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This course covers the practical food-safety knowledge relevant to Food Safety in Manufacturing Level 2, helping learners control contamination, allergen and hygiene risks.

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Food Safety in Manufacturing Level 2 Course Summary

Course Name: Food Safety in Manufacturing Level 2
Duration: 2 Hours
Delivery: Online Training Course
Certificate Included: Instant Digital Certificate
Accreditation: CPD Accredited
Suitable For: Food manufacturing and food production staff, food handlers, supervisors, quality personnel and managers working within manufacturing environments
Assessment: Online Multiple Choice Test
Access: Instant Access

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CPD Points

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Last Updated:

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What is Food Safety in Manufacturing Level 2 training?

Food Safety in Manufacturing Level 2 training teaches the essential food hygiene and safety practices required within 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. The course also explains the legal responsibilities of food businesses and food handlers.

Completing this training helps staff work safely, supports consistent food quality, reduces the risk of foodborne illness and demonstrates competence in maintaining food safety standards across manufacturing operations.

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Who Is This Course For?

Food Safety in Manufacturing Level 2 is suitable for anyone involved in manufacturing, processing, preparing, packing or handling food products.

It is particularly relevant for food processing operatives, production staff, quality assurance personnel, quality control inspectors, production supervisors, production managers, food safety officers, warehouse staff handling food products, maintenance engineers working within food production facilities and anyone responsible for supervising food handlers.

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

Key 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

Course Modules

Module 1


Module 2

• Module 1 Introduction

• What is Food Manufacturing?

• Food Safety & Hygiene

• Food Contamination & Spoilage

• Food Standards

• Prevention & Control

• Food Safety Problems

• Causes of Food-Borne Illness

• Incubation Period

• Vulnerable Groups

• Carriers of Food-Borne Illness

• Sources of Food-Borne Illness

• Causes of Contamination

• Allergens

• Allergens & Food Labelling

• Managing Allergens

• Allergy & Intolerance

• Natasha’s Law

• PPDS Food

• Labelling Requirements

• Responsibilities of Food Handlers

• Food Contamination Regulations

• Food Law Enforcement

• Environmental Health Practitioners

• Control of Food Safety & Hygiene

• Temperature Control

• Personal Hygiene & Training

• Management of Food Safety

• Hygienic Premises & Practices

• Records & Due Diligence

• Food Law

• Module 2 Introduction

• Food Hazards and Contamination

• Types of Food Safety Hazards

• Chemical, Physical, & Allergenic Hazards

• Microbiological Hazards

• Reporting Hazards

• Bacterial Growth

• Bacterial Growth in Food

• Bacterial Growth and Moisture

• Bacterial Growth and Oxygen

• Bacterial Spores

• Bacterial Toxins

• Temperature Control

• Cross-Contamination

• Food Preservation

• Food Storage

• Food Storage Guidelines

• Deliveries and Receipt

• Food Preparation

• Thawing Food

• Display for Sale

• Reheating Food

• Personal Hygiene Responsibilities

• Moments for Hand Washing

• Hand Washing

• Protective Clothing

• Personal Habits and Behavior

• First Aid

• Reporting Injuries or Illnesses

• Design of Premises

• Premises

• Equipment

• Prevention & Control

• Layout & Workflow

• Cleaning

• Detergents & Disinfectants

• Cleaning Schedules

• 6 Steps for Cleaning

• Double Sink Cleaning

• Design of Equipment

• Storage of Cleaning Materials & Chemicals

• Pest Control & Waste Management

• Signs of a Pest Infestation

• Preventing Pest Infestations

• Waste Control

• HACCP

• Principles of HACCP

• HACCP Principles in Practice

• Module 1 Introduction

• What is Food Manufacturing?

