Food safety culture: awareness and putting HACCP into practice for companies

Food safety culture can be defined as the attitudes, values and beliefs about food safety shared by a group of people.

It is the product of the attitudes, beliefs and behaviours of employees that determine the commitment to, and strength of, an organisation's food safety management.

The course raises awareness of every aspect of food quality and safety, and works to make regulatory compliance an instinctive, automatic behaviour.

Module I 

Food safety culture

Module II

Procedures based on the principles of Hazard Analysis and Critical Control Points (HACCP, known in Spain as APPCC) and guidance on their application. Designing and implementing a HACCP system

Module III

Prerequisite programme in hospitality and food businesses 

Food safety culture is the general principle that promotes food safety by increasing the awareness and involvement of all staff in a company, including management, in food safety practices.