GastroMerit
The training is intended to make it easier for employees who are not fluent in Swedish but who work in a kitchen in Sweden. When the course leader in the filmed material speaks Swedish, English text has been added. Furthermore, all questions and texts have been translated. The technical terms used in Swedish kitchens remain.
Get motivated, inspired and more knowledgable about working preventatively with food hygiene and food handling. With this knowledge, you can avoid costly mistakes and the dangers associated with food handling.
During this course you will learn what hygienic risks there are when handling food. We go through infectious agents, sources of infection, food poisoning, allergens and other health hazards. You gain insight into certain critical steps in food handling and what self-control contains.
The training is suitable for anyone who has contact with food where there are already people with overall workplace responsibility. Cold buffé managers, chefs, and waiting staff must all have basic food handling knowledge as they work with food to varying degrees.
The goal is that, in addition to the knowledge, you will also get inspiration and motivation to use what you learned during the course in your everyday business. The course content is based on the requirements of the National Food Administration and is the training that is requested by the authorities' inspectors.
The course is aimed at those who handle food in some form, such as chefs, serving staff, service staff, cold buffet personnel and other staff who have food contact in restaurants and public places.
No previous experience required.
Course content
During this course you will learn what hygienic risks there are when handling food. We go through infectious agents, sources of infection, food poisoning, allergens and other health hazards. You gain insight into certain critical steps in food handling and what self-control contains.
The training is suitable for anyone who has contact with food where there are already people with overall workplace responsibility. Cold buffé managers, chefs, and waiting staff must all have basic food handling knowledge as they work with food to varying degrees.
The goal is that, in addition to the knowledge, you will also get inspiration and motivation to use what you learned during the course in your everyday business. The course content is based on the requirements of the National Food Administration and is the training that is requested by the authorities' inspectors.
The course is aimed at those who handle food in some form, such as chefs, serving staff, service staff, cold buffet personnel and other staff who have food contact in restaurants and public places.
No previous experience required.
Course content
- Microorganisms and Infection (bacteria, viruses and parasites)
- Hygiene (personal and premises)
- Food poisoning
- Chemical and physical health hazards
- Self-control
- Preventive measures