• Food Safety & Hygiene

• Food Contamination & Spoilage

• Food Standards

• Prevention & Control

• Food Safety Problems

• Causes of Food-Borne Illness

• Incubation Period

• Vulnerable Groups

• Carriers of Food-Borne Illness

• Sources of Food-Borne Illness

• Causes of Contamination

• Allergens

• Allergens & Food Labelling

• Managing Allergens

• Allergy & Intolerance

• Natasha’s Law

• PPDS Food

• Labelling Requirements

• Responsibilities of Food Handlers

• Food Contamination Regulations

• Food Law Enforcement

• Environmental Health Practitioners

• Control of Food Safety & Hygiene

• Temperature Control

• Personal Hygiene & Training

• Management of Food Safety

• Hygienic Premises & Practices

• Records & Due Diligence

• Food Law

• Module 2 Introduction

• Food Hazards and Contamination

• Types of Food Safety Hazards

• Chemical, Physical, & Allergenic Hazards

• Microbiological Hazards

• Reporting Hazards

• Bacterial Growth

• Bacterial Growth in Food

• Bacterial Growth and Moisture

• Bacterial Growth and Oxygen

• Bacterial Spores

• Bacterial Toxins

• Temperature Control

• Cross-Contamination

• Food Preservation

• Food Storage

• Food Storage Guidelines

• Deliveries and Receipt

• Food Preparation

• Thawing Food

• Display for Sale

• Reheating Food

• Personal Hygiene Responsibilities

• Moments for Hand Washing

• Hand Washing

• Protective Clothing

• Personal Habits and Behavior

• First Aid

• Reporting Injuries or Illnesses

• Design of Premises

• Premises

• Equipment

• Prevention & Control

• Layout & Workflow

• Cleaning

• Detergents & Disinfectants

• Cleaning Schedules

• 6 Steps for Cleaning

• Double Sink Cleaning

• Design of Equipment

• Storage of Cleaning Materials & Chemicals

• Pest Control & Waste Management

• Signs of a Pest Infestation

• Preventing Pest Infestations

• Waste Control

• HACCP

• Principles of HACCP

• HACCP Principles in Practice

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Learning Outcomes

By the end of this course, learners will be able to:

• 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

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What Our Learners Say?

“Very practical and directly relevant to our production line.”

Oliver Benett

Production Supervisor

“Clear explanations of HACCP and contamination controls.”

Chloe Richardson

Quality Assurance Technician

“Excellent refresher with useful manufacturing examples.”

Nathan Hughes

Food Production Operative

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Why Is Food Safety in Manufacturing Level 2 training important?

Food manufacturing businesses have a responsibility to produce food that is safe for consumers. Poor hygiene or inadequate controls can result in contamination, foodborne illness, product recalls and damage to business reputation.

Food Safety in Manufacturing Level 2 training helps staff understand how contamination occurs, how to control hazards and how to apply safe working practices throughout production. It supports professional competence, improves workplace consistency and contributes to quality assurance systems.

By developing practical food safety knowledge, organisations can reduce operational risks, protect consumers, support regulatory compliance and maintain high manufacturing standards.

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Is Food Safety in Manufacturing Level 2 training a legal requirement in the UK?

Food Safety in Manufacturing Level 2 training 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 and equivalent legislation across the UK.

Employers are responsible for ensuring staff are competent to carry out food handling duties safely. Completing Food Safety in Manufacturing Level 2 training provides evidence that employees have received appropriate food safety instruction and supports compliance with recognised industry standards.

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Food Safety in Manufacturing Level 2 training FAQ?

Food Safety in Manufacturing Level 2 is a CPD-accredited online training course covering food hygiene, contamination prevention, HACCP, allergens, temperature control and legal responsibilities for food manufacturing staff.

The course is suitable for food handlers, production operatives, quality assurance staff, supervisors, managers, warehouse staff and anyone involved in manufacturing, processing or packing food products.

The course takes approximately 2 hours to complete, although learners can study at their own pace.

The qualification itself is not legally required. However, employers must provide appropriate food hygiene training to food handlers based on their job role and responsibilities.

The course covers food contamination, allergens, foodborne illness, hygiene, temperature control, cleaning, pest control, food law, HACCP, food storage, personal hygiene and food manufacturing best practice.

Learners complete an online multiple-choice assessment at the end of the course. Successful learners receive an instant CPD-accredited digital certificate.

Yes. The course introduces HACCP principles and explains how hazard analysis and critical control points help maintain food safety throughout manufacturing.

There is no statutory renewal period. Many employers recommend refresher training every three years or sooner if legislation, workplace procedures or job responsibilities change.

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UK Regulations And Guidance

Useful References:

• Food Safety Act 1990
• Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs (Retained UK Law)
• Food Standards Agency – Safer Food, Better Business

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