eLearning Courses Sicurezza alimentare
Here you will find our online corporate training courses for HACCP Food Safety which provide the sector operators with an overview of the legislation in force, the correct food management procedures and the behavior to follow to ensure adequate food safety to prevent possible contamination.
Buying the course is easy! Choose the course that suits your needs or your security figure, add the course to the cart, fill out the form with the requested information, proceed upon purchase and receive e-learning platform credentials via e-mail. Follow when and where you want the course held by teachers with many years of experience in training, contact the tutor online if you need assistance or teaching support and get the certificate valid for your training under the State-Regions Agreement of 7/7 / 2016.
All courses are delivered in eLearning mode from the LMS DynDevice platform, compliant with the requirements of Annex II of the Regions State Agreement of 7 July 2016 and with continuous monitoring of the training process.
The teachers who created the video lessons present in the courses have training and skills appropriate to the knowledge offered by the course and at least a two-year experience in the field of prevention and safety at work.
For professionals and self-employed people, course costs enjoy full tax deductibility (art.9 L.81 / 2017).
If you have never done an online course, or want to see how our courses are implemented, you can request a free demo activation directly on your course page interest.
For more information on these courses contact us now at firstname.lastname@example.org or call us at 030.5531802.
What is HACCP?
The HACCP (Hazard Analysis and Critical Control Points, literally "Risk analysis and critical control points") is a system of hygienic self-control that Operators of the Food Sector (OSA) are required to apply by law to prevent food contamination hazards, with the aim of guaranteeing hygienic safety and edibility. In practice, anyone who works closely with food and drink, in addition to companies operating in the food sector, are required to comply with the HACCP legislation through a specific certification.
From what law is HACCP regulated?
The topic is governed by the Legislative Decree 193/07 according to which a hygienic self-control activity is envisaged in all public establishments and in the food industries. In particular, the company manager is expected to guarantee an adequate level of hygiene with regard to all the processes that affect food, namely the manufacture, processing, packaging, storage, transport, distribution, preparation, handling, sale and administration. The decree is based on the European Regulation (EC) 852/2004 for the training of food industry personnel. Furthermore, the regional legislation can specifically regulate the training of personnel in the food sector, providing training methods, programs and duration of specific courses for each region.
How is the HACCP system implemented?
The implementation of a HACCP system is certified by drawing up a specific self-control manual (or "self-control plan"), which contains all the actions, procedures and verifications necessary to correctly manage production; the administration; food sales. The purpose of the self-control plan is to describe and document all the methods used to guarantee the integrity, safety and wholesomeness of the preparations; this plan provides precise 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.
What should the self-control plan contain?
A self-control plan on food safety that can be said to be effective must respect the following principles:
- Identification of the dangers and risks inherent to the various processes to which foods are subjected; the objective in this sense is to prevent, eliminate or at worst reduce any "dangers".
- Identification of Critical Control Points (CCP) and of the phases where it is possible to intervene to prevent, eliminate or limit the risk.
- Definition of risk acceptance limits within the CCP.
- Definition of health monitoring procedures of CCPs.
- Preparation of corrective solutions where necessary.
- Definition of verification procedures designed to monitor the effectiveness and proper functioning of the solutions adopted.
- Preparation of company documentation (nature and dimensions) and the HACCP plan.
What is the HACCP certificate (or certificate)?
This is a document, achievable through the attendance of specific training courses, which demonstrates the possession of knowledge related to microbiology, food preservation, sanitation of facilities / equipment and in general to all aspects relating to the subject 'food hygiene', both with regard to national and European laws. The certificate has the characteristic that whoever is in possession of it is able to protect the health of those who will come into contact with foods that have previously been processed and handled. The worker who does not handle food must have general knowledge, since his contact with food is not direct.
What training courses require HACCP
Food business operators must ensure that food food handlers receive food hygiene training in relation to the type of activity, respecting the requirements of national legislation. Therefore, all workers involved in the handling, administration and sale of food substances are required to be in possession of a mandatory certificate, which they can obtain by attending specific training courses, depending on the tasks assigned to the individual worker. These HACCP courses provide workers with the appropriate tools and knowledge to enable them to prevent assessing and possibly even knowing how to remedy any risks to food hygiene. The HACCP course has the minimum duration of 4 hours for the Employees and 8 hours for the Responsible, while the mandatory update has a periodicity update variable from region to region, typically 8 hours (12 for company owners of only the regions of Tuscany, Lazio, Liguria and Calabria). The objective of training on HACCP food hygiene is to provide the appropriate tools and knowledge to know how to safeguard and guarantee the highest quality of the product.
What penalties are provided for those who do not comply with the rules on food hygiene and safety?
Legislative Decree 193/2007 establishes the implementation of Directive 2004/41 / EC relating to controls on food safety and the application of EU regulations in the same sector. Article 6 of this decree defines the sanctions for those who do not comply with the rules on food hygiene and safety, providing for an administrative and pecuniary sanction from 1,000 to 6,000 euros for:
- failure to provide self-control procedures based on HACCP principles;
- failure to eliminate inadequacies in the requirements and procedures within the set time limit;
- failure or incorrect application of the HACCP Self-Control Plan.
In general, failure to comply with food safety regulations can also lead to far more serious sanctions. Just to name a few:
- arrest from six months to one year or fine up to 150,000 euros for animal slaughtering activities, production and preparation of meat in places other than establishments or premises recognized pursuant to EC Regulation no. 853/04; li>
- administrative pecuniary sanction from 5,000 to 30,000 euros for the performance of activities in unrecognized establishments or when the recognition is suspended or revoked;
- administrative pecuniary sanction from 3,000 to 18,000 euros (unless the fact constitutes a crime) for failure to activate the procedure for collecting products that do not comply with safety requirements;
- administrative pecuniary sanction from 2,000 to 12,000 euros (unless the fact constitutes a crime) for failure to cooperate with the competent authority in order to avoid or reduce the risks associated with a food;
- administrative pecuniary sanction from 2,000 to 12,000 euros (unless the fact constitutes a crime) for failure to inform the consumer of the reasons that led to the activation of the procedure for withdrawal from the market, if a product is found to be non-compliant with the requirements safety.