What the law asks for
Regulation (EC) No 852/2004 applies in Ireland. It says food handlers must be supervised and instructed or trained in food hygiene to suit their job.
The FSAI adds that you do not necessarily have to attend a course. Training can be in-house, with a trainer or online.
Who needs real HACCP training
The people who build and run the business's HACCP-based food safety system must be trained in HACCP principles.
Most new staff do not build the system. They need to know how to work safely inside it: hygiene, temperatures, allergens and records.
What the FSAI guide expects of new staff
The FSAI Guide to Food Safety Skills (2025) lists the Level 1 skills for your first 3 months. Some are needed before you touch any food.
Your employer checks those skills on the job and keeps training records. Inspectors may ask to see them.
How a certificate helps
No law names a certificate, but it is quick proof that you learned the basics. That is why most employers ask for one.
Our course covers Level 1 knowledge in about 30 minutes, with a QR certificate for €9.50. It is not endorsed by the FSAI or the HSE.