Level 2 Food Safety for Manufacturing Bakery Products
£26.00 (plus VAT)
Fantastic course!
It’s very easy to use and because it’s broken up into modules, it’s easy to digest.
Site Trainer, Guenther Bakeries
About this training…
This training is the food industry’s most up-to-date version, of the old-fashioned Basic Food Hygiene course.
This level 2 food safety and GMP for Bakery Manufacturing eLearning course, is unlike generic Level 2 courses, this training is tailored to bakery production lines and also includes topics such as culture, product defence, allergen awareness and authenticity.
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!
Course duration: 3.1 hours | Certificate: Digital
Download product datasheet | Download the specification sheet.
Site presentation pack
This pack is great for sharing information with your colleagues and includes a demo of the system. You’ll get:
- Sample Lesson Guide (PDF)
- Training Specification (PDF)
- Demonstration video (MP4)
We cover the topics you need…
Our training covers all the specific topics your operatives need to understand, including:
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 operatives to understand how foreign bodies can get into the product and what to do to prevent this from happening.
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 operative 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 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.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
We cover the topics you need...
Our training covers all the specific topics your operatives need to understand.
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 operatives to understand how foreign bodies can get into the product and what to do to prevent this from happening.
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 operative 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 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.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Paul Leggett –
The course was very in-depth and I think it helped me a lot in regards to understanding the myriad of processes and procedures that are in place to ensure a safe good quality product.
Amy Ogden –
Brilliant course. Easy to use.
Roxana- Jordan’s Ryvita –
In our company, we use the bakery level 2 course and we find it very easy to navigate. It’s very well structured and people at all levels in our business understand the content. People throughout the business who have taken this training have all provided really positive feedback for it, and as it’s broken down into modules – it makes it even easier to get through.
Serena DONNELLY –
We use the bakery specific level 2 course and its really easy to use, there is an introduction to the use so people with minimal english can still get an understanding. Its very easy to use and because its broken up into modules, its easy to digest.
Fantastic course, if i could be super-picky, some of the questions are not as user friendly as the course.
Serena Donnelly- Site Trainer, Guenther Bakeries
Mel Allen –
Hi Serena, I recently carried out some question results analysis on this course, and agree – the data showed that some questions were not effective. You’ll be pleased to know that I revised questions that I thought could be worded better and simplified. I also removed some questions as the learning outcomes were covered by other questions. We’re glad to hear that your non-english speaking operatives with limited vocabulary, can use the courses. We plan to offer the courses in other languages in the planned update in 2024 to make it more accessible.
Anita Ryder –
Excellent course, ideal for us, very relevant to the industry we are working in
Jason Burrows –
Excellent! I think this is a must for our site! Jason Burrows, Site Trainer, Kara Foods.