Food Safety in Manufacturing Level 2 Course

Food Safety in Manufacturing Level 2 – Online Course

Course overview
This online course teaches the essential food hygiene and safety practices required in food production and manufacturing environments. It focuses on preventing contamination, controlling food hazards and meeting UK food safety requirements throughout the manufacturing process. Learners develop knowledge of microbiological, chemical, physical and allergen hazards, personal hygiene, food storage, temperature control, cleaning, pest management and HACCP principles, and learn about the legal responsibilities of food businesses and food handlers. The course takes approximately two hours and is CPD accredited.

Please note: This is a Level 2 knowledge-based course for food manufacturing environments. It does not replace any practical, workplace-specific or regulated food safety training, such as site-specific procedures or HACCP implementation training, that an employer may require.

What the course covers
• Food manufacturing, food safety and hygiene, and food contamination and spoilage
• Causes, sources and carriers of food-borne illness, incubation periods and vulnerable groups
• Allergens, including food labelling, managing allergens, Natasha’s Law and PPDS food
• Responsibilities of food handlers, food law and enforcement
• Records and due diligence
• Types of food safety hazards, including microbiological, chemical, physical and allergenic hazards
• Bacterial growth, spores and toxins
• Temperature control and cross-contamination
• Food preservation, storage, deliveries, preparation, thawing, display and reheating
• Personal hygiene, including handwashing, protective clothing, personal habits and reporting illness
• Design of premises and equipment, including layout and workflow
• Cleaning, including detergents, disinfectants, cleaning schedules and storage of cleaning materials
• Pest control and waste management
• HACCP and its principles in practice

Who is it for?
The course is suitable for anyone involved in manufacturing, processing, preparing, packing or handling food products. It is appropriate for:
• Food processing operatives and production staff
• Quality assurance personnel and quality control inspectors
• Production supervisors and production managers
• Food safety officers
• Warehouse staff handling food products
• Maintenance engineers working within food production facilities
• Anyone responsible for supervising food handlers

It is also suitable for new starters, induction training and refresher training, and for organisations wishing to maintain high food safety standards across manufacturing operations.

Practical benefits
• Understand food safety responsibilities within manufacturing environments
• Identify and control food contamination hazards
• Apply effective temperature control and food storage practices
• Reduce risks from allergens, pests and poor hygiene
• Support HACCP implementation and workplace compliance
• Improve confidence in maintaining safe food production standards
• Gain a CPD-accredited certificate for professional development

What learners will be able to do
• Explain key principles of food safety and hygiene
• Recognise biological, chemical, physical and allergen hazards
• Prevent cross-contamination through safer working practices
• Understand appropriate personal-hygiene standards
• Apply safe storage and temperature-control principles
• Understand cleaning and disinfection requirements
• Recognise the importance of accurate allergen information
• Respond appropriately to food-safety concerns or incidents

Is this training a legal requirement?
This course is not specifically required by law. However, UK food businesses must ensure that food handlers receive supervision, instruction and training appropriate to their work. This expectation is established under the Food Safety Act 1990, Regulation (EC) No. 852/2004 on the hygiene of foodstuffs (retained in UK law) and the Food Hygiene (England) Regulations 2013, together with equivalent legislation across the UK. Employers are responsible for ensuring staff are competent to carry out food handling duties safely. There is no statutory renewal period, and many employers recommend refresher training every three years, or sooner if legislation, procedures or job responsibilities change.

Assessment and certificate
Learners complete an online multiple-choice assessment at the end of the course. After successfully completing it, they can download a CPD-accredited digital certificate straight away. The course is delivered online with instant access, so it can be studied on a phone, tablet or computer at the learner’s own pace.