HM – Hygiene Management

Background

Enterprises in the agri-food industries are obliged to implement concepts and management systems that ensure the fulfillment of all legal requirements regarding food safety and hygiene. Correct implementation requires expert knowledge of hygiene representatives or managers in an organization, but also their ability to introduce the requirements and a comprehensive hygiene awareness into operational practice. They are familiar with the relevant legal hygiene regulations and industry-specific safety standards like IFS, BRC, ISO 9000 and ISO 22000 and are capable of setting up and further developing an efficient hygiene management system.

Further competences taught during the courses include the ability to set up well-founded documentation. Based on the acquired knowledge and skills, the participants should also be able to execute a hazard analysis for individual enterprises as well as for inter-company value chains by conducting a HACCP-study. They have competences in detecting critical points of processes and to implement proper action plans, inspection and monitoring systems at all levels of production. In addition, competences in teamwork, preparation, execution and follow-up of internal audits are taught.

Course participants should have knowledge and professional experience of production and processing of feed and food.

 

Target group

Training providers of courses for persons in charge of implementation of hygiene regulations in the agri-food industry and catering, production and quality management specialists, future personnel trainers, internal as well as external auditors.

 

Requirements from the EQA module standard

 

1st block (8 hours / 2x 4 hours)

Plant and personnel hygiene
  • Microbiologic and toxic basics and hygiene risks
  • Product and process monitoring
  • Measurement requirements, planning and selection of measuring methods
  • Monitoring of processes to reduce waste and disposal costs

 

2nd block (8 hours / 2x 4 hours)

Measuring and test systems
  • Information systems for feed and food safety
  • Calibration of measuring systems
  • Principles of process control, incoming, intermediate and final inspection
  • Analysis of problems in product and process inspections

 

3rd block (8 hours / 2x 4 hours)

Hazard analysis and assessment
  • Epidemiological methods and statistics
  • Simulation and forecast models
  • Logistics concepts for efficient cold chains
  • Spoilage and shelf life predictions