HACCP courses
THEHACCP (acronym from English Hazard Analysis and Critical Control Points, i.e. hazard analysis system and critical control points) is a set of procedures aimed at ensuring the wholesomeness of food, based on prevention rather than analysis of the food product.
THEHACCP represents a systematic approach that leads to the identification of chemical-biological hazards (inherent in food handling) and the definition of related control measures.
All the food handlers (and the personnel involved in the food process even if not in direct contact with food) and those responsible for the procedures must necessarily receive adequate training on:
- the legislation, characteristics and phases of the HACCP matter,
- the relationships between the various subjects involved in the food process,
- the risks and prevention of contamination,
- the cleanliness of the premises and personal hygiene.
In Italy, Each Region is autonomous in the creation of its own discipline to regulate the training of food sector workers and managers.
Our online HACCP courses are therefore provided on the basis of compliance with the legislation of the individual Regions.
The profiles treated, according to the Region of interest, are:
- food staff of simple activities
- all food personnel
- food workers of complex activities and responsible for procedures
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