Level 2 Food safety and GMP training courses for manufacturing sites
Up-to-date eLearning with food safety, GMP and HACCP combined into one course
including product defence!
Designed for your industry
Choose from more than 20 different courses or select a few – to suit your product type and processes within your operation.
Equivalent to Level 2
Our eLearning is equivalent to both level 2 food safety and Level 2 HACCP – so it teaches operatives everything they need in one course!
Endorsed by experts
The courses have been reviewed and endorsed by experts in their field, including Professor Chris Elliott.
Ready to get started?
Not sure which course is right for you? Look at our handy table – then you can get in touch and be up and running within the day.
Would you like a demo?
You can request a presentation pack and take a tour of the course, just send us a few details and we’ll be in touch.
Training dashboard
Every business is provided with a free cloud-based training dashboard, where they can create and manage their learners.
Designed for your industry
All of our level 2 food safety and GMP training courses are designed specifically for operatives working in the food industry; manufacturing or distributing ingredients, packaging or finished product. The courses cover food safety, GMP and HACCP and all are equivalent to Level 2 Food Safety and Level 2 HACCP qualification combined into one.
Each course is designed for the type of product that’s being processed, because this affects what the operative needs to know and understand.
More than 20 different manufacturing sectors for you to choose from…
If you have a food production facility, storage & distribution and packaging arms to your business, we’ve covered that!
View our fictional manufacturing site…
The graphics used in our food safety and GMP level 2 equivalent courses, have all been drawn – so that they resemble the equipment that’s being used in the industry today. This is intended to help the learner relate to what they’re seeing and being taught in the environment where they carry out their job each day.
Learners will visit different areas in the fictional manufacturing site and meet members of the team who will explain all the key food safety and GMP level 2 equivalent aspects of their area. To learn more about what each product sector includes, you can download a specification from the table below.
Ready to get started, but not sure which course is right for you? This table will help…
| Sector | Suitable for manufacturing | Storage | CCPs | Formats | Key points |
|---|---|---|---|---|---|
| Alcoholic drinks | Drinks containing alcohol such as beer, lager, wine and spirits. | Ambient and chilled | Filtration | Glass, cans, drums, barrels, or kegs | Fermentation, ABV, inversion and vision systems |
| Download the alcoholic drinks specification | |||||
| Bakery products | Bread, cakes, pizza bases, pastry and biscuits. | Ambient and frozen | Metal detection | Modified atmosphere | Sieving, baking and spoilage |
| Download the bakery products specification | |||||
| Chocolate | Liquid chocolate, coating, chips and chunks. | Ambient | Metal detection and filtration | Bulk tankers | Water activity |
| Download the chocolate specification | |||||
| Confectionery | Sweets, chocolates, gums and jellies. | Ambient | Metal detection | Water activity | |
| Download the confectionery specification | |||||
| Dairy products | Milk, cheese, sour cream, cream, butter and dairy-based fats. | Chilled and frozen | Pasteurisation, fermentation, filtration and metal detection | Glass, vacuum, modified atmosphere, tetra pak and bulk tankers | CIP, high-risk principles, inversion and vision systems |
| Download the dairy products specification | |||||
| Dried products | Powdered product such as soups, stocks, sauces, spices and vitamins. Blends such as herbs, stuffings, baking mixes and muesli. Dried products such as pasta. |
Ambient | Pasteurisation, drying Metal detection and sieving |
Bulk tankers | Moisture control |
| Download the dried products specification | |||||
| DTAS hauliers | Members of the Dairy Transport Assurance Scheme, who are certified to transport milk products. | Chilled | None. | Bulk tankers | Staphylococcus aureus, antibiotics and CIP |
| Fish products | Raw fish products. | Chilled and frozen | Metal detection | Curing and smoking | |
| Download the fish products specification | |||||
| Food packaging | Food contact packaging and printed food packaging. | Ambient | None | Glass | Print control |
| Download the food packaging specification | |||||
| Meat products | Raw and cooked meat products, cured and smoked products. | Chilled and frozen | Curing, cooking, chilling and metal detection | High-risk principles, smoking, and compositional rules | |
| Download the meat products specification | |||||
| Milled products | Flour and processed cereals. | Ambient | Sieving and metal detection | Bulk tankers | Spoilage |
| Download the milled products specification | |||||
| Nut and seed products | Processing of raw nuts and seeds into ready to eat products, including flavoured products and butters. | Ambient | Optical sorting, heat treatment and metal detection | Glass | Raw and treated segregation (ambient high-care), inversion and vision systems |
| Download the nuts and seeds specification | |||||
| Oils | Oils. | Ambient | Optical sorting and filtration | Glass and bulk tankers | Vision systems, inversion and CIP |
| Download the oils specification | |||||
| Pantry products | Long life ambient products such as sauces, soups, pickles, vegetables and jams. | Ambient | Pasteurisation, botulinum cook, hot filling and Xray | Canned goods, glass and tetra pak | Vision systems |
| Download the pantry products specification | |||||
| Pasteurised egg products | Liquid egg and egg blends. | Chilled and frozen | Pasteurisation and filtration | Tetra pak and bulk tankers | CIP and high-risk principles |
| Download the pasteurised egg products specification | |||||
| Premium chilled products | Ready to eat chilled products packed into glass or ceramic containers. | Chilled, Frozen | Xray | Glass | CIP, high-risk principles Heat treatment (for quality only) |
| Download the premium chilled products specification | |||||
| Raw produce | Raw processed fruit and vegetables, including IQF. Raw nuts, seeds, grains, pulses, beans, chickpeas and lentils. |
Ambient and frozen | Optical sorting and metal detection | Spoilage | |
| Download the raw produce specification | |||||
| Ready to cook products | Ready to cook products such as ready meals, pies and prepared meals. | Chilled, Frozen | Cooking, chilling and metal detection | ||
| Download the ready to cook products specification | |||||
| Ready to eat products | Products that are ready to eat such as sandwiches, salads, dips, mayonnaise, deli products and chilled snacks. Ready to eat fruit and vegetables, including IQF and puree. |
Chilled and frozen | High-risk transfer Cooking Chilling pH control Metal detection |
Modified atmosphere Tetra pak |
High-risk principles |
| Download the ready to eat products specification | |||||
| Snacks and cereals | Crisps, popcorn, breakfast cereals and rice cakes. Flavouring of pre-treated nuts and seeds. |
Ambient | Metal detection | Modified atmosphere | Spoilage |
| Download the snacks and cereals specification | |||||
| Soft drinks | Squash, cordial, smoothies, juice and pop. Ice lollies. |
Ambient, chilled and frozen | Pasteurisation, filtration and pH | Glass and tetra pak | CIP, vision systems and inversion |
| Download the soft drinks specification | |||||
| Storage and distribution | Storage and transport of food and food packaging. Bulk tanker deliveries. |
Ambient, chilled and frozen | Temperature control | Bulk | |
| Download the storage and distribution specification | |||||
Endorsed by subject matter experts
Not only are the courses equivalent to Level 2 Food Safety and Level 2 HACCP – they’ve also been reviewed and endorsed by industry experts in their field.
