Back to course listings

Objective

This course focusses on the cleaning and disinfection process in food preparation area. The impact of different factors on the cleaning result and on compliance with HACCP requirements is discussed.

Program

  • Hygiene regulation: introduction to HACCP
  • Basics of microbiology
  • Disinfection
  • Personal hygiene
  • Basics of cleaning and disinfection chemistry
  • Cleaning and disinfection meeting HACCP requirements
  • Best practices of professional cleaning

Duration

This is a one day course.

Location

The training is offered as on-site dedicated training.

Request more information