Implementation of Haccp in Food Establishments, Including the Horeca Sector – Fundamentals

Participation in this course does not provide participants with the professional qualifications required for the granting of an establishment permit.
At the end of the course, participants will be able to:

• Know the correct behaviour to adopt in order to minimise as far as possible the risks that could jeopardise consumer safety
• Observe, collect and identify potential risks at their workstation and propose effective solutions to their manager
• Understand their day-to-day role in the field of hygiene
• cover the concepts of good hygiene practice and food safety
• cover the vocabulary relating to food hygiene

Consumer hygiene and safety

• Definition of hygiene
• Who does hygiene concern?
• Means of preserving foodstuffs
• Food preservation temperatures
• Preventive measures to avoid food contamination

Hazards encountered in the food sector

• Definition and terminology
• Biological hazards
• Physical hazards
• Chemical hazards

Hygiene practices in the HORECA sector

• Introduction
• Staff attitudes
• Hygiene of equipment and premises
• Hygiene of foodstuffs
• Operating hygiene
• Conclusions - the main points to remember

Brief introduction to HACCP and its application

• History
• Methodology
• Role of staff in implementing HACCP
• Day-to-day role of staff
• Conclusions

Participants will be able to download, via the customer portal, a certificate of attendance issued by the House of Training a few days after the end of the session.