Our Food Safety & GMP training for operatives is the food industry’s most up-to-date version, of the old-fashioned Basic Food Hygiene training or Level 2 Food Safety training.

In this article we walk you through our food safety and GMP training, so you can see for yourself how it differs from the typical kitchen-style of food safety training.

Each course is tailored specifically to the product sector, and meets the requirements of GFSI certification and best practice customer standards.

Meet the team…

Here’s just a few of the people you will meet in the training.


Our Food Safety and GMP courses are based on you being inducted to one of our imaginary sites – so every course starts outside, looking at the external areas.

Meet Neil the security guard. He’ll direct you to reception to meet Trisha, who’ll get you signed in.

Here you learn about:

  • How to gain access to the site.
  • The importance of security and why it’s needed.
  • Why all visitors and contractors must report to reception.
  • The controls in place to protect the product, using health screening and site health, safety and hygiene rules.

Induction training

Next Trisha shows you into the training room, where you’ll complete your induction training. Here you get to learn the basics of food safety and GMP, which provides the foundations for further learning as you go around the site later.

Barbara the trainer greets you and teaches you about:

  • The site Quality Policy and the business’ objectives.
  • The types of contamination (foreign bodies, chemicals, allergens, microbes), how to prevent it and control it on site.
  • What traceability is and why it’s used.
  • What an allergen is and how to identify and understand how they can affect us.
  • What Whistleblowing is and how to access it.
  • Site rules for employees, PPE and handwashing.
  • Cleaning, chemicals and colour-coded cleaning equipment.
  • Hygiene; waste, pests, breakages and spillages.
  • Basics of HACCP and an introduction to product safety control points (CCP’s)

External areas

Barbara then introduces you to Karmen, who manages the external areas and the goods-in warehouse. She takes you around the outside of the site, so you learn about:

  • Product security to prevent malicious contamination.
  • How to protect and secure materials.
  • Why external areas need to be kept clean and tidy.
  • What type of pests are attracted to site and understanding bait boxes.
  • How to gain access to secure entrances as an employee.

For courses where bulk deliveries, silos or raw milk intake is applicable, you’ll also learn about:

Bulk deliveries

  • Checking, accepting & recording bulk delivery of materials, including security seals.
  • How the weigh bridge is used for bulk deliveries.
  • Sampling of bulk deliveries.
  • The starting point of the traceability process.

Silo security

  • Secure silo access points.
  • Connecting deliveries to prevent contamination.

Milk acceptance

  • Pathogens in milk and how this can affect humans.
  • Antibiotics used on cows with infections.
  • What tests are carried out on milk deliveries and why.

Karmen will then guide you through the employee entrance, into the staff corridor.

Staff facilities

Once in the corridor, Karmen will show you the staff noticeboard, so you can build on what you learnt in the training room and learn more about:

  • The quality policy.
  • How training is managed on site.
  • Business targets and KPIs.
  • Allergen awareness.

Next, Karmen directs you into the locker rooms to find out:

  • What personal items can be stored inside the locker.
  • When to put personal items inside the locker.
  • Why personal items are stored in the locker room.

After that you’ll visit the canteen to put away your food items and learn:

  • Where and how your food should be stored, when you bring it to work.
  • What food is not allowed on site.
  • How to store valuable personal items.

You’ll then meet Janusz in the first aid room, who’ll teach you about:

  • Blue plasters, why they are site issued and coloured blue. What to do if it becomes lost and when to change it.
  • Food poisoning; what to do if you feel unwell, how bodily fluids can contaminate and be controlled.
  • Airborne infection and how microbes and viruses transfer.
  • Microbes, what cross-contamination is and how it transfers.
  • What a carrier of disease is and how this is controlled.
  • How allergens can become airborne.
  • The effects of anaphylaxis caused by allergens.

For the storage and distribution course, you’ll also meet Denise in the planning office to learn:

  • What documents are required for deliveries and the information held on these.
  • How vehicles are secured for delivery and how this is checked.

Finally, Karmen will show you into the changing rooms to get ready – where you’ll find out about:

  • What the do’s and don’ts of personal hygiene are.
  • How to carry out the correct 6-step changing procedure.
  • When to wash your hands.
  • What to check before you enter a product area.

If you’re being inducted into a site with a high-risk (high-care or ambient high-care) facility, you’ll also learn about:

  • What areas on site are there, to protect the product and why.
  • What low-risk and high-risk means.
  • How pathogenic contamination happens and what pathogenic growth is.
  • What type of products need to be produced in a high-risk and low-risk area.
  • How to protect the product in a high-risk area.
  • What decontamination techniques are used to protect the products made in a high-risk area.

