HACCP Food Safety

Objective

To provide basic knowledge of food hygiene for commercial food service personnel

Food and risks to consumers
Microbiological hazards
Other characterized hazards
Fundamentals of Community and national regulations (targeted at commercial catering)
The principles of HACCP
Health control plans

Alternating theoretical contributions and practical exercises

Duration of the training

4 hours
Periodicity

Recommended: 24 months
Target audience

All point-of-sale personnel selling prepared food products
Prerequisites

No
Maximum number of participants

12
Location of the training

On your site or at our training center in Schifflange
Languages
- Allemand
- French
Course material

In digital format, will be communicated to each participant
Certificate / Attestation

Certificate of training given to the employer by name