Food Safety for Food Manufacturing : Level 2

Food Safety for Food Manufacturing - Level 2

Do you work in an environment that prepares and manufactures food? Are you in a catering or retail service where food is handled and prepared? The Food Safety for Food Manufacturing – Level 2 course is designed for individuals who work in food production and manufacturing where food is cooked and handled. The course is the perfect choice individuals who not only have direct handling with food but are also involved in food manufacturing process. If you prepare, pack, cook and process food, this course is for you.

The Food Safety for Food Manufacturing – Level 2 course will introduce learners to the importance of food safety, personal hygiene, safe cleaning, food safety hazards, safe food storage and temperature control.

The Food Safety for Food Manufacturing – Level 2 course will cover the fundamentals of good food hygiene practices and will equip learners with the necessary skills to be able to work safely with food. Learn to comply with the legal responsibilities of applying the best practices in terms of controlling temperatures, food preparation and storage, food safety hazards and premise cleaning. The Food Safety for Food Manufacturing – Level 2 certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.

What Will I Learn?

• Gain a clear understanding of the personal responsibility of food safety when working in food production and manufacturing.
• Learn about the legal responsibilities of food business operators.
• Understand personal hygiene in food safety.
• Learn the effective practices and procedures in food processing.
• Understand food poisoning and food contamination and how to prevent it.
• Learn about the correct cleaning procedures.

COURSE CURRICULUM

Module 01 : Introduction to Food Safety

• Introduction
• Overview
• Objectives
• Food safety consequences
• Key definitions
• High-risk foods
• Check your knowledge
• Food poisoning
• Hazards, risks and controls
• Food safety management systems
• Check your knowledge
• Summary

Module 02 : The Law

• Objectives
• Enforcement authorities
• Consequences of non-compliance
• The law
• Check your knowledge
• Record keeping
• Due diligence
• Food safety information
• Check your knowledge
• Summary

Module 03 : Food Safety Hazards

• Physical and chemical contamination
• What are micro-organisms?
• Causes of food poisoning
• Pathogenic micro-organisms
• Check your knowledge
• Spoilage bacteria
• Multiplication of bacteria
• The effects of temperature on bacteria
• Bacteria spores
• Toxins
• Check your knowledge
• Common allergenic foods
• Cross-contamination
• Separating foods
• Food-bourne illness carriers
• Reporting illness
• Making constructive suggestions
• Check your knowledge
• Summary

Module 04 : Temperature Controls

• Objectives
• How to cool hot food quickly
• Checking temperatures
• Temperature monitoring
• Check your knowledge
• Summary

Module 05 : Heat Processing of Foods

• Objectives
• Bacteria and cooking
• Hot-process food preservation
• Monitoring and recording heat processes
• Safe temperature controls
• Check your knowledge
• Summary

Module 06 : Food Handlers

• Objectives
• Personal hygiene
• Minimise direct handling
• Washing your hands
• How to wash your hands
• Check your knowledge
• Protective clothing
• Jewellery and accessories
• Report illness or cuts
• Other personal hygiene practices
• Reportable diseases
• Check your knowledge
• Summary

Module 07 : Food Storage

• Objectives
• Dates on food labels
• Principles of safe food storage
• Storing, processing and handling allergens
• Check your knowledge
• Summary

Module 08 : Cleaning

• Objectives
• The role of cleaning in preventing food contamination
• Cleaning products
• Check your knowledge
• Clean as you go
• Cleaning schedules
• Safe disposal of waste
• Check your knowledge
• Summary

Module 09 : Food Premises and Equipment

• Objectives
• Structure and equipment
• Work and food flow
• Food pests
• Signs and control of food pests
• Check your knowledge
• Summary

Access Duration

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

Method of Assessment

At the end of the Food Safety for Food Manufacturing – Level 2 you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.

Certification

Those who successfully complete the course will be awarded the Level 2 Certificate in Food Safety for Food Manufacturing by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

Other Benefits

• Written and designed by the industry’s finest expert instructors with over 15 years of experience
• Repeat and rewind all your lectures and enjoy a personalised learning experience
• Gain access to quality video tutorials
• Unlimited 12 months access from anywhere, anytime
• Save time and money on travel
• Learn at your convenience and leisure
• Eligible for TOTUM discount card
• Free Career Support Service
• 25% Discount on personal Statement and covering letter writing service
• Free Access to Over 150 courses for 2 days (48 hours)
• Free access to course before you purchase (For selected courses only)

• Caterers
• Food business operators
• Food factories
• Meat cutting plants
• Diaries
• Vegetable packing
• Breweries

• The course is suitable for all levels of employees, supervisors and managers who work with and directly handle food and food processing
• Anyone with an interest in food safety and food manufacturing, packaging and storage industry

• Food Technologist – €25,823 per annum
• Food and Beverage Manager – €25,034 per annum
• Food and beverage Supervisor – €16,729 per annum
• Food and Beverage Assistant manager – €19,598 per annum
• Food and Beverage Director – €55,000 per annum
• Caterer – €18,500 per annum
• Head Chef – €25,906 per annum

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