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CIEH Level 2 – Food Safety for Food Manufacturing

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CIEH Level 2 – Food Safety for Food Manufacturing


Business owners and food handlers must comply with the Food Safety Act 1990 and Food Hygiene Regulations 2005. According to the regulations, food establishments must ensure that individuals working in food processing and manufacturing are trained, instructed and supervised in food safety and manufacturing. The Level 2 – Food Safety for Food Manufacturing is designed for food handlers and manufacturers to learn to comply with food manufacturing regulations and ensure that food is prepared and stored hygienically.

The Level 2 – Food Safety for Food Manufacturing course will introduce learners to a wide range of topics such as the principles of food safety and manufacturing practices, personal hygiene and a safe cleaning environment, basics of food safety hazards, safe food storage and temperature control.

The Level 2 – Food Safety for Food Manufacturing course benefit individuals working in food processing, manufacturing, packing, food assembly and food storage. The Level 2 – Food Safety for Food Manufacturing certification is nationally recognised by local authorities and environmental health officers across the United Kingdom.

Why consider 1Training?

As improvements and advancements are made in technology, online courses are no longer just conventional means of studying at affordable costs. In many aspects online training offers superiority to traditional learning. There is an effectiveness and convenience that traditional learning cannot provide. The overall convenience and flexibility makes it a superior learning method.

1Training offers the most convenient path to gain an internationally recognised qualification that will give you the opportunity to put into practice your skill and expertise in an enterprise or corporate environment. You can study at your own pace at 1Training and you will be provided with all the necessary material, tutorials, qualified course instructor and multiple free resources which include Free CV writing pack, Nus Discounted Card, Free career support and course demo to make your learning experience enriching and more rewarding. 

What will I learn?

  • Learn the common terms of food safety and hygiene associated to industry practices and legislation.
  • Learn about food-borne illnesses and how it can affect people.
  • Understand food safety hazards, how they arise, how it can be controlled and prevented.
  • Learn the best practices to preserve food safely, how to use the appropriate temperature controls and storage.
  • Learn about personal hygiene and why it is important from first aid, hand washing, protective clothing and appearance.
  • Learn about the correct cleaning procedures in a food establishment.

Access Duration

The course will be directly delivered to you, and you have 12 months access to the online learning platform from the date you joined the course. The course is self-paced and you can complete it in stages, revisiting the lectures at any time.

Who is this Course aimed at?

  • Caterers
  • Food business operators
  • Food factories
  • Meat cutting plants
  • Diaries
  • Vegetable packing
  • Breweries

Entry Requirement

  • The course is suitable for all levels of employees, supervisors and managers who work with and directly handle food and food processing
  • Anyone with an interest in food safety and food manufacturing, packaging and storage industry

Method of Assessment

At the end of the Level 2 – Food Safety for Food Manufacturing you will be evaluated through an online multiple choice exam. In order to complete this program successfully and gain your professional qualification.


Those who successfully complete the course will be awarded the Level 2 Certificate in Food Safety for Food Manufacturing by the Chartered Institute of Environmental Health. It will make you valuable to employers, and your motivation at gaining new skills will be recognised.

Awarding Body

CIEH (The Chartered Institute of Environmental Health) has been supporting professionals since 1883 and an awarding body for the environmental health sector. CIEH has been instrumental in developing several environmental standards in the public and health sectors contributing greatly to the overall wellbeing on a global scale. They set a high standard of improving public health and influencing policy. They provide educational opportunities and training for environmental health professionals working across the public and private sectors. It is with a vision to provide and support a healthier, cleaner and safer environment for all. 

Progression and Career Path

Once you successfully complete the Level 2 – Food Safety for Food Manufacturing you will gain an accredited qualification that will give your career the jump start you have always wanted. With this qualification you can further expand your education or go onto work in numerous positions that will also put you in line to demand a higher salary or job promotion. The average UK salary per annum is calculated according to The certification will enable employees in the capacity of junior and senior workers, including Supervisors and Managers to gain high earning positions within the industry.

