Level 2 Food Safety and Hygiene for Drinks Manufacturers Course

Food and drink are handled in a wide range of preparation and manufacturing processes. This includes drink prepared for sale in supermarkets and shops, as well as for wholesalers and caterers. It is important to understand why food safety and hygiene is important, so that manufacturers can remove potential harm to anyone consuming it, to comply with the law, and to prevent any damage to your business reputation.

Why take this Level 2 Food Safety and Hygiene for Drinks Manufacturers course?

As a drinks manufacturer, it is crucial to ensure that you or your staff are trained in food safety and hygiene. Effective training lowers the possibility of contamination or harm from micro bacterial substances, reduces the risk of foodborne illnesses after consumption, and helps drink manufacturing staff to maintain a high standard of hygiene for the premises.

Upon completion of this training material, your learners will have a basic understanding of food hygiene and safety and how to apply these practices to their work. Learners will understand food law, who food law is enforced by, and the responsibilities of staff and food and drink businesses to ensure appropriate food safety practices are in place for employees. Learners will understand how contamination occurs and how it may be prevented, they will know the seven principles of a HACCP procedure, and understand preservation storage and how to control drinks at different temperatures.

E-learning content

• Introduction to Food Safety and Hygiene for Drinks
• Foodborne Illness
• Understanding Food Law
• Food and Drink Safety Hazards and Contamination
• Soft Drinks and Ingredients Preservation Storage and Temperature Control
• Personal Hygiene
• Asset Care
• HACCP
• Food Hygiene and Safety for Drinks Summary

Training outcomes

By studying this course learners will:

• Understand the preparation and manufacturing processes and the meaning of contamination
• Know the difference between food safety and food hygiene in drinks, recognise why food safety incidents may occur, and understand why food safety and hygiene is important to avoid potential harm and contamination
• Recognise the main foodborne illnesses including microorganisms, chemicals and natural poisons and see how they may affect vulnerable groups in particular
• Look at the differences between the most common examples of food and drink poisoning and foodborne disease and how these may occur
• Understand the responsibilities that food law places on food and drink handlers, who enforces food law, and the penalties for failing to lawfully comply
• Recognise where contamination and risks may occur between the farm, the producer, the factory and the consumer
• Explore the main types of food and drink safety hazards, understand how they can arise, and also how they may be controlled and prevented
• Understand how they may preserve drinks, including appropriate storage and temperature control
• Know how to recognise spoilage in drinks and understand “Best Before” and “Use By” dates
• Recognise the importance of personal hygiene when working in food and drink production
• Be able to ensure that food and drink premises are kept clean, in good condition and pest-free
• Understand the seven principles of HACCP and understand what HACCP means in ensuring drinks are produced safely for customers

Course accreditation

The content of this course is RoSPA Assured. Upon successful completion, learners will receive a digital RoSPA Assured Level 2 Food Safety Certificate.

Course duration

Approximately 2-3 hours to complete. As an e-learning module, this training can be completed in convenient stages. The system will record progress throughout.

Target audience

This course has been designed for individuals working in the drinks manufacturing or processing industries; this could include bottling plants, dairies, and breweries.

Entry requirements

There are no specific entry requirements for this Level 2 Food Safety and Hygiene for Drinks Manufacturers course.

Test and certificate

The end of course test consists of 15 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 learner support team.

Learners will be able to download a digital certificate on completion. This can be printed, and we suggest you keep it for your records.

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.