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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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Fortunately, no high demands are made on delicious home cooking, but food-safe working is not only mandatory for the catering industry. Residential and care communities, the Ministry of Defense and nursing homes must also comply with this obligation. As of 2014, it is also mandatory to declare the presence of certain allergens in dishes. The conditions focus on, among other things, the design of work and stock areas, the purchase of ingredients, preparation processes, serving drinks and dishes and education/training of staff. For companies that deal (much) too lightly with these rules, warnings or hefty fines are lurking. For those who really go too far, immediate closure of a case as a ‘worst case scenario’ is also a possibility.
