Level 2 Food Safety & Hygiene for Manufacturing

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.

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.

Upon completing the food hygiene course, learners will be able to download a digital food hygiene certificate from Virtual College. If you have bought the posted food hygiene certificate option, a high quality, seal embossed, certificate will be sent out the following working week after completion. 

This certification is universally recognised and can be used to provide evidence of food hygiene and safety training both internally and to external auditors. 

There is no set time for how long a certificate is valid for, but the accepted industry standard is for food hygiene certificates to be renewed every three years. However, some employers may require you to renew your certification more frequently than this.

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

The legislation covered in this course includes:

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.