Minimum hygiene requirements for food productions

Minimum hygiene requirements for food productions

Aim: To provide students with knowledge about the food chain regulations and requirements of the European Union and the Republic of Latvia; obligations and responsibilities for food productions; food quality and safety concepts; general and specific hygiene requirements and basic principles for food safety.

Outcomes and results: After successfully completing this course, students will have knowledge about food chain regulations and requirements; will be able to ensure food safety and comply with hygiene requirements.

Course program:

Themes:
Main food chain regulations and requirements of the European Union and the Republic of Latvia;
Food quality and safety;
Personal hygiene requirements;
Food hygiene.

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