Food Safety and GMP for Manufacturing

Raw Produce

£25.00 (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 raw produce and is delivered on our online training dashboard.

In this training course, we will take you on a virtual tour of Crisp & Fresh Ltd, who make a range of fresh produce items.

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 cleaning 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 raw produce, such as optical sorting, metal detection and much, much more!

We cover the topics you need...

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

Removing foreign bodies from produce

Removing foreign bodies from produce

In the produce industry optical sorters are a key piece of equipment to control foreign bodies. The course explains what they do and how they’re monitored to ensure that they are working effectively.

Using quality attributes to meet specification

Using quality attributes to meet specification

Raw produce needs to be treated before consumption, so as long as foreign bodies are controlled, food safety is pretty low risk. This makes quality control one of the most important requirements, so the course goes into quality attribute sheets and how these are used to meet specification.

It’s not just any potato, it’s a potato with a claim!

It’s not just any potato, it’s a potato with a claim!

Integrity claims on pack are now an important quality aspect. Ensuring that the product on pack meets the claims on the pack has to be understood by the operative, so that they know the implications of getting authenticity wrong.

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Still not sure? Got questions about our training? No problem, ask away.

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