HACCP 1 – Hygiene and Safe Food Handling

For Whom:

This course is designed for anyone involved in the handling, production, storage, or service of food. It is suitable for staff working in kitchens, restaurants, canteens, bakeries, food production, and retail, as well as managers and responsible persons overseeing food safety.

Objective:

To increase participants’ knowledge and understanding of the main hazards in food production and to demonstrate how food safety can be ensured through good practices and internal control based on the HACCP system.

The Course Will Cover:

• Key hazards in food production, including microorganisms, allergens, and contamination
• Proper handling, receiving, and storage of food, including temperature control and traceability
• Prevention of cross-contamination and unsafe practices
• Personal hygiene, cleaning, and cleaning schedules
• Internal control, responsibility, and the roles of staff and management

Upon Completion, Participants Will Be Able To:

• Understand the fundamentals of the HACCP system and its role in food safety
• Identify key risks in food handling and production
• Apply good hygiene and food safety practices in daily work
• Reduce the risk of foodborne illness and cross-contamination
• Actively participate in internal food safety control at the workplace