Food Safety and GMP for Manufacturing

Fish Products

£26.00 (plus VAT)

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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 fish products and is delivered on our online training dashboard.

In this training course, we will take you on a virtual tour of Fintastic Ltd, who make a range of tasty fish 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, portioning and processing 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 fish products, such as filleting, curing, metal detection and much, much more!

We cover the topics you need...

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


How authenticity claims can affect fish products

Speciation is an important element of authenticity in a fish processing site. We make this complicated subject really simple by looking at it from a consumer’s perspective, explaining how segregation and labelling play an important role in the control of species.

Foreign body control through effective GMP

Foreign body control through effective GMP

Physical contamination is one of the most common complaints in fish products, therefore this is a focus during the training. Explaining how foreign bodies are controlled and how GMP plays its part to minimise the risks.

Right product, right pack

Right product, right pack

As Standards develop, right product right pack is an ongoing subject of attention to reduce the number of recalls. Many GFSI Standards now require sites to ensure that their staff have an awareness level of training for labelling and pack controls. The course goes into this in detail to ensures that operatives are aware of the risks involved and how to control them.

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