HACCP and food hygiene
Protect consumers and comply with European standards.
Training in food hygiene is mandatory for anyone who handles food and beverages, as required by Regulation (EC) 852/2004 and Italian regional regulations. HACCP and food hygiene courses help ensure compliance with European standards in all stages of the food chain: preparation, processing, packaging, distribution, and service.
1 - HACCP - Hazard Analysis and Critical Control Points
This course teaches how to apply the HACCP system: identifying hygienic-health risks, defining Critical Control Points (CCP) , setting up prevention and monitoring measures, and writing the company’s HACCP manual.
Core contents
- Mandatory for: all food business operators (OSA), including bars, restaurants, canteens, shops, and catering companies.
- When: before starting work; updates as required by Regional regulations.
- References: Regulation (EC) 852/2004; Regional regulations.
2 - Food Hygiene (Igiene alimentare)
This course focuses on good hygiene practices: personal hygiene, cleaning and sanitization, correct storage, cross-contamination prevention, and waste management. It offers practical tools to ensure food safety in daily operations.
Core contents
- Mandatory for: anyone in direct or indirect contact with food.
- When: before starting the activity; periodic updates required by regional rules.
- References: Regulation (EC) 852/2004; HACCP guidelines; Italian Ministry of Health protocols.
Ensuring food safety is both a responsibility to consumers and a legal requirement.
But it also protects something else: the business itself, today and tomorrow.
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