Level 2 Food Safety for Manufacturing Pantry 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 or Level 2 Food Safety training.
This food safety and GMP course is designed specifically for operatives working in the manufacturing of pantry products and is delivered on our online training dashboard.
You’ll learn about food safety and GMP relevant to the production of pantry products, such as pasteurisation, glass control, x-ray 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:
Retorting of canned goods
Ambient long-life products have to be processed in a particular manner so that they are safe throughout their shelf life. One of these methods is to retort containers, such as cans. The course explains how retorting works and the key controls that must be monitored.
Why products are hot filled for food safety
Once the product is cooked, if it is being packed into glass containers for example, hot filling is a technique that is used to ensure that the product doesn’t get contaminated post-cook and pre-sealing.
Controlling glass containers
We are all used to purchasing food in glass containers, but if you think about it packing into glass is a risky process. That’s why it’s really important that glass containers are inspected before use and when a breakage does happen, it’s effectively controlled. These principles are taught during the course.
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.
Retorting of canned goods
Ambient long-life products have to be processed in a particular manner so that they are safe throughout their shelf life. One of these methods is to retort containers, such as cans. The course explains how retorting works and the key controls that must be monitored.
Why products are hot filled for food safety
Once the product is cooked, if it is being packed into glass containers for example, hot filling is a technique that is used to ensure that the product doesn’t get contaminated post-cook and pre-sealing.
Controlling glass containers
We are all used to purchasing food in glass containers, but if you think about it packing into glass is a risky process. That’s why it’s really important that glass containers are inspected before use and when a breakage does happen, it’s effectively controlled. These principles are taught during the course.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
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