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.

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

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.

Recognized by:

With the support of:

Member of:

VII Strategic Immersion at Fundació Alícia: a benchmark innovation meeting of the Catalan Foodservice sector, gathers 75 companies

Barcelona City Council works with the main clusters in the city and its metropolitan area on the business growth

B-Corp workshop (Shared Value project)

Session ‘How to make a profitable delivery?’

Reinvestment campaign: The Cluster rewards up to 50% of the fee for the consumption of associated products and services

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

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.

What you can read next

Recognized by:

With the support of:

Member of: