Food Safety in Manufacturing Level 2

£32.00

Learner details

Description

Protect your staff, your company and your customers

All food manufacturers, and anybody involved in the production of food, must understand food hygiene principles and have the knowledge to keep food safe from microbiological, physical, chemical, and allergenic contamination. This Level 2 course is suitable for anybody who prepares, cooks, packages, or processes food in a manufacturing environment.

You will learn about food safety legislation, and what constitutes best practice in regards to controlling food safety hazards, food storage, food preparation, personal hygiene, and premises design and cleaning. Through completing a variety of written text, interactive exercises, and video content, you will be confident in your ability to keep food safe and know how to comply with food hygiene law.

  • 100% online training
  • Access anywhere
  • Same day digital certificate
  • Printed certificate posted next working day
  • Full audio voiceover
  • Unlimited assessment attempts
  • Matches RSPH and CIEH level 2 syllabus
  • Meets UK and EU legal requirements for food handlers
  • Accepted by Local Authorities
  • Accredited by Highfield, assured by Highfield Qualifications and endorsed by the Institute of Hospitality

What you'll learn

  • Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations, and be able to explain the principles of food safety management systems.
  • Identify microbiological, physical, chemical, and allergenic hazards and understand why it’s important to control contamination and how you can control it.
  • Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
  • Understand safe practices around food storage for different types of food, be able to explain the difference between ‘use by’ and ‘best before’ dates, and know how to carry out effective stock rotation.
  • Understand how to prepare food safely, including how to thaw, cook and cool food, as well as how to properly take food temperatures.
  • Be aware of the importance of personal hygiene, how to carry out proper hand washing procedures, and recognise when it’s important to wash your hands.
  • Understand how premises should be designed to reduce hazards, and be aware of your responsibilities around cleaning and pest control.
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