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Level II Award in Food Safety For Menufacturing
The Level 2 Award in Food Safety for Manufacturing is a qualification that covers the basic principles of food hygiene for food operatives working in the food and drink manufacturing industry. It is valuable as a free-standing qualification or as an addition for people following other training programmes.
Holders of qualifications based on this specification will have a knowledge and understanding of; the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems. These topics are regarded by the Food Standards Agency as being important to understanding and maintaining good practice in the handling, processing and preparation of safe food.
Personal Responsibility for Food Safety
- Food Safety Procedures:
- Effect of Poor Food Safety to Food Businesses
- Role and Importance of Food Safety Management Systems in Reducing the Risk of Food
- Poisoning by Identifying and Controlling Food Safety Hazards
- Outline of Food Safety Systems Such as Good Manufacturing Practice and Haccp
- Importance of Risk Assessment in Food Safety
- Need to Ensure Food Is Handled as Little as Possible
- Use of Safe Food Handling Procedures
- Identification and Avoidance of Unsafe Behaviors When Working with Food
- Role of Industry Guides and Supervisors in Providing Advice, Support and Assistance
- for Maintaining and Promoting Food Safety.
- Report Food Safety Hazards, Infestations and Food Spoilage;
- Importance of Reporting Possible Food Safety Hazards.
- How to Make Suggestions for Improving Food Safety Procedures.
- Legal Responsibilities;
- Legal Responsibilities of Food Businesses and Food Operatives
- Importance of the 2005 Legislation (Ec Directive 852/2004 ‘Hygiene of Foodstuffs’): the Food Hygiene (England) Regulations 2006,
- Requirements for Hazard Analysis and Food Hygiene Training
- Statutory and Non-Statutory Reportable Diseases
- Outline of Legal Sanctions and Role of Environmental Health Practitioners
How to Keep Him / Herself Clean and Hygienic
- Importance of Personal Hygiene:
- Need for Food Operatives to Have Clean Hair, Skin, Nails and Clothing
- Role of the Hands in Transferring Bacteria to Food
- Importance of Effective Hand-Washing Practices
- Occasions When Hands Should Be Washed.
- Risk to Food Safety of Food Operatives Suffering From Stomach Upsets and Other Illnesses and Infections
- The Need to Report Such Illnesses to Supervisors and / or Managers.
- Risk to Food Safety from Cuts and Wounds
- Need to Use Appropriate Dressings
- Need to Report Cuts and Wounds to Supervisors and / or Managers.
- Purpose and Types of Protective Clothing
- Design Features of Protective Clothing to Reduce the Risk of Contamination
- Importance of Keeping Protective Clothing Clean and in Good Condition.
- Personal Hygiene Practices;
- Food Operatives as Sources of Food Poisoning Bacteria
- Risk to Food Safety Due to Poor Personal Hygiene and Practices
- How Good Personal Hygiene Reduces the Risk of Contaminating Food with Bacteria
- Risk to Food Safety from Jewellery and Accessories
How to Keep the Working Area Clean and Hygienic
- How to Keep the Work Area and Equipment Clean and Tidy;
- Risk to Food Safety If Work Area and Equipment Are Not Kept Clean and Tidy
- Definitions and Examples of “Clean-As-You-Go”, “Scheduled Cleaning”, “Cleaning in
- Place” and “Cleaning Out of Place”
- Cleaning Frequency
- Uses of Cleaning and Disinfection Chemicals
- Steam Cleaning
- Cleaning Procedures for Premises, Equipment and Utensils
- Importance of Using Appropriate Cleaning Materials
- Storage of Tools, Utensils and Equipment.
- Waste Disposal:
- Types of Food Waste
- Importance of Waste Disposal
- Methods for Waste Disposal
- Frequency of Waste Disposal
- Cleaning and Location of Waste Bins.
- Pest Control:
- Control of Pests Such as Rats, Mice, Cockroaches, Flies, Birds
- Conditions Favorable to Attracting Pests
- Signs of Pest Infestation
- Contamination of Food and Surfaces by Pests
- Preventing Access to Pests
- Removal of Pests.
How to Keep the Product Safe
- Contamination and Cross-Contamination:
- Contamination and Cross- Contamination of Food and Surfaces by Microbiological,
- Chemical and Physical Hazards and Allergens
- Examples of Chemical and Physical Hazards and Allergens
- Contamination Vehicles Such as Hands, Cloths and Equipment, Hand Contact Surfaces,
- Food Contact Surfaces
- Contamination Routes
- Procedures for Reducing the Food Safety Risk from Contaminants.
- How Contamination of Food Can Cause Illness or Injury:
- Definition of Food Poisoning
- Causes of Food Poisoning
- Incidence of Food Poisoning
- Common Symptoms
- At-Risk Groups
- Role of Microorganisms in Food Poisoning
- Growth Requirements of Microorganisms
- High Risk Foods
- Importance of Toxins and Spores
- Sources of Food Poisoning Bacteria.
- Safe Food Handling Practices and Procedures:
- Appropriate Food Handling Practices and Procedures for Reducing the Risk of Contamination and Cross-Contamination.
- Separation of Finished Products from Other Materials
- Separation of Raw and Cooked Foods.
- Temperature Control:
- Range of „The Temperature Danger Zone‟ and Its Importance to Bacterial Growth
- Correct Temperatures for the Storage of Different Foods
- Appropriate Temperatures for Refrigerators, Freezers, Chillers and Store Rooms
- Maintenance, Monitoring and Recording of These Temperatures.
- Stock Control:
- Importance of Checking Deliveries of Food to Ensure That the Food Is Undamaged, At the Correct Temperature and Within Its Use by Date
- Storage of Canned and Dry Food
- Separation of Raw and Cooked Food
- Use of Refrigerators and Freezers for Storing Food
- Date Marking of Food (Use by and Best Before Dates)
- Need to Safely Dispose off Food That H as Exceeded Its Use by Date
- Importance of Stock Rotation
- Food Spoilage:
- Causes of Food Spoilage
- How to Recognize Spoiled Food
- Prevention of Food Spoilage
- Need to Report Discovery of Spoiled Food
- Disposal Procedures for Spoiled Food.