Food Hygiene For Manufacturing Level 2

This Food Hygiene Level 2 for Manufacturing course is divided into 8 easy to follow interactive modules and includes a multiple choice test at the end:

Course Content
1) Food Safety Legislation – food handlers and the law
2) Microbiological Hazards – the top 10 causes of food poisoning
3) Physical, Chemical and Allergenic Hazards – types of physical contamination
4) Food Storage – choosing a supplier, food distribution and deliveries, food labelling and storage
5) Food Preparation and Processing – thawing frozen food, cooking and reheating
6) Personal Hygiene – food handler responsibilities
7) Food Premises Design and Cleaning Schedules – principles of design, waste management, cleaning and disinfection
8) Further Information – how to register a food business, contacting the local authority, legal documents and 9) FSA publications.

By the end of the course learners will be able to:
• Explain what food hygiene is and the hazards associated with it
• Categorise food into four distinct food groups
• Identify ways in which food poisoning can be caused and how to control these hazards
• Limit allergens from contaminating food
• Understand the basics of personal hygiene and why it is important
• Identify what is required from a food premises in order for it to be food safe
• Put measures in place to control pests
• Effectively clean equipment and the premises in order to stop bacterial growth and cross-contamination

Completion rules
  • All units must be completed