Level 2 Food Safety & HACCP for Manufacturing
£26.00 (plus VAT)
Level 2 Food Safety eLearning which also includes Level 2 HACCP, both for manufacturing. There are 22 versions of this course available, to suit your business’ product and process.
Fantastic course!
It’s very easy to use and because it’s broken up into modules, it’s easy to digest.
Site Trainer, Guenther Bakeries
About this training…
Our Level 2 Food Safety & HACCP for Manufacturing eLearning course combines Level 2 Food Safety and Level 2 HACCP training into one practical course designed specifically for manufacturing environments.
Unlike generic food safety training, you can choose from 22 manufacturing-specific versions, so learners receive training that’s relevant to the products, processes and hazards they work with.
The course also covers important manufacturing topics including good manufacturing practice, allergens, product defence, authenticity and food safety culture.
Course duration: Varies depending on the course, please see the specification | Certificate: Digital
Course specifications for Level 2 Food Safety & HACCP for manufacturing
Site presentation pack
This pack is great for sharing information with your colleagues and includes a demo of the system. You’ll get:
- Sample Lesson Guide (PDF)
- Training Specification (PDF)
- Demonstration video (MP4)
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Designed for your industry
All of our level 2 food safety and GMP training courses are designed specifically for operatives working in the food industry; manufacturing or distributing ingredients, packaging or finished product. The courses cover food safety, GMP and HACCP and all are equivalent to Level 2 Food Safety and Level 2 HACCP qualification combined into one.
Each course is designed for the type of product that’s being processed, because this affects what the operative needs to know and understand.
View our fictional manufacturing site…
The graphics used in our food safety and GMP level 2 equivalent courses, have all been drawn – so that they resemble the equipment that’s being used in the industry today. This is intended to help the learner relate to what they’re seeing and being taught in the environment where they carry out their job each day.
Learners will visit different areas in the fictional manufacturing site and meet members of the team who will explain all the key food safety and GMP level 2 equivalent aspects of their area. To learn more about what each product sector includes, you can download a specification from the table below.
Choose the course that’s relevant to your manufacturing sector
| Sector | Suitable for manufacturing | Storage | CCPs | Formats | Key points |
|---|---|---|---|---|---|
| Alcoholic drinks | Drinks containing alcohol such as beer, lager, wine and spirits. | Ambient and chilled | Filtration | Glass, cans, drums, barrels, or kegs | Fermentation, ABV, inversion and vision systems |
| Bakery products | Bread, cakes, pizza bases, pastry and biscuits. | Ambient and frozen | Metal detection | Modified atmosphere | Sieving, baking and spoilage |
| Chocolate | Liquid chocolate, coating, chips and chunks. | Ambient | Metal detection and filtration | Bulk tankers | Water activity |
| Confectionery | Sweets, chocolates, gums and jellies. | Ambient | Metal detection | Water activity | |
| Dairy products | Milk, cheese, sour cream, cream, butter and dairy-based fats. | Chilled and frozen | Pasteurisation, fermentation, filtration and metal detection | Glass, vacuum, modified atmosphere, tetra pak and bulk tankers | CIP, high-risk principles, inversion and vision systems |
| Dried products | Powdered product such as soups, stocks, sauces, spices and vitamins. Blends such as herbs, stuffings, baking mixes and muesli. Dried products such as pasta. |
Ambient | Pasteurisation, drying Metal detection and sieving |
Bulk tankers | Moisture control |
| DTAS hauliers | Members of the Dairy Transport Assurance Scheme, who are certified to transport milk products. | Chilled | None. | Bulk tankers | Staphylococcus aureus, antibiotics and CIP |
| Fish products | Raw fish products. | Chilled and frozen | Metal detection | Curing and smoking | |
| Food packaging | Food contact packaging and printed food packaging. | Ambient | None | Glass | Print control |
| Meat products | Raw and cooked meat products, cured and smoked products. | Chilled and frozen | Curing, cooking, chilling and metal detection | High-risk principles, smoking, and compositional rules | |
