Level 2 Food Safety and Hygiene for Manufacturing course

The Level 2 Food Safety and Hygiene for Manufacturing course is a basic food hygiene course with an approved certificate, which ensures that anyone working in an environment where food is cooked, prepared or handled complies fully with current UK legislation.

This course is ideal for food handlers in meat and fish production facilities and other food manufacturing environments.

Food Handlers in roles which involve preparing or handling high-risk foods in a Catering environment should take the Level 2 Food Safety and Hygiene for Catering course.

The estimated duration of the Level 2 Food Safety and Hygiene for Manufacturing course is 3.5 hours. Candidates may log in and out of the system and therefore do not need to complete the course in a single sitting. Learner course progress is automatically saved, so that they may return to the course whenever they wish and as a result course completion is entirely in the hands of the learner.

Learners receive 90 days of access to the Level 2 Food Safety and Hygiene for Manufacturing course materials from the date of registration, therefore the course can be completed straightaway or at one’s leisure.  Learners receive individual login details and can access the course using any device, 24 hours a day, 365 days a year.  This provides learners with the flexibility to train on the go, whenever and wherever they wish and as a result provides a more economical training option for businesses small and large.

Candidates who are registered by their manager using the GROUP option will receive 90 days of course access from the date an account is assigned to them, therefore allowing businesses to purchase multiple user accounts, safe in the knowledge that they will not expire until they are assigned to learners.

Course access ceases immediately following a successful final exam submission, thereafter course materials can not be viewed.

This level 2 food hygiene course (formerly known as Foundation Food Hygiene or Basic Food Hygiene) is highly recommended for food handlers working in a food manufacturing, processing, assembly or food packing environment.

No previous food hygiene training is required.

The Level 2 Food Safety and Hygiene for Manufacturing course consists of 8 core units, concluded by a final exam:

UNIT 1 – GENERAL FOOD SAFETY.
UNIT 2 – THE LAW.
UNIT 3 – FOOD SAFETY HAZARDS.
UNIT 4 – TEMPERATURE CONSIDERATIONS.
UNIT 5 – FOOD HANDLERS.
UNIT 6 – SAFE FOOD STORAGE.
UNIT 7 – CLEANING.
UNIT 8 – PEST CONTROL.

Each unit consists of topics and interim quizzes which must be completed before progress.  At each stage, learners must click a ‘MARK COMPLETE’ button to progress. This serves as a means by which course progress can be tracked and is particularly useful in situations where learners are enrolled by a manager.

The use of clearly defined Units and Topics provides candidates with a structured framework which allows them to set achievement targets as they progress through the course.  Each section of the course is marked with a green check following completion, which allows learners to leave and then easily recommence training.

By the end of the Level 2 Food Safety and Hygiene for Manufacturing course, learners should be able to.

• Understand the consequences of poor food hygiene standards and the benefits of a good food hygiene regime.
• Define the terms food poisoning, food safety, food-borne illness, food allergy, contamination, hazard and HACCP.
• Understand the relationship between hazard, risk and control.
• Explain the use of a documented food safety management system.
• Understand the reasons for food poisoning and recognise those most susceptible to its effects.

Achievement of these course aims will provide learners and their employers with a degree of confidence that safety levels in the particular work environment have been enhanced.  Additionally, the receipt of an approved certificate will serve as a recognition of learner achievement and also provide proof if necessary of regulatory compliance.