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Overview
This course focuses on operational and personnel hygiene requirements stipulated in the relevant standards. Participants are made aware that hygiene rules are only effective and successful if people dealing with food develop appropriate hygiene awareness. However, compliance with personnel and operational hygiene requirements is also a prerequisite for introducing and maintaining an effective HACCP plan in companies. Using clear practical examples, the course illustrates how this compliance can be achieved and which factors are critical for the acceptance and the subsequent success of a comprehensive hygiene management system.
Requirements
Work experience in the fields of food hygiene and product safety.
Target group
Professionals in upper and middle management of food companies and gastronomical establishments who are responsible for implementing hygienic regulations, hygiene operators in production and quality assurance as well as future personnel trainers and internal/external auditors in the hygiene sector.
Content
- Industrial and personnel hygiene: practical implementation
- Structural requirements
- Cleaning and disinfection
- Pest control
- HACCP in accordance with the Codex Alimentarius – methods and tools
Note
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This course is recognized by the Association of Austrian Safety Engineers / Safety Experts (Verband Österreichischer Sicherheitsingenieure / Sicherheitsexperten VÖSI) as further education for safety experts (3 points).
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Project work
A project must be produced between the course blocks LBPH and LMS. This project should include the most important parts of a food safety concept and is a prerequisite for successful completion of the course and the examination.
Learning in your own organization
Events
We provide dates on request and looking forward to your contact.
Please note that deviations from the new course program may arise in terms of content and participation fees.
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