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HACCP Initial course 4 hours Classroom, video call

HACCP food hygiene

Regulation (EC) 852/2004 (food hygiene) and Legislative Decree 193/2007 (penalties). HACCP and hygiene prerequisites.

Programme

Aims

  • Understand food hygiene and food safety.
  • Apply HACCP procedures and records correctly.

Contents

  • Food hygiene and chemical, physical and biological contamination (1.0h)
  • Allergens, labelling and traceability (0.5h)
  • HACCP principles: hazards, CCPs, critical limits, monitoring (1.5h)
  • Prerequisites (GHP/GMP): cleaning, pests, storage, temperatures (0.5h)
  • Non-conformities, corrective actions and records (0.5h)

Description

Anyone who works with food knows the rules exist and have to be followed. This course takes you through HACCP in practical terms: critical control points, temperatures, traceability, premises hygiene and how contamination is prevented.

It is built on real cases and the mistakes people actually make in a kitchen, at a counter or in a store. The aim is that you leave knowing exactly what to do, and why.

It is for cooks, baristas, waiting staff, food retail staff, bakers, pastry chefs, canteen managers and anyone who runs a food business. The certificate is valid for two years, in line with Regulation (EC) 852/2004.
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