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HACCP Course (English)
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Introduction HACCP6 Onderwerpen|1 Toets
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1. Demonstrable food safety practices2 Onderwerpen|1 Toets
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2. Furnishing the business premises2 Onderwerpen|1 Toets
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3. Personal hygiene2 Onderwerpen|1 Toets
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4. Training and education2 Onderwerpen|1 Toets
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5. H.A.C.C.P.4 Onderwerpen|1 Toets
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6. Product Liability1 Onderwerp|1 Toets
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7. Getting sick from food5 Onderwerpen|1 Toets
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8. The CCPs in the hygiene code.1 Onderwerp|1 Toets
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9. Temperature Control3 Onderwerpen|1 Toets
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10. Working hygienically8 Onderwerpen|1 Toets
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11. Cleaning4 Onderwerpen|1 Toets
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12. Pest3 Onderwerpen|1 Toets
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13. The hospitality industry hygiene code from 201611 Onderwerpen|1 Toets
Toetsen
It is crucial to professionally design business areas where food is handled. This is because everything must be focused on minimizing the risks of contamination and infection. Contamination occurs when food contains too many (pathogenic) microorganisms. Contamination of food refers to the presence of things that do not belong in the food in question. This can be anything: a hair, piece of plastic, dead fly, screw, shard of glass, and so on. How do you prevent contamination and contamination? Read on and learn basic (2.1) and specific principles (2.2).
After you have gone through the topics carefully, there will be a test on this chapter. To proceed to the next chapter, you must answer all 4 questions correctly.
Good luck!