Food Safety and GMP for Manufacturing

Meat 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 meat products and is delivered on our online training dashboard.

In this training course, we will take you on a virtual tour of Meaty Products Ltd, who make a range of succulent meat 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, curing, cooking 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 meat products, such as butchery, high-risk principles, metal detection and much, much more!

We cover the topics you need...

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

Meat curing

Meat curing

Curing is a fundamental food safety control in the meat industry, so it’s important that the operative understands why it’s used and how it controls pathogens. We teach the operative how curing changes the available water which affects pathogenic growth.

Cooking Meat


How a meat product should be cooked will depend on how it’s going to be packed and also its shelf life. The course explains this to the operative, so that they can appreciate the different types of cooking and why it’s so important to get it right. This includes how time and temperature combinations can be used to suit the process.

Species control and the impact on authenticity

Species control and the impact on authenticity

Segregation of meat throughout processing is a fairly new topic, to ensure that there is no cross-contamination of meat and to make sure that the product meets the claims on pack. The operative will learn the impact of cross-contamination of different species and the key points of control.

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