Learning objectives
Acquirement of methodological skills for developement of HACCP manual, for food business operators and its implementation
Prerequisites
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Course unit content
Implementation of food safety management systems related to prerequisite programs and procedures based on the principles of the HACCP system. Implementation of a HACCP manual
Full programme
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Bibliography
National and European legislation. Technical standards. Study material provided by teacher
Teaching methods
Practical excercises including implementation of procedures and operative instructions, are preceded by frontal lessons
Assessment methods and criteria
Attendence in this course is mandatory in order to receive necessary formation credits
Other information
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