The Level 2 food safety and GMP equivalent training courses have been reviewed by Professor Chris Elliott, who has reviewed the product defence aspects of the course, Nic Sharman, the GMP standards and Bridgette Clarke has reviewed the microbiology content.
Professor Chris Elliott, PhD, FRSC, FRSB, MRIA, OBE
Chris has kindly reviewed and assessed the product defence aspects from the Level 2 food safety and GMP equivalent courses, which were:
- Site access; access to the site.
- External areas; bulk deliveries – protecting and securing materials, accepting, checking and recording deliveries – seals, securing silo access points – silo pipe capping, how to gain access to secure site entrances.
- Staff facilities; authentic product, whistleblowing.
- Material receipt and handling; authenticity.
- Processing; authenticity.
- Storage and dispatch; dispatching the load, security.
In my opinion, the course is an excellent one for those working in a food manufacturing facility who must understand the importance of why so many rules are procedures are in place. Not to comply with these is clearly spelt out.
Nic Sharman MSc, FIFST, RFoodSM, RPFAM
Based on her knowledge and expertise, we asked Nic to assess our Level 2 Food safety and GMP equivalent eLearning course for Ready to eat products specifically. We asked her to review the content of this course, because as well as the topics that sit in all versions of our course as a baseline, such as traceability, integrity and contamination control etc. this course is one of our most complex – as it includes high risk principles and various CCP controls in its processing.
If every new starter received a comprehensive induction and learning program like this, the knowledge in the food industry would improve and potentially we could see a decrease in food safety issues.
Bridgette Clarke BSc (hons)
Using her specific expertise, we asked Bridgette to assess all of the microbiology content that we provide in our Level 2 Food safety and GMP equivalent eLearning courses. This includes the basic information that sits in all of our 21 versions of our eLearning for each product sector, and the more in-depth content that we provide in our dairy, ready to eat and meat courses. We asked Bridgette to review the content of the courses, because we wanted to ensure that learners still get the required amount of information that is simple and easy to understand for the role they are working in – and that they also get content that is factually correct.
The areas of microbiological food safety covered include all the basic principles at the correct level for operatives. Operatives should be aware of these areas as if their work is not carried out correctly, they can adversely affect microbiological food safety.
Would you like a demo?
Just complete the form below and one of our team will be in touch with a presentation pack.Training dashboard
How it works
The range of equivalent Level 2 Food safety and GMP courses that you choose, are loaded onto your cloud-based training dashboard following purchase. You’re issued with an admin login and instructions so you can setup and assign the training to your staff. We can get you setup and training the same day.
When each learner logs into their training profile, they can view the courses assigned to them, start training, download their course materials, interact with their training and take their 25-question multiple choice test at the end. They can view their results and instantly access their online certificate which can be printed out or saved.
If you want to know more, please request a presentation pack or look through our frequently asked questions below. We’re always here to talk to you on our website chat too!
Frequently asked questions
Here are some of the most common questions we get asked about our Food Safety and GMP training. If you have a question that's not answered below, try our knowledge base, drop us an email or chat to us online and we'll be happy to answer it.
Are your eLearning courses accredited?
Do I have different payment options?
Yes, we have a variety of payment options: invoice, card payment and bank transfer. If you’d like to send a purchase order or need us to complete a supplier form, just get in touch and we will do our best to get your training purchase quickly processed.
What support does the learner get?
Learner’s can use our chat tool when they are carrying out training and they can also use our knowledge base, both of which are available inside the training dashboard. Support is normally available between 8.30 and 5pm. Training can be stopped and started if a learner needs help, so learners can get help and resume when they’re ready. When support is needed outside of normal hours, learners can also leave us a message to contact them on our chat.
How does the assessment process work?
The learner is tested at the end of the eLearning course by answering 25 mulitple-choice questions. There are also questions throughout the training to reinforce specific subjects. All of our test questions are designed using straightforward, simple language wherever possible – to help the learner understand and get to work on the questions quickly. Learners can refer to the lesson guide during their test, to find information that helps them achieve and learn at the same time.
What's the training dashboard?
Our dashboard provides the training environment for the business and also for the learner. Our dashboard is online so there’s no expensive software to download and keep updated. It has a variety of functions to help you manage your training in a simple, effective interface that you can use to report, check, add and view activity for the business and each learner.