Level 2 Food Safety and Hygiene for Manufacturing

Virtual College

Level 2 Food Safety and Hygiene for Manufacturing Certificate

Digital certificate - Included

Lesson Plan

Upon completion of this module learners will have an understanding of a wide range of key food safety issues, including the three main types of food safety hazard, their sources and methods of control. Learners will know the correct temperatures needed for storage and food handling activities from raw material and goods inwards through manufacturing, packing and distribution to customers, and be aware of common food pests and how to control them, along with the principles of cleaning and disinfection and how these apply to the workplace.

The sections covered include:

• Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been processed or manufactured.
• Impact of Food-Borne Illness – looking at what food-bourne illnesses are and how they affect us.
• Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
• Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
• Food Preservation, Storage and Temperature Control - how to manufacture and preserve food, including appropriate storage and temperature controls.
• Personal Hygiene – this section looks at why personal hygiene is so important when working with food – covering hand washing, health, first aid. protective clothing and appearance.
• Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
• Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.

Accreditation

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is RoSPA Assured.

Note, this course is an accredited training programme, should you require a full qualification you will be required to undertake an additional assessment by visiting an accredited test centre at an additional cost.

Certification

When you have successfully completed your course and attained the 75% required test pass, you will receive a RoSPA Assured Certificate. Our Certificates are of extremely high quality and carry an authorisation seal. The certificate should be displayed to show appropriate training has taken place.

Duration

Approximately 2-3 hours to complete. As an e-learning module you can complete this training in convenient stages. The system will record your progress throughout.

Target Audience

This Food Safety and Hygiene for Manufacturing module is aimed at anyone working in a manufacturing or processing environment, small or large, which could include food factories, meat cutting plants, dry goods and vegetable packing, dairies, breweries and bottling plants.

Entry Requirements

There are no specific entry requirements for this course.

How it Works

This is an online course, all the training will be taken through your browser window. There will be no face-to-face sessions with instructors nor will you receive any training material through the post. If you wish you may print out any page of the training material and may also print the notes you took during the training.

You can also revisit the training material at any time, even after you have completed the course.

The material for this course has been broken down into several smaller lessons, each lesson dealing with a specific area of the overall subject.

The lesson consists of a series of pages in which an instructor will talk you through the lesson material at a pace that suits you. Pages may also include supporting pictures, graphs, animation or extra sounds to help with the learning where appropriate. Some lessons will include challenges/quizzes to help you keep in touch and interested in the material.

Lessons can be taken in any order and each lesson may be PAUSED and RESUMED at any stage. When all lessons in the course have been completed our system will realise and automatically record that you have successfully completed the course

The course is self-paced so you decide how fast or slow the training goes. You can complete the course in stages revisiting the training at any time.

This Food Safety and Hygiene for Manufacturing module is aimed at anyone working in a manufacturing or processing environment, small or large, which could include food factories, meat cutting plants, dry goods and vegetable packing, dairies, breweries and bottling plants.

There are no specific entry requirements for this course.

This will allow you to work with or handle food in a variety of workplaces and can be helpful when attempting to complete the Level 3 Food Safety and Hygiene for Supervisors course.