How can we make sure the food we prepare is safe to eat?

Handling food safely is an important responsibility in many workplaces. This course provides a clear and practical introduction to hygiene and safe food handling based on HACCP principles.

Participants learn how contamination can occur and what simple steps can prevent it. The course covers how to receive, store, prepare, and serve food in a safe way. It also explains the importance of correct temperatures, good hygiene, and careful work habits.

The focus is on practical knowledge that can be applied immediately in daily work.

By the end of the course, participants will have a better understanding of how their actions affect food safety and how they can help protect the health of those who eat the food they prepare.

The Course Will Cover:

• Key hazards in food production, including microorganisms, allergens, and contamination
•  Proper handling, receiving, and storage of food, including temperature control and traceability
• Prevention of cross-contamination and unsafe practices
• Personal hygiene, cleaning, and cleaning schedules
• Internal control, responsibility, and the roles of staff and management

Lecture and project work 

Those who are not members of the unions belonging to Starfsmennt and cooperative funds will be deregistered but can register with Iðan