COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies where participants will be engaged in a series of interactive small groups and class workshops.
Food hygiene issues have become so complex that traditional attention to cleanliness and maintenance is not enough. The general principles of food hygiene follow the food chain from primary production through to the consumer, highlighting the key hygiene controls at each stage. The Hazard Analysis and Critical Control Point (HACCP), is an effective tool to enhance food safety management, thoroughly looks at food preparation to identify the root cause of potential problems and to establish corrective or control measures. HACCP system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer.
This course provides participants with a detailed and up-to-date overview of better training for safer food of food hygiene and controls. It covers the higher levels of competence and awareness on EU rules from EU Member States; the BTSF and the requirements for the food safety management; the GHP on the conditions and measures necessary to ensure the safety and suitability of food at all stages of the food processing establishments; and the legislative requirements of food hygiene and controls including the general hygiene requirements and HACCP.