Food Safety and Hygiene for Manufacturing Level 2
£20 + VAT
This Food Hygiene for Manufacturing course is designed for people working in any stage of food manufacturing. With best practices for food safety covered, students will learn how to cook, store and preserve food as well as a number of manufacturing processes.
All about this course
This course is perfect for anyone working in the food manufacturing industry and teaches the necessary requirements to ensure food is safely processed. Each unit will cover a different aspect of food manufacturing as well as personal hygiene, cleaning of premises, hazards and allergens.
Anybody that works with food has a legal obligation to ensure they understand food safety and hygiene. Completing a course such as this fulfils this obligation by teaching all of the necessary knowledge to work efficiently and safely within the food manufacturing industry.
You don’t need to have any previous food hygiene training to do this course.
In order to complete the course, you must achieve 80% or more in the final multiple choice quiz.
You will earn 3 CPD points on completion of the course, this course will take around 3 hours to complete and the certificate will last for two years.
Institute of Hospitality approved
This course has been independently reviewed and accredited by the Institute of Hospitality. The IoH is the world’s largest body for people working in hospitality professions and globally recognised as a mark of quality. As an Institute of Hospitality accredited course, you can be sure that the materials covered are detailed and highly useful for anyone working in the hospitality and leisure industries.
Institute of Hospitality logo
Fully recognised by local authorities
Fully CPD registered
Environmental Health Officer approved
Follows all UK regulations and laws
Completed online with instant downloadable certificate
Fully printed certificate posted next day
Meets legal requirements for food handlers
Covers all required legislation and practices
Complete the online multiple choice assessment as many times as you need
Unit 1 – Food safety and the law – In this unit you will look at the importance of food safety and the laws that are in place to protect the public. The unit covers the risks that poor food safety and hygiene poses and the responsibilities of people when working in the food and drinks industry. The enforcement of food safety laws as well as the Food Safety and Hygiene Regulations are introduced. We will then move on to look at how food safety inspections are carried out, due diligence for food handlers, HACCP principles and finally the Food Hygiene Rating Scheme.
Unit 2 – Preparing Food Safely – In this unit you will learn how to prepare food safely and understand what is meant by the ‘danger zone’. You will learn about the importance of thawing, cooking, cooling and re-heating food to safe temperatures in order to ensure that food is safe for consumption and that bacteria is not allowed to multiply and contaminate food. This information is vital to reduce bacterial growth and stop cross contamination, something which is also covered in this unit of the course.
Unit 3 – Storing, processing and preserving food – This unit will cover a number of different storing, processing and preservation methods used in food manufacturing today. The unit will cover refrigeration and freezing procedures as well as specific preservation methods. The cook-chill and cook-freeze methods will be explored as well as other methods such as soon vide, smoking, pasteurisation and sterilisation. Finally we will look at food labelling and some examples of unsatisfactory storage techniques.
Unit 4 – Food poisoning and contamination – In this unit you will look at what food poisoning means and identify those most at risk from food poisoning. You will consider the common causes of food poisoning and look at ways of preparing food for safe consumption. We will look at the most common types of food poisoning as well as different bacteria which can be present in food. This will lead us on to examine food spoilage and high risk foods. Finally the unit covers preservation of food and methods to reduce bacterial growth.
Unit 5 – Hazards and allergens – In this unit you will explore the three types of hazards in the food place physical, chemical and biological and consider how hazards might get into the food chain and present a problem. You will look at how to prevent physical hazards from people, packaging, products, pests, premises and plant machinery and consider the types of chemical hazards and how these can be avoided. You will also look at biological hazards such as bacteria and viruses and understand some of the common symptoms of allergic reactions. Finally, you will explore the 14 recognised food allergens and learn how to comply with the law with regard to allergen information.
Unit 6 – Personal hygiene – In this unit you will learn about the importance of personal hygiene when handling food and the impact on consumers if personal hygiene is not maintained. You will discover the important rules with regard to personal hygiene and understand the importance of wearing protective clothing and removing jewellery. Finally you will consider workplace illnesses and when these should be reported.
Unit 7 – Food premises – In this unit you will understand the importance of carefully considering the layout, design and construction of food premises and learn about the regulations covering these. You will look at how to keep the premises clean at all times and learn why cleaning schedules are necessary in order to ensure that all areas are kept sanitised and that none are missed. Finally the unit will cover the common types of pests found on food premises and what can be done to eliminate them.