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Food safety begins with consistent hygiene in everyday work. But what dangers lurk during processing and how can you reliably avoid contamination? In this training course, you will learn how microorganisms such as salmonella, viruses and mould spores contaminate food and which hygiene regulations you must comply with. You will find out which foods are particularly susceptible and how you can prevent the transmission of pathogens by behaving correctly. Whether it's eggs, minced meat or ice cream – you will be empowered to recognise risks and break chains of infection.
The course provides practical training on how to apply the HACCP system in everyday life to systematically ensure food safety. You will learn about the seven HACCP principles, how to identify and monitor critical control points, and which temperature and storage limits must be observed. Concrete examples will enable you to recognise hazards at an early stage, initiate corrective measures and protect both consumers and your business through comprehensive documentation.
You can find detailed information on the topic of compliance training on our offer page for companies, where you can also find how to book a customised online compliance academy as a complete package for your company's employees and managers.