The Food Safety in Manufacturing Level 2 course provides essential knowledge and practical skills required to maintain food safety standards in food manufacturing settings. Participants will learn about food safety hazards, hygiene practices, contamination risks, HACCP principles, and regulatory requirements specific to food production. This course is suitable for food handlers, supervisors, and managers involved in food manufacturing operations.
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Learning Objectives:
– Understand the importance of food safety in food manufacturing.
– Identify common food safety hazards and contamination risks in manufacturing processes.
– Implement hygiene practices and controls to prevent foodborne illnesses.
– Apply HACCP principles to ensure safe food production and handling.
– Comply with food safety legislation and regulatory standards in manufacturing.
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Course Outline:
Module 1: Introduction to Food Safety in Manufacturing
– Importance of food safety in food manufacturing operations.
– Responsibilities of food handlers and supervisors in maintaining food hygiene.
– Overview of food safety legislation and regulatory requirements.
Module 2: Microbiological Hazards in Manufacturing
– Types of microbiological hazards (e.g., bacteria, viruses, fungi).
– Factors influencing the growth and control of microorganisms in manufacturing.
– Measures to prevent microbiological contamination in food production.
Module 3: Physical and Chemical Hazards
– Identification and control of physical hazards (e.g., glass, metal, foreign objects).
– Control measures for chemical hazards (e.g., cleaning agents, allergens, contaminants).
– Ensuring product integrity and safety through hazard control.
Module 4: Allergen Management in Manufacturing
– Understanding allergens and their impact on consumer health.
– Procedures for allergen identification, segregation, and labelling.
– Training staff and implementing controls to prevent cross-contamination.
Module 5: Cleaning and Sanitation Practices
– Importance of cleaning and sanitation in food manufacturing.
– Cleaning schedules, procedures, and validation of cleaning effectiveness.
– Sanitation practices for equipment, utensils, and food contact surfaces.
Module 6: Pest Control Measures
– Importance of pest control in food manufacturing environments.
– Integrated pest management (IPM) strategies and preventive measures.
– Monitoring and auditing pest control programs.
Module 7: HACCP Principles and Implementation
– Overview of Hazard Analysis and Critical Control Points (HACCP).
– Developing and implementing HACCP plans specific to manufacturing processes.
– Monitoring, verification, and documentation of HACCP systems.
Module 8: Food Safety Management Systems (FSMS)
– Introduction to Food Safety Management Systems (FSMS).
– Benefits of implementing FSMS in food manufacturing.
– Continuous improvement and updating FSMS based on audits and reviews.
Module 9: Legislation and Regulatory Compliance
– Overview of food safety regulations and legal requirements for food manufacturers.
– Responsibilities of food businesses and employees under food safety laws.
– Consequences of non-compliance and penalties for food safety breaches.
Module 10: Training and Communication
– Importance of training in maintaining food safety standards.
– Effective communication of food safety policies, procedures, and requirements.
– Promoting a culture of food safety among employees and stakeholders.
Module 11: Crisis Management and Incident Response
– Developing crisis management plans for food safety incidents.
– Procedures for product recalls, contamination, and emergencies.
– Communication with regulatory authorities, customers, and the public during incidents.
Module 12: Assessment and Certification
– Evaluation of knowledge through quizzes, assignments, or a final examination.
– Criteria for achieving Food Safety in Manufacturing Level 2 certification.
– Certification validity and requirements for renewal or continuing professional development (CPD).
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