Course 0041_16_8H_TSL

CONTENTS

MODULE 1 - THE HACCP SYSTEM

Characteristics of HACCP

• Introduction
• 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
• Try it yourself!
• Summary

Relationship with the various subjects involved in the food process

• Introduction
• 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
• Summary

HACCP plan: preliminary phase

• Introduction
• 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
• Try it yourself!
• Summary

HACCP plan: implementation phase

• Introduction
• 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
• Try it yourself!
• Summary

Effectiveness of HACCP

• Introduction
• 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
• Try it yourself!
• Summary

Traceability and traceability

• Introduction
• Regulation 178/2002
• Hygiene package from 2006
• Traceability of food products
• Examples of traceability
• Internal traceability
• Main penalties
• Try it yourself!
• Summary

End of module test

 

MODULE 2 - MICROBIOLOGICAL, CHEMICAL AND PHYSICAL RISK: CONTAMINATION AND PREVENTION

Microbiological, physical and chemical risks

• Introduction
• 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
• Try it yourself!
• Summary

Microbial contamination of food

• Introduction
• 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
• Try it yourself!
• Summary

Contamination prevention

• Introduction
• Prevention of contamination
• Food storage
• Animal access
• Pathogenic microorganisms
• Thawing
• Try it yourself!
• Summary

Importance of visual inspection

• Introduction
• 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
• Try it yourself!
• Summary

Verification and rotation of the stored goods

• Introduction
• To preserve
• Warehouse storage
• The storage of chilled food
• Freezing
• Visual inspection: conservation of the product
• Try it yourself!
• Summary

Notions of commodity chemistry, chemistry and physics

• Introduction
• 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
• Summary

End of module test
MODULE 3 - CLEANING AND HYGIENE

Premises requirements

• Introduction
• 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
• Try it yourself!
• Summary

Cleaning of premises

• Introduction
• 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
• Try it yourself!
• Summary

Hygiene of the person

• Introduction
• Clothing
• Personal care
• Communicable diseases
• Food handling: dangers and remedies
• When to wash your hands
• Try it yourself!
• Summary

Basic hygiene rules for pest control

• Introduction
• Disinfestation
• Beatles
• Rodents
• Prevention of infestation
• Elimination of shelters
• Try it yourself!
• Summary

End of module test
MODULE 4 - REGULATIONS AND LEGAL ASPECTS

Insights on the regulatory framework

• Presentation
• The 2006 hygiene package
• The 2007 directive
Sanctions
• Italian regional laws
• Summary

Human resources management

• Introduction
• 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
• GMP
• Caution in case of illness
• Summary

END OF COURSE TEST