Michael Fitzmaurice (Roscommon-South Leitrim, Independent)
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42. To ask the Minister for Social Protection the exact criteria for the training support grant from her Department nationwide, with particular emphasis on hazard analysis and critical control points training within the catering sector. [10607/15]

Joan Burton (Dublin West, Labour)
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Under national and EU regulations, food business operators must put in place, implement and maintain a permanent procedure or procedures based on the Hazard Analysis and Critical Control Point (HACCP) principles. The regulations requires that food business operators must ensure that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity, that those responsible for the development and maintenance of the procedure have received adequate training in the application of the HACCP principles and to ensure compliance with any requirements of national law concerning training programmes for persons working in certain food sectors.

While the primary obligation falls to food business operators, occasions arise where a jobseeker may wish to maintain their current level of HACCP certification and where there is a prospect of re-entering employment. In such circumstances, financial support can be provided by the Department through the Intreo services. Financial support is not available to employers or food business operators to provide such training or certification.