Level 2 Food Safety for Manufacturing Pasteurised Egg Products
£26.00 (plus VAT)
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 pasteurised egg products and is delivered on our online training dashboard.
You’ll learn about food safety and GMP relevant to the production of pasteurised egg products, such as filtration, CIP, high-risk principles and much, much more!
Course duration: 3 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:
Low temperature pasteurisation
Pasteurisation principles apply to liquid egg, but there’s obviously quality implications to the times and temperatures used. So the course explains pasteurisation and how the times and temperatures are adapted for the egg industry.
CIP
CIP is a key food safety control. The principles of CIP are explained and how the detail of how they are monitored.
Using tetra pak for long life products
Long life products are packed aseptically or semi-aseptically and this type of process is covered in our packing area. We dive into details about how this process is managed.
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.
Low temperature pasteurisation
Pasteurisation principles apply to liquid egg, but there’s obviously quality implications to the times and temperatures used. So the course explains pasteurisation and how the times and temperatures are adapted for the egg industry.
CIP
CIP is a key food safety control. The principles of CIP are explained and how the detail of how they are monitored.
Using tetra pak for long life products
Long life products are packed aseptically or semi-aseptically and this type of process is covered in our packing area. We dive into details about how this process is managed.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
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