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Level 2 Food Safety in Manufacturing

Level 2 Food Safety in Manufacturing

Also known as Food Safety Level 2 in Manufacturing
schedule

Course Duration: Approximately 3 hours

This IIRSM-approved Level 2 Food Safety in Manufacturing course gives frontline food production staff the knowledge needed to work safely and to industry standards.

Across six modules, trainees develop a complete understanding of hygiene, hazard awareness, cleaning routines and traceable storage, built around the recognised HACCP framework. This includes the practical routines, methods and checks that prevent contamination in fast-paced production lines. Learning is supported by real-world examples and checklists that help workers apply this knowledge on the job.

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Fully online training
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Fully online assessment
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Complete audio voiceover
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Accessible on any device
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App available for iOS & Android

Training You Can Trust

Approved by IIRSM

Aligned with UK Legislation

Certificate on completion

Developed by health and safety professionals

Level 2 Food Safety in Manufacturing
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£35.00 +VAT
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Course Details
Course Suitable For
Course Outline
Customer Feedback

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Course Details

Course Duration Approximately 3 hours
Approval body IIRSM
Format Fully online
Assessment Multiple choice
Certification Same-day digital certificate
Certificate Valid For 3 years

Suitable For

Production Line Operatives and Food Handlers

Hygiene and Sanitation Operatives

Warehouse and Goods-In Personnel

Packing and Dispatch Staff

Team Leaders and Line Supervisors

New Quality Assurance or Hygiene Technicians

Course Content

This course contains the following modules:

Builds a clear understanding of UK food safety terms, standards and risks. These are illustrated with real-world examples of non-compliance that led to contamination and recalls.

  • Key Terms
  • Why Food Safety Matters
  • Why Food Safety Matters to You
  • Food Safety & Common Contaminants
  • Contamination
  • How to Prevent Contamination

Translates food safety rules into daily routines, with clear guidance on hygiene, handwashing, personal protective equipment, zoning and waste disposal.

  • Personal Hygiene & Cleanliness
  • Personal Items
  • Personal Appearance & Conduct
  • Glass, Sharp Objects & Restricted Items
  • Changing Clothes & PPE
  • Keeping Production Areas Clean

Demonstrates how contamination happens and outlines methods used to control the risks of microbes, allergens, chemicals, physical objects and pests.

  • Microbiological Contamination
  • How Contamination Happens
  • Allergens
  • Chemical Contamination
  • Physical Contamination
  • Pests

Explains how the recognsied Hazard Analysis and Critical Control Point (HACCP) framework supports safe food production.

  • Introduction to HACCP
  • Food Purchasing
  • Delivery & Receipt of Food
  • Storing & Decanting Food
  • Preparation of Allergen-Free Foods
  • Training & Hygiene
  • Labelling – Guidelines
  • Product Recall

Outlines an accepted six-stage cleaning routine used to ensure hygiene in food production, including safe chemical use and visual management techniques like colour coding.

  • Keeping Areas Clean
  • Types of Cleaning Procedures
  • Cleaning with Chemicals
  • Colour-Coding
  • Disinfection

Explains best practice for food storage, including date labelling, chill-chain limits, stock rotation and pest-proofing.

  • The Importance of Dates
  • The Importance of Labels
  • Storage Procedures

What You Will Learn

UK food safety standards and the consequences of non-compliance

Personal hygiene, PPE and zoning routines that prevent contamination

How to manage hazards, including allergens, pests and sources of contamination

How the seven HACCP principles apply to safe food production

How to ensure cleaning routines are effective and safe

How to store food safely using rotation dates, temperature checks and labelling

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Available in 13 Languages

Course subtitles are available in multiple languages, including:

French

Dutch

German

Italian

Spanish

Polish

Learn More

Course Approval Body

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Approved by IIRSM

This course is approved by the International Institute of Risk & Safety Management.

The course certificate includes:

  • User name
  • Company name
  • Course name
  • Completion date
  • Expiry date
  • Approval body

An IIRSM-approved training certificate will be available for download and printing instantly upon course completion.

Users must complete a final theory test before earning their certificate.

The end-of-course test is:

  • Fully online
  • Multiple choice

A score of 80% is required to pass.

Customer Feedback

Why Is Food Safety Level 2 in Manufacturing Important?

If you manage a food business, you have a legal duty to provide training that’s appropriate to each employee’s role. For food handlers in manufacturing, this often requires level 2 food safety and hygiene – the benchmark for those who prepare, handle or process food.

This Food Safety Level 2 course is designed to meet this requirement. It provides production staff and supervisors with the practical knowledge to follow HACCP procedures, carry out routine controls, and maintain validated cleaning and storage practices.

By providing this course, you take a clear step toward meeting the Food Standards Agency’s training requirements. Trainees will develop a practical understanding of how to prevent contamination and maintain hygiene in food preparation areas. The result is safer processes, better product quality, and clear evidence of compliance with recognised food safety standards.

Frequently Asked Questions

Level 2 Food Safety for Manufacturing is designed for anyone working directly with food in a production environment, from line operatives to team leaders. The IIRSM-approved course builds the knowledge needed to handle food safely, maintain hygiene and meet legal standards.

Over six modules, you learn hygiene routines, hazard awareness, cleaning methods and traceable storage, all based on the HACCP framework. The course uses real-world examples to show how these skills apply on busy production lines.

This course takes approximately 3 hours to complete in one session. You can pause learning between sections, and the system will save your progress.

You must complete all six modules of the course in order. After each module, there is a short knowledge test. You need to pass each test with a score of 80 percent or higher before moving on to the next module.

Once you pass the test for the final module, your certificate is generated automatically. You can download it immediately or keep it in your training record. The certificate is accepted as proof of training for audits, inspections and employer compliance checks.