP level 1 & 2 Training Course

Aims of the TrainingBy completing this training, you will:

Assessment

Level 3 HACCP Training Course

Aims of the Level 3 HACCP Training

Assessment

Average Duration: 2 Hour Digital & Printable Certificate Unlimited Exam Attempts Accepted Across Ireland, UK and Europe Valid For 3 Years Self-Paced. Available 24/7 Available On All Major Devices Live Student Support Permanent Record Of Training User Management Tools Available

Online Manual Handling Training Course

Also referred to as Moving and Handling Training.

Who Should Take This Manual Handling Training Course?

Course Content

Aims of the Manual Handling Training

Assessment

Level 2 Health and Safety in the Workplace Training﻿

Who Should Take This Level 2 Health and Safety in the Workplace Course?

Aims of the TrainingBy completing this training, you will:

Assessment

Office Health & Safety Training

Who Should Take This Course?

Course Content

Aims of the Course

Assessment

COURSE CONTENT

Aims of the Working at Height Training

Abrasive Wheels Training Course

Course ContentThe course is divided into four accessible, interactive modules and also includes an assessment at the end:

Aims of the TrainingBy completing this training, you will:

Assessment

COURSE CONTENT

Aims of the Workplace First Aid Course

COURSE CONTENT

Aims of the Training

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Abrasive Wheels Training Course

Course ContentThe course is divided into four accessible, interactive modules and also includes an assessment at the end:

Aims of the TrainingBy completing this training, you will:

Assessment

Online Manual Handling Training Course

Also referred to as Moving and Handling Training.

Who Should Take This Manual Handling Training Course?

Course Content

Aims of the Manual Handling Training

Assessment

Online Work At Height Training Course

Basic Workplace First Aid Training

Fire Safety Training Course

Health and Safety at Work (Level 2) Certificate

Aims of the TrainingBy completing this training, you will:

Level1&2 HACCP Online Training Course

Aims of the TrainingBy completing this training, you will:

Aims of the Training
By completing this training, you will:

Average Duration: 2 Hour

Digital & Printable Certificate

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Accepted Across Ireland, UK and Europe

Valid For 3 Years

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Level 2 Health and Safety in the Workplace Training

Aims of the Training
By completing this training, you will:

Course Content
The course is divided into four accessible, interactive modules and also includes an assessment at the end:

Aims of the Training
By completing this training, you will:

Course Content
The course is divided into four accessible, interactive modules and also includes an assessment at the end:

Aims of the Training
By completing this training, you will:

Aims of the Training
By completing this training, you will:

Aims of the Training
By completing this training, you will: