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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
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Make a cleaning plan (see also appendix 7). Record for each object and surface how often and with what cleaning should be done, with or without disinfectant. With a clear cleaning plan all your employees know where they stand. Also, be sure to use standard plans from soap suppliers, for example. Before you start cleaning, cleaning materials must of course be clean themselves.