Level 2 Food Safety for Manufacturing Premium Chilled 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 premium chilled products and is delivered on our online training dashboard.
You’ll learn about food safety and GMP relevant to the production of premium chilled products, such as glass containers, high-risk principles, pasteurisation, Xray and much, much more!
Course duration: 3.4 hours | Certificate: Digital
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:
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.
Transfer practices
The transfer point from low-risk to high-risk is a critical step in the process. Operatives need to understand the purpose of the transfer step and how everything that enters the high-risk area has to be decontaminated. The course also teaches the different decontamination techniques such as tunnel and hatch transfer.
High risk principles
Not only do materials need to be transferred to high-risk so that they are decontaminated before they enter, but the course explains that people do too. The operative is taken into the low-risk areas, then into the high-risk changing rooms before entering high-risk. On they way, they learn the principles of changing to ensure that the high-risk area is kept clean.
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.
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.
Transfer practices
The transfer point from low-risk to high-risk is a critical step in the process. Operatives need to understand the purpose of the transfer step and how everything that enters the high-risk area has to be decontaminated. The course also teaches the different decontamination techniques such as tunnel and hatch transfer.
High risk principles
Not only do materials need to be transferred to high-risk so that they are decontaminated before they enter, but the course explains that people do too. The operative is taken into the low-risk areas, then into the high-risk changing rooms before entering high-risk. On they way, they learn the principles of changing to ensure that the high-risk area is kept clean.
We’re here to help
Still not sure? Got questions about our training? No problem, ask away.
Beatriz Rodriguez San Martin –
It would be good to have an understanding of the duration of the course before you start.
Sometimes, the animation was a bit slow.
Mel Allen –
Hi Beatriz, Thank you for your valued feedback. You can find the course duration for all of our courses on our website product pages by downloading a copy of the specification which has all of the technical information. When you’re in this course you’ll also see a play icon in the bottom right-hand corner of the screen which allows you to speed up or slow down playback. We will be enhancing the courses though in the next 12 months – so a progress bar will soon be added to help see how far along in the course you are in each unit.