Level 2 Award in Food Safety in Manufacturing

The course covers the following subjects and learning outcomes:

A Introduction to food safety

Candidates should understand the terminology used in food safety and should be able to:

• Define the terms food safety, food poisoning, food-borne illness, food allergy, contamination, hazard and HACCP.
• State the consequences of poor standards of food hygiene and the benefits of good standards.
• Explain the use of a documented food safety management system.
• Understand the relationship between hazard, risk and control and how this can help prioritise action.
• Describe the main symptoms of food poisoning.
• Give examples of those people most at risk.
• Understand the definition of high-risk food and give examples of types of high-risk food.

B The law

Candidates should understand the laws that apply to food manufacturing businesses and should be able to describe, in general terms, the requirements of the current regulations and:

• Understand the role of enforcement officers, and the powers that local authorities have to control the sale of unfit, sub-standard or injurious food.
• State the possible consequences of non-compliance with food safety law and that these can apply to all food handlers.
• Describe the legal requirements of training and understand the importance of training, training records and refresher training.
• Identify where to find further sources of information and guidance.
• Describe the importance of accurate record keeping to a food business.
• Explain the concept of ‘due diligence’.

C Food safety hazards

Candidates should understand the concept of food hazards,how the risk of food poisoning can be contained and be able to:

• Explain the concept of contamination and give examples of common food contaminants.
• Understand the term cross-contamination and how to prevent it.
• Understand the reasons for the separation of raw and ready-to-eat foods in storage.
• State common causes of physical and chemical contamination, their effect on health, and ways in which they can be controlled in a food manufacturing plant.
• State common foods or food ingredients that cause an allergic reaction and some of the symptoms.
• State the biological and non-biological causes of food poisoning.
• State what micro-organisms are and where they are to be found.
• State the causes of food spoilage, how to recognise it and what to do when it is discovered.
• Name some common food poisoning bacteria and their likely sources.
• Give examples of common food-borne illnesses and viruses.
• State the factors that influence the multiplication of food poisoning bacteria.
• Explain the process by which bacteria reproduce.
• State the high and low temperatures required to minimise bacterial multiplication.
• Explain with an example why bacterial spores pose special problems in food manufacture.
• Define toxins and state why they are dangerous.
• Define the term carrier in relation to food-borne illness.
• Understand the risks to food safety posed by carriers and the importance of food handlers reporting all symptoms of food-borne illness.
• Understand to whom and why reporting procedures are carried out and how to make constructive suggestions for improvements.

D Temperature controls

Candidates should understand how a reduction in temperature will minimise bacterial multiplication, and that high temperature treatments are required to destroy bacteria and should be able to:

• State the temperatures at which ambient, chilled and frozen food must be prepared and stored.
• Explain that the application of heat treatment in various food manufacturing processes must achieve certain temperatures to ensure the complete safety of the food.
• Describe safe methods of chilling and freezing processed food.
• Explain how and why temperature-monitoring devices should be calibrated, used, cleaned and disinfected.
• Describe methods of checking and recording temperatures in temperature controlled food production and storage areas.

E Heat processing of foods

Candidates should understand the importance of high temperatures in the supply of safe food and, in particular, be able to:

• Explain the risks associated with under-cooking foods.
• Describe methods of monitoring and recording heat processes.
• State the main ways in which food is preserved by food processing and how preserved foods should be stored.

G Food handlers

Candidates should understand that food handlers in food manufacturing plants could themselves pose a risk to food safety and be able to:

• Understand the importance of personal hygiene at work.
• Understand why the direct handling of food should be kept to a minimum.
• Detail the need for hand washing at appropriate times, and recommended methods of hand washing.
• Explain the importance of behaving safely when working with food.
• Describe the importance and properties of protective clothing.
• Explain how jewellery and other accessories can be a hazard to food safety.
• Understand the importance of reporting cuts, grazes and wounds, illnesses and infections to a supervisor before entering the food production area.
• Explain the reasons for using food grade dressings at all times in food production areas.
• State the relevant statutory and non-statutory reportable diseases.

H Principles of safe food storage

Candidates should understand the importance of utilising appropriate storage conditions for different types of food and should be able to:

• Understand the significance and importance of labelling foods with ‘use-by’ and ‘best-before’ dates.
• Understand the principles of stock rotation for both incoming and out-going food.
• Understand procedures required for storing, processing and handling foods that may cause allergic reactions.
• Understand the importance of traceability of raw materials, work in progress and the finished food products.

I Cleaning

Candidates should understand the importance of cleaning in food manufacturing plants and should be able to:

• Understand the importance of safe disposal of food waste and other waste material.
• Understand the role of cleaning in preventing food contamination.
• Explain the terms cleaning, disinfection, sanitization and sterilisation.
• Understand the function of a detergent, a disinfectant and a sanitizer and describe how they can be used effectively and stored safely.
• Briefly explain the function of a cleaning schedule.
• Explain why ‘clean as you go’ is an essential rule for all food areas.

J Food premises and equipment

Candidates should recognise the need for high standards for structure and equipment to promote good hygiene in food manufacturing plants and should be able to:

• Understand the importance and reasons for reporting damaged equipment and food-contact surfaces to the supervisor.
• Define the term ‘food pest’ and describe the conditions in which pests thrive.
• Name the different types of common food pests.
• List the signs of a pest infestation, how they can be prevented and what actions a food handler should take in the event of an infestation being discovered.