Level 2 Food Safety – Manufacturing

Level 2 Food Safety – Manufacturing

Level 2 Food Safety – Manufacturing

Overview of Food Safety in Manufacturing

We present the basic ideas of food safety in production in this module. You will discover how crucial it is to maintain good sanitation, cleanliness, and handling techniques in order to guarantee the safety of food items. Comprehending these fundamentals establishes the foundation for a prosperous career in food processing.

Hazard Analysis and Critical Control Points (HACCP)

Discover the importance of the Hazard Analysis and Critical Control Points (HACCP) system, a vital framework for recognising and addressing risks to food safety. Discover how to incorporate HACCP principles into manufacturing procedures to reduce risks and guarantee the creation of high-quality, safe food items.

GMPs, or Good Manufacturing Practises

Learn the value of Good Manufacturing Practices (GMPs) in preserving a safe and hygienic production environment. In order to maintain food safety standards, this session covers crucial GMP principles pertaining to equipment maintenance, facility cleanliness, employee hygiene, and more.

Systems for Monitoring Food Safety

Find out how Food Safety Management Systems (FSMS) guarantee compliance with food safety regulations and ongoing improvement. Find out how to increase food safety and streamline manufacturing with ISO 22000 and other FSMS frameworks.

Management of Allergens and Cross-Contamination

Examine concerns related to cross-contamination and allergen management in food production. Recognise that in order to safeguard individuals with food allergies, allergen segregation, labelling, cleaning, and sanitation are essential.


  1. Brief Description of Level 2 Food Safety – Manufacturing

    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.
  2. Module 1: Food Safety Legislation

    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.
  3. Module 2: Hazards from Delivery to Service

    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.
  4. Module 3: Risk control

    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.
  5. Module 4: Pests, premises and people

    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.

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