The Manufacturing Food Safety Course is designed to provide those who work in the food manufacturing industry with an understanding of their legal responsibilities in the workplace, covering key legislation, cross-contamination prevention and pest control.
All food manufacturing businesses must have an excellent understanding of food hygiene and safety regulations, to ensure that all staff are adhering to The Food Safety Act 1990 and other associated legislation. This Manufacturing Food Safety Training Course explores the fundamental measures that need to be taken to guarantee optimum health and safety in the food manufacturing process, from delivery to service.
By the end of the Manufacturing Food Safety Course, you will have the practical skills and knowledge to ensure high standards of health and safety through each stage of the manufacturing cycle, including a high level of personal hygiene that all food handlers must maintain.
- Accredited, quality CPD training
- Instant e-certificate
- Fully online, interactive course with audio voiceover
- Course material developed by qualified professionals
- Self-paced learning accessible via laptop, tablet and smartphone
- 24/7 Learning assistance and tutor support
- Discounts on bulk purchases
Sneak Peek of The Manufacturing Food Safety Course
Who Should Take The Manufacturing Food Safety Course
This Manufacturing Food Safety Course is ideal for anyone who works in the food manufacturing industry, such as:
- Quality Assurance Officers
- Hygiene Managers
- Food Factory Assistants
- Warehouse Operatives
Learning Outcomes
By the end of the Manufacturing Food Safety Course, learners will be able to:
- Identify the food health & safety hazards involved in the manufacturing process
- Demonstrate a solid understanding of food safety legislation & regulations
- Implement effective risk control and bacteria prevention measures in the workplace
- Understand pest control procedures and the types of pests in food manufacturing
- Maintain excellent personal hygiene and a healthy working environment
- Show an awareness of how cross-contamination occurs in food and how to prevent it
Certification
Once you’ve successfully completed your Manufacturing Food Safety Training Course, you will immediately be sent a digital certificate. All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Course Curriculum
Module 01: An Introduction to HACCP
This introductory module will get rolling by introducing the learners with a food safety management system and the HACCP system. The benefits and the importance of HACCP system will also be discussed in this module along with the key terms related to HACCP and food safety management.
Module 02: HACCP and Food Safety Legislation
This second module will mainly focus on the legislation that covers food safety. The other topics to be included in this module are business and food safety legislation, enforcement, business owners and the law, and due diligence.
Module 03: Food Safety Hazards
This module will get going with the top 10 causes of food poisoning. Later on, it will discuss the prevention of outbreaks of food poisoning, food safety hazards, and food handlers and illness. The module will be wrapped up with the topic contamination and the control and prevention of microbiological contamination.
Module 04: Planning a HACCP System
Module 4 will discuss how to prepare the HACCP system along with the prerequisites. This section will also familiarise the learners with the common pitfalls which need to be avoided to create a robust HACCP system.
Module 05: Creating the HACCP System
The seven principles of HACCP, key terminologies, and the food safety management essentials will be the highlighted topics of module 5.
Module 06: Principle 1 – Hazard Analysis
This module will expand on hazard analysis, the first step of a HACCP system. The risk matrix, P.I.G.S., and the 3 step approach to hazard analysis will also be discussed in this module.
Module 07: Principle 2 – Critical Control Points
The central focus part of this module is critical control point identification. We will examine the importance of control measures and introduce learners to the codex tree and provide an illustrative example.
Module 08: Principle 3 – Critical Limits
The module will start with the definition of ‘critical limit.’ The scientific basis of critical limits, the condition required for critical limits, and the documentation of critical limits will be discussed throughout this module. We will also look at some of the commonly used critical limits across different industries.
Module 09: Principle 4 – Monitoring Critical Control Points
In this module, we will examine what is meant by ’monitoring’. We will explore how to carry out effective monitoring, along with various types of monitoring. We will address the need to decide the frequency of your monitoring and the development of the monitoring plan.
Module 10: Principle 5 – Corrective Action
Establish corrective actions is a pivotal step in the HACCP system, and this module will cover what is meant by the term ‘corrective action.’ The levels of corrective action and the associated procedures will also be covered in this module. We will provide an example of a product recall, illustrating the theory in real-world situations.
Module 11: Principle 6 – Verification of the HACCP System
In this module, we will consider HACCP Principle 6, Verification of the HACCP System. We will also discuss the importance of verification and the benefits of reviewing your HACCP plan. Finally this module will go on to look at HACCP auditing, including data analysis, sampling and testing.
Module 12: Principle 7 – Documentation
The final step of the HACCP system will take the centre stage in this module. We will cover all aspects of this area, including record keeping, maintaining sources of information and HACCP documentation.
Module 13: Implementing the HACCP System
This module will discuss how you go about implementing HACCP. We will explore the methods you can use and underscore the importance of appropriate training. The module will conclude with a section on how you make HACCP visible across the workplace.
Module 14: HACCP Alternatives
In this final module, we will discuss some of the criticisms of the HACCP system and introduce you to some alternatives approaches. We will provide you with links to helpful tools and references where appropriate. At the end of the module, you will be ready to begin the multiple-choice test for the course.
