Team

On basis of the requirements of common standards and regulations such as IFS, BRC, and ISO 22000 it is shown how to establish and maintain an effective food safety management system in a company.
Work experience in the fields of food hygiene and product safety.
Professionals in upper and middle management of food companies and gastronomical establishments who are responsible for implementing hygienic regulations, hygiene operators in production and quality assurance as well as future personnel trainers and internal/external auditors in the hygiene sector.
A project must be produced between the course blocks LBPH and LMS. This project should include the most important parts of a food safety concept and is a prerequisite for successful completion of the course and the examination.
Please note that deviations from the new course program may arise in terms of content and participation fees.
Team
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