online course haccp

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 ensure that food handlers receive training and / or training in food hygiene, in relation to kind of activity.
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;

The course also defines food risks and dangers, prevention and defines the roles and obligations and responsibilities of the food industry and examines the specific requirements of materials for food preparation, illustrating the reference regulatory framework with particular regard to the hygiene package of 2006, implemented in Italy with Legislative Decree 193/2007 and the reference legislation for the training of nutritionists, aimed at strengthening correct behavior for hygiene in the workplace and increasing awareness of the dangers of disease transmission through food.
The following are defined:

• food risks and dangers and 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.

RECIPIENTS

Il HACCP online course for all food staff it is aimed at staff involved in the handling of packaged or loose food, sale of loose food and perishable and non-perishable foodstuffs (e.g. supermarket orders and bankers, butchers, fishmongers, etc.), employees in charge of distribution, administration, portioning meals ( e.g. transporters of perishable and non-perishable food products, baristas, waiters, portioners, distribution and administration in social-welfare and school facilities).

Prerequisites: There is no requirement.

DURATION

6 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
• Frequency of training obligation
• The Decalogue of the good nutritionist
• Summary

HACCP plan: preliminary phase

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

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

• Examples of traceability
• Internal traceability

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

• 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
• 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

Food allergies and 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

• 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 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