Microcourse: High risk food and HACCP
This challenge includes the most important aspects to properly prepare food that, because of its characteristics and as a consequence of bad handling, can cause health issues.
Besides, it deals with issues such as the phases that must be taken to implement the HACCP (Hazard Analysis and Critical Control Points) or what is and how we should use the GGHP (Guide on Good Hygiene Practices).
Do not think that this challenge is for people who have just started to work with increased risk food products, it is also a useful guide for recycling and re-remember the good hygienic practices before the meal.
Duration: 2 hours
Distribution: 65 microcontents (19 questions)