{"id":14243,"date":"2022-11-23T16:53:14","date_gmt":"2022-11-23T15:53:14","guid":{"rendered":"https:\/\/www.culinoa.be\/formations\/les-bonnes-pratiques-dhygiene-en-cuisine-de-collectivite\/"},"modified":"2023-01-04T10:13:53","modified_gmt":"2023-01-04T09:13:53","slug":"goede-hygienepraktijken-in-grootkeukens","status":"publish","type":"dt_portfolio","link":"https:\/\/culinoa.poush-dev.be\/nl\/formations\/goede-hygienepraktijken-in-grootkeukens\/","title":{"rendered":"Goede hygi\u00ebnepraktijken in grootkeukens"},"content":{"rendered":"

[vc_row equal_height=”yes” bg_type=”bg_color” css=”.vc_custom_1521645780260{margin-bottom: 30px !important;}”][vc_column css_animation=”left-to-right” width=”1\/2″]

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\n\t<\/i>\n<\/div><\/div><\/div><\/div>

Doelgroep:<\/h3><\/div> <\/div> <\/div> [vc_column_text]Keukenpersoneel.[\/vc_column_text]
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\n\t<\/i>\n<\/div><\/div><\/div><\/div>

Doelstellingen van de opleiding :<\/h3><\/div> <\/div> <\/div> [vc_column_text]<\/p>\n
    \n
  • De voedselveiligheid garanderen van de bewoners<\/li>\n
  • Bewust zijn van de risico\u2019s en gevaren gedurende de hele productie en service<\/li>\n
  • De basis van de goede hygi\u00ebnepraktijken kennen<\/li>\n
  • Sensibiliseren van het personeel naar de traceerbaarheid en de autocontrole<\/li>\n<\/ul>\n

    [\/vc_column_text]

    \n
    \n\t<\/i>\n<\/div><\/div><\/div><\/div>

    Werkmethode :<\/h3><\/div> <\/div> <\/div> [vc_column_text]Deze theoretische opleiding is ook interactief. Gedurende de hele sessie zullen vragen en scenario\u2019s besproken worden.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″ css=”.vc_custom_1669218548629{margin-bottom: 35px !important;}”][vc_column_text]<\/p>\n

    Thema\u2019s die aan bod komen :<\/h3>\n
      \n
    • De verschillende soorten gevaren<\/li>\n
    • De gevaren bestrijden aan de hand van de 5M-methode<\/li>\n
    • Traceerbaarheid en autocontrole : zich voorbereiden op controles van het FAVV<\/li>\n
    • Quiz<\/li>\n<\/ul>\n

      [\/vc_column_text][vc_column_text]<\/p>\n

      Elke deelnemer ontvangt :<\/h3>\n
        \n
      • 1 cursusboekje<\/li>\n
      • 1 certificaat van deelname<\/li>\n<\/ul>\n

        [\/vc_column_text][vc_row_inner][vc_column_inner css=”.vc_custom_1670410584927{border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #ef7a00 !important;border-left-style: dotted !important;border-right-color: #ef7a00 !important;border-right-style: dotted !important;border-top-color: #ef7a00 !important;border-top-style: dotted !important;border-bottom-color: #ef7a00 !important;border-bottom-style: dotted !important;}”][vc_column_text css=”.vc_custom_1670410578698{margin-bottom: 5px !important;}”]<\/p>\n

        Deze opleiding zal u helpen om :<\/span><\/h3>\n

        De hygi\u00ebnenormen in uw keuken beter toe te passen, vanaf de ontvangst van goederen tot en met de service.<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column css=”.vc_custom_1655807208380{padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;background-color: #ef7d00 !important;}”][vc_column_text el_class=”custom-white” css=”.vc_custom_1669219158121{margin-bottom: 0px !important;}”]<\/p>\n

        Praktische zaken :<\/h3>\n

        Duur<\/strong> : 3 uur
        \nPrijs<\/strong> : 650\u20ac exclusief btw
        \nAantal deelnemers<\/strong> : Minimum 5
        \nLocatie<\/strong> : De zaal moet een muur met een lichte kleur bevatten voor de projectie
        \nMeer<\/strong> : De opleider zal de projector meebrengen[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

        [vc_row equal_height=”yes” bg_type=”bg_color” css=”.vc_custom_1521645780260{margin-bottom: 30px !important;}”][vc_column css_animation=”left-to-right” width=”1\/2″][vc_column_text]Keukenpersoneel.[\/vc_column_text][vc_column_text] De voedselveiligheid garanderen van de bewoners Bewust zijn van de risico\u2019s en gevaren gedurende de hele productie en service De basis van de goede hygi\u00ebnepraktijken kennen Sensibiliseren van het personeel naar de traceerbaarheid en de autocontrole [\/vc_column_text][vc_column_text]Deze theoretische opleiding is ook interactief. Gedurende de hele sessie zullen…<\/p>\n","protected":false},"author":2,"featured_media":14325,"comment_status":"closed","ping_status":"closed","template":"","dt_portfolio_category":[29],"dt_portfolio_tags":[],"yoast_head":"\nOpleiding - Goede hygi\u00ebnepraktijken in grootkeukens - Culinoacademy<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"nl_BE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Opleiding - Goede hygi\u00ebnepraktijken in grootkeukens - Culinoacademy\" \/>\n<meta property=\"og:description\" content=\"[vc_row equal_height=”yes” bg_type=”bg_color” css=”.vc_custom_1521645780260{margin-bottom: 30px !important;}”][vc_column css_animation=”left-to-right” width=”1\/2″][vc_column_text]Keukenpersoneel.[\/vc_column_text][vc_column_text] De voedselveiligheid garanderen van de bewoners Bewust zijn van de risico\u2019s en gevaren gedurende de hele productie en service De basis van de goede hygi\u00ebnepraktijken kennen Sensibiliseren van het personeel naar de traceerbaarheid en de autocontrole [\/vc_column_text][vc_column_text]Deze theoretische opleiding is ook interactief. 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