Level 2 Food Safety for Manufacturing Confectionery 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.
This level 2 food safety and GMP for Confectionery Manufacturing eLearning course, is unlike generic Level 2 courses, this training is tailored to operatives in confectionery production lines 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 confectionery, such as metal detection, water activity 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:
Preventing foreign bodies through effective GMP
There are key controls that help to minimise the risk of foreign bodies, including how a rack should be stacked and unstacked. Foreign body controls are a main focus for confectionery processing.
Quality control using quality attribute sheets
Due to the high sugar levels there is a low risk of micro contamination in confectionery, therefore quality is a key aspect to focus on. The course looks into the use of quality attribute sheets to ensure that the product meets the customer requirements and minimises complaints.
Foreign body control using metal detection
Metal detection is the last point of control for metal foreign bodies and the use of detectors are explained in the training. This includes carrying out the test and what to do if it fails.
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.
Preventing foreign bodies through effective GMP
There are key controls that help to minimise the risk of foreign bodies, including how a rack should be stacked and unstacked. Foreign body controls are a main focus for confectionery processing.
Quality control using quality attribute sheets
Due to the high sugar levels there is a low risk of micro contamination in confectionery, therefore quality is a key aspect to focus on. The course looks into the use of quality attribute sheets to ensure that the product meets the customer requirements and minimises complaints.
Foreign body control using metal detection
Metal detection is the last point of control for metal foreign bodies and the use of detectors are explained in the training. This includes carrying out the test and what to do if it fails.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
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