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Level 2 Food Safety & Hygiene for Manufacturing

For those working in the food manufacturing sector it is crucial you UK/EU food hygiene training requirements are met, make sure you’re compliant with our RoSPA Assured Level 2 Food Hygiene course. Recently re-designed this Virtual College online course meets accessibility standards and all the latest legislation and guidance.

This course was reviewed and updated on 6th November 2023

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Course Overview

Format

Level 2
2-3 Study Hours
Online Study
Self-Printed or Posted Certificate

Accreditation

2-3 CPD Hours
Meets UK / EU Food Handlers Training Requirements
RoSPA Assured

Course description

Anyone who works in food manufacturing should be aware of the latest food hygiene standards. Proper cleaning and disinfecting procedures for all equipment and machinery used is key to an effective food processing site, alongside safe food storage and pest control, allow you to handle food safely and create food products while ensuring you’re complying with all of the relevant health and safety standards.

Our popular Level 2 Food Safety and Hygiene for Manufacturing course has been re-designed and includes all the latest legislation, information and up-to-date guidance.

We also offer Level 2 Food Hygiene for: Catering | Drinks Manufacturers | Retail.

If you are a Supervisor, Manager, Business Owner or Team Leader working with or handling food we would recommend you complete our RoSPA Assured Level 3 Food Safety and Hygiene for Supervisors course.

This Level 2 Food Safety & Hygiene Certificate for Manufacturing course satisfies a business owner's or food handler’s legal obligation to undertake appropriate food safety training. A sound knowledge of the latest food safety principles will also improve the quality of your product by removing or minimising opportunities for your process to be disrupted.

This RoSPA Assured Level 2 Food Hygiene course is designed to allow every manufacturing business, regardless of size, to provide all staff with first class training at a fraction of the cost and disruption of attending a classroom based training course. Alongside information dedicated to explaining the basics of food hygiene, it contains lessons dedicated to:

Food safety hazards and contamination
Food preservation, storage and temperature control
The legislation that governs food handling
Hazards Analysis and Critical Control Points (HACCP)

We are delighted to announce that our popular Level 2 Food Safety and Hygiene for Manufacturing course has been re-designed. Not only does it have a design that is modern and meets accessibility standards, but it has also been restructured to create a journey that better fits your needs.

We understand that learners need learning that is flexible, that they can dip in and out of as they require, and that can easily fit into their schedule, and so we have broken down our course into bite-sized chunks, which will allow you to tailor your training more easily to your needs.

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

What is covered in this Level 2 Food Hygiene for Manufacturing course?

Our Level 2 Food Hygiene for Manufacturing online training course has been designed for anyone working with or handling food in a manufacturing setting to meet the latest requirements and guidance.

Module	What it includes
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.
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.
Understanding 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.
The Importance of 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.
The Importance of Design and Premises Layout	This section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
The Importance of Cleaning	Understand why cleaning is important in a food handling environment, know how chemicals are used in the cleaning process, define the six steps for effective cleaning and know how to monitor and assess cleaning.
The Importance of Pest Control and Waste Management	Effective pest control and good waste management systems contribute to a hygienic workplace and this module ensures you understand how to prevent pests from becoming a problem and how to manage both internal and external waste safely and hygienically.
Understanding Allergens	This module includes details on the 14 main food allergens, why they should be taken seriously, what to do when working with allergies and what food intolerance is and the symptoms of it.
Understanding foodbourne Illnesses	foodbourne illness can occur when food becomes contaminated, this module looks at the most common causes of foodbourne illness and the effects of it, the incubation period, breeding bacteria, vulnerable groups and carriers.
Understanding Food Safety Hazards and Contamination	Everyone who handles food needs to be aware of food safety hazards to keep hygienic and prevent food from becoming contaminated, this module includes the main food safety hazards you will find in a manufacturing environment and how to control bacteria.
Understanding Bacterial Growth and Temperature Control	Bacteria can cause food contamination and this section of the course includes details on what bacteria is, bacterial growth and what affects the growth, bacterial spores, bacterial toxins, destroying microorganisms, temperature control, cross contamination and how to avoid it.
Applying Food Safety	Making food safe and last longer is great for business, this module covers the methods the food industry can use to preserve food and how storage and temperature control safeguard fresh food and keep it safe. It is common in manufacturing settings for food or ingredients to be delivered and this part of the course also covers hazards to look out for when receiving goods.

