The course brought everything back to me. I’m aware of hazards and more aware of the controls and how they work. I’m always looking around as a manager.
Allergies: I’m more aware of allergies, of the ingredients going into dishes e.g. dry goods
I’ve signed up with the Food Safety Authority and get text messages every day on product withdrawals.

Ruth Kelly
Head Chef, Bella Italia, Thomas Street, Limerick

More confident in on-going training -I am able to explain controls to staff. More importantly I am able to tell them why the controls are there.

Klaudia Filipova
Head Chef Maggie Choo’s @ 101 O’Connell St

I now have a clearer understanding of a Food Safety Management System. It is now easier putting steps and procedures into action and to supervise monitoring – temperatures, cleaning, allergens.

Chloe Ryan
Smyths Bar and Restaurant, Limerick

After the course, we had more knowledge about temperatures, zoning, cleaning, goods in procedures. In the course, we had people from different areas in the company so each person found what to improve in each section.

We realised how important our cooling and thawing procedures where. With information learned during the course we found ways to improve them. Also, we zoned our ambient warehouse and holding units.
6 people did the course so it’s a big group with much better understanding about food safety and hygiene. It became easier to communicate as we all have knowledge how everyday things must be done.

Writing the project was a challenge as it was individual work but we were discussing different aspects of the project at work as a team and it helped to understand and learn even more. Project was beneficial because each of us covered different areas at work, like: kitchen, goods inwards, deliveries and so on and not only the area where we are working every day. For example, person who works in the kitchen can check and take deliveries because he or she has knowledge of what’s required in one or another area.

Tutor (Dermot Ahern) was very organised, able to answer all our questions. All course was very interesting and beneficial. Dermot was very patient and structured the course so we had enough time to learn, understand and ask questions. Dermot reviewed the material over the 3 days which was a great help.

With concentration during the course and a bit of homework every day the exam was manageable. All 6 people passed the exam. 3 out of 6 passed the exam with Credit.

Reda Ginaite
Food Safety Manager
Freshtoday Ltd

14 June 2018

The course clarified matters e.g. legislation, what the EHO expects, my role and the duties that need to be performed daily.

There was a full explanation of everything needed in a HACCP programme.

Gives confidence – knowing I’ve got the answers, not hesitating- knowing what to do.

It helped me to do a better job by giving me increased confidence in answering questions put to me by staff about food safety.

It was great to do the project. Having to go through the HACCAP system from delivery to was up, helped to understand every step.

The tutor helped to make the course manageable and enjoyable. The examples of real live events were very interesting


Winnie Lynch

Area Manger Freshtoday Limited.


Much more comfortable with my supervision.  I am spending a lot more time explaining the procedures to the staff.

– Carol – Supervisor (Henry Street)

I have seen an improvement in the standards week by week.

– Angelica Manager

Singland Motors

The standard of how they were taught was extremely high (excellent) and what they learnt they have put into practice.  Even with the language barrier they understood, took in and put into practice what was taught.  It was not a waste of time.  I would say it was brilliant.

– Geraldine-, Owner

Collins & Quinlan:

The two managers have a better understanding of what they are doing.  They are spending more time with the staff and demonstrating clearly how the procedures are carried out.  Employees are being supervised and as a result we are saving time whilst seeing standards improve.

– Pat Collins- Owner

Less mistakes are being made on assembly. We were going back to customers on average 3 times per week and we had to replace product as well.

The layout of the store is more efficient.

Staff are more aware of quality

There is better communication

– Kevin Clancy Manager Clancy Lewis Fruit Ltd Limerick