Food and Alcohol Legislation, 10 YH credits, deepens your knowledge of alcohol legislation, food legislation, microbiology, HACCP and routines for safe food handling. You learn how an operation's routines and controls affect food safety in a meal service operation from a supervisory role, and gain knowledge of Swedish alcohol policy and the importance of responsible alcohol handling.
In the course, the student shall develop and deepen their knowledge of alcohol legislation and food legislation, microbiology, HACCP and routines for safe food handling. The objective is that the student shall understand how the way an operation is structured, through routines and controls, can affect food safety in a meal service operation from a supervisory role, and gain knowledge of Swedish alcohol policy, alkohollagen (the Alcohol Act) and thereby the importance of responsible alcohol handling.
In the course, the student shall develop and deepen their knowledge of alcohol legislation and food legislation, microbiology, HACCP and routines for safe food handling. The objective is that the student shall understand how the way an operation is structured, through routines and controls, can affect food safety in a meal service operation from a supervisory role, and gain knowledge of Swedish alcohol policy, alkohollagen (the Alcohol Act) and thereby the importance of responsible alcohol handling.
Basic food legislation, microbiology and the HACCP system.
Routines and controls to ensure food safety.
Swedish alcohol policy and the basics of alkohollagen.
Practical application of responsible alcohol service.
The course suits future supervisors in restaurant and meal service operations.
When you complete the course, TUC Yrkeshögskola issues your certificate. Your name, the course content and the issue date are encrypted and secured on blockchain, so it cannot be changed, and anyone can check that it is genuine.
Sample Credential with placeholder data. Each credential is issued with the recipient’s details and is verifiable with the provider.
