Level 2 Food Hygiene and Safety for Manufacturing

Duration 2-3 hours

Last audited 8th July 2024

CPD Approved RoSPA Approved IoH Approved
Level 2 Food Hygiene and Safety for Manufacturing
For me
For teams
  • 100% online training

  • Start when you like

  • Learn on any device (desktop, mobile or tablet)

  • Instant assessment and result

  • 1 learner per course

  • Train teams of all sizes

  • Bulk discounts starting at 10% off 10 courses

  • Learn on any device (desktop, mobile or tablet)

£20 +VAT

include vat

Includes a 10% discount for 10+ courses

When food is contaminated, it becomes dangerous to consumers. Employees who handle food as part of their role must know how to manage the risk of microbiological, physical, chemical and allergenic contamination. This involves being able to identify and manage the hazards involved in the food manufacturing process and follow food hygiene and safety principles.

This Level 2 Food Hygiene and Safety for Manufacturing course is suitable for anyone who prepares, cooks, packages or processes food in a manufacturing environment. You will learn how to work in line with food safety law and best practice to control food hazards by implementing the correct methods of food storage, food preparation, personal hygiene and premises maintenance.

100% online training

Access anywhere

Same day digital certificate

Printed certificate posted next working day

Full audio voiceover

Unlimited assessment attempts

Matches RSPH and CIEH level 2 syllabus

Meets UK and EU legal requirements for food handlers

Accepted by Local Authorities

Accredited by CPD, assured by RoSPA Qualifications and endorsed by the Institute of Hospitality

What you'll learn

By the end of this course, you will be able to:

  • Recognise the consequences of poor food hygiene and safety and the principles of food safety management systems.
  • Explain your own and others’ responsibilities for food hygiene and safety in line with food safety law.
  • Identify food safety hazards and recognise how to prevent contamination of food.
  • Explain safe food preparation and storage practices.
  • Outline the importance of personal hygiene, effective cleaning practices and pest control.

Training you can trust

Course in action

Why 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.

  • Course Content
  • Assessment
  • Suitable for

Module 1: Food Hygiene and Safety

This module outlines your responsibilities as a food handler for producing safe food in line with food hygiene and safety legislation. It explains what you can expect from your employer and covers food safety management systems including HACCP, TACCP and VACCP. It also outlines the role of enforcement officers and food safety scheme standards in maintaining food safety.

Module 2: Microbial Hazards

This module covers the risk posed by microbial hazards in food manufacturing and how to prevent bacteria from contaminating or multiplying on food. It also explains how to prevent cross-contamination and the differences between low-risk and high-risk foods.

Module 3: Physical, Chemical and Allergenic Hazards

This module details physical, chemical and allergenic hazards, the risks they pose to food safety and the ways in which you can prevent contamination from occurring.

Module 4: Food Storage

This module details how to correctly store food from delivery to distribution in order to prevent contamination. It discusses the safe temperatures required for each storage method and explains the importance of food labelling and traceability for food safety.

Module 5: Food Preparation

This module explains how to safely prepare different types of food using the correct temperatures, including how to thaw, cook, reheat and cool food. It also details how to perform the cook-chill and cook-freeze methods.

Module 6: Personal Hygiene

This module highlights the importance of maintaining high personal hygiene standards. It includes the importance of effective hand washing procedures, protective clothing, reporting illness and managing wounds and sores.

Module 7: Cleaning and Disinfection

This module highlights the importance of effective cleaning and disinfection. It explores how premises design can affect food safety, how to identify and control pests and the correct waste management procedures.

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.

When food is contaminated, it becomes harmful to consumers and puts them at risk of dangers such as foodborne illnesses, allergic reactions and injuries from physical hazards. Anyone who handles food as part of their job role has a responsibility to comply with food safety and hygiene legislation to keep food safe and protect consumers.

Breaking food safety law not only puts your consumers at risk, but means that both you and your employer may face prosecution. It is essential that you can work in line with food safety laws and implement best practice procedures in your food manufacturing role to consistently produce safe food.

This Level 2 Food Hygiene and Safety for Manufacturing course is suitable for anyone who prepares, cooks, packages or processes food in a manufacturing environment. This includes, but is not limited to:

  • Production operatives.
  • Factory workers.
  • Warehouse staff.
  • Packers.
  • Bakers.

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.

Unsure which Food Hygiene course is right for you?

  • Use our course selector to find the most appropriate training for your needs.

Written by experts

Paul Turner, Senior Environmental Health Officer

In partnership with

Paul Turner

Senior Environmental Health Officer

Paul Turner is a Senior Environmental Health Officer at North Yorkshire Council with a great passion for the highest standards of food safety. As well as holding a degree in Environmental Health and a HND in Applied Science (Biology) Paul has completed the following: Certificate of Registration with Environmental Health Officers Registration Board, Assessment of Professional Competence (CPD), ISO 9000:2000 Lead Auditor qualification and has Chartered status from CIEH.

Paul has 30 years of experience in the sector working for local authorities and is on the Food Standards Agency’s (FSA) working group and is a Local Authority member of the FSA group contributing to their Register a Food Business (RAFB) service.

Paul is an experienced public speaker on food safety who has developed and delivered training on behalf of the Food Standards Agency and others in the sector as he continues his drive to ensure the highest standards of food safety.

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