Sector:
Education & Training
Food
Category:
Quality & Safety
Hygienic Design
Food Microbiology
Description:
After successful completion of the activity, the participants:
1. are aware of the importance of food safety in the catering sector
2. are aware of the most frequent microorganisms that might be present in the food and represent a potential hazard for food safety
3. are aware of the damages that an incident of food safety in the catering setor can lead to
4. know the basic safe practices regarding to the safe temperature of foods
5. are able to apply the knowledge acquired
Target groups:
Students
Trainers & Teachers
Professionals
Training Formats:
Flash Animation
Keywords:
Food Safety, Catering, Hygiene, Sanitation, Contamination
Provider - Source:
BOKU
Language:
English
First name:
Gerhard
Last name:
Schleining
Organisation:
BOKU
Website:
Source project:
FooD-STA
