Hygiejne for fødevarehåndtering - Engelsk
Protect vulnerable groups through expert knowledge of food safety, hygiene principles, and Danish regulations.
Working in institutional kitchens means responsibility for those who depend on safe, quality meals - children, elderly residents, people with disabilities, and patients. This course gives you the essential skills to meet that responsibility.
You'll learn how microorganisms affect food safety and master practical methods to control bacterial growth throughout storage, preparation, and service. From proper temperature management to preventing cross-contamination, we cover the critical control points that keep food safe.
The course combines hygiene science with hands-on application. You'll develop robust routines for personal hygiene, cleaning schedules, and safe food handling that meet Danish food safety laws - whether operating below or above the threshold for commercial kitchens.
Topics include cold chain management, safe reheating procedures, allergen control, and proper documentation. You'll understand what inspectors look for and how to maintain compliance while focusing on daily kitchen operations.
After this course, you'll confidently implement food safety systems that protect your kitchen users, satisfy regulatory requirements, and give you peace of mind in your crucial role.
Target audience
This course is designed for staff working in institutional kitchens who prepare meals for children, elderly residents, people with disabilities, or hospital patients.
Course certificate
The course concludes with a written exam.