Food Safety and GMP for Manufacturing

Bakery Products

£25.00 (plus VAT)

This training is available to pre-order, and will be available from June 2021

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About this training…

This food safety and GMP course is designed specifically for operators working in the manufacturing of bakery products and is delivered on our online training dashboard.

In this training course, we will take you on a virtual tour of The Bakery Company Ltd, who make a range of delicious baked goods.

You’ll arrive at site as a new employee and will be sent by security to reception to sign in, before you complete your induction with Barbara. You’ll meet the friendly site team, starting with Karmen who’ll take you on a tour of the external areas, before you enter the staff entrance and look around the facilities. When you’ve got changed and entered the factory you’ll follow the process; looking at how materials are received and prepared for production. Your visit will take you through the mixing, processing, baking and decorating areas with Ali, Aaliyah and Ben. You’ll pop into the washroom to see Steph and then head into the packing area to meet Maryam to learn all about the packaging, labelling and sealing processes. Finally, Terry and Ste will show you around the warehouse and dispatch area.

As you move around the site, you’ll learn about food safety and GMP relevant to the production of baked goods, such as sieving, modified atmosphere packing, metal detection, spoilage and much, much more!

We cover the topics you need...

Our training covers all the specific topics your operators need to understand.

Foreign Bodies

The importance of GMP for foreign body control

Physical contamination is one of the most common complaints, if not the most common complaint in the baking industry. Which is why, it’s really important for operators to understand how foreign bodies can get into the product and what to do to prevent this from happening.

sieving and metal detection is good practice

How a combination of sieving and metal detection is good practice

Sieving of ingredients is a huge part of processing bakery products, so it warrants attention so that the operator understands why it’s so important. We look at the typical sieving methods, what to look for and also what to do with the tailings.

Modified Atmosphere Packaging

Modified atmosphere packing

To extend shelf life modified atmosphere packing is often used. The training explains why, how it works, how to make sure that it’s packed properly and what will happen if it’s not.

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