Level 2 Food Safety for Manufacturing Chocolate Products
£26.00 (plus VAT)
Would recommend it to anyone thinking of trying this training out.
Great learning for all team members from Management to Operators. Found this training useful to get everyone to the same standard. The dashboard has been really easy to use and helps to manage where everyone is up to.
Lizzie Lambert
About this training…
This training is the food industry’s most up-to-date version, of the old-fashioned Basic Food Hygiene course.
This level 2 food safety and GMP for Chocolate Manufacturing eLearning course, is unlike generic Level 2 courses, this training is tailored to chocolate production and also includes topics such as culture, product defence, allergen awareness and authenticity.
You’ll learn about food safety and GMP relevant to the production of chocolate, such as filtration, metal detection, water activity in chocolate 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:
How water activity impacts food safety
General pathogenic control is achieved in chocolate due to the very low water content. It’s therefore key that chocolate isn’t contaminated with water, not only for quality purposes but also for food safety. The course covers how the control of water is key for preventing pathogenic contamination and growth.
Liquid chocolate and bulk deliveries
Where liquid chocolate is produced it is most commonly dispatched in bulk containers. The course covers the important aspects to prevent foreign body control and sealing tankers for security purposes.
Metal detection of solids
Where product is converted into solids, and therefore filtration isn’t possible to prevent foreign bodies – metal detection is used. During the course this is covered in detail, including how the detector is tested and what to do with rejected product.
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.
How water activity impacts food safety
General pathogenic control is achieved in chocolate due to the very low water content. It’s therefore key that chocolate isn’t contaminated with water, not only for quality purposes but also for food safety. The course covers how the control of water is key for preventing pathogenic contamination and growth.
Liquid chocolate and bulk deliveries
Where liquid chocolate is produced it is most commonly dispatched in bulk containers. The course covers the important aspects to prevent foreign body control and sealing tankers for security purposes.
Metal detection of solids
Where product is converted into solids, and therefore filtration isn’t possible to prevent foreign bodies – metal detection is used. During the course this is covered in detail, including how the detector is tested and what to do with rejected product.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Lizzie Lambert –
Great learning for all team members from Management to Operators. Found this training useful to get everyone to the same standard. The dashboard has been really easy to use and helps to manage where everyone is up to. Would recommend it to anyone thinking of trying this training out.