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You are here: E-learning / Course Library Module / Self-Control for Safe Handling of Food Products

Self-Control for Safe Handling of Food Products

To work preventively with food safety

The basis of food legislation is that those who want to provide food on the market are also responsible for ensuring that these foods are safe and correctly labeled. The National Food Administration is a central authority that leads and coordinates food control in Sweden on the basis of the EU framework on food safety.

Self-control is a way of working preventively with food safety. All companies in the food chain, where food is handled professionally, must have a self-monitoring program. This course has been developed in collaboration with an authority that performs food control of companies.

Objectives: According to the requirements of the legislation, the company´s own control must ensure good food safety. The requirements are based on good hygiene practice and good manufacturing practice that creates good general hygienic conditions for handling food. The course gives you insights into current legislation in self-control.

Level: Basic, you need no prior knowledge.

Training Method: Self-Control for Safe Handling of Food Products is a Module course and is studied over the internet via our e-learning platform Instant education. Read more about the training method here.

Course Length:Approximately 4 hours active study time.

Price: 70 EURO / student
78 USD / student

Prices excluding VAT.
For large-scale education projects request quotation.

Online price:

55 EURO / student
61 USD / student

Prices excluding VAT.

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Course contents:

Food Legislation
Those supplying food products to the market are responsible for ensuring that such products are safe and properly labelled.

A food (or foodstuff) is usually defined as anything that can be expected to be eaten or drunk by humans,and that does not fall under the scope of pharmaceutical legislation.

Food Quality
Food quality is a complex concept and encompasses condition, characteristics and value.

Food Product Business
According to the EU framework for food hygiene, food companies must either be registered or approved by a control authority.

Self-Control for Safe Handling of Food Products
Self-control is a way of working preventively with food safety.

Risk Analysis and Critical Control Points
This systematic risk analysis for self-monitoring is called HACCP.

Business Analysis in the Work with the HACCP principles
To more easily find the dangers in the business´s food handling

To do a Hazard Analysis
To identify all the hazards in the business flow that can cause health risks for the consumer.

Determining and Managing Critical Control Points
For each critical control point, routines must be established to verify that it is under control.

Food Labelling
The labelling of food must not mislead the consumer.

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