Good hygiene practices in food manufacturing

Course description

This course seeks to present the main topics on food safety in production in order to introduce and raise awareness among solidarity economy producers about the general issues involved in proper food handling.

6h Workload
    
Certification Available

Objectives

  • Know the types of contamination that can occur in food and foodborne diseases.
  • Understand safe habits for food handling (personal hygiene, correct uniform and hand hygiene technique).
  • Know adaptations that must be made in the physical structure of the places where food will be handled.

Study units

  • 1
    WHO Golden Rules and FBDs
  • 2
    How to avoid food contamination
  • 3
    Personal and environmental hygiene
  • 4
    Waste management and food storage

Dedication

  • Theoretical study (80%)
  • Activity (20%)

Student commitment

  • Access
  • Study
  • Perform activity
Back Access course
Accessibility
Reset All

Background Colour Background Colour

Font Face Font Face

Font Kerning Font Kerning

Font Size Font Size

1

Image Visibility Image Visibility

Letter Spacing Letter Spacing

0

Line Height Line Height

1.2

Link Highlight Link Highlight

Paragraph Width Paragraph Width

0

Text Alignment Text Alignment

Text Colour Text Colour