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HACCP Course (English)

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  1. Introduction HACCP
    6 Onderwerpen
    |
    1 Toets
  2. 1. Demonstrable food safety practices
    2 Onderwerpen
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    1 Toets
  3. 2. Furnishing the business premises
    2 Onderwerpen
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    1 Toets
  4. 3. Personal hygiene
    2 Onderwerpen
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    1 Toets
  5. 4. Training and education
    2 Onderwerpen
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    1 Toets
  6. 5. H.A.C.C.P.
    4 Onderwerpen
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    1 Toets
  7. 6. Product Liability
    1 Onderwerp
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    1 Toets
  8. 7. Getting sick from food
    5 Onderwerpen
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    1 Toets
  9. 8. The CCPs in the hygiene code.
    1 Onderwerp
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    1 Toets
  10. 9. Temperature Control
    3 Onderwerpen
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    1 Toets
  11. 10. Working hygienically
    8 Onderwerpen
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    1 Toets
  12. 11. Cleaning
    4 Onderwerpen
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    1 Toets
  13. 12. Pest
    3 Onderwerpen
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    1 Toets
  14. 13. The hospitality industry hygiene code from 2016
    11 Onderwerpen
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    1 Toets

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Les Voortgang
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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.