food safety hygiene level 2 in manufacturing online learning

Food Safety & Hygiene Level 2 in Manufacturing – Online Learning

This Food Safety in Manufacturing Online Learning Course will help learners understand and comply with food safety and hygiene requirements. With this e-learning course:

  • Establish why food hygiene is important
  • Establish what the law requires regarding food hygiene and safety
  • Determine the hazards associated with food hygiene in a food manufacturing environment and what can be done to reduce risks
  • Effectively identify and manage risks in a food manufacturing environment
  • Recognise the importance of personal hygiene to food safety
  • Establish effective cleaning and maintenance procedures
  • Explore the importance of correct rubbish disposal practices
  • Describe the dangers presented by pests around food and how these can be mitigated
  • Review the food safety danger zone and explore the main methods of food preservation
  • Identify the importance of avoiding cross-contamination
  • Explore the main allergens, the risks and how food should be labelled

Course Introduction

This Food Safety & Hygiene Level 2 in Manufacturing has been designed for anyone that handles food as part of their role in manufacturing; this could be technical food managers, process managers, process workers, production managers, production workers, technical workers and anyone else involved in the manufacture of food.

Food is governed by a variety of different laws and regulations, which establish food control, food safety and relevant aspects of food trade. These regulations are in place to ensure food is safe and of adequate quality. This e-learning course will help ensure your organisation meets this requirement.

Within this Food Safety & Hygiene Level 2 in Manufacturing e-learning course, your learners will be helped to appreciate the importance of food hygiene, their legal responsibilities and best practice involved in the safe production, cooking, packing and handling of food. They’ll also consider the type of hazards they might face, personal hygiene, cleaning and disinfection, disposing of rubbish and pest control.

This Food Safety & Hygiene Level 2 in Manufacturing e-learning course provides learners with all the information they need to work effectively with food, helping to ensure the safety of their colleagues and the general public.

*Please note: This course is not a formal RQF food safety & hygiene qualification, the level indicates the standard that the course is pitched at, so that businesses can choose who it is relevant to.

Course Content

Module 1 – Introduction to Food Safety 
  • Appreciate the importance of food safety
  • Review Hazard Analysis and Critical Control Points (HACCP) and Safer Food Better Business (SFBB)
  • Explore food management standards as identified by the British Retail Consortium (BRC) global food safety standard
  • Be introduced to the potential consequences of delivering unsafe or unhygienic food
Module 2 – Legal Requirements
  • Establish the main responsibilities as provided by the Food Safety act 1990 and consider which of these is most applicable to a logistics operation
  • Identify who is responsible for food safety enforcement and what this involves
  • Understand the basic requirements of complying with food safety law
Module 3 – The Hazards
  • Understand the potential food risks that exist
  • Explore how bacteria replicates to cause illness
  • Review how viruses spread between people
  • Use FATTOM to understand the conditions that bacteria thrive in
  • Understand the food poisoning bacteria, their sources and symptoms
  • Establish the precautions you can take to avoid potential food hazards​
Module 4 – Hazard Analysis 
  • Discover the three aims of hazard analysis
  • Establish what the five steps to effective hazard analysis are
  • Explore the areas to consider when carrying out hazard analysis
  • Putting checks and restrictions in place for; receiving, rejecting, storing and transporting food
  • Ensuring the correct systems and controls are in place​
Module 5 – Personal Hygiene
  • Understand why personal hygiene is important in the context of food safety
  • Review; hand washing, injury, body piercings and illness
  • Be reminded of what personal hygiene involves and what you need to do to ensure that you do not accidentally impair the safety of food​
Module 6 – Cleaning and Disinfection
  • Identify why cleaning is important
  • Use the 6-point cleaning approach to help ensure food safety
  • Establish when to clean and what to consider in a cleaning schedule
  • Review ‘clean as you go’ and what effective cleaning involves
  • Understand the three different types of cleaning products and their safe use​
Module 7 – Disposing of Rubbish
  • Explore the reasons of the dangers of failing to dispose of rubbish promptly and correctly
  • Understand the different segregations of waste and the reasons for this
  • Receive a reminder of your responsibility to dispose of rubbish correctly and what this involves​
Module 8 – Pest Control
  • Explore the dangers to our health presented by pests
  • Establish the tell-tale signs that show the presence of the six main types of pest
  • Be reminded that ‘prevention is better than cure’ and what this involves​
Module 9 - Temperature and preservation
  • Learn about the food temperature danger zone and what you need to do to keep food outside of this zone
  • Be introduced to the nine main methods of preservation used by food manufacturers
Module 10 - Preventing cross contamination
  • Learn about the importance of following correct processes or procedures to prevent cross contamination of food
  • Learn about colour coding of tools and equipment to prevent cross contamination between different food types
  • Be reminded about the importance of good hygiene and cleanliness
Module 11 - Allergen Guidance
  • Be reminded about the 14 main allergens that may be found in food and the risks associated with them
  • Learn about food manufacturers obligations to inform customers and to label foods that may contain allergens
  • Be reminded of the basic precautions to take to minimise the risk of allergen cross contamination
  • Find out the main symptoms of allergic and severe allergic reactions as described by the National Health Service (NHS)
  • See the NHS advice about the action to take if somebody has anaphylaxis​
Module 12 – Assessment and CPD certificate
  • A chance to test your knowledge of the topic with scoring – 15 randomly presented questions, from a bank of questions.
  • The e-learning course comes with free CPD certificates for the learners including RoSPA Qualifications – Assured logo

Customisable

All content can be adapted and altered to suit your needs. Courses are white-label as standard, but can include logos and branding where required. We can also provide AI generated language translations on demand.

Updates

All content is regularly reviewed and updated to ensure technical accuracy, best practice and legal compliance for your learners. Updates are all automatically made to content.

Certification

Your employees will receive personalised and dated certificates upon successful completion of our CPD certified e-learning courses. All courses have relevant accreditations.

Integration

Deliver e-learning courses via your own branded learning portal provided by us or upload our regularly updated courses to your own LMS if you would prefer.

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