Level 2 Food Safety in Manufacturing

Service Description

This qualification is for people working, or planning to work, in the food manufacturing environment. Learners who come into contact with food handling areas due to the nature of their work, such as pest control officers and delivery personnel are also suitable for this course. What's Covered on the Course? - The importance of food safety - Food safety laws - Legal responsibilities of food handlers - Types of contamination and the associated risks - Bacteriology - Food poisoning - Foodborne illnesses - An introduction to Hazard Analysis and Critical - Control Points (HACCP) - Personal hygiene - Design of premises, work surfaces and equipment - Cleaning and disinfection - Waste disposal - Pest control - Safe food handling practices including time and temperature controls - Cooking & reheating - Chilling - Cooling - Freezing - Thawing - Hot holding - Temperature measuring devices - Core temperatures - Food preservation - Storage - Stock control procedures - Food spoilage This is a regulated 1-day course. Refresher training is recommended every 3 years.