Food Safety and Food Hygiene Kurse

Dieser Kurs stellt Ihnen Neuerungen zu den neuesten Entwicklungen im Bereich HACCP, einschließlich der Codex Alimentarius 2022-Richtlinie für HACCP. Um Ihr Gedächtnis aufzufrischen, wird auch HACCP im Allgemeinen behandeltAbschlusskriterien: Das SGS-Zertifikat steht zum Download zur Verfügung, sobald Sie in der Abschlussprüfung eine mindestens 80 % der Punkte erreicht haben. Ab Kaufdatum haben Sie 12 Monate lang Zugriff auf diesen Kurs.

SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules. COURSE CONTENTWhat is Staphylococcus aureus?What makes Staphylococcus aureus unique?How to prevent Staphylococcus aureus. PRIOR KNOWLEDGE No prior knowledge is required to complete this course. COURSE CERTIFICATION: On completion of this course:The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.COURSE CONTENTWhat is Salmonella?What makes Salmonella unique?How to prevent Salmonella?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATION:On completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.COURSE CONTENTWhat is Listeria?Signs and symptoms of Listeriosis.What makes Listeria unique?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATION:On completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase. 

SGS has developed this course to benefit you to gain knowledge of specific food topics in easily digestible modules.COURSE CONTENTS What are Foreign Bodies?What are the effects of Foreign Body contamination?How to prevent Foreign Bodies?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATION On completion of this course:The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

SGS has developed this course to benefit you to gain knowledge of specific food topics in short easily digestible modules.COURSE CONTENTWhat is E.coli?What makes E.coli unique?How to prevent E.coli?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATIONOn completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

SGS has developed this course to benefit you to gain knowledge of specific food topics in short easily digestible modules.COURSE CONTENTWhat are food allergens?What is an allergic reaction?How to prevent cross-contamination?PRIOR KNOWLEDGENo prior knowledge is required to complete this course.COURSE CERTIFICATION:On completion of this course: The SGS certificate is available to download once you have achieved a pass mark of 80% or more in the final assessment which completes this course.You have 12 months access to this course, effective from the date of purchase.

Die Mitarbeiterschulung ist ein wichtiges Instrument der Qualitätssicherung. Sie ist für alle Angestellten im lebensmittelverarbeitenden Bereich gesetzlich vorgeschrieben, die unmittelbar mit der Produktionskette, der Verarbeitung und Ausgabe von Lebensmitteln zu tun haben. Jeder Mitarbeiter ist verpflichtet, einmal jährlich an einer Hygieneschulung teilzunehmen und mindestens alle zwei Jahre nach dem Infektionsschutzgesetz (IFSG) belehrt zu werden.Das E-Learning wurde in Zusammenarbeit mit der VIWIS GmbH erstellt.WICHTIGER HINWEIS:Bitte geben Sie den Mengenrabattcode bei der Buchung mit ein.Die Mindestbestellmenge beträgt 5 E-Learnings. 

Training of employees is an important quality assurance tool. It is required by law for all employees in the food processing sector who are directly involved in the production chain, processing and serving of food. Every employee must have a hygiene training once a year and has to be instructed at least every two years in accordance with the German Infection Protection Act.This eLearning was created in cooperation with VIWIS GmbH.IMPORTANT NOTE:Please enter the volume discount code during your booking.The minimum order quantity is 5 E-Learnings.