The course is aimed at you who have food activity in your business, you who handle open foods and you who put a little higher demands on your staff and hygiene in your kitchen. Upon passing the course you will receive a course certificate.
Kurs innehåll
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Avsnitt innehåll
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Food poisoning
1 Ämne
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1 Prov
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The four dangers
1 Ämne
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1 Prov
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Self inspection, HACCP
1 Ämne
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1 Prov
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Basic conditions
1 Ämne
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1 Prov
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Flow and monitoring
1 Ämne
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1 Prov
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