Food Safety and GMP for Manufacturing

Dairy Products

£26.00 (plus VAT)

Worth 1 credit on your training dashboard.

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About this training…

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

In this training course, we will take you on a virtual tour of The Daisy Creameries, who make a range of dairy products.

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, pasteurisation and fermentation 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 dairy products, such as high-risk principles, CIP, inversion, vision systems filtration, metal detection and much, much more!

We cover the topics you need...

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



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.



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.

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  1. Steve Petrowsky (verified owner)

    Very good course and nicely presented throughout.

  2. 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.

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