The EU Food Safety Project (EU FSP) is organising a four-day training on Good Hygiene Practices and HACCP principles at its premises.
Participants are learning how to develop and implement HACCP plans step by step, focusing on identifying food safety hazards, managing critical control points, and applying practical examples such as honey product processing.
The sessions include interactive exercises, discussions, and certification, promoting a hands-on understanding of key food safety concepts.
This activity supports the ongoing efforts to enhance knowledge, strengthen expertise, and improve food safety practices across the food chain in the TCc.
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