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Lean Logistics within Supply Chain
Packaging for Transportation in Supply Chains
Improving the Production Process
Lean Concepts and Tools - Overview
Establishing Specification for Purchase
International Purchasing - overview
Operational Purchasing - Overview
Purchasing Assignments - overview
Selecting Suppliers in Purchasing
Supplier Planning and Delivery Monitoring
Sustainable Purchasing in the Supply Chain
Capacity Management - overview
Manufacturing Planning & Control - overview
Material Requirements Planning - overview
Inventory Management - overview
Shipping and Transportation Services
Warehousing, Distribution and Delivery
Good Distribution Practice - EU
Protection of Food against Intentional Damage
Self-Control for Safe Handling of Food Products
Self-Control for Safe Handling of Food Products

To work preventively with food safety
The basis of food legislation is that those who want to provide food on the market are also responsible for ensuring that these foods are safe and correctly labeled. The National Food Administration is a central authority that leads and coordinates food control in Sweden on the basis of the EU framework on food safety.
Self-control is a way of working preventively with food safety. All companies in the food chain, where food is handled professionally, must have a self-monitoring program. This course has been developed in collaboration with an authority that performs food control of companies.
Objectives:
According to the requirements of the legislation, the company´s own control must ensure good food safety. The requirements are based on good hygiene practice and good manufacturing practice that creates good general hygienic conditions for handling food. The course gives you insights into current legislation in self-control.
Level:
Basic, you need no prior knowledge.
Training Method:
Self-Control for Safe Handling of Food Products is a Module course and is studied over the internet via our e-learning platform Instant education. Read more about the training method here.
Course Length:Approximately 4 hours active study time.
Price: 70 EURO / student
78 USD / student
Prices excluding VAT.
For large-scale education projects request quotation.
Online price:
55 EURO / student
61 USD / student
Prices excluding VAT.
Ready to place your order?
Then go to our order page
Course contents:
Food Legislation
Those supplying food products to the market are responsible for ensuring that such products are safe and properly labelled.
Food
A food (or foodstuff) is usually defined as anything that can be expected to be eaten or drunk by humans,and that does not fall under the scope of pharmaceutical legislation.
Food Quality
Food quality is a complex concept and encompasses condition, characteristics and value.
Food Product Business
According to the EU framework for food hygiene, food companies must either be registered or approved by a control authority.
Self-Control for Safe Handling of Food Products
Self-control is a way of working preventively with food safety.
Risk Analysis and Critical Control Points
This systematic risk analysis for self-monitoring is called HACCP.
Business Analysis in the Work with the HACCP principles
To more easily find the dangers in the business´s food handling
To do a Hazard Analysis
To identify all the hazards in the business flow that can cause health risks for the consumer.
Determining and Managing Critical Control Points
For each critical control point, routines must be established to verify that it is under control.
Food Labelling
The labelling of food must not mislead the consumer.