HACCP – Principles and Application
The HACCP training is intended for hospitality professionals who want to master hygiene and food safety requirements in a concrete and practical way: identifying biological, chemical and physical hazards, controlling the cold and hot chain, good practices at every stage (receiving goods, storage, preparation, heat treatment, cooling, reheating, serving), cleaning and disinfection plan, personal hygiene of staff, traceability, written procedures and records for official inspections.
Built around real-life practical case studies, it provides a clear methodology, tools for immediate implementation and enables you to structure an effective HACCP plan, reduce the risk of contamination, face inspections with confidence, and strengthen the reliability and professional image of your establishment.
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