Level 2 Food Safety for Manufacturing Dairy Products
£26.00 (plus VAT)
This is very good training, amazing experience how this training material is designed and explained in detail.
Just shy of 100 have taken and passed the course so far. No problems were encountered and positive feedback from everyone.
Highly recommended.
Nigel Saffery
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 Dairy Manufacturing eLearning course, is unlike generic Level 2 courses, this training is tailored to dairy production 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 dairy products, such as high-risk principles, CIP, inversion, vision systems filtration, metal detection and much, much more!
Course duration: 4 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)
Pasteurisation
Pasteurisation is one of the most important food safety controls in dairy and the course covers this in detail. It also goes into the finer points of pasteurisation specifically for the dairy industry.
Fermentation
Not only is removing and controlling the growth of pathogens important in dairy, but also effectively introducing fermentation cultures and ensuring that they grow. The course explains this in detail and the risks around pathogenic growth.
Cleaning equipment using CIP
An effective CIP clean is essential in a dairy. The fundamentals aspects of cleaning are used as the base learning, to then be able to explain how CIP works and how it’s controlled.
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.
Pasteurisation
Pasteurisation is one of the most important food safety controls in dairy and the course covers this in detail. It also goes into the finer points of pasteurisation specifically for the dairy industry.
Fermentation
Not only is removing and controlling the growth of pathogens important in dairy, but also effectively introducing fermentation cultures and ensuring that they grow. The course explains this in detail and the risks around pathogenic growth.
Cleaning equipment using CIP
An effective CIP clean is essential in a dairy. The fundamentals aspects of cleaning are used as the base learning, to then be able to explain how CIP works and how it’s controlled.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Find out more about our endorsement programme
Anonymous –
I wanted to do the course to develop knowledge of the dairy sector, the CCPs and specific risks associated with dairy manufacturing. On that level, it was very helpful in clarifying information I had already gleaned from literature about the cheesemaking process. However, it was eye-opening for me, because this would really benefit our operatives here. It was totally unlike other food safety courses I have viewed and done previously. I’m very familiar with the standard, but I just thought it was so clever how topics were introduced in the training room and then those threads were picked up again at the relevant area/step in the factory tour. I think the applied nature of the course and how information is explained and consolidated is super effective. Overall I thought it was unique and brilliant.
julie –
The Production Operatives who have undertaken the Food Safety and GMP for Manufacturing
Dairy Products course have found it worthwhile as it is more relatable to their work than a general food hygiene course. Would definitely recommend this course to others.
Nigel Saffery –
This is very good training, amazing experience how this training material is designed and explained in detail. Currently all our production staff are working through this course. Just shy of 100 have taken and passed the course so far. No problems encountered and positive feedback from everyone. Highly recommended.
Suzanne Goss – Technical Manager at Alsop & Walker –
I completed my Free Trial of the Dairy manufacturing course this morning and have recommended it for our 4 Dairy Assistants, as although designed primarily for large commercial factories, it is much more relevant for our staff in an artisan cheese dairy, than the standard level 2 courses.
Steve Petrowsky –
Very good course and nicely presented throughout.