Level 2 Food Safety for Manufacturing Ready to Cook 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 training or Level 2 Food Safety training.
This food safety and GMP course is designed specifically for operatives working in the manufacturing of ready to cook products and is delivered on our online training dashboard.
You’ll learn about food safety and GMP relevant to the production of ready to eat products, such as chilling, 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:
Cooking and chilling of ready to cook products
Ready to cook products need to be cooked by the consumer, but operatives in this type of site still need to understand cooking and chilling principles. The course explains these, so that they understand why important they are important and how they are controlled.
Allergen segregation
When producing ready to cook products, sites generally have to handle a lot of ingredients and that means a range of allergens. The course teaches what allergies are, what happens to consumers who have adverse effects and how they must be segregated through the process.
Is that product what you say it is?
When assembling products it’s important to use the right components. Using the wrong material not only has allergen issues, but there are authenticity risks too. The operative learns how segregation and labelling is a key control for ensuring that product is actually what you say it is.
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.
Cooking and chilling of ready to cook products
Ready to cook products need to be cooked by the consumer, but operatives in this type of site still need to understand cooking and chilling principles. The course explains these, so that they understand why important they are important and how they are controlled.
Allergen segregation
When producing ready to cook products, sites generally have to handle a lot of ingredients and that means a range of allergens. The course teaches what allergies are, what happens to consumers who have adverse effects and how they must be segregated through the process.
Is that product what you say it is?
When assembling products it’s important to use the right components. Using the wrong material not only has allergen issues, but there are authenticity risks too. The operative learns how segregation and labelling is a key control for ensuring that product is actually what you say it is.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
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