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Committed to food safety, Unilever Food Solutions introduces you to a simple hygiene guide offering helpful and professional solutions to maintain a clean and safe kitchen.

An Introduction

Most of the food poisoning problems we see in our kitchens are caused by food. But it is easy to win the fight against food poisoning and other diseases and to serve food and drinks from the kitchen without food safety problems. Want to know how to win? Watch the videos in this course!

Methodology of Hazard analysis and critical control points


Basic Conditions of HACCP

The practice of HACCP has its analysis and critical control points and gives you seven principles that helps you keeping your food safe. To make our work better, it is important that you follow all seven principles. Watch them in this video.

Basic Conditions of HACCP


Reducing Complexity

Learn how to simplify the food processes in your kitchen.



Reducing Complexity


Personal Hygiene

It is very important that all employees follow the rules of personal hygiene. Learn how you can avoid bad bacteria coming into your kitchen.


Personal hygiene



Let's start thinking about delivery of goods to your kitchen. An important part of food safety is choosing a good supplier that is following all the safety standards. 

Receipt of deliveries



Food safety also includes storage, because each product requires their own way of storaging. Find out more in this video.




It is time to wash your hands! Preparation time is important for food safety and so you must follow these steps really carefully.



After Service

After the service is finished we still need to take care of food safety practices. Learn more about it in this video. 

After service


Waste Removal

There is always a lot of waste we have after a service. This waste contains a lot of bacteria. Watch how you can best manage waste in this video.

Removal of waste


Cleaning and Maintenance

Following the steps in this video is very important and helps you to keep your kitchen clean. Learn more in this video.

Cleaning and maintenance


Weekly Log Sheets

Every thing we see is very important and needs to be recorded. Make sure HACCP is in place and has been logged correctly.

Weekly log sheet


Wrap Up

We are almost at the end, well done!