HIGHFIELD L2 – Food Safety in Manufacturing

Food and Safety in Manufacturing

It is a legal requirement for those handling food to be trained to do so safely. The Level 2 Award in Food Safety in Manufacturing is specifically designed to give those handling food in a food manufacturing environment the skills, knowledge and understanding whilst ensuring compliance for the employer.

The course will teach delegates the importance of food safety procedures and best hygiene practices that are essential for working within the food manufacturing industry.

COURSE DETAILS

Contact Us

UK Fire Group

Vicarage Court
4 Vicarage Road
Edgbaston, Birmingham
B15 3ES

At UK Fire Training, our services are available 24 hours a day, 365 days a year. Whatever your training or support requirements, we will endeavour to meet your needs.

To book a course or to find out more, call us today on 0800 216764, email us at info@ukfiretraining.com or simply complete this enquiry form.

Course duration:
1 Day
Certification:
OTHER COURSES

Food Safety in Manufacturing

Highfield Level 2 – Food Safety in Manufacturing

Who should attend?

The Highfield Level 2 Food Safety in Manufacturing course is aimed at delegates working in the Food Manufacturing industry and gives them a good base level of understanding and knowledge of Food Safety procedures and best hygiene practices in the workplace.

Course Content

  • Food Safety procedures and complying with the law
  • Microbiological, chemical, physical and allergenic hazards and their controls
  • Good temperature control and stock rotation
  • The importance of good personal hygiene and preventing contamination
  • Cleanliness of workspace and equipment
  • Safe waste disposal
  • Pest control

Do delegates need to pass a test?

Yes, delegates will need to complete a multiple choice exam paper designed to ensure delegates have understood course content.

Will delegates recieve a certificate?

Yes, delegates will receive a Highfield accredited Certificate upon successful completion of the
course.

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