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.