Level 2 Food Safety and Hygiene for Manufacturing

£15.00 + VAT

Bulk Discounts

Quantity Discount
10+ 10.00%
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Course Overview

This City & Guilds accredited module covers the food and hygiene standards necessary to meet the legal obligations of the EU’s Regulation 852/2004 Hygiene for Foodstuffs. This law requires food businesses to ensure all food handlers are supervised, instructed and trained in food hygiene.

This self-study course maps industry standards, as published by Improve, which is the Sector Skills Council for the UK’s food and drink manufacturing industry.

It is appropriate for the full range of industry staff, whether they are working on the food assembly line, packing or storage.

After completing this training learners should understand:

  • Why food hygiene and safety is important
  • Their personal and legal responsibilities
  • The impact of food-borne illness
  • How food becomes contaminated
  • How to prevent contamination through good hygiene practice
  • How to prevent contamination through safe temperatures and storage
  • How to control food safety hazards in line with the EU’s Hazard Analysis and Critical Control Point (HACCP) legislation

After completing this training there is an online test and, once successful, learners can download and print a certificate to be displayed in the workplace.

Course Details

Lesson Plan

Manufacturing staff will learn about the three main types of food safety hazard, their sources and methods of control. This module also covers the correct temperatures for storage and food handling procedures, from taking in ingredients and goods to processing, packing and distribution. Also covered are common food pests and how to control them, plus the essential principles of cleaning and disinfection in the workplace.

The sections covered include:

  • Learning objectives and introduction to food safety and hygiene
  • Impact of food-borne illness – what food-borne illnesses are and how they affect us.
  • Understanding food law – key legislation designed to protect food from contamination during its long journey from farm to fork.
  • Food safety hazards and contamination – how food safety hazards arise, and how they can be prevented and controlled.
  • Food preservation, storage and temperature control – how to preserve food, including appropriate storage and temperature controls.
  • Personal hygiene – from hand washing to cross-contamination, we look at the importance of keeping hygiene standards high.
  • Hygienic premises and equipment – how good housekeeping and equipment design help to maintain clean and pest-free conditions.
  • Hazards Analysis and Critical Control Point (HACCP) – EU law dictates that all businesses selling food have a documented safety management system in place based on its HACCP practice. This section takes you through what’s involved.


Approximately 2–3 hours. However, the learning is self-paced so the course can be completed at your convenience and your progress will be recorded throughout.

Target Audience

This course is important for anyone who works in a food manufacturing or processing environment. This could include food factories, abattoirs, dry goods and vegetable packers, dairies, breweries and bottling plants.

Entry Requirements

There are no specific entry requirements for this course.


This course has been accredited by City & Guilds.

Its content has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.


Once you have successfully completed your course you can print your certificate. It should be displayed in the workplace to show that the appropriate industry training has taken place.