,,HACCP" – Hygiene and Safe Handling of Food

The objective of the course is to increase knowledge of food production hazards and internal controls in kitchens based on the HACCP system. Preventive measures such as cleaning protocols, personal hygiene, product reception, raw material handling, food storage and shelf life, core temperature monitoring, microorganism growth, cross-contamination, and more will be covered.

Description:

• Hazards in Food Production
• Pathogenic microorganisms
• Chemical contamination in food Foreign objects Allergens

Food Handling and Storage:

• Cooling, storage, and the cooling cycle
• Receiving, temperature measurements, records, and traceability
• Cross-contamination prevention
• Color coding
• Food handling best practices
• Preventive Measures Prevention strategies
• Preventive maintenance
• Supplier selection and requirements
• Measuring instruments – safety protocols
• Rules of conduct
• Staff training programs
• Personal hygiene standards
• Cleaning and sanitation programs
• Pest control measures
• Packaging and labeling regulations

Organizational structure and division of responsibilities

• Organizational charts
• Job descriptions
• Managerial responsibility and quality policy
• Hazard analysis

Lecture. You can register for an on-site course or a webinar (live streaming) by checking the box "Ég vil skrá mig í fjarnám" (en. I want to register for the webinar) in the registration process.

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