OBJECTIVES AND CONTENT

To guarantee the necessary level of theoretical and practical knowledge that makes it possible to develop correct food handling practices as well as the hygienic maintenance of the facilities and knowledge of personal hygiene.

• Legislation and standards applicable to ready meals.
• Problems of ready meals. Food-borne illnesses.
• labelling Food preservation. Hygiene and Good Handling Practices.
• Recognising the different types of food allergies and intolerances.