The Level 2 Award in Food Safety Manufacturing aims to equip participants with the essential knowledge and skills to ensure the safe handling, production, and processing of food in manufacturing environments. The primary objectives include:
Food Safety Basics: Develop a basic understanding of food safety principles and practices specific to manufacturing.
Hygiene Practices: Acquire skills for maintaining high levels of hygiene during food production and processing.
Hazard Analysis: Learn how to identify and analyze potential hazards related to food safety in manufacturing.
Safe Food Manufacturing: Understand and implement safe practices for manufacturing, processing, and packaging food products.
Upon completion of this course, participants will cover key topics, including:
Food Safety Basics: Basic understanding of food safety principles, including the importance of hygiene and cleanliness in manufacturing.
Hygiene Practices: Skills for maintaining high levels of hygiene during food production and processing, including equipment sanitation.
Hazard Analysis: Learning how to identify and analyze potential hazards related to food safety in manufacturing, such as cross-contamination and allergen management.
Safe Food Manufacturing: Understanding and implementing safe practices for manufacturing, processing, and packaging food products, ensuring the quality and safety of the final products.
- Benefits of Level 2 Award in Food Safety Manufacturing Training
Food Safety Basics: Develop a basic understanding of food safety principles and practices specific to manufacturing.
Hygiene Practices Mastery: Acquire skills for maintaining high levels of hygiene during food production and processing.
Hazard Analysis Proficiency: Learn how to identify and analyze potential hazards related to food safety in manufacturing.
Safe Food Manufacturing Skills: Understand and implement safe practices for manufacturing, processing, and packaging food products.
Participants will undergo practical assessments, including demonstrating safe food manufacturing practices, hazard analysis, and hygiene practices, to assess their understanding and proficiency in food safety manufacturing principles.
The maximum allowed candidates per batch for the Level 2 Award in Food Safety Manufacturing is typically 10ā12 participants.