Level 2 Food Hygiene for Manufacturers eLearning Course
£52 VAT excluded
Details
- Location
- Online
- Course type
- On-demand eLearning
At a glance
Course Content
- Identify different types of contamination and how to prevent them
- Follow effective personal hygiene practices to reduce risk
- Clean and maintain equipment and production areas safely
- Understand and apply basic HACCP principles
- Manage allergens safely and avoid cross-contact
-Meet legal requirements and prepare for inspections
Learning Outcomes
- Explain the importance of food hygiene and identify common foodborne hazards
- Demonstrate correct personal hygiene and workplace behaviour to prevent contamination
- Apply hygiene standards related to premises, equipment, cleaning, zoning, pest control, and waste management
- Recognise sources of contamination and implement appropriate prevention and control measures
- Describe HACCP principles and their role in ensuring safe food production
Who should attend?
- Food manufacturing operatives
- Production & packing staff
- Warehouse and storage teams
- New starters and refresher learners
Business Benefits
- Peace of mind for employers and learners.
- Prevent foodborne illness
- Protect your brand reputation
- Reduce the risk of recalls and fines
Course Overview
- Format: 7-hour self-paced online training
- Certification: Certificate provided upon completion
- Assessment: 20 question multiple choice quiz
Pricing and enrolling
Discounts are available for bulk licence purchases, please contact the team for more information.
Why food hygiene training
matters
- Prevent foodborne illness
- Protect your brand reputation
- Reduce the risk of recalls and fines
HACCP Level 2
Essential training for operatives and supervisors, covering hazard analysis and critical control points as required by UK and EU legislation.
HACCP Level 3
Advanced HACCP training for managers and those developing HACCP plans. Ensures compliance, strengthens safety culture, and enhances operational efficiency.
Internal Auditing
One-day training that equips staff with the skills to identify gaps in processes, ensure compliance with food safety standards, and foster continuous improvement.
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