Level 2 Food Safety for Manufacturing Ready to Eat 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 ready to eat products and is delivered on our online training dashboard.
You’ll learn about food safety and GMP relevant to the production of ready to eat products, such as high-risk principles, pasteurisation, pH control, metal detection 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:
pH control in ready to eat products
In a ready-to-eat factory there are so many food safety controls and the operative needs to have a basic understanding of them all. One of the controls used to ensure that the product meets its required shelf life is by using pH. The operative learns what impact pH has on pathogenic bacteria and how this is used to prevent growth within shelf life.
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 chlorine washing and tunnel washing.
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.
pH control in ready to eat products
In a ready-to-eat factory there are so many food safety controls and the operative needs to have a basic understanding of them all. One of the controls used to ensure that the product meets its required shelf life is by using pH. The operative learns what impact pH has on pathogenic bacteria and how this is used to prevent growth within shelf life.
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 chlorine washing and tunnel washing.
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.
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