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
Work with smooth and water-repellent materials.
All materials should be washable and non-porous (non-permeable to water). Invest in durable materials and stainless steel to prevent wear and corrosion.
Avoid wood as a material to work with.
Wooden workbenches, cutting boards and handles are a no-go. Wood will work and warp, especially in contact with water. Don’t give microorganisms a chance to settle and work with hard plastics.
Detect and repair holes and cracks
Holes or cracks in floors, walls and ceilings attract dirt and pests.
Ventilate with mosquito nets
In a kitchen, temperatures can quickly get high. There is nothing wrong with opening a window or outside door, but be sure to use mosquito nets. That way you benefit from fresh air and give crawling and flying pests no chance.