Level 2 Food Safety for Manufacturing Soft Drinks
£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 soft drinks and is delivered on our online training dashboard.
You’ll learn about food safety and GMP relevant to the production of drinks, such as pH, filtration, CIP, vision systems 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:
Pasteurisation of drinks
Effective heating treatment using pasteurisation time and temperature is explained. How the pasteuriser works and monitoring of the controls is also taught.
How pH impacts food safety
pH is a key food safety control for the shelf life of drinks. The course explains how pH controls pathogenic growth and what to do if it’s not within the required parameters.
Packing controls
To remove foreign bodies from containers inversion is often used, so this method of control is explained. The course also goes into vision systems and how they’re used to make sure that caps are on and the right colour.
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.
Pasteurisation of drinks
Effective heating treatment using pasteurisation time and temperature is explained. How the pasteuriser works and monitoring of the controls is also taught.
How pH impacts food safety
pH is a key food safety control for the shelf life of drinks. The course explains how pH controls pathogenic growth and what to do if it’s not within the required parameters.
Packing controls
To remove foreign bodies from containers inversion is often used, so this method of control is explained. The course also goes into vision systems and how they’re used to make sure that caps are on and the right colour.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Kelly –
I completed the course yesterday. I think it will be great for our team to complete, much more relatable to us as a business in comparison to some courses our team has completed previously. Plus it shows a better understanding and the fact it role plays and takes you through a full day at work is an added bonus, especially for the new starters.