HACCP Complete – All Ten Modules, from Regulation to Inspection
€209.43
Tax included
Eight hours and ten modules covering the whole chain, from the Luxembourg regulatory framework to preparing for an ALVA inspection: temperatures, goods receipt and storage, cleaning, allergens, the seven HACCP principles applied step by step, traceability and non-conformities.
- Audience: establishment managers, hygiene officers, team leaders
- Duration: 8 h
- Objective: write and maintain a food safety management plan
- Intended for: anyone who has to decide and document, not only apply
Description
🎯 Learning objectives
By the end of this course, the participant is able to:
- place precisely the operator's responsibility and the texts that apply in Luxembourg;
- master the daily practice: personal hygiene, temperatures, goods receipt, storage, cleaning, allergens;
- tell a prerequisite programme from a critical control point, and explain why confusing the two is expensive;
- apply the decision tree to a step in their own establishment;
- write a complete plan line: critical limit, monitoring, corrective action, record;
- keep records that stand up to an inspection, and recognise those that are worthless;
- handle a non-conformity from end to end, and tell a withdrawal from a recall;
- produce within five minutes the documents an inspection asks for, and run their own self-inspection.
📚 Course content
| Module | What is covered |
|---|---|
| 1. The Luxembourg regulatory framework | Operator responsibility, Regulation 852/2004, Law of 28 July 2018, training obligation, role of the ALVA |
| 2. Food hazards | Hazard and risk, the four families, bacterial growth, cross-contamination |
| 3. Personal hygiene and workwear | Handwashing, workwear, jewellery and nails, fitness to work, use of gloves |
| 4. Cold chain and temperatures | Danger zone, cooking, chilling, hot holding, reheating, records, cold chain breaks |
| 5. Goods receipt and storage | Point-by-point delivery checks, use-by and best-before dates, rejecting and quarantining a batch, organising a store room, labelling opened products |
| 6. Cleaning and disinfection | Detergent and disinfectant, the four factors, product families and dosages, protocol and rinse, cleaning schedule |
| 7. Allergens | Allergy and intolerance, the fourteen substances, consumer information, allergen cross-contamination, answering a guest |
| 8. The seven HACCP principles in practice | The five preliminary steps, hazard analysis, decision tree, critical limits, monitoring, corrective actions, verification, documentation |
| 9. Traceability, records and non-conformities | One step back, one step forward, traceability documents, admissible records, handling a non-conformity, withdrawal and recall |
| 10. Official control and inspection readiness | The ALVA, registration by notification and by approval, how a visit unfolds, documents to produce within five minutes, self-inspection checklist |
👥 Who it is for
| Establishment managers | Restaurant, hotel and food retail managers |
| Hygiene and quality officers | People who write or maintain the food safety management plan |
| Team leaders | Kitchen, collective catering or cleaning team supervisors |
| New business owners | Those setting up a restaurant, catering business, food truck or food shop |
No prior knowledge required, but the course is aimed at people who will have to decide and document, not only apply.
🧭 Teaching methods
- Professional voice-over on every screen, written as a self-contained spoken explanation.
- A food safety plan written with the participant: the module on the seven principles builds a complete plan line on a simple catering case, from the hazard through to the record.
- Documents rather than concepts: temperature log, cleaning schedule, delivery note, batch label, self-inspection checklist.
- Interactive exercises at every stage: matching, decision tree, commented true or false.
- Resume at any time, progress saved module by module.
- Any device: computer, tablet and phone, with nothing to install.
✅ Assessment
Each of the ten modules ends with an 8-question quiz built on concrete situations. The pass mark is 75%, that is 6 correct answers out of 8, module by module. Every answer is commented, including correct ones. Quizzes can be retaken as often as needed and the best score is kept.
🏅 Certification
A personal certificate of training is issued to every participant who completes the ten modules. It states the skills acquired, the duration and the date, and carries ETIC's approval number as a training body in Luxembourg, no. 10076336/12.
It is the document that proves, during an official control, that the food hygiene training required by Annex II Chapter XII of Regulation 852/2004 has been followed and matches the person's activity.
💼 Corporate pricing
€179 excl. VAT per participant. 10% discount above 100 licences. Enrolment and results dashboard for the training manager. Eligible for the Luxembourg co-financing scheme for in-company training (INFPC), subject to the conditions in force.
Product Details
ETIC-HACCP-CPL
Specific References
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