Application of HACCP principles and implementation of bph
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
Good to know
- Training in French
- Target audience: Any audience likely to be involved in
collective restaurants, nurseries etc ...
- Certificate of attendance
- Evaluation test
Automatically translated from French
Organizer
Thierry Muller
Where does it take place?
Lifelong Learning
15 Rue de Dudelange
Kayl
Luxembourg
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