Level 1
The essential food-safety start for new staff and lower-risk duties.
- Personal hygiene and illness reporting
- Contamination and cleaning basics
- Food safety signs and records
Individual course€29
→Built for Ireland's food teams
Food safety, made beautifully simple.
A structured 2-hour HACCP learning path with 12 practical modules, a 48-question final assessment and instant training records.
2 hourslearn at your pace
Instant PDFafter you pass
Mobile firstany device
✓ HACCP READYVERIFIED
Food Safety &
HACCP Level 1 + 2
Certificate for Alex MurphyHRI-2026-013842 · QR verifiable
Choose your learning path
A course experience people will actually finish.
Short visual lessons, real kitchen scenarios and a final assessment that proves practical food-safety knowledge.
Level 1 + 2
Everything food-handling staff need in one focused learning path.
- Safe storage, cooking and temperature control
- Allergens and HACCP principles
- Final test + instant certificate
Complete course€39
→Designed for the phone
Professional enough for the office. Simple enough for the kitchen.
Staff learn between shifts, resume exactly where they stopped and receive their certificate the moment the final assessment is complete.
▶
Short visual lessonsDesigned for attention, not paperwork.
↗
Save and continue anywherePhone, tablet or laptop — one account.
⌑
Instant certificateSecure PDF and verification code after passing.
MODULE 03 OF 06
Stop cross-contamination before it starts.
▶ Watch lesson · 4 min
✓ Personal hygiene Complete
3 Safe food handling Up next
4 HACCP in practice
Continue learning →
Guided final check
Everyone finishes the course — and learns the right answer.
Each lesson has a short check. If a learner misses a final-test question, we show the verified answer and a plain-English explanation. Their second learning round contains only the missed questions; finish that round and the PDF certificate is generated immediately.
See assessment flow →REVIEW MODE · QUESTION 12 OF 25
A cooked chicken dish has been left at room temperature. What is the safest action?
Place it back in the refrigerator for later.
✓Verified answer: Discard it if safe temperature control cannot be confirmed.
Reheat it tomorrow before serving.
Cover it and use it within the next shift.
For managers
Know exactly who is trained — without the spreadsheet.
Invite staff, assign training, monitor progress and keep certificate records ready for your next inspection.
Manage your team →Murphy's Kitchen LtdOverview · October
Team24
Complete20
Due soon2
AMAoife MurphyValid
DODavid O'Connor67% complete
SKSarah KellyRenew soon