Basics of hygiene for gastronomy and food production
The course starts with an introduction to the topic of hygiene in catering and food production. Then you will learn about the most important aspects of personnel hygiene. This is followed by the chapter on industrial hygiene before the topic of product hygiene is dealt with.
Finally, you can check what you have learned in a self-test.
- free of charge
- Certificate of participation
- under 2 hours
- 5 modules
- Introduction to the Topic of hygiene
- Personnel hygiene
- Industrial hygiene
- Product hygiene
Information on the modules