Duration of the course: 2 days (6 and 7 March) – 14 hours. Limitation: 20 seats. The Cluster Foodservice will collaborate with the Packaging Cluster in this session.
The food businesses should have the necessary systems to identify and control hazards that could adversely affect food safety. The Hazard Analysis and Critical Control Points (HACCP) is a tool to assess hazards and establish control systems that focus on prevention. It can be applied throughout the food chain from primary producer to final consumer.