After successful completion of the course, the participants will have knowledge of hazards, Hygienic Design (including zoning) of building and equipment used in the Catering Sector, of Hygiene Management including GMP, HACCP & sanitation as well as of legal requirements in the European Union. Participants are able to evaluate building and equipment, to use GMPs and cleaning & sampling procedures and suggest improvements.
After successful completion of this e-learning course, participants will have knowledge of hazards in meat plants, of GMP, GHP and hygienic design of building and equipment, zoning and of cleaning and disinfection and will be able to evaluate equipment and suggest improvements.
After successful completion of the course, the participants have knowledge on hygienic design in dairy processing plants, hygiene control measures, equipment maintenance conditions and are able to evaluate building and equipment and to use GMPs and cleaning & sampling procedures for the enhancement of the design facilities.
- Teacher: Ceren Zeytinci
After successful completion of the course, the participants have knowledge on legislation and guidelines in the field of food safety and hygienic design and are able to identify hygienic risks in food production areas and to make proposals for improvement. They know about the mechanisms and methods of cleaning and sanitation and are able to validate cleaning efficacy and to conduct tasks in teamwork.
- Teacher: Navaphattra Nunak
- Teacher: Gerhard Schleining
After successful completion of the course, the participants have knowledge about the hazards in the food sector.