Registrations for the NUTRICON 2025 Congress & ECONOMCION 2025 Congress are Underway!
NUTRICON & ECONOMICON will take a place from the 11-13th of June, 2025, in Ohrid, Macedonia.
Registrations for the NUTRICON 2025 Congress & ECONOMCION 2025 Congress are Underway!
NUTRICON & ECONOMICON will take a place from the 11-13th of June, 2025, in Ohrid, Macedonia.

HACCP TRAINING

  • What is HACCP?
  • Why is HACCP important?
  • KEY HACCP Principles
  • Applications of HACCP
  • HACCP Training Content
  • HACCP Certification
  • Who is the HACCP training for?
  • What are the benefits?
  • How is the training conducted?
  • HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety management that focuses on identifying, evaluating, and controlling hazards that could compromise the safety of food throughout its production, processing, and distribution. Originally developed for the space program to ensure food safety for astronauts, HACCP is now widely used in the food industry globally.
  1. Consumer Protection: Prevents foodborne illnesses and ensures food safety.
  2. Regulatory Compliance: Many countries mandate HACCP compliance for food businesses.
  3. Business Benefits: Enhances reputation, minimizes risk of legal issues, and improves product quality.
  1. Hazard Analysis: Identify potential biological, chemical, or physical hazards at each stage of the food production process.
  2. Determine Critical Control Points (CCPs): Identify points in the process where controls are essential to prevent or reduce hazards to acceptable levels.
  3. Establish Critical Limits: Set measurable limits (e.g., temperature, pH) that must be met at CCPs.
  4. Monitoring Procedures: Develop systems to monitor critical limits at CCPs to ensure they are consistently met.
  5. Corrective Actions: Outline steps to take when monitoring indicates a deviation from critical limits.
  6. Verification Procedures: Ensure that the HACCP system is working effectively through regular audits, testing, and validation.
  7. Record-Keeping and Documentation: Maintain detailed records of all HACCP processes to demonstrate compliance and facilitate traceability.
  • Food Production: Ensuring safety in food factories, restaurants, and catering services.
  • Pharmaceuticals: Preventing contamination in drug manufacturing.
  • Logistics: Maintaining safe storage and transportation of perishable goods.
  • The content of the HACCP training is based on the general mode of the “Guideline for application of the system for Hazard Analysis and Critical Control Points” (HACCP), of the Commission of Codex Allimentarius. Practical exercises are part of the classes and they involve every participant, in which every member, or team, prepares a HACCP plan for its own company, with the phases of preparation and implementation of said HACCP system discussed.
  • For regular course visitation, every participant receives a Certificate of Presence. To evaluate the knowledge after the course, a testing is conducted on the last day of the training.
  • After successfully passing the test, the participant receives a Certificate of Completion, for a successfully finished training.
  • In every company concerning food quality and safety, building the HACCP team is one of the key elements for successfully staying competitive in the market. Every HACCP team should be multidisciplinary and should include different personnel (production, laboratory, sanitary, engineers, people responsible for quality etc.) and should possess a management member, especially when making decisions related to investments required for the implementation of this system.
  • Comprehensive Knowledge and Certification
    Gain accredited certification in HACCP or Hygienic Design, enhancing professional qualifications and career prospects. These certifications are recognized globally, opening doors to international opportunities.

  • Practical Application of Standards
    Learn how to implement food safety and hygienic design principles effectively in real-world scenarios. The training provides actionable strategies tailored to your specific industry needs.

  • Ensure Compliance and Avoid Penalties
    Stay ahead of ever-changing regulations in food safety and production. Mastering HACCP and HED ensures compliance with local and international laws, avoiding costly fines and reputation risks.

  • Boost Operational Efficiency and Safety
    Discover how to optimize production processes, reduce waste, and improve workplace safety. Proper implementation of these systems leads to higher efficiency and a safer working environment.

  • Expert Guidance and Interactive Learning
    Receive training from Prof. Dr. Vladimir Kakurinov, an experienced consultant with over 30 years of expertise, offering direct, interactive education that addresses industry-specific challenges and solutions.

