Food Safety and GMP for Manufacturing

Ready to Eat Products

£25.00 (plus VAT)

Volume Discounts
The more courses you buy the more you save…
Buy 10+ courses: £20 each (Save 20%)
Buy 100+ courses: £15 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 ready to eat products and is delivered on our online training dashboard.

In this training course, we will take you on a virtual tour of Lunch Box Ltd, who make a range of scrummy ready to eat 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 cooking, mixing 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 high-risk principles, pasteurisation, pH control, metal detection and much, much more!

We cover the topics you need...

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

How pH impacts food safety

pH control in ready to eat products

In a ready-to-eat factory there are so many food safety controls and the operative needs to have a basic understanding of them all. One of the controls used to ensure that the product meets its required shelf life is by using pH. The operative learns what impact pH has on pathogenic bacteria and how this is used to prevent growth within shelf life.

Transfer practices

Transfer practices

The transfer point from low-risk to high-risk is a critical step in the process. Operatives need to understand the purpose of the transfer step and how everything that enters the high-risk area has to be decontaminated. The course also teaches the different decontamination techniques such as chlorine washing and tunnel washing.

High risk principles

High risk principles

Not only do materials need to be transferred to high-risk so that they are decontaminated before they enter, but the course explains that people do too. The operative is taken into the low-risk areas, then into the high-risk changing rooms before entering high-risk. On they way, they learn the principles of changing to ensure that the high-risk area is kept clean.

We’re here to help

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

Talk to the team

Request a demo

Go to knowledge base