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.
LEAD AUTHORIZED TRAINER
Prof. Dr Vladimir Kakurinov is an accredited and authorized trainer and consultant, with over 28 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.
Publication, Events & Administration
info@key.com.mk
Abstracts, Papers & Training
contact@key.com.mk
In Association With