| Milled products | Flour and processed cereals. | Ambient | Sieving and metal detection | Bulk tankers | Spoilage |
| Nut and seed products | Processing of raw nuts and seeds into ready to eat products, including flavoured products and butters. | Ambient | Optical sorting, heat treatment and metal detection | Glass | Raw and treated segregation (ambient high-care), inversion and vision systems |
| Oils | Oils. | Ambient | Optical sorting and filtration | Glass and bulk tankers | Vision systems, inversion and CIP |
| Pantry products | Long life ambient products such as sauces, soups, pickles, vegetables and jams. | Ambient | Pasteurisation, botulinum cook, hot filling and Xray | Canned goods, glass and tetra pak | Vision systems |
| Pasteurised egg products | Liquid egg and egg blends. | Chilled and frozen | Pasteurisation and filtration | Tetra pak and bulk tankers | CIP and high-risk principles |
| Premium chilled products | Ready to eat chilled products packed into glass or ceramic containers. | Chilled, Frozen | Xray | Glass | CIP, high-risk principles Heat treatment (for quality only) |
| Raw produce | Raw processed fruit and vegetables, including IQF. Raw nuts, seeds, grains, pulses, beans, chickpeas and lentils. |
Ambient and frozen | Optical sorting and metal detection | Spoilage | |
| Ready to cook products | Ready to cook products such as ready meals, pies and prepared meals. | Chilled, Frozen | Cooking, chilling and metal detection | ||
| Ready to eat products | Products that are ready to eat such as sandwiches, salads, dips, mayonnaise, deli products and chilled snacks. Ready to eat fruit and vegetables, including IQF and puree. |
Chilled and frozen | High-risk transfer Cooking Chilling pH control Metal detection |
Modified atmosphere Tetra pak |
High-risk principles |
| Snacks and cereals | Crisps, popcorn, breakfast cereals and rice cakes. Flavouring of pre-treated nuts and seeds. |
Ambient | Metal detection | Modified atmosphere | Spoilage |
| Soft drinks | Squash, cordial, smoothies, juice and pop. Ice lollies. |
Ambient, chilled and frozen | Pasteurisation, filtration and pH | Glass and tetra pak | CIP, vision systems and inversion |
| Storage and distribution | Storage and transport of food and food packaging. Bulk tanker deliveries. |
Ambient, chilled and frozen | Temperature control | Bulk | |
Endorsed by subject matter experts
Not only are the courses equivalent to Level 2 Food Safety and Level 2 HACCP – they’ve also been reviewed and endorsed by industry experts in their field.
The Level 2 food safety and GMP equivalent training courses have been reviewed by Professor Chris Elliott, who has reviewed the product defence aspects of the course, Nic Sharman, the GMP standards and Bridgette Clarke has reviewed the microbiology content.
Professor Chris Elliott, PhD, FRSC, FRSB, MRIA, OBE
Chris has kindly reviewed and assessed the product defence aspects from the Level 2 food safety and GMP equivalent courses, which were:
- Site access; access to the site.
- External areas; bulk deliveries – protecting and securing materials, accepting, checking and recording deliveries – seals, securing silo access points – silo pipe capping, how to gain access to secure site entrances.
- Staff facilities; authentic product, whistleblowing.
- Material receipt and handling; authenticity.
- Processing; authenticity.
- Storage and dispatch; dispatching the load, security.
In my opinion, the course is an excellent one for those working in a food manufacturing facility who must understand the importance of why so many rules are procedures are in place. Not to comply with these is clearly spelt out.
Nic Sharman MSc, FIFST, RFoodSM, RPFAM
Based on her knowledge and expertise, we asked Nic to assess our Level 2 Food safety and GMP equivalent eLearning course for Ready to eat products specifically. We asked her to review the content of this course, because as well as the topics that sit in all versions of our course as a baseline, such as traceability, integrity and contamination control etc. this course is one of our most complex – as it includes high risk principles and various CCP controls in its processing.
If every new starter received a comprehensive induction and learning program like this, the knowledge in the food industry would improve and potentially we could see a decrease in food safety issues.