0
Euros
2- 3
Days of Training

HED TRAINING

  • What is HED?
  • Why is HED important?
  • KEY HED Principles
  • Applications of HED
  • HED Training Content
  • HED Certification
  • Who is the HED training for?
  • What are the benefits?
  • How is the training conducted?
  • Hygienic Engineering and Design Training focuses on ensuring that facilities, equipment, and processes in the food, pharmaceutical, and cosmetic industries are designed and maintained to uphold the highest standards of hygiene and safety. This specialized training is essential for minimizing contamination risks and complying with international safety regulations.
  1. Consumer Safety: Reduces the risk of contamination and ensures product safety.
  2. Regulatory Compliance: Helps businesses meet stringent national and international hygiene standards.
  3. Operational Efficiency: Facilitates easier cleaning and maintenance, reducing downtime and costs.
  4. Sustainability: Promotes resource efficiency by designing equipment and facilities that optimize cleaning and operational processes.
  1. Material Selection: Use of non-toxic, corrosion-resistant, and easy-to-clean materials suitable for food contact.
  2. Design Principles: Equipment and facility design must eliminate hard-to-clean areas, prevent contamination, and facilitate maintenance.
  3. Surface Finish: Surfaces should be smooth and free from cracks or crevices to prevent bacteria buildup.
  4. Drainage and Cleaning: Systems should allow for effective drainage and easy cleaning, reducing water stagnation and microbial growth.
  5. Prevention of Cross-Contamination: Layouts must separate raw materials from finished products and avoid overlap in workflows.
  6. Compliance with Standards: Training emphasizes adhering to guidelines such as those set by the EHEDG (European Hygienic Engineering & Design Group) and FDA.
  • Food and Beverage Industry: Ensures the safety and quality of consumables by minimizing contamination risks.
  • Pharmaceuticals and Cosmetics: Maintains sterility and product integrity in manufacturing environments.
  • Logistics and Packaging: Prevents contamination during storage and distribution.
  • The HED Training provides a standard European platform for training and education in hygienic engineering and design, based on training modules that summarize the key knowledge of HED guidelines and other HED publications.

  • The theoretical fundamentals of different subjects are given concisely, continuously relating these elements to practice using examples on video, pictures, or samples, through interactive participation.

  • For regular course visitation, every participant receives a Certificate of Presence. To evaluate the knowledge after the course, a testing is conducted on the last day of the training.

  • After successfully passing the test, the participant receives a Certificate of Completion, for a successfully finished training.
  • This training is suited for: mechanical engineers, constructors, draftsmen, project managers, sales-engineers, equipment purchasers, process engineers, quality assurance and food safety staff, food safety regulators and auditors related with the following sectors: Equipment manufacturers, since they will get knowledge and practical information of direct application in their activities of design and construction of equipment; Food, cosmetics and pharmaceutical industries, since they will get sound information and criteria for a proper equipment selection when purchasing, building process lines, designing production facilities and knowledge for more rational internal maintenance of equipment and facilities related to food safety.

  • Comprehensive Knowledge and Certification
    Gain accredited certification in HACCP or Hygienic Design, enhancing professional qualifications and career prospects. These certifications are recognized globally, opening doors to international opportunities.

  • Practical Application of Standards
    Learn how to implement food safety and hygienic design principles effectively in real-world scenarios. The training provides actionable strategies tailored to your specific industry needs.

  • Ensure Compliance and Avoid Penalties
    Stay ahead of ever-changing regulations in food safety and production. Mastering HACCP and HED ensures compliance with local and international laws, avoiding costly fines and reputation risks.

  • Boost Operational Efficiency and Safety
    Discover how to optimize production processes, reduce waste, and improve workplace safety. Proper implementation of these systems leads to higher efficiency and a safer working environment.

  • Expert Guidance and Interactive Learning
    Receive training from Prof. Dr. Vladimir Kakurinov, an experienced consultant with over 30 years of expertise, offering direct, interactive education that addresses industry-specific challenges and solutions.

0
Euros
3
Days of Training

TRAINING BENEFITS

Knowledge and Certification

Gain accredited certification in HACCP or Hygienic Design, enhancing professional qualifications and career prospects. These certifications are recognized globally, opening doors to international opportunities.

