Level 2 Food Safety for Manufacturing Meat 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 course.
This level 2 food safety and GMP eLearning course for Meat Manufacturing is unlike generic Level 2 courses, this training is tailored to meat 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 meat products, such as butchery, high-risk principles, metal detection 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:
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
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
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.
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.
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
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
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.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Royal Meat –
Thank you indeed for your course , I found it very useful, full of important information, relevant to our industry. I gained a lot of details which I didn’t know. Keep the good work .
Thank you again.
Royal meat
Stephen Petrowsky –
Hi Mel, Kassy & Steph,
I felt it necessary to contact you to thank Techni-K for the extremely high standard of training courses and in particular the Food Safety & GMP course for Meat Manufacturing eLearning course.
We value this so highly that we use it for every new starter within the business and the content of this course is most definitely the best that I have seen to date. We also use this for food safety refresher training too.
What it does is give everyone working in direct contact with the process the essential underpinning knowledge, it makes them question their own and others behaviours and habits to establish a team culture that allows us to perform well throughout and this is reflected within the BRCGS FS audit to version 9 we had recently where we retained our grade AA.
I would say that if anyone is in any doubt that this course may not be able to help them, they must try it now, they will not be disappointed believe me and they will never look anywhere else.
Thank you for providing this excellent training course, without it I really don’t know what I’d do!
Keep up the excellent work you are all doing.
Kind Regards
Steve Petrowsky
Technical Manager
SNOWBIRD FOODS LTD