Terug naar Training
HACCP Course (English)
0% Voltooid
0/0 Stappen
-
Introduction HACCP6 Onderwerpen|1 Toets
-
1. Demonstrable food safety practices2 Onderwerpen|1 Toets
-
2. Furnishing the business premises2 Onderwerpen|1 Toets
-
3. Personal hygiene2 Onderwerpen|1 Toets
-
4. Training and education2 Onderwerpen|1 Toets
-
5. H.A.C.C.P.4 Onderwerpen|1 Toets
-
6. Product Liability1 Onderwerp|1 Toets
-
7. Getting sick from food5 Onderwerpen|1 Toets
-
8. The CCPs in the hygiene code.1 Onderwerp|1 Toets
-
9. Temperature Control3 Onderwerpen|1 Toets
-
10. Working hygienically8 Onderwerpen|1 Toets
-
11. Cleaning4 Onderwerpen|1 Toets
-
12. Pest3 Onderwerpen|1 Toets
-
13. The hospitality industry hygiene code from 201611 Onderwerpen|1 Toets
Toetsen
Les Voortgang
0% Voltooid
Thanks to the Government Information (Public Access) Act (WOB), government agencies are forced to disclose information if requested. The Dutch Food and Consumer Product Safety Authority (NVWA) even goes a step further with a very transparent application that makes inspection results visible. For example, if your cafeteria is poorly rated, your (company) name will be provided with a red-colored and sad-looking emoticon! In addition, poor results lead to repeat visits. Good results are rewarded: if you pass 3 consecutive checks, a new check will not take place for at least 5 years. With the app, the NVWA therefore not only responds effectively to supervision, but also to the image of companies. A great way to keep food safe!
