Level 2 Food Hygiene and Safety for Manufacturing
Discounts for bulk purchases:
10% discount on 10+ courses
20% discount on 50+ 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 chemical, physical, bacterial, 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 what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene, and premises 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.
- Matches RSPH and CIEH level 2 syllabus
- Matches REHIS elementary food hygiene syllabus
- Meets UK and EU legal requirements for food handlers
- Accredited by CPD and Approved by RoSPA
- Endorsed by the Institute of Hospitality
- Fully online course and assessment with no time limits
- Full audio voiceover
- Approximate duration: 2 hours
- On completion, certificate is posted the next working day
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.
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.
All of our courses are accredited by the CPD Certification Service as conforming
to universally accepted Continuing Professional Development (CPD) guidelines.
This course is also approved by RoSPA, the Royal Society for the Prevention of
Accidents, as providing quality and content-approved training.
Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.
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.
||Introduction to Food Hygiene and Safety
||Key definitions, food handler training, and GMP.
||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 and due diligence.
||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, and preventing microbiological contamination.
||Physical, Chemical and Allergenic Hazards
||Physical hazards, types of physical contamination, controlling physical contamination, chemical hazards, controlling chemical contamination, allergenic hazards, the 14 named food allergens, anaphylactic shock, controlling allergenic contamination, and allergen labelling laws.
||Suppliers and deliveries, food labelling, traceability, use by and best before dates, safe food storage, dry food stores, fruit and vegetable storage, chilled food storage, refrigerator temperatures, frozen food storage, and stock rotation.
||Thawing frozen food, cooking and reheating, taking food temperatures, cooling food, cook-chill and cook-freeze.
||Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, further hygiene considerations, protective clothing, first aid kits, wounds and sores.
||Food Premises Design, Layout, Size and Suitability
||Food handler responsibilities, food premises and the law, principles of design, food handling equipment and waste management.
||Food Premises Cleaning and Disinfection
||Why we clean, cleaning and disinfection, cleaning schedules, safe cleaning, clean as you go, six stages of cleaning, cleaning food storage areas and chillers, dishwashers, pests and preventing pests.
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.