{"id":6304,"date":"2023-01-02T15:44:03","date_gmt":"2023-01-02T14:44:03","guid":{"rendered":"https:\/\/www.proleadacademy.com\/course\/h-a-c-c-p-foodists\/"},"modified":"2023-01-18T12:43:43","modified_gmt":"2023-01-18T11:43:43","slug":"h-a-c-c-p-foodists","status":"publish","type":"course","link":"https:\/\/www.proleadacademy.com\/en\/course\/h-a-c-c-p-foodists\/","title":{"rendered":"H.A.C.C.P. – Foodists"},"content":{"rendered":"\n

AVAILABLE COURSES<\/span><\/h2>\n\n
<\/div>\n\n

H.A.C.C.P. – FRIULI V.G.<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPFVG3<\/td>HACCP Course for Food Handlers – Friuli Venezia Giulia Region<\/td>3<\/td>30\u20ac<\/td><\/tr>
4HCPFVG8<\/td>HACCP Course for Food Business Managers – Friuli Venezia Giulia Region<\/td>8<\/td>45\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. UPDATE<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4AHCPR04<\/td>Refresher course for Food Operations Officer<\/td>4<\/td>30\u20ac<\/td><\/tr>
4AHCPR08<\/td>Refresher course for Food Business Managers<\/td>8<\/td>45\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. EMILIA-ROMAGNA<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPER203<\/td>Training course on food hygiene – Accredited to the Emilia Romagna Region pursuant to DGR 311\/2019<\/td>3<\/td>30\u20ac<\/td><\/tr>
4HCPERA212<\/td>Refresher course on food hygiene – Accredited to the Emilia Romagna Region pursuant to DGR 311\/2019<\/td>3<\/td>30\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. LAZIO<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPAL08<\/td>Course for Food Handling Workers – LAZIO REGION<\/td>2<\/td>45\u20ac<\/td><\/tr>
4HCPRL20<\/td>Course for HACCP Managers – Lazio Region<\/td>20<\/td>80\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. LIGURIA<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4CELGL02<\/td>Celiac disease and gluten-free diet. Practical guide for food business operators<\/td>2<\/td>30\u20ac<\/td><\/tr>
4HCPL008<\/td>Course for OSA and nutritionists – LIGURIA REGION<\/td>8<\/td>45\u20ac<\/td><\/tr>
4HCPL016<\/td>Course for Food Business Owners, Self-Control Plan Managers and Food Production and Preparation Workers – LIGURIA REGION<\/td>16<\/td>80\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. LOMBARDY<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPRL04<\/td>Course for OSA and grocers – LOMBARDY REGION<\/td>4<\/td>30\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. MARCHE<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPM10<\/td>Course for food sector employees – MARCHE REGION – Updated DGR 70\/2022<\/td>10<\/td>45\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. PUGLIA<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPPU4<\/td>Course for food staff – APULIA REGION<\/td>4<\/td>30\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. SARDINIA<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPSRD12<\/td>Course for operators and managers of the food sector – SARDINIA REGION<\/td>12<\/td>65\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. SICILY<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPSA06<\/td>Refresher course for nutritionists – SICILY REGION<\/td>6<\/td>45\u20ac<\/td><\/tr>
4HCPSA12<\/td>Course for OSA and food staff – SICILY REGION<\/td>12<\/td>65\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. TUSCANY<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4AHCRT04<\/td>Refresher course for Food Activities Officer – REGIONE TOSCANA<\/td>4 <\/td>30\u20ac<\/td><\/tr>
4AHCRT08<\/td>Refresher course for Food Business Owners and Self-Control Plan Managers – TUSCANY REGION<\/td>8<\/td>45\u20ac<\/td><\/tr>
4HCPA008<\/td>Course for Employees with simple food tasks – TUSCANY REGION<\/td>8<\/td>45\u20ac<\/td><\/tr>
4HCPTA012<\/td>Course for Employees with complex food task – REGIONE TOSCANA – DD 20226\/2018<\/td>12<\/td>65\u20ac<\/td><\/tr>
4HCPTR012<\/td>Course for Food Business Owners and Managers of Self-Control Plans for Simple Food Activities – REGIONE TOSCANA – DD 20226\/2018<\/td>12<\/td>65\u20ac<\/td><\/tr>
4HCPTR016<\/td>Course for Food Business Owners and Managers of self-control plans for complex food activities – REGIONE TOSCANA – DD 20226\/2018<\/td>16<\/td>80\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. TRENTINO<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCTR08<\/td>Course for employees in the food business sector – AUTONOMOUS PROVINCE OF TRENTO<\/td>4 <\/td>30\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

H.A.C.C.P. VENETO<\/strong><\/p>\n\n

Code<\/th>Title<\/th>Hours<\/th>Cost<\/th><\/tr><\/thead>
4HCPVG1<\/td>Course for staff involved in the production and sale of food substances (1h) – VENETO REGION<\/td>1<\/td>20\u20ac<\/td><\/tr>
4HCPVG2<\/td>Course for staff involved in the production and sale of food substances (4h) – VENETO REGION<\/td>4<\/td>30\u20ac<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

AVAILABLE COURSES H.A.C.C.P. – FRIULI V.G. Code Title Hours Cost 4HCPFVG3 HACCP Course for Food Handlers – Friuli Venezia Giulia …<\/p>\n","protected":false},"author":1,"featured_media":6613,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_forum_subforum_count":0,"_vibebp_attr":"","_vibebp_dimensions":"","_vibebp_responsive_height":"","_vibebp_accordion_ie_support":"","footnotes":""},"course-cat":[256],"class_list":["post-6304","course","type-course","status-publish","has-post-thumbnail","hentry","course-cat-e-learning-en"],"_links":{"self":[{"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/course\/6304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/comments?post=6304"}],"version-history":[{"count":2,"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/course\/6304\/revisions"}],"predecessor-version":[{"id":6729,"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/course\/6304\/revisions\/6729"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/media\/6613"}],"wp:attachment":[{"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/media?parent=6304"}],"wp:term":[{"taxonomy":"course-cat","embeddable":true,"href":"https:\/\/www.proleadacademy.com\/en\/wp-json\/wp\/v2\/course-cat?post=6304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}