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HACCP & GMP

HACCP & GMP

The HACCP & GMP course focuses on global standards and practices that ensure food safety and quality. Participants will learn how to apply Hazard Analysis and Critical Control Points (HACCP) to manage risks and implement Good Manufacturing Practices (GMP) to maintain a clean and safe production environment. This course is ideal for food industry professionals looking to enhance safety and quality standards in their operations.
Advanced Food
8h 22m 5 steps
Food poisoning and foodborne illness

Food poisoning and foodborne illness

The course aims to enhance awareness and understanding of food poisoning and foodborne illnesses, with a focus on their causes, symptoms, and modes of transmission. Participants will learn effective strategies for prevention and control, as well as how to deal with cases of poisoning. The course includes interactive workshops to enhance practical knowledge in food safety.

Intermediate Food
5h 56m 4 steps
Sensory quality indicators of meat and fish

Sensory quality indicators of meat and fish

This course aims to enhance understanding of the sensory indicators of meat and fish quality, with an emphasis on sensory evaluation techniques. Participants will learn how to recognize sensory properties such as color, odor, texture, and taste, and how to use them to ensure product quality. The course includes practical workshops on sample analysis and application of sensory criteria in the food industry.

Advanced Food
7h 37m 5 steps
Sensory evaluation of olive oil and good practices in olive mills

Sensory evaluation of olive oil and good practices in olive mills

This course aims to provide participants with the knowledge and skills necessary to evaluate the sensory quality of olive oil. The main topics include the concept of sensory evaluation, testing techniques, and the importance of good practices in olive mills. Participants will learn how to improve the quality of oil by applying correct pressing methods and proper storage, as well as understanding the standards and legislation related to the product.

Intermediate Food
7h 41m 3 steps
Total Quality Management

Total Quality Management

This course aims to introduce Total Quality Management (TQM) concepts and tools to improve performance and increase customer satisfaction. Key topics include quality principles, measurement tools and techniques, implementation strategies, and successful case studies. By the end of the course, participants will be able to apply quality principles and foster a culture of continuous improvement in their organizations.

Advanced Food
6h 14m 5 steps

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