Training HACCP/GHP/GMP in practice
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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
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„HACCP/GHP/GMP in practice - for Retail: shops. kiosks, food wholesalers”.
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The basic course concerning food safety - HACCP/GHP/GMP
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Training ZZZ
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„HACCP/GHP/GMP in practice - canteens, kitchens in institutions as schools, kindergartens etc.”
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The basic course concerning food safety - HACCP/GHP/GMP
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Buy this training
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Training ZZO
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Training ZZO - „HACCP/GHP/GMP in practice - restaurants, bars, pubs etc”
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The basic course concerning food safety - HACCP/GHP/GMP
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Buy this training
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Training ZZOSO
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Training ZZOSO-"HACCP/GHP/GMP in practice - restaurants, bars, pubs which offers sushi"
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The basic course concerning food safety - HACCP/GHP/GMP
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Buy this training
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Training PCK
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Training PCK - „HACCP/GHP/GMP in practice - bakeries, cafes etc”
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The basic course concerning food safety - HACCP/GHP/GMP
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Buy this training
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Training HOW
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Training HOW - "HACCP/GHP/GMP in practice - fruit and vegetable wholesalers" |
The basic course concerning food safety - HACCP/GHP/GMP
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Buy this training
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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
- Introduction to HACCP.
- HACCP and Good Practises GHP/GMP
- Hazard analysis
- Determination of CCP
- HACCP Plan with the application of examples - 7 steps
Lesson 3. GHP/GMP Good Practises:
- Employee hygiene and health care
- The technical status of the plant, devices and machinery
- Transport, storage and warehousing.
- Washing and disinfection processes
- Water, removal of waste, protection against vermin.
Lesson 4. SUMMARY
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