Food Safety and GMP for Manufacturing


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About this training…

This training is the food industry’s most up-to-date version, of the old-fashioned Basic Food Hygiene training or Level 2 Food Safety training.

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

In this training course, we will take you on a virtual tour of The Heavenly Cocoa Company, who make yummy chocolate.

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, conching, and depositing 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 chocolate, such as filtration, metal detection, water activity in chocolate and much, much more!

We cover the topics you need...

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

Chocolate and water activity

How water activity impacts food safety

General pathogenic control is achieved in chocolate due to the very low water content. It’s therefore key that chocolate isn’t contaminated with water, not only for quality purposes but also for food safety. The course covers how the control of water is key for preventing pathogenic contamination and growth.

Liquid Chocolate

Liquid chocolate and bulk deliveries

Where liquid chocolate is produced it is most commonly dispatched in bulk containers. The course covers the important aspects to prevent foreign body control and sealing tankers for security purposes.

Metal Detection in Chocolate

Metal detection of solids

Where product is converted into solids, and therefore filtration isn’t possible to prevent foreign bodies – metal detection is used. During the course this is covered in detail, including how the detector is tested and what to do with rejected product.

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