  • Health & Safety Coordinator – £22,186  per annum
  • Health & Safety Manager – £34,738 per annum
  • Environmental Health & Safety Manager – £40,329 per annum

 Other Benefits

  • Written and designed by the industry’s finest expert instructors with over 15 years of experience
  • Repeat and rewind all your lectures and enjoy a personalised learning experience
  • Gain access to quality video tutorials
  • Unlimited 12 months access from anywhere, anytime
  • Save time and money on travel
  • Learn at your convenience and leisure
  • Eligible for a TOTUM discount card
  • Free Career Support Service
  • 25% Discount on personal Statement and covering letter writing service
  • Free Access to Over 150 courses for 2 days (48 hours)
  • Free access to course before you purchase (For selected courses only)

Key Features

Gain an accredited UK qualification

Access to excellent quality study materials

Learners will be eligible for TOTUM Discount Card

Personalized learning experience

One year’s access to the course

Support by phone, live chat, and email

Course Curriculum Total Units : 90
1: Introduction to food safety
1.1 Introduction
1.2 Overview
1.3 Objectives
1.4 Food safety consequences
1.5 Key definitions
1.6 High-risk foods
1.7 Check your knowledge
1.8 Food poisoning
1.9 Hazards, risks and controls
1.10 Food safety management systems
1.11 Check your knowledge
1.12 Summary
2: The law
2.1 Objectives
2.2 Enforcement authorities
2.3 Consequences of non-compliance
2.4 The law
2.5 Check your knowledge
2.6 Record keeping
2.7 Due diligence
2.8 Food safety information
2.9 Check your knowledge
2.10 Summary
3: Food safety hazards
3.1 Physical and chemical contamination
3.2 What are micro-organisms?
3.3 Causes of food poisoning
3.4 Pathogenic micro-organisms
3.5 Check your knowledge
3.6 Spoilage bacteria
3.7 Multiplication of bacteria
3.8 The effects of temperature on bacteria
3.9 Bacteria spores
3.10 Toxins
3.11 Check your knowledge
3.12 Common allergenic foods
3.13 Cross-contamination
3.14 Separating foods
3.15 Food-bourne illness carriers
3.16 Reporting illness
3.17 Making constructive suggestions
3.18 Check your knowledge
3.19 Summary
4: Temperature controls
4.1 Objectives
4.2 How to cool hot food quickly
4.3 Checking temperatures
4.4 Temperature monitoring
4.5 Check your knowledge
4.6 Summary
5: Heat processing of foods
5.1 Objectives
5.2 Bacteria and cooking
5.3 Hot-process food preservation
5.4 Monitoring and recording heat processes
5.5 Safe temperature controls
5.6 Check your knowledge
5.7 Summary
6: Food handlers
6.1 Objectives
6.2 Personal hygiene
6.3 Minimise direct handling
6.4 Washing your hands
6.5 How to wash your hands
6.6 Check your knowledge
6.7 Protective clothing
6.8 Jewellery and accessories
6.9 Report illness or cuts
6.10 Other personal hygiene practices
6.11 Reportable diseases
6.12 Check your knowledge
6.13 Summary
7: Food storage
7.1 Objectives
7.2 Dates on food labels
7.3 Principles of safe food storage
7.4 Storing, processing and handling allergens
7.5 Traceability
7.6 Check your knowledge
7.7 Summary
8: Cleaning
8.1 Objectives
8.2 The role of cleaning in preventing food contamination
8.3 Cleaning products
8.4 Check your knowledge
8.5 Clean as you go
8.6 Cleaning schedules
8.7 Safe disposal of waste
8.8 Check your knowledge
8.9 Summary
9: Food premises and equipment
9.1 Objectives
9.2 Structure and equipment
9.3 Work and food flow
9.4 Food pests
9.5 Signs and control of food pests
9.6 Check your knowledge
9.7 Summary
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