Food Safety Level 2 Certification Program

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Advanced Food Safety International - Online Certification Course food safety certificate

Course Duration: 3 Hrs. online advanced food safety certification

• Class Room Link / Training Link will be shared through your registered email after the completion of the fee payment.
• Participants need to go through the Each chapter (Recorded Session) and complete the online assessment.
• Examination should be completed within 1 MONTH.
• Course materials can be downloaded from the classroom.
• Upon completion of the course, participants gain the INTERNATIONAL AWARD.

Overview: The Food Safety Level 2 Training Program builds upon the foundational concepts introduced in Level 1, delving deeper into the principles and practices of food safety in the context of international food safety standard. This advanced training is designed for individuals in supervisory roles, quality assurance, and management positions within the food industry.

Good Hygiene Practices (GHP) are essential components of food safety management systems and are foundational to implementing Hazard Analysis and Critical Control Point (HACCP)systems. The Codex Alimentarius—a collection of internationally recognized food standards developed by the FAO and WHO—provides specific guidelines on GHP under the General Principles of Food Hygiene (CXC 1-1969, latest revision 2022).

Key Elements of Good Hygiene Practices (GHP) in Codex

1. Primary Production

• Avoid contamination from environment, water, soil, feed, and personnel.
• Use of veterinary drugs and pesticides as per regulations.

2. Establishment Design and Facilities

• Suitable location to avoid contamination.
• Hygienic design of buildings, equipment, and layout to allow proper cleaning.
• Adequate lighting, ventilation, and waste disposal.

3. Control of Operations

• Control of food hazards through time-temperature management, segregation of raw and cooked food, and hygienic handling.
• Use of potable water.
• Prevention of cross-contamination.

4. Cleaning and Sanitation

• Regular cleaning and disinfection of equipment and facilities.
• Use of appropriate cleaning agents and disinfectants.

5. Pest Control

• Prevention of pest entry, and active monitoring and control measures.

6. Personal Hygiene

• Proper handwashing, protective clothing, and restriction of ill personnel from food handling areas.
• Regular training of personnel on hygiene practices.

7. Transportation

• Clean and appropriate vehicles for food transport.
• Segregation of different types of food to avoid cross-contamination.

8. Information and Consumer Awareness

• Proper labelling and traceability.
• Safe food handling information for consumers.

9. Training

• All personnel must be trained in food hygiene practices relevant to their tasks.

10. Documentation and Record-Keeping

• Maintain records to verify hygiene procedures and actions taken.

• Ensures safe food production and handling from farm to fork.
• Builds the foundation for HACCP implementation.
• Enhances consumer confidence and helps in international trade compliance.

Target Audience: Food Safety Level 2 is designed for professionals in supervisory, managerial, and quality control roles within the food industry. It is suitable for those responsible for the development, implementation, and management of Food Safety systems.

Outcome: Participants completing the Food Safety Level 2 Training Program will gain INTERNATIONAL CERTIFICATE and an advanced understanding of Food Safety principles and practices, enabling them to lead and manage Food Safety implementation within their organizations. The program equips participants with the knowledge and skills necessary to enhance food safety, meet regulatory requirements, and drive continuous improvement in food production processes.

Training Link: This will be shared through your registered email after the completion of the fee payment.

Course materials will be provided for all participants