All food handlers and those who work in an industry that manufactures or serves food must have a solid understanding of food safety and hygiene regulations and best practice. This Level 2 Food Safety in Manufacturing course is ideal for those in management and supervisory roles, equipping them with the skills and practical knowledge to ensure full compliance with The European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
All staff who handle and prepare food must be adequately trained on the types of hazards in the workplace and food contamination prevention. This practical training course covers these areas and much more, taking you through key legislation, HACCP systems, premises maintenance procedures, personal hygiene and pest control. You will learn all the necessary steps you need to ensure an impeccable standard of service, from production to delivery.
Highlights of the Level 2 Food Safety in Manufacturing :
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
Upon successful completion, you will qualify for the UK and internationally-recognised certificate and you can choose to make your achievement formal by obtaining your PDF Certificate at a cost of £9 and Hardcopy Certificate for £15.
This level 2 training course is for those who work in the food manufacturing, restaurant, catering or hospitality industry, suitable for those who have completed the level 1 course, and those in senior-level positions such as managers and supervisors. To provide you with ease of access, this course is designed for both part-time and full-time students.
Ensure your competence, professionalism and compliance in the workplace with an accredited qualification that applies to those in the following professions:
Level 2 Food Safety in Manufacturing | |||
Level 2 Food Safety for Manufacturing | 01:15:00 | ||
Module 1: Food Safety Legislation | |||
Module 2: Hazards from Delivery to Service | |||
Module 3: Risk Control | |||
Module 4: Pests, Premises and People |
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