Opening a business in the food sector such as a food service business (bar, restaurant, pizzeria, farmhouse, hotel, etc.) or a sales business (store, stall, food truck, take away, etc.) involves a specific fulfillment: the preparation of the Haccp Manual.
This fulfillment has a cost that varies depending on the time it takes the contracted professional to process the document.
Once we have distinguished between low- and high-risk activities, it seems superfluous to point out that, in principle, the Haccp Manual costs less for small and simple activities, from a hygienic and organizational point of view, than for larger and more complex activities.

The Apulia Region HACCP Food Personnel Course is intended for all persons working in various capacities in food production, processing, serving, selling, transportation, and distribution companies. Pursuant to art.4 Regional Law No. 22 of 24.07.07 as amended and the Regional Regulation of May 15, 2008, No. 5
The purpose of the course is to provide the skills to work or manage in a food self-control system, with a view to increased quality control over food production and preparation according to the HACCP system.
Personnel involved in the preparation, sale and serving of ready-to-eat foods must also be trained on allergen risk as part of their regular food hygiene training.

The course concludes with a final simulation to verify theoretical learning in order to obtain the certificate valid nationwide and for all legal purposes.

DURATION AND COST:
The course has a duration of 4 hours classroom/videoconference.

COURSE VALIDITY:
The validity of this training is four years, as per the regulations of the Apulia Region.