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Course on Food Safety – Hazard analysis and critical control points and ISO 22000 standard

by Clúster FoodService / Monday, 06 March 2017 / Published in Activities
curs-de-seguretat-alimentaria-analisi-de-perills-i-punts-de-control-critic-i-norma-iso-22000

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.

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  1. First session of the Sustainability Working Group

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NEXT ACTIVITIES

Next activities Clúster Foodservice 2019

RESUM D’ACTIVITATS

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Resum d'activitats Clúster Foodservice 2014-2015

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Recent activities

  • The Cluster Foodservice participates in two projects that opt for the Next Generation EU funds

  • The Veritas Group and Bidfood – Guzmán join the Cluster Foodservice

  • IV Conference on Nutrition and Health “Application of omic sciences to precision nutrition”

  • ColorSensing, the smart packaging solution to reduce food waste

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Recent Posts

  • The Cluster Foodservice participates in two projects that opt for the Next Generation EU funds

    The Cluster Foodservice is involved in the deve...
  • The Veritas Group and Bidfood – Guzmán join the Cluster Foodservice

    The Cluster Foodservice welcomes two new partne...
  • IV Conference on Nutrition and Health “Application of omic sciences to precision nutrition”

    We present the IV Conference on Nutrition and H...
  • ColorSensing, the smart packaging solution to reduce food waste

    A revolutionary smart packaging solution that h...
  • HIP 2021: an unprecedented edition to support the hospitality industry

    HIP – Horeca Professional Expo is prepari...
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