A course for employees of food companies, canteens, restaurants and hotels who want to increase their knowledge of microbiology and safe food handling.

Course subjects:

  • Microbiology – behaviour and spread of micro-organisms – foodborne illnesses and pathogenic bacteria.
  • Handling of food – temperature, cross-contamination, procedures and conduct.
  • Hygiene and cleaning – cleaning schedules, cleaning records and sampling.
  • Personal hygiene – work clothing, hand washing and experiment with Glói.
  • Co-operation, responsibility and trust.
  • Short introduction to HACCP

Course duration:  1×4 hours