How do we ensure safe food every single day? In the HACCP1 course at Iðan, food technologist Elísabet Katrín goes over what matters most: hygiene, temperature control, and clear responsibility. A course for everyone who works with food – and doesn't want to take any chances.
“It’s actually so simple to prevent foodborne illnesses,” says Elísabet Katrín Friðriksdóttir, a food technician who teaches HACCP 1 at Iðan. “It all starts with knowledge and hygiene.”
Elísabet has decades of experience from commercial kitchens, including at Akureyri Hospital and Landspítali National University Hospital, in addition to having worked in quality control and served on HACCP teams. She says her interest in food safety has been with her from the beginning. “It’s actually become a passion of mine. Proper food handling is a simple way to protect people’s health.”
But why is it important for staff in the food and catering industry to attend a HACCP course?
“It’s crucial that everyone who handles food has a basic knowledge of its safe handling. When people understand why the rules exist – why you need to clean thoroughly, why you need to record temperatures and follow procedures – they are more likely to be followed. That increases safety.”
She points out that every step in the process matters. The course is therefore useful for everyone who works with food: in processing, packaging, cooking, serving, transport, or other handling. “A shared understanding is vital. If one link fails, it can affect the entire process.”
Despite stricter requirements and increased education, foodborne illnesses still occur regularly. Elísabet believes the reason is often a lack of general knowledge or that rules are bent in the hustle and bustle of the day. “The more people who know the HACCP system and understand how it’s used to prevent deviations, the safer the food becomes.”
The course content has evolved in line with increased demands and a more complex environment. There is a greater emphasis on a holistic view, traceability, division of responsibility, and targeted staff training. Knowledge of the entire process – from receiving raw materials to serving – is key.
But what about at home? Is there one piece of advice that everyone can adopt?
“Yes,” says Elísabet, smiling. “Wash your hands well. Always. Especially before cooking and after handling raw ingredients.”
She also mentions temperature control. Don’t leave perishable foods at room temperature. Maintain the cold chain. Heat food sufficiently and cool it correctly. “And be especially careful with chicken – it needs to be fully cooked and must not contaminate other raw ingredients.”
Old habits die hard, though. Many remember food being left to cool on the counter for a long time before going into the fridge. “In the old days, refrigerators couldn’t handle hot food like they do today,” she explains. “Modern appliances can handle it much better. You don’t put boiling hot food straight in, but once it has steamed off a bit, you can put it in a container and into the fridge.”
The core is simple: hygiene, proper cooling, and proper heating. With a clear division of tasks, good training, and shared responsibility, risk can be significantly reduced.
If you work with food – at any level – HACCP 1 at Iðan is a solid foundation. There you will get a clear overview, practical tools, and a shared understanding that strengthens both you and your workplace.
Don’t take chances when it comes to food safety. Sign up for HACCP 1 at Iðan and do your part for safer food for everyone.