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GOOD HYGIENE PRACTICES AND INITIATION TO HACCP
Category
OPERATIONAL EFFICIENCY
Subcategory
Quality
Code
QTE011
Training Objectives
Understanding the principles of food safety Know and apply good hygiene and manufacturing practices.
Training Program
Food safety issues
Good hygiene and manufacturing practices
HACCP principle
Understanding each of the requirements
Adapting them to the business context
Being able to translate requirements into concrete actions
Implementation steps and tools
