Level 2 Food Safety for Manufacturing Oils
£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 oils and is delivered on our online training dashboard.
You’ll learn about food safety and GMP relevant to the production of oils, such as optical sorting, filtration 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 the food safety of oil
The oil refinery process creates sufficient heat to ensure that oil is safe and the
water content then ensures that the shelf life is maintained. The course teaches the operative that addition of other ingredients may introduce new risks and how this is controlled.
How filtration of oil controls foreign bodies
Filtration of oil prior to packing is the main way of removing foreign bodies in the oil industry. Therefore, it’s an important food safety aspect that the operative needs to understand in detail.
Packing into glass
Oil is commonly packed into glass bottles and therefore good manufacturing practices around glass containers are essential. The course goes into how glass is inspected and how breakages are controlled to prevent contamination.
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 the food safety of oil
The oil refinery process creates sufficient heat to ensure that oil is safe and the
water content then ensures that the shelf life is maintained. The course teaches the operative that addition of other ingredients may introduce new risks and how this is controlled.
How filtration of oil controls foreign bodies
Filtration of oil prior to packing is the main way of removing foreign bodies in the oil industry. Therefore, it’s an important food safety aspect that the operative needs to understand in detail.
Packing into glass
Oil is commonly packed into glass bottles and therefore good manufacturing practices around glass containers are essential. The course goes into how glass is inspected and how breakages are controlled to prevent contamination.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Joanne Lim –
The Food Safety and GMP for Oils training delivery is great with clear explanation for each activity/process. What I like the most is the knowledge check after each training session/topic to measure on the trainee’s understanding. On process, besides heating, pressing, and filtration, you may include refining process (bleaching and deodorization) which can be considered as ‘kill step’ because the process temperature is >100C plus oil products having a low moisture content <0.1%, thus the risk of microbial growth is very low.