The mandatory basis for all workers in gastronomy
Training Hygienic minimum is a course designed for those who want to work with food and carry out epidemiological important activities and need to acquire professional competence, because they are not trained in the field. The requirement of professional competence to work with food follows from the law and the employer cannot hire a person who is not professionally qualified.
What are the epidemiologicaly important activities?
These are all activities where it is extremely important to follow the principles of good manufacturing practice, as there is a risk of the spread of an infectious disease. The risk of the occurrence and spread of infection arises in case of non-compliance with HACCP or the principles of operating rules, non-compliance with the correct technological procedure of work (or food production), non-compliance with the principles of personal hygiene, etc. Epidemiologically important activities include, in addition to work in the food industry, also work in water treatment and operation of water supply facilities, in human body care facilities (barbershops and hairdressers, skin care, manicures, pedicures, in massage parlors), in the production of cosmetics, skin detergents and personal hygiene needs and in the manufacture of medicines.
The employee's ability to perform epidemiologicaly important activities
Every single employee is required to prove their health and professional competence. Medical and professional competence are two different concepts. Medical fitness is proved by presenting a medical card, which is issued by a doctor on the basis of a work examination. Professional competence is proven by a certificate of education in the field. If you do not have a training in the field, it is necessary to obtain a certificate for the performance of epidemiologically important activities.
What questions do the tests that take place before the examination board include?
Applicants for the certificate must pass both an oral and a written exam. It is necessary to master the following for the test:
• What is Epidemiologicaly serious activity
• What is the health and professional competence of employees in the food industry
• The most common foodborne illnesses
• Principles of workplace hygiene
• Food equipment equipment requirements
• Good manufacturing practice
• What is HACCP
• What food traceability means
• Obligations of employees in food production
• Principles of storage of raw materials and food
• Principles of heat treatment of meals in mass caterers
• Conditions for storing semi-finished products, processed meals and ready meals
• Food delivery conditions
• Sampling of ready meals
• Contamination of raw materials and food
• Sanitation in the food industry
Course form and length
Our training lasts one day, the average seminar lasts from 4 to 6 hours, but it all depends on the number of participants and their individual needs, because the lecture part is usually followed by part of the questions and discussions. Each participant can ask the lecturer various questions and clarify issues that are not clear to him. Participants will also be provided with teaching material to help them prepare for the tests. Teaching takes place in the form of attendance on the basis of an employer's order or online via a lecture platform.
Why should you take this course with us?
- Each participant can ask the lecturer various questions and clarify issues that are not clear to him
- Participants will also be provided with teaching material to help them prepare for the tests
- Teaching takes place in person or online via some lecture platform, depends on your preferences
- At the end of the course we perform a test to verify knowledge and assess readiness