Food Production Assistant Technician Certificate Level 2

This section introduces intermediate-level food safety protocols, focusing on preventing contamination during production, transportation, and storage. It also covers facility defense strategies to protect against intentional threats and contamination. Learners will gain foundational knowledge of HACCP planning, equipping them to identify and mitigate food safety hazards effectively.

Safety in food production environments is critical, and this section highlights proper ladder usage as a core skill for preventing workplace injuries. Participants will learn how to inspect ladders for damage, set them up safely, and follow industry best practices to avoid accidents and ensure compliance with safety regulations.

Participants will explore how to identify customer expectations and tailor services to meet them effectively. This section emphasizes active listening, problem-solving, and communication skills to create solutions that enhance customer satisfaction and loyalty in a competitive industry.

This module focuses on fostering trust and rapport with customers through consistent, clear, and professional communication. Learners will develop techniques for building long-term relationships that drive repeat business and maintain customer confidence in food production services.

Diverse customer bases require cultural awareness and sensitivity. This section teaches learners to adapt their communication styles to accommodate different cultural norms and preferences, ensuring inclusive and respectful interactions that strengthen relationships with all customers.