Food Safety and GMP for Manufacturing

Ready to Cook Products

£26.00 (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 ready to cook products and is delivered on our online training dashboard.

In this training course, we will take you on a virtual tour of Just Heat Ltd, who make a range of tasty ready meals.

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, cooking and assembly 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 ready to eat products, such as chilling, metal detection and much, much more!

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

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?

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.

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