OBJECTIVES

Main objective of BakeSus is ensuring a high level of hygiene and quality knowledge and competence on bakery and pastry production and an efficient management of natural resources and efficiency of learning processes by means of design and validation of training materials based on ICT and fully adapted to the bakery and pastry sector taking as a reference the achievements got in the training methodology developed in the framework of the project LdV “FoodSafety Cheese”.

1

To approach training about EU policy on food safety in a uniform way.

2

To use hygiene, quality and environmental protection training as a strategy to increase employee’s adaptability to the changes and developments emerging in the sector, thereby improving their employability and European bakery and pastry sector competitiveness.

3

To provide food safety and good practices training for bakery employers and employees, as well as self-employers of the sector, to ensure products of high quality, safe and environmentally friendly.

4

To provide food safety and good practices training for bakery employers and employees, as well as self-employers of the sector, to ensure products of high quality, safe and environmentally friendly.

5

facilitate access to NICTs, especially to those groups with low levels of use of these technologies.

6

To adapt the training methodology developed in the ‘Food Safety Cheese’ project to the EU bakery and pastry sector.

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