HACCP course for Food Business Operators
Recipients and focus areas
The course is designed for food business operators who are involved in the self-monitoring processes. These are people involved in handling food products in various capacities – e.g., staff in restaurants, bars, pharmacies, vending machine operators, street food sellers, bartenders.
The fundamentals of the HACCP system (Hazard Analysis Critical Control Points) are explained. The system provides good food hygiene practices that must be implemented by any food/beverage handler.
Fact sheet
- Course duration: about 4 hours – the relative legislation does not provide an indication of the length, this is what we believe to be the minimum to acquire effective knowledge on the topic
- Frequency of refresher training: there is not set rule, refresher courses every year or two years are advisable
- Classroom/e-learning: HACCP training in the classroom or by distance learning
- Requirements: none
- HACCP Certification: a certificate of attendance is issued upon completion of the course if the test is passed
- Legal framework: the “Hygiene Package 2004” (EC Regulations 852/04, 853/04, 854/04, 882/04) and specific legislation
The teachers are qualified professionals with expertise in chemical and microbiological fields, they are able to explain the best techniques to be applied to avoid cross-contamination or other types of contamination of foodstuffs to be served to the consumer.