Level 2 Food Safety in Manufacturing

The Level 2 food safety for manufacturing course is designed to provide those who work in the food manufacturing industry with an understanding of their legal responsibilities in the workplace, covering key legislation, cross-contamination prevention and pest control.

All food manufacturing businesses must have an excellent understanding of food hygiene and safety regulations, to ensure that all staff are adhering to The Food Safety Act 1990 and other associated legislation. This course explores the fundamental measures that need to be taken to guarantee optimum health and safety in the food manufacturing process, from delivery to service.

By the end of the course, you will have the Theoretical skills and knowledge to ensure high standards of health and safety through each stage of the manufacturing cycle, including a high level of personal hygiene that all food handlers must maintain

Learning Outcomes

By the end of the course, learners will be able to:

• Identify the food health & safety hazards involved in the manufacturing process
• Demonstrate a solid understanding of food safety legislation & regulations
• Implement effective risk control and bacteria prevention measures in the workplace
• Understand pest control procedures and the types of pests in food manufacturing
• Maintain excellent personal hygiene and a healthy working environment
• Show an awareness of how cross-contamination occurs in food and how to prevent it

Key Features:

• Accredited, quality CPD training
• Instant e-certificate
• Fully online, interactive course with audio voiceover
• Developed by qualified health and safety professionals
• Self-paced learning accessible via laptop, tablet and smartphone
• 24/7 Learning assistance and tutor support
• Discounts on bulk purchases

Course Curriculum

• Module 01: An Introduction to HACCP
• Module 02: HACCP and Food Safety Legislation
• Module 03: Food Safety Hazards
• Module 04: Planning a HACCP System
• Module 05: Creating the HACCP System
• Module 06: Principle 1 – Hazard Analysis
• Module 07: Principle 2 – Critical Control Points
• Module 08: Principle 3 – Critical Limits
• Module 09: Principle 4 – Monitoring Critical Control Points
• Module 10: Principle 5 – Corrective Action
• Module 11: Principle 6 – Verification of the HACCP System
• Module 12: Principle 7 – Documentation
• Module 13: Implementing the HACCP System
• Module 14: HACCP Alternatives

Accreditation

All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

This course is ideal for anyone who works in the food manufacturing industry, such as:

• Quality Assurance Officers
• Hygiene Managers
• Food Factory Assistants
• Warehouse Operatives

Certificate of completion

Digital certificate - Included

Certificate of completion

Hard copy certificate - Included