Objective
This course explains the food hygiene regulation and the impact on the daily working routine. Focus is on the responsibility of each individual, to guarantee safe food preparation.
Program
- Introduction to HACCP
- Introduction to food microbiology & disinfection
- Prerequisite programmes
- Personal hygiene
- Cleaning & disinfection
- HACCP in practice: an example
Duration
This is a 4hrs course.
Location
The training is offered as on-site dedicated training.
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