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Training HACCP/GHP/GMP in practice

 

These are basic trainings within the scope of HACCP/GHP/GMP dedicated for the employees of particular sectors: closed general catering systems and institutions, catering systems and institutions, turnover of food, bakeries as well as cake shops etc.

 

Training  SKH

„HACCP/GHP/GMP in practice -  for Retail: shops. kiosks, food wholesalers”.

 

 

The  basic course concerning food safety - HACCP/GHP/GMP

 

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Training  ZZZ

„HACCP/GHP/GMP in practice - canteens, kitchens in institutions as schools, kindergartens etc.”

 

The  basic course concerning food safety - HACCP/GHP/GMP

 

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Training  ZZO

Training ZZO - „HACCP/GHP/GMP in practice -  restaurants, bars, pubs etc”

 

 

The  basic course concerning food safety - HACCP/GHP/GMP

 

Buy this training

Training  ZZOSO

Training ZZOSO-"HACCP/GHP/GMP in practice - restaurants, bars, pubs which offers sushi"

The  basic course concerning food safety - HACCP/GHP/GMP

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Training  PCK

Training PCK - „HACCP/GHP/GMP in practice - bakeries, cafes etc”

 

 

The  basic course concerning food safety - HACCP/GHP/GMP

 

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Training  HOW

Training HOW - "HACCP/GHP/GMP in practice - fruit and vegetable wholesalers"

 

The  basic course concerning food safety - HACCP/GHP/GMP

 

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1 2 3

 

 

The trainings consists of the lessons as well as the final test.

Lesson’s topics:

Lesson 1. INTRODUCTION – INTRODUCTION TO THE FOOD SAFETY (actual food law).

Lesson 2. HACCP – THE PRINCIPLES OF THE HACCP SYSTEM

  1. Introduction to HACCP.
  2. HACCP and Good Practises GHP/GMP
  3. Hazard analysis
  4. Determination of CCP
  5. HACCP Plan with the application of examples - 7 steps

Lesson 3. GHP/GMP Good Practises:

  1. Employee hygiene and health care
  2. The technical status of the plant, devices and machinery
  3. Transport, storage and warehousing.
  4. Washing and disinfection processes
  5. Water, removal of waste, protection against vermin.

Lesson 4. SUMMARY

  • Final testing

 

 

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