Level 2 – Food Safety for Manufacturing

This course is ideal for anyone employed in a manufacturing or processing environment, such as food factories, meat cutting plants, breweries, vegetable packing, dairies or bottling plants.

Access this e-learning resource for only £25.00

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How it works?

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

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

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

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

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

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

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

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

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

Excellent for:

  • Importance of food safety.
  • Personal hygiene.
  • Safe cleaning.
  • Use of chemicals.
  • Cooking, hot holding and reheating.
  • Food safety hazards.
  • Temperature control.
  • Safe food storage.

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