Level 2 Food Safety in Manufacturing
Qualsafe Accredited | Full-day Course
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.
Cancellation Policy
Môn CF Training recognises that on occasions delegates will book on to courses and subsequently find that they can no longer attend. In this instance we ask that delegates notify us of their need to cancel as soon as possible by telephone or email. The following charges will apply: Over 14 days prior to the course date, cancellations can be made without any charge. Between 7 - 14 days prior to the course date, cancellations will incur 50% of the course fee. Less than 7 days prior to the course date, cancellation will incur 100% of the course fee. We will accept an alternative delegate nominated by you to fill the space without any charge. If Môn CF incurs any additional charges* associated with an exclusive course booking due to a course cancellation, the course organiser will be invoiced to recover the costs. * Venue hire, catering costs, travel expenses
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