Level 2 Food Safety – Manufacturing

Level 2 Food Safety – Manufacturing

Level 2 Food Safety – Manufacturing

Business, Education, Food and Safety

5 Lessons

3 hours 4 mins

Complexity : Easy

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Basic Concepts of Food Safety: Emphasizes the importance of maintaining good sanitation, cleanliness, and handling techniques to ensure the safety of food products.

Hazard Analysis and Critical Control Points (HACCP): Explains the significance of the HACCP system in identifying and addressing risks to food safety, and how to integrate HACCP principles into manufacturing processes.

Good Manufacturing Practices (GMPs): Discusses the importance of GMPs in maintaining a safe and hygienic production environment, covering principles related to equipment maintenance, facility cleanliness, and employee hygiene.

Food Safety Management Systems (FSMS): Explores how FSMS, such as ISO 22000, ensure compliance with food safety regulations and facilitate continuous improvement in food safety practices.

Management of Allergens and Cross-Contamination: Addresses concerns related to allergen management and cross-contamination in food production, highlighting the importance of allergen segregation, labelling, cleaning, and sanitation to protect individuals with food allergies.

By covering these topics, the course aims to provide participants with the knowledge and skills needed to maintain high standards of food safety in manufacturing, ensuring the production of safe and high-quality food products.

Lessons

Brief Description of Level 2 Food Safety – Manufacturing
Easy
11 mins

This Level 2 Food Safety-Manufacturing course has been designed to provide assistance to anyone who handles, prepares or serves food in the catering industry. To understand their legal responsibilities and knowledge about best practices in regard to controlling food safety hazards, controlling temperatures, food storage, food preparation, personal hygiene and premises cleaning.
Module 1: Food Safety Legislation
Easy
42 mins

It is estimated that millions of people experience foodborne illness every year all across the UK. Food can become unsafe when it is contaminated with disease causing bacteria, viruses, parasites or chemicals.
Module 2: Hazards from Delivery to Service
Easy
52 mins

Sanitation ought to be a worry for each café, regardless of whether they convey or not. In any case, it turns out to be particularly significant for conveyance in view of the additional hazards.
Module 3: Risk control
Easy
56 mins

In this course, we will learn about risk control in food safety process like how all the contamination occurs and how it could be eliminated. Contaminant means any substance, material or an impurity that causes spoilage or contamination.
Module 4: Pests, premises and people
Easy
23 mins

In this module, we will study about different types of pests in detail which can spread risks to food items. Food items can be at risks at any moment. Pest management is one of the most challenging tasks.