Level 2 Food Safety – Manufacturing

Food safety is a legal obligation for food handlers and their employers under EU and UK laws. Failure to comply with food safety standards can have fatal consequences. Our online training system will help employees understand the dangers of poor food safety standards and guide them on best practices for controlling food safety hazards. Topics covered include food safety legislation, risk control to prevent contamination from delivery to service, pests, premises, and personal hygiene. 

This Level 2 Food Hygiene and Safety for Manufacturing online course is approved by:

 CPD certification service :

The CPD certification service helps organisations to formalise their expertise into a structured and recognised approach in learning. This conforms the course content is alilgned to the universally accepted Continuing Professional Development (CPD) guidelines.

Gatehouse Awards Ltd. : 

Institute of Hospitality:

This is a professional body for managers and aspiring managers working and studying in hospitality, leisure and tourism sectors. The institute helps the managers to become the most demanded manaagers within the industry. This recognition makes this course demanding for accomodation managers, catering managers, chef, conference centre managers, event managers, fast food restaurant managers, hotel managers, public house managers, restaurant managers, retail managers and even for apprentices.

IIRSM:

International Institute of Risk and Safety Management(IIRSM)is an independent professional membership organisation for those managing risks of all forms as a part of their job role. The organisation works with representatives from all risk disciplines from compliance, environmental management, health and safety, insurance, quality management and more. They work by championoing risk management through setting standards, providing practical education, training, advice and resources.

• Understand responsibilities under UK and EU food hygiene regulations

• Identify and control microbiological, physical, chemical, and allergenic hazards

• Define terms such as food poisoning, food safety, food-borne illness, food allergy, contamination, hazard, and HACCP

• Understand the relationship between hazard, risk, and control

• Design premises to reduce hazards and maintain cleanliness and pest control

• Safely store food and understand different types of dates and stock rotation

• Understand the responsibilities of employers and employees

The Level 2 Awards in Food Safety are suitable for anyone working in the catering, manufacturing or retail industry where food is prepared, cooked, and handled. This course is for food handlers of all disciplines, including:

• Production operatives

• Quality control technicians

• Maintenance engineers

• Warehouse operatives

• Farmers

• Bakery production staff

• Production Workers

• Small & Large Scale Food Production Businesses

• Confectioners

• Commercial Meal Processors

• High Volume Bakeries

• Food handlers in meat and fish production facilities  

• Other food manufacturing environments

Typical environments may include:

• Pubs, hotels, restaurants

• Supermarkets and retail environments

• Food and drink manufacturers

• Hospitals

• Care homes

• Schools

This course is focused on helping participants comply with the European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs. All food handlers must be appropriately trained in safe food handling practices. Regardless of size, it enables every manufacturing business to offer all staff the necessary training.

Module 1: Food Safety Legislation

This module demonstrates 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.

Module 2: Hazards from Delivery to Service

This module explains hazards associated with food manufacturing from service delivery. It covers the importance of food safety, hazards, and contamination causes. It includes implementing food safety management systems, effective cleaning and disinfection practices, and personal hygiene requirements.

Module 3: Risk Control (Prevention of Contamination)

This module covers fundamental risk control principles in food manufacturing. Participants will be able to identify potential food safety hazards, assess the risk associated with each hazard, and implement control measures to prevent contamination. 

Module 4: Pests, Premises and People

Food handler responsibilities, food premises and the law, design principles, food handling equipment, pests, preventing pests, and waste management.

It does not account in any way for loading time or thinking time on the questions).

This entirely online course can be accessed from any device with the following system specifications:

    • Browser: Up to date web browser
    • Video: Up to date video drivers
    • Memory: 1Gb+ RAM
    • Download Speed: Broadband (3Mb+)