Bridgette Clarke BSc (hons)
Using her specific expertise, we asked Bridgette to assess all of the microbiology content that we provide in our Level 2 Food safety and GMP equivalent eLearning courses. This includes the basic information that sits in all of our 21 versions of our eLearning for each product sector, and the more in-depth content that we provide in our dairy, ready to eat and meat courses. We asked Bridgette to review the content of the courses, because we wanted to ensure that learners still get the required amount of information that is simple and easy to understand for the role they are working in – and that they also get content that is factually correct.
The areas of microbiological food safety covered include all the basic principles at the correct level for operatives. Operatives should be aware of these areas as if their work is not carried out correctly, they can adversely affect microbiological food safety.
Training dashboard
How it works
The range of equivalent Level 2 Food safety and GMP courses that you choose, are loaded onto your cloud-based training dashboard following purchase. You’re issued with an admin login and instructions so you can setup and assign the training to your staff. We can get you setup and training the same day.
When each learner logs into their training profile, they can view the courses assigned to them, start training, download their course materials, interact with their training and take their 25-question multiple choice test at the end. They can view their results and instantly access their online certificate which can be printed out or saved.
If you want to know more, please request a presentation pack or look through our frequently asked questions below. We’re always here to talk to you on our website chat too!
Frequently asked questions
Here are some of the most common questions we get asked about our Food Safety and GMP training. If you have a question that's not answered below, try our knowledge base, drop us an email or chat to us online and we'll be happy to answer it.
Are your eLearning courses accredited?
Do I have different payment options?
Yes, we have a variety of payment options: invoice, card payment and bank transfer. If you’d like to send a purchase order or need us to complete a supplier form, just get in touch and we will do our best to get your training purchase quickly processed.
What support does the learner get?
Learner’s can use our chat tool when they are carrying out training and they can also use our knowledge base, both of which are available inside the training dashboard. Support is normally available between 8.30 and 5pm. Training can be stopped and started if a learner needs help, so learners can get help and resume when they’re ready. When support is needed outside of normal hours, learners can also leave us a message to contact them on our chat.
How does the assessment process work?
The learner is tested at the end of the eLearning course by answering 25 mulitple-choice questions. There are also questions throughout the training to reinforce specific subjects. All of our test questions are designed using straightforward, simple language wherever possible – to help the learner understand and get to work on the questions quickly. Learners can refer to the lesson guide during their test, to find information that helps them achieve and learn at the same time.
What's the training dashboard?
Our dashboard provides the training environment for the business and also for the learner. Our dashboard is online so there’s no expensive software to download and keep updated. It has a variety of functions to help you manage your training in a simple, effective interface that you can use to report, check, add and view activity for the business and each learner.
38 reviews for Level 2 Food Safety & HACCP for Manufacturing
Extra helpings…
Here's a few more products we know you'll love.
Paul Leggett –
The course was very in-depth and I think it helped me a lot in regards to understanding the myriad of processes and procedures that are in place to ensure a safe good quality product.
Beatriz Rodriguez San Martin –
It would be good to have an understanding of the duration of the course before you start.
Sometimes, the animation was a bit slow.
Tom Graham –
It is interactive and easy to understand, feedback from the team has been positive and we will be using this course again – Born Brewery
Callum Lindsay –
Interactive and easy to understand information
Mr Kevin T Mullins –
Our Trainee was very happy with the format and content of the course and he found it straightforward to navigate and complete
Helena Bedic –
As per feedback from employees, very informative course related to the field and was easy to follow up. Satisfied with outcome.
Louise Coughtrie –
Well received course for all staff. Provides a robust understanding of food safety and transport.
Gillian Doughty –
The course is interactive and makes a potentially dry subject more interesting.
Ivone –
Very good course, tailored to storage and distribution businesses. Positive feedback from staff. Covers all the essentials on food safety.
Excellent customer service.
James Hunston –
I found the course great. It is explained, demonstrated and interactive at each stage and pitched to reach every level within the team. I have had positive feedback from all our members of staff.
Easy to access the certificates if needed and recognised by the BRCGS auditors.
The Techni-k team are always on hand to help with any issues that come about.
