Level 2 Food Safety – Manufacturing Overview:
The Level 2 Food Safety – Manufacturing course provides an in-depth understanding of food safety principles tailored to the manufacturing industry. This program focuses on HACCP (Hazard Analysis and Critical Control Point), exploring its importance in ensuring food safety at every stage of production. From identifying hazards to implementing a robust HACCP system, you’ll be equipped with vital knowledge to maintain compliance and safeguard consumers.
The course thoroughly examines essential HACCP principles, such as hazard analysis, critical control points, corrective actions, and documentation. You’ll gain insights into planning, creating, and verifying effective food safety systems that adhere to industry standards and legal requirements. Key topics also include alternatives to traditional HACCP systems, offering a comprehensive approach to food safety.
Designed for professionals in food manufacturing, this course emphasizes hazard control, legal compliance, and systematic food safety management. It prepares you to uphold high safety standards, ensuring a safe and efficient production environment while boosting confidence in your manufacturing processes.
Learning Outcomes of Level 2 Food Safety – Manufacturing:
By completing this course, learners will be able to:
- Understand the principles and importance of HACCP in food manufacturing.
- Learn how to identify food safety hazards and develop control measures.
- Explore the steps to implement and verify a HACCP system effectively.
- Gain knowledge of legal requirements and documentation for food safety compliance.
- Understand alternative approaches to HACCP systems.
Who is This Course For?
- Professionals working in food manufacturing and production.
- Supervisors responsible for food safety compliance.
- Managers overseeing food safety systems in manufacturing facilities.
- Quality assurance staff ensuring safety standards.
- Employees seeking knowledge of HACCP systems in food production.
Certification of Level 2 Food Safety – Manufacturing:
Enhance your profile with a CPD-accredited certificate, available for an additional cost after course completion.
Requirements:
This course does not have academic entry requirements and is open to students of all backgrounds.
Career Paths:
After successfully completing this Level 2 Food Safety – Manufacturing course, you can enhance your career prospects in various fields:
- Food Safety Officer: £28,000–£38,000/year
- HACCP Coordinator: £30,000–£45,000/year
- Quality Assurance Manager: £35,000–£50,000/year
- Compliance Specialist: £32,000–£42,000/year
- Production Manager: £40,000–£55,000/year
And Many More!
Course Curriculum
| Level 2 Food Safety – Manufacturing | |||
| Module 01: An Introduction to HACCP | 00:17:00 | ||
| Module 02: HACCP and Food Safety Legislation | 00:18:00 | ||
| Module 03: Food Safety Hazards | 00:28:00 | ||
| Module 04: Planning a HACCP System | 00:26:00 | ||
| Module 05: Creating the HACCP System | 00:19:00 | ||
| Module 06: Principle 1 – Hazard Analysis | 00:24:00 | ||
| Module 07: Principle 2 – Critical Control Points | 00:27:00 | ||
| Module 08: Principle 3 – Critical Limits | 00:25:00 | ||
| Module 09: Principle 4 – Monitoring Critical Control Points | 00:18:00 | ||
| Module 10: Principle 5 – Corrective Action | 00:15:00 | ||
| Module 11: Principle 6 – Verification of the HACCP System | 00:29:00 | ||
| Module 12: Principle 7 – Documentation | 00:28:00 | ||
| Module 13: Implementing the HACCP System | 00:26:00 | ||
| Module 14: HACCP Alternatives | 00:23:00 | ||
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