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EOSH Level 2 Award in Food Safety Manufacturing
EOSH Level 2 Award in Food Safety Manufacturing
Overview: The EOSH Level 2 Award in Food Safety Manufacturing is designed to equip individuals working in the food manufacturing sector with essential knowledge and skills to maintain high standards of food safety and hygiene. This comprehensive course covers critical aspects of food production, packaging, and distribution, helping learners understand their responsibilities in ensuring food safety. The course is ideal for anyone involved in the food supply chain, including operators, supervisors, and quality control personnel.
Learning Objectives
By the end of the course, participants will be able to:
- Understand the key principles of food safety and hygiene in a manufacturing context.
- Identify and manage microbiological hazards and contamination risks in food production.
- Implement Good Manufacturing Practices (GMP) to ensure safe food handling.
- Recognize the importance and application of Hazard Analysis and Critical Control Points (HACCP) in food manufacturing.
- Understand food allergen management and its significance in preventing allergic reactions.
- Develop effective cleaning and sanitation procedures within the manufacturing environment.
- Participate in food safety audits and inspections, recognizing their role in maintaining compliance with food safety regulations.
Course Outline
Unit 01: Introduction to Food Safety in Manufacturing
- Overview of food safety principles
- Importance of hygiene in food manufacturing
- Legal requirements and regulations
Unit 02: Microbiological Hazards in Food Manufacturing
- Types of microorganisms and their implications for food safety
- Identifying potential sources of contamination
- Controlling microbiological risks
Unit 03: Contamination and Cross-Contamination in Food Manufacturing
- Understanding different types of contamination
- Best practices to prevent cross-contamination
- Case studies and practical examples
Unit 04: Good Manufacturing Practices (GMP)
- Definition and principles of GMP
- Implementation of GMP in food manufacturing
- Training and personnel hygiene practices
Unit 05: Hazard Analysis and Critical Control Points (HACCP)
- Introduction to HACCP principles
- Steps to develop and implement a HACCP plan
- Monitoring and verification procedures
Unit 06: Food Allergen Management
- Identification and labeling of food allergens
- Preventing cross-contact with allergens
- Communication with consumers about allergens
Unit 07: Cleaning and Sanitation
- Importance of cleaning and sanitation in food manufacturing
- Developing and implementing cleaning schedules
- Evaluating the effectiveness of cleaning processes
Unit 09: Food Safety Audits and Inspections
- Overview of food safety audits and inspections
- Preparing for a food safety audit
- Understanding the outcomes of audits and continuous improvement
Duration
The EOSH Level 2 Award in Food Safety Manufacturing is structured to be completed over a recommended duration of 3 days. However, the course duration may be extended to accommodate additional learning needs if required, but it will not be reduced.
Assessment
Assessment for the EOSH Level 2 Award in Food Safety Manufacturing typically includes:
- Multiple Choice Examination: Participants will complete a written exam consisting of multiple-choice questions that assess their understanding of the key topics covered throughout the course.
- Practical Application: Participants may be required to demonstrate their knowledge through practical applications, such as conducting basic risk assessments or hygiene inspections during the course.