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 diagrams of the activities carried out;
- environmental and instrumental hygiene;
- self-control 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 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.
RECIPIENTS
Il HACCP course 3 gold is aimed at staff involved in handling packaged or loose food, selling loose food and perishable and non-perishable foodstuffs (e.g. supermarket orders and bankers, butchers, fishmongers, etc.), employees in charge of distributing, administering, 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
3 HOURS
CONTENTS
MODULE 1 - THE HACCP SYSTEM
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
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
• The Decalogue of the good nutritionist
HACCP plan: preliminary phase
• Product description
• Definition of the flowchart
• Example of flow chart
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
• Examples of traceability
• Internal traceability
End of module test
MODULE 2 - MICROBIOLOGICAL, CHEMICAL AND PHYSICAL RISK: CONTAMINATION AND PREVENTION
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
• Warehouse storage
• The storage of chilled food
• Freezing
• Visual inspection: conservation of the product
Notions of commodity chemistry, chemistry and physics
• 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
Food allergies and intolerances
• 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
MODULE 3 - CLEANING AND HYGIENE
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
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
• Prevent the multiplication of bacteria
• Avoid contamination: compliance with company instructions and regulations
• GMP
• Caution in case of illness
End of module test
END OF COURSE TEST
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Certificate of use compliant with current legislation on health and safety in the workplace
Produced by:
PIAZZA COPERNICO
Content edited by:
Tecnologia e Sicurezza
COURSE CODE: 0041_16_3H_1_GRT
