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Objective

This course is designed for people working in catering or food preparation, who are involved in deployment of the HACCP system. The training aims to translate the theoretical requirements into practical examples and best practices.

Program

  • Food hygiene legislation – HACCP
  • Introduction to food microbiology & disinfection
  • Prerequisite programmes
    • Personal hygiene
    • Cleaning & disinfection
    • Infrastructure
    • Pest control
    • Training
  • HACCP in practice: stepwise discussion of a concrete example

Duration

This is a one day training course.

Location

The training can be organised as an Open Session course in our training centre or as on-site dedicated training.

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