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FSPA Primary Course in Food Safety

The aim of this FSPA Primary Course in Food Safety (Mapped to level 1 and 2 FSAI) is to provide participants with sufficient training in the basic principles of food safety to ensure that they are compliant with E.C. Regulation No. 852 of 2004.

On completion of this course, learners will:

  • Understand the costs & benefits of good & poor food safety

  • Understand bacterial hazards

  • Know the 7 steps in HACCP

  • Know the correct cooking, defrosting & reheating temperatures.

  • Understand the importance of personal hygiene in the workplace

  • Be aware of good food premises design & layout

  • Understand the importance of pest control and how to prevent & control pest

  • Know the importance of cleaning & disinfection and how to carry our both safely

  • Understand food safety law & enforcement



PPS Number

Duration & Locations

8am - 5pm

Virtual Online

Nationwide for Group Bookings


  • Introduction to food

  • Microbiological Hazards

  • Food Contamination

  • HACCP from Food Delivery to Storage

  • HACCP from Food Preparation to

  • Cooking Service & Service

  • Personal Hygiene

  • Food Premises & Equipment

  • Pest Control

  • Cleaning & Disinfection

  • Food Safety Law & Enforcement

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