Great course and great service.
Josh –
I found the course very interactive and stimulating, better than just sitting in a classroom and reading slides off a PowerPoint. The testing throughout was good to make sure you was taking everything in. The ease of being able to do the course online was really helpful and being able to come and go and do bits as I could, trying to fit into a busy schedule was ideal.
Andrew Revely –
Operation specific information presented in a logical sequence. A really useful training tool for drivers carrying out farm collections.
Amy Ogden –
Brilliant course. Easy to use.
Royal Meat –
Thank you indeed for your course , I found it very useful, full of important information, relevant to our industry. I gained a lot of details which I didn’t know. Keep the good work .
Thank you again.
Royal meat
Joanne Lim –
The Food Safety and GMP for Oils training delivery is great with clear explanation for each activity/process. What I like the most is the knowledge check after each training session/topic to measure on the trainee’s understanding. On process, besides heating, pressing, and filtration, you may include refining process (bleaching and deodorization) which can be considered as ‘kill step’ because the process temperature is >100C plus oil products having a low moisture content <0.1%, thus the risk of microbial growth is very low.
John North –
It is a really well-delivered online course that provides a real-life working simulation to help contextualise the information you need to learn. Love the fact that you can take the course at your own pace and dip in and out as needed – much appreciated when doing it around a busy work schedule. All in all, great value.
Steve White – Hall & Woodhouse –
It does exactly what we need it to do and the feedback from the team is positive.
Rowan Tinn – Clifford Packaging –
Though we are a supplier of secondary corrugated packaging which is non-food contact and having the BRCGS storage and distribution standard, some of the modules were not always relevant but the training gives a wider understanding of what is required and the team found it very useful, informative and easy to navigate. Another excellent training module from the team at Techni-K.
Hannah – Greencity Wholefoods –
Really informative course that was much longer and more thorough than I expected for the price. I liked the quizzes throughout as it kept me engaged and solidified what I’d learnt. The training guide you can download is great too. The content was great, but the format brings it to 4 stars for me. I did the training in work so had it muted and read the dialogue on-screen. I finished reading this much quicker than it was read out, and it was very frustrating not being able to skip to the next part when I was ready. There were also times where a colleague came to speak to me, and the dialogue box disappeared before I had read it and I had no option to bring it back up.
Natasha Noble –
This was an amazing course!
Over the last few years I have done several different food hygiene courses, trying to find the best one to suit, the company’s needs that I work for.
Not only was this very informative for the industry I work in, but also kept the colleagues interested with such a unique style of training.
Most courses are directed at food handling companies, so this was a very nice change to learn from the side of Packaging Manufacturing.
Will definitely look in to other courses for myself and our colleagues to take part in.
Steve Lockie –
An excellent course, clear and easy to understand by a wide range of our workforce.
The online platform makes a nice change from the usual classroom training.
Stephen Petrowsky –
Hi Mel, Kassy & Steph,
I felt it necessary to contact you to thank Techni-K for the extremely high standard of training courses and in particular the Food Safety & GMP course for Meat Manufacturing eLearning course.
We value this so highly that we use it for every new starter within the business and the content of this course is most definitely the best that I have seen to date. We also use this for food safety refresher training too.
What it does is give everyone working in direct contact with the process the essential underpinning knowledge, it makes them question their own and others behaviours and habits to establish a team culture that allows us to perform well throughout and this is reflected within the BRCGS FS audit to version 9 we had recently where we retained our grade AA.
I would say that if anyone is in any doubt that this course may not be able to help them, they must try it now, they will not be disappointed believe me and they will never look anywhere else.
Thank you for providing this excellent training course, without it I really don’t know what I’d do!
Keep up the excellent work you are all doing.
Kind Regards
Steve Petrowsky
Technical Manager
SNOWBIRD FOODS LTD
Kelly –
I completed the course yesterday. I think it will be great for our team to complete, much more relatable to us as a business in comparison to some courses our team has completed previously. Plus it shows a better understanding and the fact it role plays and takes you through a full day at work is an added bonus, especially for the new starters.
