Course in food security in bars and restaurants (double degree with 8 ECTS credits)

This course in food security in bars and restaurants offers specialized training in the field. The objective of the European Union Food Security Policy (EU) is to protect consumers, while guaranteeing the proper functioning of the single market. Established in 2003, the policy focuses on the concept of traceability, both input and consumption. Food security is intended to guarantee the hygiene of food products, so all those establishments, such as bars and restaurants, must stick to the norms stipulated by this discipline, to avoid any type of food risk that can endanger the health of consumers.

- Know the different restoration stores. - Determine the importance of hygiene and safety in food handling. - Specify the characteristics that restoration premises must present, referring to cleaning, environment, lighting and ventilation. - Determine the characteristics, objective and purpose of the new regulation regarding consumer information.

- Know the different restoration stores. - Determine the importance of hygiene and safety in food handling. - Specify the characteristics that restoration premises must present, referring to cleaning, environment, lighting and ventilation. - Determine the characteristics, objective and purpose of the new regulation regarding consumer information.

This course in food security in bars and restaurants offers specialized training in the field. The objective of the European Union Food Security Policy (EU) is to protect consumers, while guaranteeing the proper functioning of the single market. Established in 2003, the policy focuses on the concept of traceability, both input and consumption. Food security is intended to guarantee the hygiene of food products, so all those establishments, such as bars and restaurants, must stick to the norms stipulated by this discipline, to avoid any type of food risk that can endanger the health of consumers.

This course in food security in bars and food safety restaurants in bars and restaurants, is aimed at all hospitality and restoration professionals, whose task requires direct manipulation of drinks and foods that serve in their premises, as well as knowing what measures should comply with respect to the new regulations on allergens, as well as any person interested in this labor sector.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.