Goals
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Introduction to a correct implementation of the self-control system, not only as a legal requirement, but as a work method that guarantees the safety of the food company's food.
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Exposure to the worker of the true meaning for the food industry, philosophy and advantages of a correct implementation in the company.
We have training in person, remotely through our own e-learning platform and mixed training.
100% bonus within the working day, through the State Foundation
Content
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HACCP presentation
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Prerequisites
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Supplier Control
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Handler Training Plan
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Premises, Facilities and Equipment Maintenance Plan
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Cleaning and Disinfection Plan (L+D)
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Pest Control Plan: Disinfestation and Deratization (DD)
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Supply Water Control Plan
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Traceability Plan
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Good Manufacturing/Handling Practices
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Hygienic Design of Facilities
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Hazard analysis and critical control points.