Practical Application of Standards

Learn how to implement food safety and hygienic design principles effectively in real-world scenarios. The training provides actionable strategies tailored to your specific industry needs.

Ensure Compliance and Avoid Penalties

Stay ahead of ever-changing regulations in food safety and production. Mastering HACCP and HED ensures compliance with local and international laws, avoiding costly fines and reputation risks.

Boost Operational Efficiency and Safety

Discover how to optimize production processes, reduce waste, and improve workplace safety. Proper implementation of these systems leads to higher efficiency and a safer working environment.

Expert Guidance and Interactive Learning

Receive training from Prof. Dr. Vladimir Kakurinov, a staple of the Macedonian Food Industry, with over 30 years of expertise, offering direct, interactive education that addresses industry-specific challenges and solutions.

LEAD AUTHORIZED TRAINER

WHO SHOULD ATTEND THE HACCP TRAINING?

In every company concerning food quality and safety, building the HACCP team is one of the key elements for successfully staying competitive in the market. Every HACCP team should be multidisciplinary and should include different personnel (production, laboratory, sanitary, engineers, people responsible for quality etc.) and should possess a management member, especially when making decisions related to investments required for the implementation of this system.

WHO SHOULD ATTEND THE HED TRAINING?

This training is suited for: mechanical engineers, constructors, draftsmen, project managers, sales-engineers, equipment purchasers, process engineers, quality assurance and food safety staff, food safety regulators and auditors related with the following sectors: Equipment manufacturers, since they will get knowledge and practical information of direct application in their activities of design and construction of equipment; Food, cosmetics and pharmaceutical industries, since they will get sound information and criteria for a proper equipment selection when purchasing, building process lines, designing production facilities and knowledge for more rational internal maintenance of equipment and facilities related to food safety.

HACCP TRAINING CONTENT

The content of the HACCP training is based on the general mode of the “Guideline for application of the system for Hazard Analysis and Critical Control Points” (HACCP), of the Commission of Codex Allimentarius. Practical exercises are part of the classes and they involve every participant, in which every member, or team, prepares a HACCP plan for its own company, with the phases of preparation and implementation of said HACCP system discussed.

HED TRAINING CONTENT

The HED Training provides a standard European platform for training and education in hygienic engineering and design, based on training modules that summarize the key knowledge of HED guidelines and other HED publications. The theoretical fundamentals of different subjects are given shortly, continuously relating these elements to practice using examples on video, pictures, or samples. The training content also encourages interactive participation.

HACCP CERTIFICATION

For regular course visitation, every participant receives a Certificate for presence. To evaluate the knowledge after the course, a testing is conducted on the last day of the training. After successfully passing the test, the participant receives a completion Certificate, for a successfully finished training.

HED CERTIFICATION

For regular course visitation, every participant receives a Certificate for presence. To evaluate the knowledge after the course, a testing is conducted on the last day of the training. After successfully passing the test, the participant receives a Certificate for a successfully finished training.

Vladimir-1-853x1024

Prof. Dr Vladimir Kakurinov is an accredited and authorized trainer and consultant, with over 30 years of experience in the fields of food quality, safety, and hygienic design, both in Europe and in developing or transitional countries worldwide, practicing a direct and interactive form of education, with a demonstrated history of working in the higher education industry, an experienced trainer in HACCP and Hygienic Design.

A staple of the Macedonian Food Industry and a trainer of immeasurable knowledge and practical experience of HACCP and HED principles, Prof. Dr. Vladimir Kakurinov offers trainees something that few can – practical knowledge and actionable strategies based on current real-world applications examples, to ensure excellence, compliance and, above all, proper implementation of these standards in food safety and hygienic design.

Ss.Cyril and Methodius, 52-1/3,
Skopje, Macedonia

Organization, Publication,
Administration & Finance

info@key.com.mk

Copyright © 2008-2024 Consulting and Training Center KEY. All Rights Reserved.

Terms and Conditions  I  Privacy Policy  I  Cookie Policy  I  Accessibility  I  FAQ

Powered by Zako Software Solutions