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Module 2 Food Safety Basics
Last updated: March 3, 2023
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
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Course Content
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Unit 1 Basic Food Safety, Hygiene, and Quality Aspects
3 Topics
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0% Complete
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Topic 1 General Food Safety Definition
Topic 2 EU Food Safety Policy
Topic 3 Food Hygiene and Quality Procedures in the EU
Unit 2 Mandatory Legal Food Safety Framework in the EU
2 Topics
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Lesson Content
0% Complete
0/2 Steps
Topic 1 Mandatory Aspects of Food Safety in the EU
Topic 2 Food Safety Initiatives in the EU policy
Unit 3 HACCP
3 Topics
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Lesson Content
0% Complete
0/3 Steps
Topic 1 General HACCP Definition
Topic 2 Target Group and HACCP Implementation Area in the EU
Case Study: Feeling under the weather
Activities
1 Quiz
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Lesson Content
Activities M2
Further readings
References
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