Descrizione
COURSE PROGRAM:
- Obligations and responsibilities of the food business operator;
- Main food safety standards and penalties for violations of these rules;
- Food traceability;
- Good practice rules to avoid the presence of hidden allergens in food;
- Basics of foods containing gluten, allergens and related regulations;
- Food risks and hazards: chemical, physical, microbiological;
- Pathogenic microorganisms and mechanisms of biological and chemical contamination of food;
- Materials and Objects in Contact with Food;
- Hygiene requirements;
- Personal hygiene and good practices for the prevention of foodborne diseases;
- How to store food;
- Principles of cleaning and disinfection of environments and equipment;
- Self-monitoring: notions of prerequisites (pest control, waste disposal, management of animal by-products, etc.);
- Self-control: notions of procedures based on the principles of the HACCP system.
Istruttori
3 Corsi
13247 Studenti
38 Recensioni