Material receipt and handling

Karmen shows you around the intake area to learn why materials are checked at intake, what checks are carried out and the documentation needed. Before then passing you onto the relevant area manager to look around the material areas, which are applicable to the specific product sector, including:

  • Bagged materials.
  • Bulk materials.
  • Weighing up.
  • Material transfer.
  • Chlorine washing.

What you’ll learn, depends on which areas are applicable to you, but they include things like:

  • Why wooden pallets are not allowed further than intake.
  • How knives are controlled and why.
  • Why materials are sieved and the controls for this process.
  • How to control material cross-contamination and allergen cross-contamination.
  • How to maintain traceability and recipe control.
  • How to weigh recipes that contain allergenic materials and why colour-coded equipment and workwear is worn when weighing allergens.
  • Butchery and filleting controls including knife control, cyst and defect control, inspection, quality standards and deboning.
  • What two cleaning methods are used to transfer materials from low-risk through to high-risk.
  • How to maintain traceability when moving materials from low-risk to high-risk.


Ali, Aliyaah and Ben will take you into the processing area and show you around. First you’ll go into the office, where you’ll meet the Product Safety Team – so you can learn more about hazard analysis and product safety controls such as PRPs, CCPs, PCs and OPRPs. Afterwards, the team will teach you about the specific processing controls for the products you handle.

The learnings in this area are tailored to the product sector, including:

  • Processing traceability.
  • Temperature control.
  • Handling and controlling equipment so it doesn’t pose a foreign body risk.
  • Foreign body removal, such as optical sorting, filtering and sieving.
  • Microbial control methods, such as heat treatment, pH, aw, curing and smoking.
  • Quality controls, including sensory analysis.
  • Rework, changeovers and handling waste.


Next is the wash room and for sites with a CIP system, you’ll go into the CIP room too. In this area, you’ll meet Steph who will teach you:

  • What information is provided on a cleaning instruction card.
  • Why and how equipment should be kept clean.
  • The 6-step cleaning process.
  • Who can, and how to – handle chemicals.
  • How chemicals can be harmful.
  • Why chemical concentration and contact time is important in the cleaning process.

In the CIP area you’ll learn:

  • What a CIP system is and why it’s used.
  • How the CIP system follows the same 6-step cleaning process.
  • How the CIP system uses different tanks of water and chemical to perform the cleaning process.
  • How the valves open and close to carry out the cleaning at different stages of the cleaning process.
  • How the pipework moves the water and chemicals around the system.
  • How the CIP system creates energy to effectively clean away debris.


In this area you’ll meet Maryam, who will show you how the product is packed, or for storage and distribution how the product is picked.

Here you’ll learn about the key controls for relevant topics for your product, including:

  • Filling into glass containers.
  • Right product, right pack.
  • Traceability and recall.
  • Sealing and coding product.
  • Tampers for malicious contamination.
  • Vision systems.
  • Vacuum packing and modified atmosphere.
  • Foreign body detection; metal detection, X-ray, sieving, filtration.
  • Labelling and picking.


Ste will show you around the dispatch areas, where you’ll learn about storage, picking dispatch controls including:

  • How product can become contaminated in the storage area.
  • How to reduce the risk of pests gaining entry to product storage areas.
  • How temperature-controlled product can be affected in storage areas.
  • Why storage temperatures need to be correct.
  • How and when temperatures are checked in storage areas, and what temperature monitoring systems are used.
  • Who is responsible for identifying the location of picked product in the event of recall.
  • Why product returns must be assessed before they are picked.
  • Why product is kept on hold before it can be released for picking.
  • What needs to be checked before product can be loaded for dispatch.
  • What information sent with products when they’re dispatched for delivery.
  • What information is needed on dispatch paperwork when products have a claim associated with them.
  • How load security is protected from malicious contamination.

Before you get changed and say goodbye to the team at home time.

Find out more about the ultimate Basic Food Hygiene Training…

Finally, Level 2 training that teaches your staff exactly what they need to know.

Simply click the type of product that’s being processed from the list below to find out more.

All of our training complies with: BRCGS, SALSA, ISO 22000, IFS, SQF, FSSC 22000

Have your say…

2 thoughts on “Take a tour of our Food Safety & GMP training for operatives

  1. Impressed by the way that you have put the factory process at the centre of the trainIng and then placed the relevant information around it. It’s far more logical than the usual approach. It’s such a good approach that I’m wondering why no one has thought of this before!

  2. I enjoyed reading through the process, really interesting and informative to new people and a great refresher for employees.
    It might be really useful to do a similar training exercise for Agents & Brokers as I think there is a lack of real understanding an an opportunity to get companies on board.

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