HACCP 1 – Hygiene and Safe Food Handling

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

Hæfniviðmið

To gain a clear understanding of the main hazards in food handling.

To be able to apply good and safe working practices in daily work.

To be able to participate in internal inspections in the workplace and reduce the risk of foodborne infections and cross-contamination.

Fyrirkomulag

Lecture and project work 

Helstu upplýsingar

  • Tími
    8th of Apríl 2026 at 16.30 - 19.00. Registration closes two business days before the course begins
  • Lengd
    2,5 klst.
  • Umsjón
    Elísabet Katrín Friðriksdóttir, Food Technologist and Project Manager.
  • Staðsetning
    Iðan fræðslusetur, Vatnagarðar 20, 104 Reykjavík
  • Tegund
    Staðnám
  • Verð
    Án kostnaðar / Námskeiðið er félagsfólki aðildarfélaga og samstarfssjóða að kostnaðarlausu
  • Markhópur
    Everyone who handles food in one way or another and must be able to ensure consumer safety
  • Gott að vita
    Those who are not members of the unions belonging to Starfsmennt and cooperative funds will be deregistered but can register with Iðan.
Skrá mig
  • Mat
    Attendance and participation

Dagskrá

DagsetningDagskráFráTilKennari
08.04.2026HACCP 1 – Hygiene and Safe Food Handling16:3019:00Elísabet Katrín Friðriksdóttir