eLearning courses HACCP
Our HACCP eLearning courses (Hazard Analysis and Critical Control Points) provide food business operators with a concrete overview of current legislation and correct food management procedures.
Corsi di formazione per addetti del settore alimentare
What is the HACCP system?
The HACCP system has been introduced into the legislation of many countries around the world, and has been incorporated into European Union legislation with Directive 93/43 / EEC, incorporated into Italian law by Legislative Decree 155/97. Directive 93/43 was repealed by Regulation (EC) 852/2004, which confirmed (Article 5) the obligation for food business operators to prepare, implement and maintain permanent procedures based on the principles of the HACCP system. All those who manipulate, prepare, manufacture or even only transport food must acquire the necessary skills required by the HACCP regulations with specific training courses. Therefore, the employer must ensure that his staff is properly trained with a specific HACCP course. depending on the tasks assigned to the individual worker.
What does HACCP mean?
The HACCP - Hazard Analysis Critical Control Point (Risk Analysis and Control of Critical Points) - does not indicate that the risk analysis and control of critical points, and covers, within the food industry a strategic role with regard to mandatory food control to safeguard food quality and, consequently, consumer protection and health. In simpler words than a control system, relating to the production of food, which has as its objective the guarantee of hygienic safety and edibility.
Why do HACCP courses?
Because food business operators must ensure that food handlers are trained in food hygiene in relation to the type of activity, respecting the requirements of national legislation regarding training programs for the people who work in specific food sectors, as foreseen by the EC Regulation 852 / 2004. The HACCP courses therefore provide the workers with the necessary knowledge to put them in a position to prevent assessing and possibly even knowing how to remedy any risks for food hygiene.
What is food quality?
Food quality. Quality is defined as "the set of properties and characteristics of a product or service that give it the ability to satisfy expressed or implicit needs" (UNI EN ISO 8402).
What is food hygiene?
The hygiene of food and food products in general concerns that branch of hygiene that includes the set of rules and application measures suitable for guaranteeing the health and safety of food, understood as awareness of the quality of hygiene and health , nutritional and organoleptic characteristics of the same foods.
How long is the HACCP course?
The HACCP course has a duration of 4 hours for employees and 8 hours for managers, and has a periodicity of updating that varies from region to region. In each company, the duration of the update is indicated in the HACCP Manual, as established by the food business owner (Employer).
What is a self-control plan for?
The HACCP Self-Control Plan provides for the identification, in the food production process, of every phase that could prove critical for hygienic safety; it therefore consists in the definition and application of adequate, documented and updated security procedures, making use of the principles on which the HACCP system is based. The purpose of the Self-Control Plan is to describe and document all the methods used to ensure integrity, safety and the healthiness of the preparations; this plan includes specific protocols both to implement potentially more critical activities for food safety and to implement the necessary controls and prevent any contamination of a chemical, physical or microbiological nature. Careful monitoring is carried out on all the personnel involved in the handling of food preparations, on work areas and equipment and on means of transport.
What is the HACCP certificate?
The HACCP certificate is the result of HACCP training and informs you that you know the hygiene and safety rules and the rules of HACCP. It also confirms that the basics of microbiology and food preservation are known and that we know how to sanitize a structure and equipment. The certificate guarantees that those in possession of it are able to protect the health of those who come into contact with food that previously have been processed and handled.The knowledge takes place by degrees, for example the food industry manager must identify all the critical points (CCP) of the various activities and identify, apply and update safety procedures (based on HACCP principles) The employee who does not handle food must have general knowledge, since his contact with food is not direct. The law necessarily requires the possession of the HACCP certificate, without which it is not allowed to work in the food industry.