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Level 2 Food Hygiene and Safety for Manufacturing
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100% online training
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Train teams of all sizes
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Bulk discounts starting at 10% off 10 courses
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Learn on any device (desktop, mobile or tablet)
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Free Management Suite (10+ courses)
£20 +VAT
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Includes a 10% discount for 10+ courses
All food manufacturers, and anybody involved in the production of food, must understand food hygiene principles and have the knowledge to keep food safe from microbiological, physical, chemical, and allergenic contamination. This Level 2 course is suitable for anybody who prepares, cooks, packages, or processes food in a manufacturing environment.
You will learn about food safety legislation, and what constitutes best practice in regards to controlling food safety hazards, food storage, food preparation, personal hygiene, and premises design and cleaning. Through completing a variety of written text, interactive exercises, and video content, you will be confident in your ability to keep food safe and know how to comply with food hygiene law.
This course was last audited on: 13th March 2023
- Matches RSPH and CIEH level 2 syllabus
- Meets UK and EU legal requirements for food handlers
- Accepted by Local Authorities
- Accredited by CPD and Assured by RoSPA Qualifications
- Endorsed by the Institute of Hospitality
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 2-3 hours
- Same day digital certificate. Printed certificate posted the next working day
Aims of the course
By the end of this course, you will:
- Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
- Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
- Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
- Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
- Understand how to prepare food safely, including how to thaw, cook and cool food, as well as how to properly take food temperatures.
- Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it's important to wash your hands.
- Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
Why should you take this course?
Over 2 million cases of foodborne illness occur in the UK every year. The risk of illnesses from food increases when workers involved in the preparation, handling and serving of food do not have the information or training necessary to enable them to work safely and hygienically.
Food businesses have a legal responsibility to protect consumers from food that is damaging to health, from receiving food that is not of the nature, substance or quality which consumers expect and from food that is labelled, advertised and presented in a way that is false or misleading. Failure to comply with your duties and responsibilities as a food business may result in action being taken against you by the Food Standards Agency (FSA) or other enforcement agencies. Level 3 Food Hygiene and Safety in Manufacturing training would be more appropriate for food business owners, managers and supervisory staff. This Level 2 training course is more suitable for staff in non-senior roles.
Employees involved in the preparation, handling and serving of food can be at risk of causing foodborne illnesses if the risks are not managed effectively. Food businesses must provide employees with information, instruction and training suitable to the work that they are carrying out. This will ensure that they understand the food safety legislation and practices in place, helping to protect the health and safety of themselves and others. By taking our Level 2 Food Hygiene and Safety for Manufacturing training course, employees will learn about food hygiene and the law, helping them to recognise and work towards best practice principles. The course will explain responsibilities, how to prepare, handle, store and serve food safely, as well as how to maintain high standards of food hygiene.
Certification
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.
This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.
Environmental Health Officers
This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.
Screenshots (click to view)
If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!
Interactive Demo
Course content
| Module | Description | |
|---|---|---|
| 1 | Introduction to Food Hygiene and Safety | Key definitions, food handler training, GMP. |
| 2 | Food Safety Legislation | Food hygiene and the law, food safety management systems - HACCP, TACCP and VACCP, employer responsibilities, enforcement of food safety law, legal notices, prosecution, due diligence. |
| 3 | Microbiological Hazards | Microbiological hazards, food poisoning, bacteria, pathogenic bacteria, food spoilage, high and low-risk foods, raw foods, controlling bacteria with temperature and time, cross-contamination, food preservation, toxins, viral contamination, preventing microbiological contamination. |
| 4 | Physical, Chemical and Allergenic Hazards | Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, acrylamide, scombrotoxic food poisoning, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, allergen policy, allergen labelling laws, Natasha's Law, food safety culture and whistleblowing. |
| 5 | Food Storage | Suppliers and deliveries, food labelling, traceability, use by and best before dates, product specifications, safe food storage, dry food stores, bulk storage, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, stock rotation. |
| 6 | Food Preparation | Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, cook-chill and cook-freeze. |
| 7 | Personal Hygiene | Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores. |
| 8 | Food Premises Design, Layout, Size and Suitability | Food handler responsibilities, food premises and the law, principles of design, food handling equipment, pests, preventing pests, waste management. |
| 9 | Food Premises Cleaning and Disinfection | Why do we clean?, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, cleaning in place. |
Download Course Overview (PDF)
Assessment
Once you have completed all of the online training material you will be able to take the online assessment. The assessment consists of 30 multiple choice questions with a pass mark of 80%. The answers are marked instantly so you will know whether you have passed as soon as you finish.
If you don’t pass the assessment you can review the course material and take the assessment again as many times as necessary at no extra charge.
Who should take this course?
The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires all food handlers to be appropriately trained in how to carry out their roles safely.
This Level 2 Food Hygiene and Safety for Manufacturing course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
The course is suitable for food handlers of all disciplines in the food and drink manufacturing industry, this includes:
- Production operative
- Quality control technician
- Maintenance engineer
- Warehouse operative
- Farmer
- Bakery production
If you are a manager or supervisor in the food and drink manufacturing industry, then our Level 3 Food Hygiene For Manufacturing Course is more suitable for you.
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Certificate
If your delivery address is in the UK, we will send a hard copy of your certificate to your UK postal address once you’ve completed your course. Although we try to deliver your certificates as soon as possible, please allow 3-4 working days for delivery.
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Continued support
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