Description
Objectives
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
Target audience
HORECA staff, people interested in food hygiene
Programme
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
Conditions
Course Material
The training material will be handed out at the beginning of the course.
Certificate
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.
Location
L-1615 Luxembourg
Luxembourg
Sessions et horaires
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