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

Toetsen

Les 1, Onderwerp 1
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Worst case scenario

peter 29 november 2023
Les Voortgang
0% Voltooid

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.