Level 2 Food Safety in Manufacturing

Many food production sites face risks that arise from everyday tasks such as intake checks, temperature monitoring, cleaning, allergen changeovers and labelling. Without a structured process, staff may overlook critical steps, record results inconsistently, or apply controls unevenly. These gaps expose consumers to contamination, put audits at risk and leave businesses vulnerable to costly recalls.

This toolkit supports those responsible for day-to-day food production and hygiene. It provides a clear, practical framework for maintaining hygiene standards, controlling hazards, applying HACCP checks, verifying cleaning and managing traceable storage. The training helps protect consumers, maintain compliance and safeguard business performance.