HACCP: food safety and hygiene in the kitchen

Why?

• Gain insight into the main risks and challenges related to food hygiene.

• Learn the basic hygiene principles needed to ensure food safety.

What do you learn?

• The first part provides a brief theoretical introduction to the specific hazards involved in handling and preparing food.

• All relevant hygiene requirements are then clearly explained and tailored to your company or organisation.

Result?

After completing the training, kitchen staff have the knowledge they need to handle and prepare food safely and hygienically.

What does the law say?

To ensure the hygienic safety of food products, a preventive reference method has been developed: HACCP, or Hazard Analysis and Critical Control Points.

Anyone who handles or comes into contact with food products as part of their job must comply with the applicable HACCP legislation and regulations.

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Price

The prices depends on how you follow the training.

If your organisation is affiliated with Mensura External Service for Prevention and Protection at Work (ESPPW) and you have prevention units, you can pay with these as long as your balance is sufficient.

Subsidies

We qualify for all kinds of subsidies and financing options because we are certified by many government agencies and sector funds.

• SME Portfolio (in Flanders). Use these certification numbers in your request:

  • members of Mensura External Department for Prevention for Prevention and Protection: Mensura EDPB - DV.O105072

  • non-members: Mensura CONSULT - DV.O101943

• Training vouchers

• Sector fund

  • Alimento

  • Constructiv

  • Volta