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HACCP Food Safety

Objective

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

Content

  • 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

Teaching methods

Alternating theoretical contributions and practical exercises 

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REQUEST FOR A TRAINING QUOTE
  • 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

    Sur votre site ou bien à notre centre de formation

  • 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

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+352 46 36 84 31

[email protected]

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