Roxana – Jordan’s Ryvita –
This course is very well structured with clear reference to all information needed for operatives working in a Cereals and Snacks operation. This course is about food safety and GMP relevant to the production of snacks and cereals and includes metal detection and so on. It does really help the fact that the course is broken down into smaller modules so it’s very easy to navigate and assimilate the information to complete the final test.
Roxana- Jordan’s Ryvita –
In our company, we use the bakery level 2 course and we find it very easy to navigate. It’s very well structured and people at all levels in our business understand the content. People throughout the business who have taken this training have all provided really positive feedback for it, and as it’s broken down into modules – it makes it even easier to get through.
Roxana – Jordan’s Ryvita –
The courses are very well structured and the content is very well worded and easy to navigate.
The team at Techni-K is very promptly helpful with any query.
Serena DONNELLY –
We use the bakery specific level 2 course and its really easy to use, there is an introduction to the use so people with minimal english can still get an understanding. Its very easy to use and because its broken up into modules, its easy to digest.
Fantastic course, if i could be super-picky, some of the questions are not as user friendly as the course.
Serena Donnelly- Site Trainer, Guenther Bakeries
Mel Allen –
Hi Serena, I recently carried out some question results analysis on this course, and agree – the data showed that some questions were not effective. You’ll be pleased to know that I revised questions that I thought could be worded better and simplified. I also removed some questions as the learning outcomes were covered by other questions. We’re glad to hear that your non-english speaking operatives with limited vocabulary, can use the courses. We plan to offer the courses in other languages in the planned update in 2024 to make it more accessible.
Toni –
I have searched high & low for training specific to the packaging industry. We are a flexible film convertor, so much of the generic food safety related training on the market is a challenge for many of our operatives. Temperature control, metal detection, sieving/filtering etc. are heavily covered in existing training and is not at all relevant to what we do. You are, I believe, the first organisation to generate something of this nature specific to the packaging industry (Food Safety & GMP for Manufacturing of Food Packaging). For this I would very much like to say THANK YOU!! You have made my life so much easier.
Francene Lee –
We will be looking to put more staff through this course; it was great – Sandford Orchards
Liviu-Gabriel Ilie –
I have completed many online courses previously and none of them were so well organised as the one from Techni-k. I had to complete a HACCP lvl 2 and normally i am getting bored but this one kept me engaged the whole time.
Well done to you !
John Hill –
What fantastic training! The attention to detail was brilliant and really well though out for learners of all levels. It ticked all of my HACCP team boxes and more and really covered all elements of our understanding in thorough detail. The discussions and support with you was also really personal and very appreciated. Really happy we found you guys… We will be back for more!! Thank you…
Petya Dimitrova –
Detailed course which is easy to understand. We had couple of minor issues, but as soon as these were raised with Kassy, she has helped us with the required information. The customer service is exceptional and the care taken to ensure we have everything we need to support our team in the best way is fantastic!
Neil Glass –
Very well designed course, easy to use and very helpful staff.
Lisa Rawlins –
In the end, I see that your training is quite effective. Being completely candid, at the beginning of the tutorial, the way it is set-up as me being a new employee at a food manufacturing facility and the related clicks for information and dialogue, along with the additional activities (clicking on the door to open, clicking on the hose to connect, etc.), I will say I found a bit corny. 🙂 But I see that that style of interactive learning, no matter how simple, is actually quite legitimate. It keeps one engaged, the information sinks in and, it actually makes the time pass so you stay engaged ! I have completed so many of these trainings and they are usually incredibly boring…
So, three cheers that you’ve developed something unique and constructive !
Lizzie Lambert –
Great learning for all team members from Management to Operators. Found this training useful to get everyone to the same standard. The dashboard has been really easy to use and helps to manage where everyone is up to. Would recommend it to anyone thinking of trying this training out.
Anita Ryder –
Excellent course, ideal for us, very relevant to the industry we are working in
Samantha Atkinson-Kirman –
Great course, easy to use and understand.
Jason Burrows –
Excellent! I think this is a must for our site! Jason Burrows, Site Trainer, Kara Foods.