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Food Hygiene: Manufacturing Bundle

This Course Bundle consists of 5 courses including Achieving Food Hygiene Rating Level 5, Allergen Awareness, Introduction to HACCP Level 2, Level 1 Food Safety – Manufacturing and, Level 2 Food Safety – Manufacturing.

 

Achieving Food Hygiene Rating Level 5 – Click here to find out more

This course is intended to give you an overview of how the National Food Hygiene Rating Scheme works, what the scoring criteria are and how these are assessed by the inspectors, the appeals process, the Safer Food Better Business management system, E-Coli and concludes with some practical advice for ensuring your premises gets the best score possible.

Allergen Awareness – Click here to find out more

This course covers general allergies, food allergies, and food intolerances and explains the differences between them. It covers the 14 allergens controlled by legislation along with food additives and how they can trigger allergic reactions. It takes a detailed look at the symptoms of food allergies and takes in the wider picture discussing the current theories of why rates are increasing. It then finishes off by covering practical steps that can be taken to reduce the risk from allergens and also what steps can be taken both internally and externally to monitor the control measures.

Introduction to HACCP Level 2 – Click here to find out more

This course will start by covering some of the key terms you will need to understand before moving on to identifying critical control points and analysing some of the key hazards. It’ll show you how to determine control points and how to avoid cross-contamination in the food chain. It will also cover some of the control measures that can be taken along with how to address a problem if a critical limit is breached.

Level 1 Food Safety – Manufacturing – Click here to find out more

Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control, and waste management. This level 1 course is about minimising the level of potential hazards in a food manufacturing setting.

Level 2 Food Safety – Manufacturing – Click here to find out more

Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control, and waste management. This level 2 course is about minimising the level of potential hazards in a food manufacturing setting.


Our Learning System Includes
Instructor Led Lectures
All of our IT Courses recreate a real time class experience with a highly qualified and experienced instructor delivering the course’s theories and concepts on screen. All of our lectures are pre-recorded and available to the user 24/7. They can easily be paused, repeated, rewound and fast-forwarded.
Visual Presentations
We understand that all students are different when it comes to learning, therefore different types of delivery mediums are needed in order to achieve success for students. Taking that into account, we deliver our content in a variety of different ways to ensure that students stay engaged and productive throughout their courses.
Mobile Optimisation & Progress Tracking
Our courses are optimised for all mobile devices allowing users to learn on the go whenever they have spare time and wish to do so. Users can access their courses from anywhere and their progress is completely tracked and recorded delivering peace of mind to each and every user.
Practice Quizzes and Exams
Our custom practice exams prepare students for their exams differently and more effectively than the traditional exam preps on the market. Students will have practice quizzes after each module to ensure that they are confident on the topic they are learning.
World Class Learning Management System
We provide the next generation Learning Management System (LMS) to all of our students. This is an experience that combines the feature set of traditional LMS with advanced functionality designed to make learning management easy and online learning engaging from the student’s perspective.
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