This course is for staff who handle food regularly, and it assumes at least a basic pre-existing understanding around food hygiene and safety. If staff are new to the food industry they may benefit from our Level One Food Hygiene and safety course to gain the necessary foundation level knowledge before completing this course.
Food hygiene is a priority in all sectors, but especially in manufacturing due to the higher risks of contamination. By completing the Level Two Food Hygiene and Safety (Manufacturing) course, learners will be able ensure food is being handled, prepared and stored correctly and in adherence to UK food regulations, thus helping protect your business against food safety negligence claims, and helping protect those who consume the food against ill health.
Upon completion, each learner will understand why food hygiene is so important, and how they can follow best practice in food safety and hygiene when working with food.
The course takes roughly 1 – 2 hours to complete and the examination consists of 25 multiple choice questions. Only when students successfully pass the course will they be issued with an instant digital certificate. The course content was structured around the latest regulations outlined in UK food safety legislation, and the course is fully accredited by The CPD Group.
Protect your manufacturing business by giving yourself and your staff the essential knowledge in food hygiene and safety required by law by booking this online course today. Our high-quality courses are available at extremely competitive prices, and we offer discounts for bulk orders.
No problem. We offer this Level Two Food Hygiene and Safety course for other major industries too. Choose an alternative industry from the list below:
If your industry isn’t listed separately above, then choose the catering version of this course.
The Level Two Food Hygiene and Safety (manufacturing) course is tailored towards those in the manufacturing industry, who will need to understand how to prepare and handle food safely.
Yes, all of our courses are accredited by the CPD Group and all have the unique reference number with each course being awarded CPD points. Essential Food Hygiene are also members of RoSPA.
Like the course, the exam is conducted online. Once all sections of the course are completed, the learner can begin the exam. The exam consists of 25 questions, of which the learner must answer 22 correctly. There is no time limit for the exam so learners can take their time.
All of our courses are online courses, so they can be completed remotely as long as the learner has internet access and a computer.
The exam must be passed within 12 months of them being assigned the course. There is no time limit on the course material, so once the exam has been passed, students can freely come back at any time to view the course content and refresh their knowledge.
The course content is split into individual sections, with each section concluding in a mini quiz, which needs to be completed before moving onto the next section. Once all sections have been completed, you can proceed to the examination.
If the learner fails their exam, then they can retake it as many times as necessary (within the 12-month shelf-life of the course) at no extra cost. Once the course has been completed within the shelf-life period, the candidate gains unlimited life-time access to the course material should they wish to come back and refresh their memory.
Once the exam has been completed successfully, the learner will receive an online certificate instantly, which they can then download and print off.
There is no specific law on when and how often you should refresh your training, however all UK local authorities and environmental health officers recommend that you refresh your training every three years to ensure you are versed with the most up-to-date guidance
If you would like to buy any training for a number of your employees, first you need to select the course that you need. To do this, you need to go to our course page and click on the course that you want to buy. Enter the quantity of courses that you require and view the corresponding price. Then click the ‘Group’ option and enter your chosen group name. Once you have done this, please go to checkout to complete the purchase. Once you have completed your purchase, you will be directed to your group’s dashboard where you can assign courses to your employees.
If any help is needed at any stage of your learning journey, all our learners are welcome to contract us. We are available to assist learners who require help, as well as those who are experiencing technical issues and need some advice. Please visit the Contact Us page, use our Live Chat function, or give us a call on 08009993868.
The course is as follows:
The candidate will learn what their responsibilities as a food handler are, what their employer’s responsibilities are, in the eyes of the law, and what external bodies such at The Environmental Health do in order to ensure food is safe for consumers.
In this section the candidate will learn how to define the terms contamination and cross-contamination and understand the threat and effect of contamination. They will learn about various contaminating hazards and what effect they have, as well as the necessary measures that need to be taken in order to prevent hazards from becoming dangerous and affecting the consumer.
In this section the candidate will learn what the consequences of poor personal hygiene standards or poor technique are and how to maintain good hygiene practice. By the end of the section the candidate will be able to identify their personal responsibility in making sure that they keep themselves as hygienic as possible as well as their legal obligation to behave in a hygienic way.
In this section the candidate will learn how to create a clean and safe work environment and maintain it in congruence with the law. By the end of the section the candidate will understand how to organise a fridge and store food correctly, the importance of cleaning, how to clean effectively and the effect and deterrents of pests.