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.
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.
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.
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.
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.
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 https://www.payscale.com. 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.
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 |
Excellent Course
Excellent course. Whether you want to work as an independent food handler or work in an establishment, this course will provide you with detailed-information on the Food Safety Act. It is an in-depth course and is packed with essential content for all levels of learners.
Very Useful
For anyone who works as a food handler or manufacturer, I recommend this course.
Great job
If you are new to the industry, this course will give you a good start to gain a good understanding of how to comply with food manufacturing regulations.
Lovely course
I started this course a few months back, and I’m happy with the way it has progressed. I find it completely flexible and convenient as someone who is already employed in the food and beverage industry, and has to work long hours.
Good Course
If you want to succeed in the food world, this course is a good place to start.
Enriching!!
I greatly enjoyed following up on this course. I found this course to be very enriching.
Interesting Course
I found this course very informative and interesting, and it gave me greater insight into food manufacturing and safety. The fact that I was able to complete the course at my pace and the quantity of research suited my lifestyle.