Food Safety and GMP for Manufacturing

Pantry Products

£25.00 (plus VAT)

This training is available to pre-order, and will be available from January 2021

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About this training…

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

In this training course, we will take you on a virtual tour of The Food Pantry Ltd, who make a range of wonderful pantry 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, retorting 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 pantry products, such as pasteurisation, glass control, x-ray and much, much more!

We cover the topics you need...

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

Retorting of canned goods

Retorting of canned goods

Ambient long-life products have to be processed in a particular manner so that they are safe throughout their shelf life. One of these methods is to retort containers, such as cans. The course explains how retorting works and the key controls that must be monitored.

Why products are hot filled for food safety

Why products are hot filled for food safety

Once the product is cooked, if it is being packed into glass containers for example, hot filling is a technique that is used to ensure that the product doesn’t get contaminated post-cook and pre-sealing.

Controlling glass containers

Controlling glass containers

We are all used to purchasing food in glass containers, but if you think about it packing into glass is a risky process. That’s why it’s really important that glass containers are inspected before use and when a breakage does happen, it’s effectively controlled. These principles are taught during the course.

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