Pathogens may contaminate food in any step of the production chain. Protecting food from pathogens is responsibility not only of food producers, but also of all operators involved in the different stages of the production chain, including various intermediaries taking part in such process, until the food will be purchased by the final consumer. The goal of an HACCP (Hazard Analysis and Critical Control Points) training is to provide tools and knowledge necessary to protect and guarantee the highest degree of product quality. The food hygiene training courses granted by our highly qualified staff are addressed to operators directly handling food or not and allow them to get a complete overview of the regulations and penalties governing the food sector, providing guidelines and procedures to ensure good food hygiene. The purpose of the HACCP training course is to provide:
- knowledge of the HACCP regulation;
- information about the protection of food safety and prevention of possible risks;
- competence to manage the documentation of a self-control HACCP system;
- competence to manage the documentation of a food traceability system;
- knowledge of the food labeling regulation;
- knowledge of the food allergen management.
A valid HACCP certificate stating the acquired skills will be issued and will allow to be in compliance with the provisions of the current legislation.