The training is suitable for people at governing level, such as kitchen managers and people who are responsible for documenting temperature, risk analyzes (hazard analysis) and people who in turn must convey knowledge to other employees or co-workers.
This training follows the principles of the Codex Alimentarius, i.e. the laws and regulations that govern the work with food safety. The course gives you an overview of what HACCP is and gives you knowledge about food safety, risk assessment and critical control points.
After the training, you will have a good knowledge of the most common, and most serious, presence and properties of microorganisms. You will also have increased knowledge about how to avoid food poisoning and what the most common dangers are of chemical, allergenic and physical nature. The training also goes through and gives you a basic understanding of Self-Control and HACCP and how you should work with these two governing documents.
The course is aimed at: Managers, chefs and people responsible for control and management of food handling (Haccp, Self-control)
- Microorganisms and infection (bacteria, viruses and parasites)
- Hygiene (personal & premises)
- Food poisoning
- Self-monitoring, HACCP, and Hazard analysis
- Basic conditions
- The legislation
- Chemical and physical health hazards
- Cross-contamination & allergens
The online course is developed together with Krogkunskap
This is required to obtain a course certificateEach section concludes with a number of control questions that must be approved in order for you to move on to the next part. To obtain a certificate of completion of the course, you must have passed 80% of the questions on each sub-test.
You can pause the training at any time to resume where you left it. You can also go back to already completed parts or start over from the beginning.