HACCP Essentiel – Food Hygiene, the Five Core Modules
€150.93
Tax included
Four hours covering the full core: regulatory framework, hazards, personal hygiene, then the two subjects behind most non-conformities, temperature control and cleaning with disinfection. Compliant with Regulation 852/2004 and the Luxembourg framework.
- Audience: staff working unsupervised in a food area, collective catering, food retail
- Duration: 4 h
- Objective: hold your own area without constant supervision
- Intended for: cleaning operatives, cooks, kitchen assistants, fresh produce staff, team leaders
Description
🎯 Learning objectives
By the end of this course, the participant is able to:
- place the operator's responsibility and the texts that apply in Luxembourg;
- recognise the four hazard families and the three routes of cross-contamination;
- apply the rules on personal hygiene, workwear and fitness to work;
- explain what happens inside a food between 4 °C and 63 °C, and why time matters as much as temperature;
- chain cooking, chilling, storage and reheating correctly, and react to a cold chain break;
- tell cleaning from disinfecting and explain why the order of the two is never negotiable;
- run a full cleaning protocol, rinse included, and complete a cleaning schedule.
📚 Course content
| Module | What is covered | Duration |
|---|---|---|
| 1. The Luxembourg regulatory framework | Operator responsibility, Regulation 852/2004, Law of 28 July 2018, training obligation, role of the ALVA | 45 min |
| 2. Food hazards | The four hazard families, bacterial growth, allergens, cross-contamination | 45 min |
| 3. Personal hygiene and workwear | Handwashing, workwear, jewellery and nails, fitness to work, use of gloves | 45 min |
| 4. Cold chain and temperatures | Danger zone, chilled and frozen storage, cooking, rapid chilling, hot holding, reheating, records and cold chain breaks | 50 min |
| 5. Cleaning and disinfection | Detergent and disinfectant, the four factors of cleaning action, product families and dosages, full protocol and rinse, cleaning schedule | 50 min |
👥 Who it is for
| Cleaning companies | Operatives working in kitchens, laboratories, dining rooms or store rooms |
| Collective catering | Cooks, kitchen assistants, dishwashing and maintenance staff |
| Food retail | Fresh produce, butchery and delicatessen staff |
| Supervisors | Team leaders who have to enforce protocols on the ground |
No prior knowledge required. Modules 1 to 3 form the common core, modules 4 and 5 bring the technical practice.
🧭 Teaching methods
- Professional voice-over on every screen, written as a self-contained spoken explanation rather than a reading of the text on screen.
- No value learnt by heart without its source: the course teaches above all where the correct value is read, on the product label, in the technical data sheet or in the establishment's own food safety plan.
- Interactive exercises at every stage: matching, flip cards, 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 module ends with an 8-question quiz built on field situations. The pass mark is 75%, that is 6 correct answers out of 8. Every answer is commented. The quiz 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 five 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.
For a cleaning contractor, this certificate is one of the documents the end client expects: it allows them to show, during an inspection, that the people working on their premises have been trained.
💼 Corporate pricing
€129 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-ESS
Specific References
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