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Guide to Food Safety Training - Level 1 - Induction Skills and Level 2 - Additional Skills for Food and Non-food Handlers

Friday, 12 February 2016

Food Service, Retail and Manufacturing Sectors

This guide describes the standard of food safety training required of all workers in your business. It provides information on what employees should be able to do with regard to food safety depending on:

  • Their level of responsibility
  • Whether they work in a high or low-risk area and
  • The length of time they have been working in your food business

It applies to all food handlers and non-food handlers who work in your business (food service, manufacturing and retail) whether they are full-time or part-time members of staff, seasonal or occasional workers or voluntary staff members.

It is a legal requirement that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity. Those responsible for the development and maintenance of procedures based on HACCP principles or for the implementation of a recognised guide to good practice, must have received adequate training in the application of the HACCP principles.

For food safety training to be successful, the FSAI recommends a training approach which proactively encourages the implementation of skills and knowledge in the food business. This requires involvement and commitment from senior management, trainers and trainees.