About this course
Food manufacturing carries risks that a general food hygiene course does not cover. This Level 2 course is written for people working in food production, processing and packing environments.
It covers microbiological, chemical, physical and allergenic contamination, high-care and high-risk area controls, personal hygiene standards, cleaning and disinfection, pest control and the HACCP-based systems that manufacturers are required to operate.
What learners cover
- The legal duties of food handlers in a manufacturing environment
- Microbiological, chemical, physical and allergenic hazards and their controls
- High-care and high-risk area disciplines, including zoning and segregation
- Personal hygiene, protective clothing and fitness to work
- Cleaning and disinfection, pest control and waste management
- HACCP-based food safety management, monitoring and record keeping
Course content
The course is delivered in short, bite-size sections that learners can stop and restart at any point.
- Section 1
Food safety law
Legal responsibilities of businesses and individuals, enforcement, due diligence and traceability.
- Section 2
Contamination hazards
Bacteria and food poisoning, foreign bodies, chemicals, allergens and cross-contamination controls.
- Section 3
Production controls
Temperature control, zoning, glass and hard plastic policies, metal detection and product recall.
- Section 4
Hygiene and premises
Personal hygiene, protective clothing, cleaning schedules, pest control and waste.
Who it is for
Production operatives, packers, line leaders, hygiene and quality staff, and supervisors working in food manufacturing, processing or packing.
Entry requirements: No prior knowledge is needed. The course is written in plain English and suitable for all staff.
How it is delivered
Fully online and self-paced
Learners work through the course at their own pace and can pause and resume where they left off.
Any device
Works on desktop, laptop, tablet and mobile, with audio, video and written transcripts throughout.
Interactive throughout
Scenarios, exercises and images keep learners engaged rather than clicking through slides.
Knowledge checks
Short checks at the end of each section so learners can see what has landed before moving on.
Average completion time is around 2 hours, though learners can take as long as they need and return as often as they like.
How it is assessed
Knowledge checks run throughout the course so learners can test understanding as they go. The course ends with a multiple-choice assessment taken online. Learners who do not pass first time can retake it.
Certification
Learners receive a Highfield Online Training digital certificate as soon as they pass the end-of-course assessment. Certificates download straight away and can be saved to a CPD log or staff training record.
Refresher guidance: Most employers refresh this training every three years, with a shorter annual refresher in between.
How it works for teams
- 1. Choose how many licences you need and pay by card, or request an invoice.
- 2. Add your learners' names and email addresses.
- 3. We set them up on the course platform and they receive their login by email.
- 4. Track who has been set up from your account.