Level 2 Food Safety for Manufacturing Fish 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 course.
This level 2 food safety and GMP for Fish Manufacturing eLearning course, is unlike generic Level 2 courses, this training is tailored to raw fish 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 fish products, such as filleting, curing, metal detection and much, much more!
Course duration: 2.5 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 authenticity claims can affect fish products
Speciation is an important element of authenticity in a fish processing site. We make this complicated subject really simple by looking at it from a consumer’s perspective, explaining how segregation and labelling play an important role in the control of species.
Foreign body control through effective GMP
Physical contamination is one of the most common complaints in fish products, therefore this is a focus during the training. Explaining how foreign bodies are controlled and how GMP plays its part to minimise the risks.
Right product, right pack
As Standards develop, right product right pack is an ongoing subject of attention to reduce the number of recalls. Many GFSI Standards now require sites to ensure that their staff have an awareness level of training for labelling and pack controls. The course goes into this in detail to ensures that operatives are aware of the risks involved and how to control them.
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 authenticity claims can affect fish products
Speciation is an important element of authenticity in a fish processing site. We make this complicated subject really simple by looking at it from a consumer’s perspective, explaining how segregation and labelling play an important role in the control of species.
Foreign body control through effective GMP
Physical contamination is one of the most common complaints in fish products, therefore this is a focus during the training. Explaining how foreign bodies are controlled and how GMP plays its part to minimise the risks.
Right product, right pack
As Standards develop, right product right pack is an ongoing subject of attention to reduce the number of recalls. Many GFSI Standards now require sites to ensure that their staff have an awareness level of training for labelling and pack controls. The course goes into this in detail to ensures that operatives are aware of the risks involved and how to control them.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Helena Bedic –
As per feedback from employees, very informative course related to the field and was easy to follow up. Satisfied with outcome.
Samantha Atkinson-Kirman –
Great course, easy to use and understand.