Regulations on the Hygiene Package, BPH, and HACCP: Key Takeaways for the Food Industry – Blended Learning

Duration:

7 hours spread over 2 to 4 days

Location(s):

B LEARNING

Intended audience:

Operator, machine operator, newcomer to the food industry

Prerequisite:

NONE

Rate:

650 EXCLUDING VAT

CTCPA PEDAGOGY

    LEARNING OBJECTIVES

  • Identify the key regulatory requirements in food processing
  • Explain the health risks and related best hygiene practices
  • Identifying sources of danger using the 5M method
  • Apply the principles of Good Hygiene Practices (GBHP) and HACCP in professional settings
  • Analyze a manufacturing process to identify hazards and critical control points

    TEACHING METHODS

  • Active and participative pedagogy.
  • Exchange of experiences and discussions.
  • Presentations, slideshows, videos, exercises.
  • Evaluation of the course by the trainees.
  • Evaluation of the trainees' knowledge by questionnaire or case study
  • Provision of documentation and training materials.
  • Issuance of a training certificate.

    Content of the training

  • Overview of the Hygiene Package Regulations
  • Best hygiene practices to follow to avoid physical, microbiological, allergenic, and chemical hazards
  • Guidelines for Good Hygiene Practices
  • The HACCP method
  • Update on e-Learning Progress and Exercise Grading
  • Summary
  • Format: Virtual class: 45 minutes to 1 hour / E-learning: 30 to 45 minutes
  • The e-learning course consists of short videos and various types of exercises

CERTIFICATION EXAM

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