HACCP Course (English)

HORECA,

HACCP Course (English)

Bekijk Training inhoud

Lara · 4 juni 2025

Training Inhoud

Introduction HACCP 6 Onderwerpen | 1 Toets Voorbeeld Les

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Worst case scenario

To keep food safe

Supervision in practice

Introduction Test

1. Demonstrable food safety practices 2 Onderwerpen | 1 Toets

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Rules of engagement

Registration highlighted

Demonstrable food safety work Test

2. Furnishing the business premises 2 Onderwerpen | 1 Toets

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Furnishing of business premises Test

3. Personal hygiene 2 Onderwerpen | 1 Toets

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Hygienically prepared

Dealing with disease

Personal Hygiene Test

4. Training and education 2 Onderwerpen | 1 Toets

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Professional instructions

Knowledge tested

Training and education Test

5. H.A.C.C.P. 4 Onderwerpen | 1 Toets

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Laws and regulations

Operation system

Insight into critical processes

Critical processes under the microscope

H.A.C.C.P. Test

6. Product Liability 1 Onderwerp | 1 Toets

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Damage and fault

Product Liability Test

7. Getting sick from food 5 Onderwerpen | 1 Toets

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Dangerous and useful

Illness as a result

Temperature and time

Getting sick from food Test

8. The CCPs in the hygiene code. 1 Onderwerp | 1 Toets

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Critical management points

The CCPs in the hygiene code Test

9. Temperature Control 3 Onderwerpen | 1 Toets

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To measure is to know

Control and risk

Temperature Control Test

10. Working hygienically 8 Onderwerpen | 1 Toets

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Unrefrigerated presentation

Hygienic work Test

11. Cleaning 4 Onderwerpen | 1 Toets

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Cleaning phases

Sweeping and scrubbing

12. Pest 3 Onderwerpen | 1 Toets

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Everything that crawls and flies

Work instruction waste disposal

13. The hospitality industry hygiene code from 2016 11 Onderwerpen | 1 Toets

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Cross-contamination

Receipt of goods

Storing products

(Pre)preparing dishes

Pancake batter and poffertjes batter

Sushi preparation

Cold and hot smoking

Shoarma and Döner

Hospitality hygiene code from 2016 Test

Over de instructeur

Lara

2 Trainingen