The programme is particularly suitable for students and professionals preparing to undertake an internship, work experience or professional activity in hospitality, catering, food production and food service.
The course provides participants with a solid foundation in the main principles of HACCP and good food hygiene practices.
Session 1: 1–26 March 2027
Session 2: 14–30 June 2027
8 hours
Delivery: Online – E-learning
Final Assessment: Online test
Pacifique Akayezu
30,00 €
TRAINING CERTIFICATE
Upon completion of the programme and successful completion of the final assessment, participants receive an HACCP and Food Hygiene Training Certificate bearing the Agorà Italian Academy logo.
The certificate documents the training received and represents a useful qualification for students preparing to undertake an internship or work experience in hospitality and catering.
VALIDITY
The certificate is subject to the validity periods and requirements established by the applicable regulations and the competent regional authorities.
EDUCATIONAL PLAN
HR, WORK AND MANAGEMENT DEVELOPMENT
- Fundamental principles of food hygiene
- Food contamination
- Biological, chemical and physical contamination
- Microorganisms and their characteristics
- Food storage
- Temperature control and the cold chain
- Food handling and preparation
- Personal hygiene of food handlers
- Cleaning and sanitisation of facilities and equipment
- Raw material management
- Prevention of cross-contamination
- Food allergens
- HACCP system and fundamental principles
- Risk identification and management
- Good hygiene practices
- Monitoring and prevention procedures
