Il 6 hour HACCP course aims to illustrate the fundamental characteristics of the HACCP method, the differences between food self-control and HACCP, and to ensure that those responsible for developing and managing the procedures, based on the principles of the HACCP system, receive adequate training for the application of the principles of the HACCP system ".

The aim of the course also includes the objective that food handling personnel receive training and / or training in food hygiene, in relation to the type of activity, aimed at strengthening correct behavior for hygiene on the workplace and to raise awareness of the dangers of disease transmission through food.
The course illustrates the characteristics of the HACCP system, the self-control procedures and the principles of the HACCP system with particular reference to:

• Traceability and traceability
• Staff behavior: personal hygiene and specific procedures
• Flow charts of the activities carried out
• Environmental and instrumental hygiene
• Self-checking procedures
• System management procedures
• Basic notions on food allergies, sector regulations, operating procedures
• Notions on cross-contamination and protection of celiac subjects
• Pathogenic microorganisms
• Proper food preservation and microbial killing treatments
• Prevention of food poisoning
• Implementation of the haccp plans

The following are defined:

- food risks and dangers and the prevention to be implemented;
- the roles, obligations and responsibilities of the food industry.

The specific requirements of the materials for food preparation are also examined in detail and the reference regulatory framework is illustrated with particular regard to the 2006 hygiene package, implemented in Italy with Legislative Decree 193/2007 and the reference legislation for the training of nutritionists.

At the end of the course, the user will carry out a final assessment of learning which consists in administering a test on the topics covered by the training intervention. These contents will be articulated in relation to the specific objectives of the training courses.


The course is aimed at:

- in charge of food self-control procedures (food business operator);

- company managers (owner, legal representative, operator delegated by company management to carry out the function of company and food manager);

- personnel in charge of complex food activities: in charge of handling perishable food in all phases, from production, storage, processing / preparation, transformation, sale / administration / trade, aimed at workers in the following sectors:

• Cereal-milling-pastoral and animal feed chain
• Milk supply chain
• Meat supply chain
• Oil supply chain
• Wine supply chain
• Mineral waters
• Catering in general (administration of food and drinks)
• Perishable food trade
• Food production

There is no requirement.





Characteristics of HACCP

• The food self-control system
• Origin of HACCP
• Reference legislation
• From product to process
• Definition of HACCP
• Corporate self-control
• Objectives of HACCP
Important terms 1/2
Important terms 2/2
• Difference between self-control and HACCP
• Characteristics of the Self-control plan 1/2
• Characteristics of the Self-control plan 2/2

Relationship with the various subjects involved in the food process

• Training and periodic updating of staff
• Categories of workers handling food
• Frequency of training obligation
• Organization of courses
• Supervisory activities
• The Decalogue of the good nutritionist

HACCP plan: preliminary phase

• Phases of the HACCP plan
• Management mandate and top management involvement
• Creation of the working group
• Identification of the objectives of the Plan
• Product description
• Definition of the flowchart
• Example of flow chart
• Preparation and confirmation of work instructions

HACCP plan: implementation phase

• The seven HACCP principles
• Hazard analysis
• Identification of CCPs
• Setting of critical limits
• Definition of the monitoring system
• Definition of the monitoring system: characteristics
• Definition of corrective actions
• Definition of verification procedures
• Methods of recording and storing documentation
• Difficulty in the stages

Effectiveness of HACCP

• Application of HACCP
• Generalized control procedures
• Selection of raw materials used
• Checks during loading / unloading of goods
• Temperatures allowed for incoming perishable goods
• Stock control
• Commercial life of products

Traceability and traceability

• Regulation 178/2002
• Hygiene package from 2006
• Traceability of food products
• Examples of traceability
• Internal traceability
• Main penalties

End of module test


Microbiological, physical and chemical risks

• Microbial contamination
• Microbial proliferation
• The times of proliferation
• Classification of microorganisms
• Bacterial growth in food
• Factors causing food diseases
• Chemical and physical risk in food
• Risks in procurement
• Monitoring points for chemical risks

Microbial contamination of food

• Primary and secondary contamination
• Types of contamination
• Cross contamination
• Food infections
• Salmonellosis: characteristics
• Salmonellosis: control procedures
• E.coli gastroenteritis: characteristics
• E.coli gastroenteritis: control procedures
• Campylobacteriosis: characteristics
• Campylobacteriosis: control procedures
• Yersinia Enterocolitica: characteristics
• Yersinia Enterocolitica: control procedures
• Botulism: characteristics
• Botulism: control procedures
• Staphilococco aureus: characteristics
• Types of microbes
• Bacterial destruction processes

Contamination prevention

• Prevention of contamination
• Food storage
• Animal access
• Pathogenic microorganisms
• Thawing

Importance of visual inspection

• Visual inspection: procurement
• Visual inspection: storage of raw materials
• Visual check: processing
• To separate
• Cook
• Heat up
• Visual inspection: conservation of the finished product
• Visual inspection: distribution, wrapping, sale
• Visual check: administration

Verification and rotation of the stored goods

• To preserve
• Warehouse storage
• The storage of chilled food
• Freezing
• Visual inspection: conservation of the product

Notions of commodity chemistry, chemistry and physics

• Obligation to be indicated on the label
• What is a food allergy and list of allergens
• Management of allergen risk
• Foods to watch out for

End of module test


Premises requirements

• Retention of structures intended for food
• Characteristics of structures intended for food
• Toilet
• Ventilation and lighting
• Exhaust systems
• Requirements for food preparation rooms
• Requirements of the kitchen room

Cleaning of premises

• Cleansing and disinfection
• Sanitation program
• Cadence of operations
• Detergents
• Disinfectants
• Work equipment
• Disinfestation
• Disposal of food waste
• Water supply
• Food storage
• Conservation: dangers and remedies

Hygiene of the person

• Clothing
• Personal care
• Communicable diseases
• Food handling: dangers and remedies
• When to wash your hands

Basic hygiene rules for pest control

• Disinfestation
• Beatles
• Rodents
• Prevention of infestation
• Elimination of shelters

End of module test


Insights on the regulatory framework

• The 2006 hygiene package
• The 2007 directive
• Italian regional laws

Human resources management

• Personal hygiene: work clothing and hand hygiene
• Ensure the hygiene of the rooms
• Prevent the multiplication of bacteria
• Avoid contamination: compliance with company instructions and regulations
• Caution in case of illness


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Tecnologia e Sicurezza