Module 2 Food Safety Basics

Last updated: September 15, 2022

Learning Objectives

Upon completion of this Module, participants should be:

    • Familiar with EU Safety and Hygiene Principles in Food Preparation
    • Able to use the EU Food Safety and Quality Assurance Procedures
    • Well aware of the EU legislation frame on Food Safety
    • Able to use apply the HACCP principle in Food Preparation