HACCP
HACCP & Self-monitoring Food Hygiene | Web training
HACCP & Food Hygiene Online Course
- Web training / e-learning
- Time required approx. 4 hours
- Unlimited number of tests
- Course literature included in the price
- Group discount for more purchases
Get started right away and get your certificate today!
After the training you will be certified in HACCP and food hygiene. You will also:
- Obtain a good knowledge of the occurrence and characteristics of the most common, and most serious, micro-organisms.
- have a better knowledge of how to avoid food poisoning and of the most common chemical, allergenic and physical hazards.
- are given an understanding of self-checking and HACCP and how to work with these two documents.
Read more about what's included further down the page.
Course description
The training will give you a good insight into food hygiene and what the HACCP methodology means. You will also learn how documentation should be designed and what to consider in order to have a living HACCP system. We clarify key concepts such as validation and verification. The training provides good understanding and information for those who need food hygiene certification and know HACCP/re-inspection.
Price 995kr (excl.VAT)
Educational and instructive
We learned to do self-checks based on the haccp principles
Victor Jonsson
Perfect with online certification for our employees
Very convenient with online certification for our organization. Educational and professional! Modern and the course includes final exams before certification you can retake in case you fail.
Filip Vingstedt
More information on HACCP & food hygiene
Time allocation
About 4 hours
Price
995 SEK
Target group
Anyone who has a step in the food chain e.g. restaurants, cafes, grocery stores, bakeries, distribution/production chain
Description
Food safety is the result of several factors: legislation should establish minimum hygiene requirements, official controls should be carried out to verify compliance by food business operators, and food business operators should establish and implement food safety programmes and procedures based on the HACCP principles.
The successful implementation of procedures based on HACCP principles requires the full cooperation and commitment of food business employees.
Therefore, employees should receive further training. The HACCP system is an instrument that helps food business operators to achieve a higher standard of food safety. The HACCP system should not be considered as a method of self-regulation and should not replace official controls
Course content
Background
Key concepts
Overview of HACCP methodology
Initial work
Hazard analysis
Identify critical control points
Establish corrective actions
Establish verification procedures
Establish documentation and record keeping
Course Certificate/Diploma
After completing the training, you will receive a course certificate, which you can save as a PDF file. This document shows that you have a quality assured training in Food Hygiene (HACCP).
Course material
Once you are in the education system, there is a tab called course material where you will find documents that you can print or read on screen.
Key parts of the Course
- Background
- Key concepts
- Overview of HACCP Principles
- Initial work
- Faroanalysis
- Identify critical control points
- Food
- Responsibilities and obligations
- Rules for food premises
- Transport and Equipment
- Personal hygiene
- Different Colors