£25.00
*Annual price per user
This Level 2 Food Safety (Manufacturing) Training course is a ROSPA and CPD approved course designed to help learners understand how to minimise the level of potential hazards in a food manufacturing setting.
Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences.
Training your employees will provide greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them.
This Level 2 Food Safety Training Course for Manufacturing aims to ensure those employees in a Manufacturing environment who are regularly involved in the handling and preparation of food, are fully informed about the risks and hazards involved in their role and the steps they may take to control and prevent contamination and risk.
This Level 2 Food Safety (Manufacturing) Training course is an ideal solution to staff working in a manufacturing setting where food is prepared, cooked and handled. Typical environments include pubs, hotels, restaurants; supermarkets and manufacturing environments; food and drink manufacturers; hospitals; care homes and schools.
What is food safety and why does it matter? Minimising the risk of illness and hazard, food safety frameworks. Key factors involved in maintaining a high standard of food safety.
Food safety legislation – laws and regulations and hygiene standards. Food Safety Act (1990), Regulation (EC) 852/2004, The Food Hygiene (England) Regulations 2006, Local By-Laws, Corporate Liability and Due Diligence Defence, Section 21 of the Food Safety Act (1990), HACCP – the seven principles, food safety management systems, pre-requisites for setting up systems (including training, personal hygiene, construction, design and maintenance, cleaning, waste disposal, pest control, supplier approval). Premises Hygiene Standards, Personal Hygiene, Cross Contamination, Reporting Procedures, Record Keeping, Complaints and Complaint Management, Food Safety Enforcement Action, Food Standards Agency, the benefits of a documented food management system.
The stages at which food safety risks can occur, delivery temperature, vehicle safety and avoiding cross contamination during transportation, workplace hazards including storage, equipment and cleaning products. Contamination hazards – physical, chemical, allergenic, biological. How food becomes unsafe to consume. Micro-organisms – what they are, why they can be dangerous and controlling them for safety. Common foodborne diseases, causes, symptoms and illnesses and prevention. Food poisoning sources, causes, symptoms and illnesses. The most common allergens and their risks – causes, symptoms and illnesses. The hazard of cross contamination. The importance of personal hygiene. Food packaging and containment.
How food becomes contaminated, what keeps food safe? Food poisoning – its control and prevention and how bacteria are spread. Foodborne illness – its control and prevention and why it is more dangerous than food poisoning. Minimising contamination risks during the delivery of food, particularly for high risk foods. Key principles of safe storage including temperature, food labelling, use by and best before dates, safe handling and storage of food allergens, stock rotation. Preservation methods including freezing and defrosting and cold storage. Temperature control – hot and cold – legal requirements, chilling and cold holding, cooking, hot holding and reheating. Prevention of cross contamination, food premises and equipment, waste management, pest control, safe storage and use of chemicals, safe cleaning and disinfection.
Types of food pests and their risks to safety, where they might be found and how to prevent, manage, control and treat them. How to maintain a food standard of food safety in premises – set cleaning systems and schedules, maintenance. Personal hygiene principles, removing the ‘human element’ as much as possible.
Conclusion – ensuring that all aspects are addressed, monitored and maintained and the responsibility for meeting Food Safety Hygiene Laws and Regulations.
Call our team today on +44(0)1332 208500
Our e-learning courses use formal and informal assessment methods to check learner understanding and measure the transfer and retention of knowledge and skills. Upon successful completion of a formal assessment (achieving the pass mark or above), a certificate is awarded to the learner in recognition of their achievement.
A digital certificate can be downloaded and / or printed. Users may prefer the ‘paper-less’ option that automatically updates their digital learning record, stored in the cloud. Records contain details of sessions including progress, attempts and results – stored on our platform or the client’s Learning Management System (LMS).
Learning records are available 24/7 to review sessions, learner progress as well as provide access to certificates. This information is ideal for recording learning activity centrally including any associated CPD. Various reports demonstrate proof of planned and recorded learning activities. This assists with the management of compliance as well as pathways for achieving competence and behavioural change.
The e-learning certificate includes a unique Certificate ID specific to that learner, learner’s name, course title, the score percent mark achieved along with the date of completion and the marks of the approval, accreditation authorities and / or distribution partners.
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Our standard courses conform to SCORM / AICC (and TinCan) e-learning standards and have been successfully delivered on over 30 different learning management systems worldwide.
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