Fresh Semiar: HACCP at O+G for advanced learners - analysing hazards and assessing risks
HACCP is one of the central tasks when it comes to food hygiene in a company. Both the legislator and the standard setter require the company's internal hazard analysis. In addition, the training

Freshness Seminar: The company HACCP concept as a statutory duty
Every fresh produce company is obliged to set up a HACCP system and to train its employees regularly in this subject area. The Fresh Produce Seminar "HACCP in Fruit and Vegetables - Hazard