Level 2 Food Hygiene and Safety for Manufacturing
Discounts for bulk purchases:
10% discount on 10+ courses
20% discount on 50+ courses
This Level 2 course has been designed to help anyone who prepares, cooks, packs or processes food in the manufacturing industry understand their legal responsibilities and know what constitutes best practice in regards to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.
By law, all food handlers must have an understanding of the basic principles of food hygiene and know how to work safely so as to protect the food they manufacture from contamination.
The course provides learners with up-to-date food hygiene information using a range of written text, interactive exercises and video content to ensure learners thoroughly comprehend their food safety responsibilities.
- 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.
||Food Safety Legislation
||Food handlers and the law, key terms, European and UK regulations, food handler training, prosecution, HACCP, enforcement of food safety law, legal notices and due diligence.
||The top 10 causes of food poisoning, food poisoning in the UK, symptoms of food poisoning, preventing food poisoning outbreaks, controlling temperature and time, low and high risk foods, cross contamination, common food poisoning bacteria, food spoilage and preventing microbiological contamination.
||Physical, Chemical and Allergenic Hazards
||Types of physical contamination and controlling physical contamination, chemical hazards and controlling chemical contamination, allergenic contamination and controlling allergens, food intolerances, anaphylactic shock and allergen law.
||Choosing a supplier, food distribution and deliveries, food labelling and storage, use by and best before dates, refrigeration and temperatures, freezing and defrosting and stock rotation.
||Food Preparation and Processing
||Thawing frozen food, cooking and reheating, taking food temperatures, how to take a food temperature, cooling food, cook-chill and cook-freeze, high temperature preservation, other preservation methods, storing presevered foods and rules of safe preparation.
||Food handler responsibilities, hand hygiene, hand washing procedures, protective gloves, bad habits, illness, hair, jewellery and smoking and protective clothing.
||Food Premises Design and Cleaning Schedules
||Principles of design, waste management, cleaning and disinfection, cleaning schedules, safe cleaning, six stages of cleaning, pests and preventing pests.
||How to register a food business, contacting the local authority, legal documents and FSA publications.
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 70%. 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.