Level 2 & 3 Food Safety and Hygiene in Manufacturing

Understand the importance of food hygiene in the manufacturing process

Identify potential hazards and implement measures to mitigate them

Comply with food safety regulations and guidelines

Understand the principles of HACCP and TACCP

Identify and manage food allergens

Gain knowledge of diabetes care, nutrition and diet awareness, and immunity-boosting foods

Implement personal hygiene measures to maintain high standards of food safety

Course 01: Food Hygiene Level 3

Course 02: Food Hygiene and Safety Level 2

Course 03: TACCP Training Course

Course 04: HACCP Training

Course 05: Food Allergen Awareness

Course 06: Food Processing Diploma

Course 07: Food Labelling Regulations Training

Course 08: Diabetes Care Diploma

Course 09: Nutrition and Diet Awareness

Course 10: Immunity Boosting Food

Course 11: Personal Hygiene

One payment, but lifetime access to 11 CPD courses

Certificate, student ID for the title course included in a one-time fee

Full tutor support available from Monday to Friday

Free up your time - don't waste time and money travelling for classes

Accessible, informative modules taught by expert instructors

Get 24/7 help or advice from our email and live chat teams

Learn at your ease - anytime, from anywhere

Study the course from your computer, tablet or mobile device

CPD accredited course - improve the chance of gaining professional skills

Introduction to Food Hygiene Legislation and Food-borne Illness

Types of Food Safety Hazards

Hazard Control Measures and Refrigeration

Food Handlers Personal Hygiene

Cleaning and Disinfection

Module 01: An Introduction to TACCP

Module 2: Food Safety Legislation

Module 03: Threats

Module 04: Understanding the Attacker

Module 05: Fraud

Module 06: An Overview of TACCP Process

Module 07: TACCP: Food Defence

Module 01: An Introduction to HACCP

Module 02: HACCP and Food Safety Legislation

Module 03: Food Safety Hazards

Module 04: Planning a HACCP System

Module 05: Creating the HACCP System

Module 06: Principle 1: Hazard Analysis

Module 07: Principle 2: Critical Control Points

Module 08: Principle 3: Critical Limits

Module 09: Principle 4: Monitoring Critical Control Points

Module 10: Principle 5: Corrective Action

Module 11: Principle 6: Verification of the HACCP System

Module 12: Principle 7: Documentation

Module 13: Implementing the HACCP System

Module 14: HACCP Alternatives

Module 01: Basics of Food Allergens

Module 02: Allergen Guidance for Businesses

Module 03: Allergen Guidance for Consumers

Module 04: Allergic Reactions and Treatments

Introduction

Supervision of Safety

Legislation

Management Systems

Management Tools

Microbiology

Contamination Hazards

Controlling Contamination

Bacterial Poisoning and Food-Borne Illness

Non-bacterial Poisoning

Personal Hygiene

Temperature Control

Checking, Verifying and Recording Temperature

Spoilage and Preservation

Premises and Equipment The Design and Construction

Waste Disposal, Cleaning and Disinfection

Pest Management

Food Safety Training for the Staff

Reopening and Adapting Your Food Business during COVID-19

Module 01: Introduction to Labelling

Module 02: General Principles of Labelling

Module 03: Components of a Label

Module 04: Nutrition Labelling

Module 05: Enforcement Bodies and Relevant Legislation in the UK

Module 06: UK Regulations and Laws on Labelling

Module 07: Public Health and Safety

Module 01: What is Diabetes

Module 02: The Diabetes Challenge

Module 03: The Cost of Diabetes in Social Care

Module 04: Type 1 Diabetes

Module 05: Type 2 Diabetes

Module 06: Type 2 Diabetes Treatments

Module 07: Prediabetes

Module 08: Gestational Diabetes

Module 09: Other Types of Diabetes

Module 10: Hypoglycaemia

Module 11: Hyperglycaemia and Hyperosmolar Hyperglycaemic State

Module 12: Glossary of Diabetes Terms

Overview

Nutritional Details

What to Avoid & Problem Areas

Beyond Food

Putting It All Together

Introduction to Boosting Your Immune System

Nutrition for Your Immune System

Disease Fighting Foods

Pre & Pro-Biotics - Crucial to Your Health

Top 10 Immunity Boosting Foods

Final Thoughts & Tips

Module 01: Introduction to Personal Hygiene and a Brief History

Module 02: Looking Clean, Smelling Clean

Module 03: Improving and Maintaining Oral Health

Module 04: Care of the Eyes

Module 05: Ear Care Secrets

Module 06: Foot & Nail Care in Personal Hygiene

Module 07: Hair Care Hygienic Ways

Module 08: Hygienic Approach to Skin Care

Module 09: Maintain Good Toilet Hygiene

Module 10: Potential Hygiene Guidelines

Module 11: Personal Hygiene During Coronavirus Pandemic

Introduction to COVID-19

Understanding of Covid-19 as a Pandemic and How It Is Related to Zoonotic Diseases Like SARS and MERS

The Strike of Pandemic Around the World and Great Britain

Effects of Covid-19 on Human Life

Diagnosis and Treatment

Preventions and Social Measures to Be Taken

Artificial Intelligence, Data Science and Technological Solutions against Covid-19

Food manufacturing professionals who want to enhance their knowledge and skills in food hygiene and safety

Individuals who want to pursue a career in food manufacturing

Anyone interested in learning about food hygiene and safety, including entrepreneurs and small business owners

Anyone who wants to ensure that the food they consume is safe and of the highest quality

Food Technologist (£20k-£50k)

Quality Control Manager (£25k-£50k)

Production Supervisor (£20k-£35k)

Food Safety Manager (£25k-£60k)

Environmental Health Officer (£24k-£45k)

Public Health Officer (£20k-£45k)