Curso Manipulador de Alimentos


Differences between Normal Diploma ( specialty) and High Risk :

Normal ( especilidad ) : The food handler training must be appropriate to each job and is not the same , a baker, a butcher, a waiter or a delivery . For courses that are specialized to the job and also appears on the diploma that you emit, indicating your specialty .

This siginifica not worth you not to perform another job but will have to evaluate the health inspector at all times, and will depend on the criteria and standards of the autonomous region in particular.

High Risk : Suitable for people working in areas of "high risk" as the elderly , children, people who work in slaughterhouses and also for people who need a versatile certificate as this will applies to any activity and sector.

1. Objectives
Two . introduction
Three . A little history
April . food
May . Food hygiene
June . Food contamination : Microorganisms
July . Main pathogens found in food
August . Sources of food contamination
9. Leading causes of altered food
10 . Factors influencing microbial growth on food
11. Foodborne diseases
12. The manipulator as responsible for disease prevention
13. Importance of personal hygiene in food handling
14. Cleaning and disinfection
15. Disinfection and rat
16. Hygiene of premises and equipment
17. Food preservation
18. dangerous practices
19. Responsibilities
20 . Tagged : Consumer information
21 Specific characteristics of food and motives of the danger
22. The food handler card

The book can be downloaded in PDF , then the record of student and course fee , total size 80 pages .

Contact Details

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English Speaking: 651 097 921

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Hygiene Plan - APPCC


If your facility needs Hygiene Plan can do with us. It is mandatory, not having it can lead to substantial penalties before administration.



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