Level 2 Food Safety & Hygiene for Manufacturing (Self print certificate)

Producer: Virtual College Ltd

Duration: 3 hours.
This product is an online product and is a single-user, 1-year licence.
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This course comes with a self-print certificate accredited by City & Guilds

EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handles food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.

The Food Safety & Hygiene Level 2 for Manufacturing module maps Industry Standards in Food Safety and Hygiene as published by Improve Ltd, the Sector Skills Council for the Food and Drink Manufacturing Industry in the UK. This course will benefit anyone working in food processing, manufacturing, food assembly, packing and food storage. It allows every manufacturing business, regardless of size, to provide all staff with first class training. This could include food factories, meat cutting plants, dry goods and vegetable packing, dairies, breweries and bottling plants.

Upon completion of this online training material learners will sit an online test and on successful completion, will receive a Level 2 Certificate in Food Safety and Hygiene for Manufacturing meeting the legal training required, which must then be applied to work situations.

The training and test usually take between 2 to 3 hours to complete (depending on learning speed), which is equivalent to 6 hours face-to-face group training. Learners are required to achieve a 75% pass mark, and, if necessary, may re-sit the test at no extra cost, having revisited the training material.

Produced by Virtual College in association with Food Safety experts 'Food Dialog' a registered Training Centre with the Royal Society for Public Health (RSPH) and the Chartered Institute of Environmental Health (CIEH) we have made every effort to make the training friendly, understandable and as down to earth as possible.

Anyone handling food and drink within the catering sector must be trained in Food Safety and Hygiene and apply it to their work. This module is aimed at anyone working in a manufacturing or processing environment, small or large, which could include food factories, meat cutting plants, dry goods and vegetable packing, dairies, breweries and bottling plants.

On successful completion of this course you will be awarded the Virtual College/Food Dialog Level 2 Certificate in Food Safety and Hygiene for Manufacturing that meets your legal training requirements. The certificate should be displayed to show appropriate training has taken place.

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

The certificate for this course is sent out to the student via Customer Services upon sucessful completion.

The recommended settings to run this course are:

- Minimum Internet Explorer 6/Netscape Navigator 7
- Flash enabled – Minimum V6
- Popup windows enabled
- Minimum Windows 2000 Operating System
- Authorware may also need to be installed for some courses


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This course covers the following topics:

Learning Objectives and an introduction to Food Safety and Hygiene
- Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been processed or manufactured.

Impact of Food-Borne Illness
- looking at what food-bourne illnesses are and how they affect us.

Understanding Food Law
- food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.

Food Safety Hazards and Contamination
- exploring food safety hazards and how they arise and consider how they can be prevented and controlled.

Food Preservation, Storage and Temperature Control
- how to manufacture and preserve food, including appropriate storage and temperature controls.

Personal Hygiene
- this section looks at why personal hygiene is so important when working with food, covering hand washing, health, first aid. protective clothing and appearance.

Hygienic Premises and Equipment
- this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.

Hazards Analysis and Critical Control Point (HACCP)
- it is a requirement of regulations that all businesses implement and maintain a documented Food Safety Management system based on HACCP. This section looks at what this involves.


On completion of the Food Safety & Hygiene Level 2 for Manufacturing course learners should understand:

- why food hygiene and safety is important
- their personal and legal responsibilities
- the impact of food borne illness
- how food becomes contaminated
- how to prevent contamination through good hygiene practices
- how to control contamination through safe temperatures and storage from raw material and goods inwards through manufacturing, packing and distribution to customers
- how to control food safety hazards at critical control points using a HACCP based Food Safety Management System

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