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2. "HACCP 2" – Hygiene and Safe Handling of Food

"HACCP 2" – Hygiene and Safe Handling of Food

This course is designed for anyone who handles food and needs to understand how to best ensure consumer safety.

The objective of the course is to increase knowledge of food production hazards and internal controls in kitchens based on the HACCP system. Preventive measures such as cleaning protocols, personal hygiene, product reception, raw material handling, food storage and shelf life, core temperature monitoring, microorganism growth, cross-contamination, and more will be covered.

Description:

• Hazards in Food Production
• Pathogenic microorganisms
• Chemical contamination in food Foreign objects Allergens

Food Handling and Storage:

• Cooling, storage, and the cooling cycle
• Receiving, temperature measurements, records, and traceability
• Cross-contamination prevention
• Color coding
• Food handling best practices
• Preventive Measures Prevention strategies
• Preventive maintenance
• Supplier selection and requirements
• Measuring instruments – safety protocols
• Rules of conduct
• Staff training programs
• Personal hygiene standards
• Cleaning and sanitation programs
• Pest control measures
• Packaging and labeling regulations

Organizational structure and division of responsibilities

• Organizational charts
• Job descriptions
• Managerial responsibility and quality policy
• Hazard analysis

Other Information:

The instructor of the course is Elísabet Katrín Friðriksdóttir, Food Technologist and Project Manager.Elísabet Katrín holds a B.A. degree in Modern Studies and an M.A. degree in Practical Ethics, specializing in nature and environmental ethics. She also has a diploma in Project Management and Leadership Training (VOGL – Leadership, Communication, Strategy, and Organizational Skills) and a diploma in Negotiation Techniques and Performance Management (SOGA – Quality Management, Coaching, Performance Management, and Negotiation Techniques).Elísabet Katrín has extensive experience in quality management, teaching courses, serving as a quality officer, and being an active member

of HACCP teams.