Hygiene for the Staff, Equipment and Work Environments – 2

Title		Hygiene for the Staff, Equipment and Work Environments –2
Objectives		To provide learners with a basic understanding of legal provisions on the HACCP system, its implementation and the self-control plans deriving from it.
Learning goals		At the end of the course, learners will be able to: - Describe the HACCP system and how it is implemented - Elaborate on the management of monitoring dossiers and periodical checks
Contents		- What the HACCP system is and how it is implemented - Reference legal provisions - The principles of the HACCP plan - The self-control plan - Flow charts - The CCP - Critical limit, monitoring and corrective measures - The elements forming the HACCP manual - The working group - The maintenance plan - The cleaning plan - Registration dossiers and periodical checks
Structure		The course includes one teaching module comprising the following training units: Module 1 Unit 1 Test in Unit 2 Web fiction Unit 3 Lesson with practice slides Unit 4 Job game Unit 5 Knowledge Map Unit 6 Test out Unit 7 Job aid
Target		Employees working in food or beverage production/distribution sectors
Duration		6 hours 30 minutes if attended singularly 9 hours if attended in combination with the course “Hygiene for the Staff, Equipment and Work Environments – 1” 12 hours 30 minutes if attended in combination with the course “Hygiene for the Staff, Equipment and Work Environments – 3” as well