Common food hygiene

Particular emphasis is placed on the participants being able to apply the general principles of self-control in the production, storage and sale of food, including the relevant industry codes.

Participants can apply the principles of risk analysis, point out critical points and establish systematic monitoring procedures, just as they can perform self-monitoring in a current production.

Participants know about the occurrence, growth and spread of microorganisms in food and can apply this knowledge to inhibit the development of microorganisms in the practical work of producing, storing and selling food.