haccp course

Theme area:
REGULATORY AND LEGAL; PROCEDURAL

Necklace:
OCCUPATIONAL SAFETY

Section:
REGULATORY AND LEGAL; PROCEDURAL

OBJECTIVES

The course aims to illustrate the fundamental characteristics of the HACCP method, the differences between food self-control and HACCP, and to ensure that food personnel receive training and / or training in food hygiene, in relation to the type of activity. , aimed at reinforcing correct hygiene behaviors in the workplace and increasing awareness of the dangers of transmitting diseases 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:

• food risks and dangers: chemical, physical, microbiological and their prevention;
• self-control methods and principles of the HACCP system;
• flow charts of the activities carried out;
• food conservation;
• procurement of raw materials and traceability;
• cleaning and sanitizing of premises and equipment;
• staff behavior: personal hygiene and specific procedures;
• basic notions on food allergies, sector regulations, operating procedures.

The course also defines the roles, obligations and responsibilities of the food industry, presents the fundamental characteristics required for structures in food premises; and deepens the specific requirements of materials for food preparation.
The reference regulatory framework is also 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.

RECIPIENTS

Il HACCP course for food staff of simple activities is aimed at:

• Food staff who work within companies in the food sector where there is no direct handling of the food and the food itself does not require particular storage temperatures (for example: tobacconists, herbalists, pharmacies and parapharmacies, drugstores, points of sale food supplements, sale and wholesale storage of non-perishable and packaged products, transport companies of packaged non-perishable products, fruit and vegetables, feed retailers, etc ...);

• Primary production workers

Prerequisites: There is no requirement.

DURATION

4 HOURS

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
• 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
• The Decalogue of the good nutritionist
• Summary

HACCP plan: preliminary phase

• Product description
• Definition of the flowchart
• Example of flow chart

Traceability and traceability

• Examples of traceability

End of module test

 

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

• Microbial contamination of food
• Primary and secondary contamination
• Types of contamination
• Cross contamination
• Food infections
• Prevention of contamination
• Introduction
• Prevention of contamination
• Food storage
• Animal access
• Pathogenic microorganisms

Importance of visual inspection

• Introduction
• Visual inspection: supply for food products in general
• Visual inspection: storage of raw materials for food products in general
• Visual inspection: supply for food products containing allergens (eg gluten)
• Visual inspection: storage of raw materials for food products containing allergens (eg gluten)
• 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

• Warehouse storage
• The storage of chilled food
• Verification and rotation of the stored goods
• Warehouse storage
• The storage of chilled food

Notions of commodity chemistry, chemistry and physics

• Introduction
• Types of microbes according to temperature
• Growth factors
• The effects of temperature on microbes
• Presence in open water
• Contamination: physical hazards
• Contamination: chemical hazards
• Contamination: microbiological hazards
• Try it yourself!
• Summary

Other food intolerances

• 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

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

• Disinfestation

End of module test

 

MODULE 4 - REGULATIONS AND LEGAL ASPECTS

• Human resources management
• Personal hygiene: work clothing and hand hygiene
• Ensure the hygiene of the rooms
• Avoid contamination: compliance with company instructions and regulations
• Caution in case of illness

End of module test

END OF COURSE TEST

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DATA TRACKING METHOD: SCORM 1.2

CERTIFICATION

Certificate of use compliant with current legislation on health and safety in the workplace

Produced by:

PIAZZA COPERNICO

Content edited by:

Tecnologia e Sicurezza