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Since November 2019
Instructor since November 2019
This course is aimed at students, technicians, food industry professionals, quality managers and project leaders wishing to understand and apply the essential principles of food hygiene and safety.
You will learn to identify the main biological, chemical and physical hazards associated with food and to understand the measures to control risks throughout the food chain.
The course progressively covers good hygiene practices (GHP), good manufacturing practices (GMP), the principles of the HACCP method, hazard analysis, determination of critical control points (CCPs), monitoring, corrective actions as well as the basics of traceability and food safety management.
Examples and case studies from the agri-food sector will help to link theoretical concepts to situations encountered in business.
The content can be adapted to the level and objectives of the learner: student wishing to complete their training, professional wishing to strengthen their skills, preparation for an interview or support in understanding and implementing an HACCP approach.
You will learn to identify the main biological, chemical and physical hazards associated with food and to understand the measures to control risks throughout the food chain.
The course progressively covers good hygiene practices (GHP), good manufacturing practices (GMP), the principles of the HACCP method, hazard analysis, determination of critical control points (CCPs), monitoring, corrective actions as well as the basics of traceability and food safety management.
Examples and case studies from the agri-food sector will help to link theoretical concepts to situations encountered in business.
The content can be adapted to the level and objectives of the learner: student wishing to complete their training, professional wishing to strengthen their skills, preparation for an interview or support in understanding and implementing an HACCP approach.
Abderazak's video
1st lesson is backed
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