Hygiene for the Staff, Equipment and Work Environments – 3

Title		Hygiene for the Staff, Equipment and Work Environments – 3
Objectives		To provide learners with a basic understanding of legal provisions on the HACCP system, its implementation and the self-control plans deriving from it.
Learning goals		At the end of the course, learners will be able to: - Describe food intoxications - Indicate the main causes for food intoxications - Elaborate on the procedures to be implemented to prevent the proliferation of noxious micro-organisms in foods
Contents		- What food intoxications are - The main pathogens involved in food intoxications - Proliferation factors and resistance forms in bacteria: spores and toxins - The effect of toxins on organisms - Procedures to avoid micro-organism proliferation and prevent food contamination
Structure		The course includes one teaching module comprising the following training units: Module 1 Unit 1 Test in Unit 2 Web fiction Unit 3 Lesson with practice slides Unit 4 Job game Unit 5 Knowledge Map Unit 6 Test out Unit 7 Job aid
Target		Employees working in food or beverage production/distribution sectors
Duration		7 hours if attended singularly 10 hours if attended in combination with the course “Hygiene for the Staff, Equipment and Work Environments – 2” 12 hours 30 minutes if attended in combination with the course “Hygiene for the Staff, Equipment and Work Environments – 1” as well