Food Hygiene and Safety Level 2 Manufacturing
Designed for anyone who prepares, cooks, packs or processes food in the manufacturing industry
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Summary
- Certificate of completion - Free
- Tutor is available to students
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Overview
Do you work in the manufacturing sector and are you looking to expand your knowledge in food safety and hygiene? This comprehensive training course will guide you through the different elements of food safety and hygiene, giving you an excellent understanding of food safety legislation, best practice and how to reduce contamination.
You will discover the importance of good food safety standards, be able to expertly identify the different hazards that can occur in the food preparation process and create suitable hazard control systems and cleaning plans to maintain the highest standards of hygiene and cleanliness.
Achievement
Certificates
Certificate of completion
Digital certificate - Included
CPD
Description
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.
This Level 2 Course has been structured into easy to follow modules covering all aspects of food safety and hygiene.
The Importance of Food Safety – There are certain legal obligations that food businesses have to keep their customers safe. In this introductory module you will be guided through industry definitions of food safety. The module will then explore food safety legislation, its enforcement and penalties for failure to comply.
Microbiological Hazards – Food borne illnesses are a very real risk for any business that involves the preparation of food for consumers. As you study the material in this module, you will be able to recognise the risks associated with microbiological contamination, understand how food poisoning is caused and what you can do to ensure that the risk is as low as possible. You will also learn the dangers of spores, toxins and bacteria and best practice for controlling harmful microbiological hazards.
Physical, Chemical and Allergenic Hazards – As well as bacteria, there are also other routes that food can become contaminated. In this module you will explore these three key areas, looking specifically at what each hazard is and the control measures that you can implement to ensure that they don’t appear at any stage in the food preparation process.
Food Storage – The way that you store food not only prolongs its lifespan but also prevents the growth of harmful bacteria. Discover the importance of maintaining high standards of hygiene and safety throughout the entire food production process from delivery and distribution through to storage and use of ingredients. By the end of this section you will know the difference between use by and best before dates and implement steps to trace any food item from its origins to the customer.
Food Preparation and Processing – Certain types of food must be properly prepared before it is used in cooking. Learn best practice for thawing frozen products, cooking and reheating, cooling and taking the temperature of food to ensure that it is safe for consumption. You will also learn about the different types of preservation methods to prolong the lifespan of food items you work with.
Personal Hygiene Guidance – Personal hygiene is crucial in any food environment and there are many different elements to maintaining good standards of hygiene. Learn the importance of good hand hygiene, the do’s and do not’s of wearing items such as jewellery, what you should do if you are ill and how you can use protective clothing to reduce the risk of contamination.
Food Premises Design and Cleaning Schedules – Good design and effective cleaning schedules are important to eliminate bacteria and other contaminants from the food production process. As you study the material in this section you will be able to create effective workflows to minimise contamination, manage waste effectively and implement thorough and regular cleaning schedules.
Format
All of our courses are delivered directly online and are self paced so you can study wherever and whenever. The course material is delivered in short sections covering each of the above units in detail and is accompanied with a short test at the end of each to reinforce what you have learned. In order to complete the course successfully you will need to pass 21 out of 30 questions in the end of course assessment.
Duration
This course typically takes approximately 1 – 2 hours to complete although this can vary for each student. Once registered for the course there is no time limit for completion.
Certification
Once you have successfully passed the end of course assessment you can download and print an industry recognised certificate which is endorsed by the Institute of Hospitality.
We only work with the very best
Our training courses are written and managed by hospitality professionals with many years’ experience in their field. You will be learning from the best and you will come away from your training inspired by mentors who understand your aspirations and requirements.
Who is this course for?
The course is suitable for food handlers of all disciplines in the food and drink manufacturing industry.
This course is suitable for people at all stages of their career and can be used as an Induction, Awareness, Refresher or Foundation training programme. The skills, knowledge and expertise that you will gain from this course will enable you to work confidently, competently and safely in the food manufacturing industry.
Requirements
There are no entry requirements for this course.
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Legal information
This course is advertised on reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.