Food Safety and GMP for Manufacturing
£25.00 (plus VAT)
Food Safety and GMP for Manufacturing – specifically designed for product sector…
Typical basic food hygiene training, or Level 2 Food Safety as sometimes called, has been around for many, many years and was originally built for food made in a kitchen.
Today food manufacturing and the associated standards have advanced dramatically since then and so Techni-K have designed food safety training which meets todays modern manufacturing environment.
No longer should operators continue to be taught why it’s important to segregate raw and cooks high risk foods (such as chicken), even though in their day to day roles, they may not even use such high risk ingredients. Operators should however be taught about the controls which are critical to the product that is being made, such as pasteurisation or CIP in dairy, cooking where high risk products are being made, glass controls on a glass bottling plant or curing and smoking for meat.
This eLearning provides site operators with not only food safety and GMP for manufacturing training, relevant to the product they are producing, but also brings in GMP requirements which are key to their roles – such as product defence and product integrity.
All of our food safety and GMP for manufacturing courses, come with one of our famous lesson guides. This is provided on the course in eBook (pdf) format, or you can purchase paperback copies for your training room.
To successfully pass the course, the learner needs to get at least 70% in a 25 multiple choice test. The questions for the test are randomly selected from a bank of hundreds of questions, so if the learner fails the test, they can retake it, as they will be presented with another 25 questions. A lesson guide is also provided for the course; which includes all the information that the learner needs to be able to answer the questions, they just need to have understood the information sufficiently to be able to find the answer they need.
On successful completion of the test, a certificate will be instantly generated, which is ready to print.
The course is designed to show the learner around a virtual factory; The Bakery Company Ltd, as a new starter. As the learner makes their way around the outside of the factory; enters the staff entrance, moves their way around the staff facilities and then walks the factory process, they learn about all the food safety and GMP elements applicable to bakery production at each step of the process.
The course curriculum includes:
The importance of restricted access, visitor and contractor procedures, site, raw material and product security.
What pests are and the impact that they have on food. The importance of waste and door control. Monitoring and reporting of pests. SPI (stored product insects) in a bakery environment.
Personal hygiene and protective clothing
Jewellery, personal items and smoking controls. Ensuring food for personal consumption is safe to eat. Handwashing and changing procedures, including segregation of colour coded coats.
The company quality policy and company objectives; and how employees have a responsibility to work towards them, including KPI targets. The consequences of poor practices. Employee training. Records, accuracy and providing due diligence evidence.
Cause and effect of illness on personnel and the product. Pathogenic bacteria and viruses. Reporting illness and returning to work. Carriers, medical screening, and the control of medicines. Cuts and wounds and what to do when there is a bodily fluids spillage.
What they are and the consequences of cross contamination. Control of allergens through segregation, cleaning, rework and spill control. Change overs and line clearance for effective labelling.
Why cleaning is important and the principles of effective cleaning. Using and controlling chemicals effectively. Colour coding of cleaning equipment. Clean as you go.
Intake procedures, including certificates of conformity or analysis. Sieving, why we do it and what to look for. De-boxing, debagging and knife controls. The difference between best before and use by ingredients. Traceability. Recipe control. Protecting the product from foreign body contamination. Quarantine.
How the equipment and the facility can contaminate the product. What to look for and what to do. Accuracy of equipment. Metal, glass and hard plastic controls. Weight control.
Food safety hazard analysis
The food safety team and how they apply hazard analysis, to establish CCPs, PCs and OPRPs. What these control points are, including monitoring, recording and critical limits for CCPs. Plus CCPs such as metal detection, pasteurisation, cooking, fermentation, curing, smoking and chlorine washing – all relevant to the specific product being made.
Where there is a need for low and high risk segregation. Decontamination controls. Changing procedures.