Food Safety and Hygiene regulations

EU Regulation 852/2004 requires food businesses to ensure any staff who handles food are supervised, instructed and trained in food hygiene in a way that is appropriate for the work they do. As a business owner or supervisor, you have a duty to comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and the Food Hygiene Regulations 2005.

Also included in EU food law, Regulation 852/2004, Article 5 is information on the mandatory implementation that all food business must apply and maintain a permanent procedure based on the HACCP system.

Our Level 2 HACCP course is for those who are involved in the handling and preparation of food across all industries. We also offer a Level 3 HACCP course which has been made for food safety managers, supervisors and anyone responsible for assisting in the development and maintenance of a HACCP system or team

Accreditation

This course is RoSPA and the certificate, awarded upon successful completion of this course, includes their logo and the posted version of the certificate features an authorisation seal.

Course duration

This health and safety food manufacturing course takes approximately two to three hours to complete. As an e-learning course learners can complete this training in convenient stages. The system will record progress throughout.

Target Audience

This Food Safety and Hygiene for Manufacturing course 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.

Entry requirements

There are no entry requirements for this food safety in manufacturing course.

Test and certificate

The end of course test consists of 30 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test three times at no extra cost.

If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Learners will be able to download a digital certificate on completion. If you have bought the posted certificate option, a high quality, seal embossed, certificate will be sent at the beginning of the next working week.

This course is not a formal RQF food safety & hygiene qualification, the levels only indicate the type of course so that businesses can choose whom it is suitable for.

You will learn

Why food hygiene and safety is important

Personal and legal responsibilities

The impact of foodborne illness

How food becomes contaminated

Who is it for?

Roles including:

This food safety and hygiene course is directed toward anyone working in a role that involves the handling or preparation of food in a manufacturing setting

Anyone involved in the management of a food manufacturing business

Legislation

If you’re working in the food manufacturing industry, you will need to comply with the latest food and hygiene regulations. This Level 2 Food Safety and Hygiene for Manufacturing course is designed to help business owners or food handlers comply with the provisions of Regulation (EC) 852/2004 of the European Parliament on the Hygiene of Foodstuffs, the Food Safety Act 1990, and Food Hygiene (England) Regulations 2005. These require Food Businesses to ensure that any staff working in food processing, manufacturing or food storage and packaging are supervised, instructed and trained in food hygiene and food safety in a way that is appropriate to the work they do. The contents of this course also adhere to the Industry Standards set by People 1st and the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism industries.

How the online courses work

Buy the course

When buying one of our courses, you will need to enter a valid email address which will be used to create your account with our Learning Management System – Enable – where you will take the training. We will also send your purchase receipt to this email address, and any additional courses purchased in future using the same email address will be added to your system account.
Once you have purchased a course, you will be able to send this course to other people using your system account with Enable by entering the new learner’s email address so that they may access the training and set up their own system account with our Learning Management System.
If you are not 100% satisfied with your course then we offer a 30-day, no hassle money-back guarantee. To request a refund, you should email our learner support team with your receipt stating why you would like to be reimbursed. You, or your learners, must not have completed the training in order to make a valid refund claim. Any claim made after the training has been completed will be invalidated.
Find a course

To begin searching for your online training you can click on the course category section on our website and browse through all of our training categories.
Alternatively if you already know the title of the training you’re looking for you can use the search bar located in the centre of the homepage and go directly to the course you want.
Take the course

This online course consists of a series of pages in which an instructor will talk learners through the lesson material. Pages may include supporting pictures, graphs, animation or extra sounds to help with the learning where appropriate. Some lessons will include challenges/quizzes to help learners stay engaged and interested in the material. Lessons can be taken in any order and each lesson may be paused and resumed at any stage.
The course is self-paced so learners decide how fast or slow the training goes. There is no deadline for completion but some of our courses have a test at the end to check that learners have understood the material. If the course has a test at the end then learners are required to achieve a 75% pass mark to successfully complete the course. Once learners have passed the test they are awarded a certificate, which can either be downloaded digitally or sent as a physical copy if this option was chosen when purchasing the course.
Your Certificate

Upon completion of any of our courses, learners will be able to download a digital certificate from Virtual College and will include the accrediting bodies logo where applicable.
If you have bought the posted certificate option (available on select courses), a high quality, seal embossed, certificate will be sent out at the beginning of the following working week.