You know food-safety training is required. You think most of them have done it. You could not, today, produce the evidence for all of them.
And the certificates you can find are three years old.
What it does
- Non-accredited, internal coursesInternal training that evidences you trained your staff. It is not QQI or EHAI accreditation, and it never claims to be.
- Assign from one dashboard, or by departmentMark a course required and every new starter gets it on their hire date, or auto-assign a whole department at once.
- The courses you actually needFood safety, allergens, fire, manual handling, alcohol service, health & safety and GDPR — plus custom courses built for your company on request.
- Written to the FSAI standardThe food-safety courses are written to the FSAI Level 1 and 2 Guide to Food Safety Training — its skills, timeframes and language. Non-accredited, as above.
- Certificates, issued and storedIssued on a pass and kept on the staff record. An outside qualification sits on the same screen, so nobody sits something twice.
- An expiry trackerRenewals appear on a list before a certificate lapses, including certificates from other providers.
Better with the rest
Everything shares one staff list. Add a module and it already knows your people — there is no second setup.
- With HR — required courses assign themselves at hire.
- With HACCP — the training behind the person who signed the check is one click away.
Eight-course catalogue, rewritten in July after an audit found 71% of questions could be answered without reading the material. That figure is now 22%.
What it costs
Per venue, per month — never per head.
Figures go on the pricing page before anyone is asked to pay one. Export is free on every plan, always — including on the way out.
Worth knowing: Manual handling is theory only. Irish law wants a practical assessment by a competent person, and a course here does not satisfy that on its own.
Want to see how it actually works before you sign up? Read the guide — it's public, no login.