Food Safety training for selling online
If you sell food online, you must comply with the relevant food law, and you are responsible for the food information you provide to the buyer. The primary purpose of food law is to ensure that food available for a buyer is safe. It also requires food businesses to provide consumers with the mandatory information about food to make an informed choice at the time of purchase and must be available before the purchase is concluded. Food law prohibits the use of misleading information.
Completing this Module will help you:
This module will guide the Artisan Food Producer on developing and complying with the mandatory information they must provide to the buyer when selling food online. It will cover the types of claims you can – and can’t – make about food following FSAI guideline for “Selling and Advertising Food Online” ref. link. It also highlights other legal requirements such as, but not limited to:
Benefits to Participants
Please note: Although this module focuses on selling food online, the skills acquired apply to food sold or advertised by any other means, both offline and online.
Delivered by: The Food Safety Company
Duration: Full Day (9am until 4PM)
Certification: Food Safety Professionals Association.
The aim of Level 2 Food Safety Training is to provide food handlers with adequate training in the basic principles of food safety and covers the necessary skills required to practice HACCP effectively in the workplace. Food Safety training familiarises food handlers with regulation, legislation, and current best practice.
The programme content includes;
- Food Safety & Hygiene
- Food Safety Law & Enforcement
- Microbiological Hazards
- Food Contamination
- Pre-Requisites to HACCP
- Personal Hygiene
- Pest Control
- HACCP – Process Control
- Legal Responsibilities for Food Handlers
- One Hour Exam
The training materials are designed in the main by the certifying bodies and are issued to each candidate. We believe in accelerated learning with practical lessons/demonstrations being carried out by the learner.
Participants will be provided with training documents on the day of the course. Prior to training, learners will be provided with request forms for any special learning requirements.
Delivered by: The Food Safety Company
Duration: Half Day (4hrs)
While the Level 2 Certification training session will ensure the Artisan Producer’s team are trained in Food Safety in accordance with FSAI guidelines, these workshop training sessions will be tailored to the Artisan Producers specific products and processes. Training is identified and provided in direct response to the individual needs of the business.
1. Hazard Identification:
HACCP is a systematic way of ensuring food safety by identifying hazards (microbiological, chemical, physical, and allergenic) that could potentially occur during food production.
2. Microbiological Criterion:
This is to establish the safety of a food or to verify that the food safety control system or elements are working as intended.
3. Traceability & Recall:
Traceability plays an important role in consumer safety through targeted recalls and withdrawals.
Regulation (EU) No. 1169/2011 establishes the general principles, requirements and responsibilities governing food information and in particular food labelling.
5. Food Fraud:
Is a fraudulent and intentional substitution, dilution or addition to a product or raw material, or misrepresentation of the product or material, for the purpose of financial gain, by increasing the apparent value of the product or reducing the cost of its production.
6. Product Specifications:
A finished product specification is the information sheet that documents all of the attributes and information regarding the finished product that is produced in the Artisan food business.
7. Supplier evaluation:
Artisan Producers will be provided with a supplier questionnaire template and directions on the completion of this document for potential buyers.
8. Discussion & Feedback:
A nice way to wrap up a training session is to get feedback while the trainee(s) are present, if of course the trainee (s) are comfortable with such a request.
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