Basic Principles of Hygiene and Food Safety in Hotel Areas - Customized Requirements of HACCP - BQC Πιστοποίηση Συστημάτων Διαχείρισης ISO 9001,ISO 22000, ISO 14001,ISO 18001

Basic Principles of Hygiene and Food Safety in Hotel Areas – Customized Requirements of HACCP

Περιεχόμενα Εκπαιδευτικού Προγράμματος

Introduction to Food Hygiene and Safety
Microorganisms and their characteristics
Food poisoning and their prevention
Choosing critical food control points in the hotel area
Personal hygiene and behavior of the food handler in hotel areas
The hotel environment
Cleaning – disinfection – insecticide procedures and requirements
Good and bad food handling practices
Food Hygiene Legislation

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