Food Safety and GMP for Manufacturing

Pasteurised Egg Products

£26.00 (plus VAT)

Worth 1 credit on your training dashboard.

Volume Discounts
The more courses you buy the more you save…
Buy 10+ courses: £20.80 each (Save 20%)
Buy 100+ courses: £15.60 each (Save 40%)
The volume discounts will automatically be applied to your order.

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.

In this training course, we will take you on a virtual tour of Humpty Dumpty Ltd, who make a range of cracking egg 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 processing, pasteurisation, mixing and drying 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 pasteurised egg products, such as filtration, CIP, high-risk principles and much, much more!

We cover the topics you need...

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

Low temperature pasteurisation

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 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.

Talk to the team

Request a demo pack

Go to knowledge base