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Du r hr: Utbildning / Kursbibliotek Modulkurser / Self-Control for Safe Handling of Food Products

Self-Control for Safe Handling of Food Products

To work preventively with food safety

The basis of food legislation is that those who want to provide food on the market are also responsible for ensuring that these foods are safe and correctly labeled. The National Food Administration is a central authority that leads and coordinates food control in Sweden on the basis of the EU framework on food safety.

Self-control is a way of working preventively with food safety. All companies in the food chain, where food is handled professionally, must have a self-monitoring program. This course has been developed in collaboration with an authority that performs food control of companies.

Utbildningsml: Enligt lagstiftningens krav ska fretagets egen kontroll tillgodose en god livsmedelsskerhet. Kraven baseras p r en god hygienpraxis och en god tillverkningssed som skapar bra allmnna hygieniska frhllanden fr hantering av livsmedel. Kursen ger dig insikter i gllande lagstiftning inom egenkontroll.

Niv: Grundkurs, du behver inga frkunskaper.

Utbildningsmetod: Self-Control for Safe Handling of Food Products r en modulkurs som lses p distans ver internet via vr e-learningsplatform Instant education. Ls mer om hur det fungerar hr.

Utbildningens lngd:Cirka 4 timmar aktiv studietid.

Pris: 750 kronor / studerande.

Pris exkl. moms.
Fr strre utbildningsprojekt; begr offert.

Online pris:

550 kronor / studerande

Priset r exkl. moms

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Kursen innehller:

Food Legislation
Those supplying food products to the market are responsible for ensuring that such products are safe and properly labelled.

Food
A food (or foodstuff) is usually defined as anything that can be expected to be eaten or drunk by humans,and that does not fall under the scope of pharmaceutical legislation.

Food Quality
Food quality is a complex concept and encompasses condition, characteristics and value.

Food Product Business
According to the EU framework for food hygiene, food companies must either be registered or approved by a control authority.

Self-Control for Safe Handling of Food Products
Self-control is a way of working preventively with food safety.

Risk Analysis and Critical Control Points
This systematic risk analysis for self-monitoring is called HACCP.

Business Analysis in the Work with the HACCP principles
To more easily find the dangers in the businesss food handling

To do a Hazard Analysis
To identify all the hazards in the business flow that can cause health risks for the consumer.

Determining and Managing Critical Control Points
For each critical control point, routines must be established to verify that it is under control.

Food Labelling
The labelling of food must not mislead the consumer.





Se hela vrt kursbibliotek p www.gothialogistics.se eller ring oss p 011 - 21 93 24