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Sýni

HACCP 2

Course for all who handle food in one way or another
The course involves lectures, discussions and project work.

Course subjects:

Food production risks: Illness causing micro-organisms

  • Pollutants in food
  • Foreign matter
  • Allergens

Food handling and food storage:

  • Cross-contamination – what is cross-contamination and how can we prevent it?
  • The importance of refrigeration

Preventative measures:

  • Cleaning and cleaning schedules
  • Vermin and pest controls
  • Suppliers – selection of suppliers and requirements made of them
  • Calibration and the testing of measuring devices
  • Employees – Conduct, personal hygiene and employee health
  • Training – Employee skills requirements, training, training schedules