Level 2 Food Safety and Hygiene for Manufacturing

£15.00 + VAT

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Course Overview

EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handles food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.

This Virtual College module is a self-study course (formerly known as Foundation or Basic Food Hygiene) and maps Industry Standards in Food Safety and Hygiene as published by Improve Ltd, the Sector Skills Council for the Food and Drink Manufacturing Industry in the UK. This course will benefit anyone working in food processing, manufacturing, food assembly, packing and food storage. It allows every manufacturing business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of classroom based training.

On completion of this Virtual College course learners should understand:

  • Why food hygiene and safety is important
  • Their personal and legal responsibilities
  • The impact of food borne illness
  • How food becomes contaminated
  • How to prevent contamination through good hygiene practices
  • How to control contamination through safe temperatures and storage
  • How to control food safety hazards at critical control points using a HACCP based Food Safety Management System

Upon completion of this online training material learners will sit an online test and on successful completion, will receive a City & Guilds Accredited Level 2 Certificate in Food Safety and Hygiene meeting the legal training required, which must then be applied to work situations.

Course Details

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.

Duration

Approximately 2-3 hours to complete (depending on learning speed). As an e-learning module you can complete this training in convenient stages and revisit whenever you wish. The system will record your progress throughout.

Target Audience

This Food Safety and Hygiene for Manufacturing course 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.

Accreditation

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

Certification

When you have successfully completed your course and attained the 75% required test pass, you will be able to download a City & Guilds Accredited Certificate. The certificate should be displayed to show appropriate training has taken place.