Application of HACCP principles and implementation of BPH
Content:
The HACCP system
Food hazards
Basic hygiene rules
Space and equipment requirements
Cleaning and disinfection
Hygiene rules when cooking in the establishment
Hygiene rules when serving meals
Use of food brought
Food hygiene documentation
Teaching methods
Didactic and participative method
- Training in French
- Price: 240 EUR
- Target audience: Any audience likely to intervene in
collective restaurants, crèches etc ...
- Certificate of attendance
Automagically translated from French
Thierry Muller
Lifelong Learning
15 Rue de Dudelange
Kayl
Luxembourg
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