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Zertifizierungsmaßnahmen im Lebensmittelhandwerk

2 hour(s)


Wichtigsten Zertifizierungen für den Lebensmittelbereich kennen und unterscheiden.


  • Begriffe und Definitionen (Akkreditierung, Audit, Lastenheft, Zertifizierung, Anforderungen, Norm)
  • Die verschiedenen Zertifizierungen (Internationale Anerkennung, ISO 9001, ISO 22000, ISO 14001, ISO 45001, Bio-Siegel der Europäischen Union, Europäisches Umweltzeichen, Verschiedene Bio-Zertifizierungen, Regionale oder lokale Anerkennung)
  • Die richtige Zertifizierung für das eigene Unternehmen wählen
  • Ablauf einer Zertifizierung

Target group

Who is the course aimed at?

Unternehmen des Lebensmittelhandwerks


Certficate, diploma

Certificat de participation

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Responsibility for the content of this training description lies solely with its author, the training provider Chambre des Métiers.

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