Who needs this course?
This level 2 Food Hygiene Certificate in manufacturing is suitable for:
- Those who work in a food manufacturing environment
- Those who handle both raw and cooked foods
- Those who pack foodstuffs
- For new starters and more experienced workers.
Training to City and Guilds accredited standards will meet all auditing standards for training required by EHO’s, the British Retail Consortium, The food standards Agency, Salsa and any other.
Course content for level 2 Food Hygiene Certificate in manufacturing
Lesson 1 (click to expand)
- The responsibility of the individual for food safety
- The importance of food safety
- Food safety as part of food safety management procedures
- Food-borne illness
- The principal symptoms of food-borne illness
- How food-borne illness affects consumers and businesses
- Food safety procedures
- The importance of keeping records
- How demonstrating “due diligence” can form part of a legal defence
- Reporting procedures
- Legal responsibility
- Food Businesses
- Enforcement in food premises
Lesson 2 (click to expand)
- The importance of Personal hygiene
- Physical Contamination
- The rules to be observed for personal hygiene
- The use of appropriate protective clothing
- Changing hygiene practises
- Hair covering
- Hazards caused by jewellery
- Effective hard washing practises
- When hands must be washed
- Hand washing facilities
- Illness reporting
- Carriers of food borne illness
- Stomach upsets
- The importance of wound dressing
- Pathogenic organisms.
Lesson 3 (click to expand)
- Keeping the working area clean and hygienic
- Why clean?
- Cleaning equipment + rules for use
- Cleaning chemicals
- Cleaning procedures for premises
- Basic cleaning procedures
- Equipment and utensils
- Using cleaning materials
- Cleaning frequency
- Clean as you go
- Cloths and equipment
- Safe use of chemicals
- Storing chemicals and disinfectants
- Potential chemical hazards
- CIP “cleaning In place”
- Food preparation surfaces
- Ventilation and lighting
- Layout of food premises (low + high case)
- Waste disposal
- Frequency of waste disposal
- Cleaning and location of waste bins
- Pest control
- Conditions favourable to attracting pests
- Safety hazards from pests
- Signs of pest infestation + surface contamination
- Preventing access to pests
- Removal of pests
- Pest control within food premises.
Lesson 4 (click to expand)
- Food Safety hazards, microbiological, physical and chemical
- Types of contaminants + examples
- The possible consequences of each type of hazard if not controlled
- Incidence of food poisoning
- People most at risk from food-borne illness.
- The importance of controlling contamination from allergens
- The basic conditions controlling the growth, survival and death of micro-organisms
- The role of micro-organisms in food poisoning
- Bacterial spores and toxins
- Contamination and cross-contamination
- Sources of food poisoning bacteria
- Contamination vehicles
- Food packaging and liquid waste
- Raw foods – a source of contamination
- High and low risk foods
- Preventing contamination
- Separation of finished products
- Food handling practises and procedures
- HACCP and HACCP based systems
- Controlling hazards
- The purpose of control measures
- The meaning of CCP (critical control point)
- The meaning of “Critical Limit”
- Examples of monitoring activities
- Action if monitoring indicates a potential food safety problem
- The importance of keeping accurate records
Lesson 5 (click to expand)
- Temperature control
- Temperature range and the “danger-zone”
- Checking deliveries
- Temperature controlled storage
- Temperature controlled equipment
- Storage of food under chilled or frozen conditions
- Temperature ranges
- The need to check storage temperatures
- Applying heat to toxins
- Applying heat to spore forming bacteria and non-spore forming bacteria
- Thawing frozen foods
- Testing that food has been safely heat treated
- Cooling heat processed foods
- The importance of keeping finished foods at the correct temperature
- Storing at ambient temperatures
- Storing foods that do not require refrigeration
- Stock control + stock rotation
- “use by” dates
- Storing canned and dried foods
- Clean and hygienic food storage
- Food spoilage
- Signs of food spoilage
- The importance of reporting spoilt food
- Packaging in food safety
- Preserving food – the method
Duration of the course
Approximately two hours if no break is taken, but users can work at their own pace.
30 multi choice questions taken from a random bank of questions and users must achieve 66% correct answers to achieve success. The test takes about 20-30 minutes.
Answers are marked electronically, instantly and successful candidates can then print their City and Guilds certificate directly from their PC.
Candidates records of achievement will be stored in the City and Guilds “walled Garden” – their electronic database.
29 + VAT per course – Multiple discounts available when buying more than 10 courses - This award also comes in the format of catering and retail.
Frequently Asked Questions
- QWho writes the course?
- AThe hygiene courses are written by food safety experts in Train 4 food Ltd, who have long experience in the food industry. The courses are then submitted to City and Guilds, where they are rigorously examined before the coveted “City and guilds accredited” is awarded.
- QAre there discounts for large numbers?
- AOf course – Ring (01293 610 478) and discuss the number of courses you require.
- QWhat if one of my staff fails the test?
- AWe have very few failures because the course is easy to use and interesting, but if the candidate has done the learning, and then failed, we will give one free re-sit.
- QCan I train my staff myself?
- AYou could, but if you then have a food safety incident, you would have to prove that you trained to a good standard. With a city and guilds accredited course, the standard of training is never in question.
- QI find it difficult to get the staff together for training, what should I do?
- AWith eLearning there is no need to gather the staff together; you can train individuals at a time that is convenient.
- QHow can I train my night staff?
- ANo problem. With the internet based food safety courses, the staff can train 24/7 at any location.
- QI find it difficult to afford training in these times of tight margins. Can I postpone it?
- AUnfortunately not, your staff must receive training but can you afford not to train and risk the damage to your business and reputation a poor audit would bring?
- QI don’t have a printer at work, how can I print their certificates?
- AYou can email the certificates to any printer you want.
- QI don’t feel very confident about using computers, will I manage it?
- AOf course, it is very user friendly, but staffs are available in working hours to help you if you get stuck. Just ring 01482 861 040 for the helpline.
- QQ. How long do I have to pass the certification?
- AOnce you have paid your course and received your access codes, the course will be available for one year. If you do not pass the certification within this period, the course expires.