SMTA –Safety and Health Management Techniques

Background

The basis of all food- and feed safety systems is the systematic analysis of hazards and the control of critical process steps. The HACCP concept is therefore one of the most common systematic procedures worldwide, which serves to identify microbiological, chemical or physical hazards during the production of food and feed and to eliminate them through appropriate measures. As an elementary component of the current EU hygiene package, an HACCP concept must be introduced and effectively implemented by all companies in the sector. The course focuses on teaching operational and personnel hygienic requirements and their presence in the general standards. Participants will acquire methodological competences, learn how to conduct hazard analyses, define critical control points and effectively implement action plans, inspection and monitoring procedures at all levels of food and feed production. Examples from practical experience will show how it succeeds and which factors are relevant for the acceptance and thus the success of an comprehensive safety and health management system.

 

Target group

Training providers who teach personnel in charge of quality and risk management in enterprises of the agri-food sector and catering as well as future personnel trainers and consultants as well as internal and external specialist auditors.

 

Requirements by EQA module standard

 

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

Techniques of continuous improving of quality and safety
  • Theoretical basics of motivation and moderation techniques
  • Teamwork in projects and programs for the continuous improvement of quality, health and safety
  • Rules and techniques of benchmarking
  • Motivation of staff and conflict management

 

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

Planning the realization of safe products and workplaces
  • Systematics of planning HACCP analyses
  • Representation of processes (flow diagrams, process steps, control mechanisms)
  • Interfaces within integrated management systems
  • Evaluation of measures, e.g. creation of structural preconditions, cleaning and disinfection, pest control

 

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

HACCP within individual enterprises and value chains
  • Project work on the integration of HAACP concepts into safety and health management systems
  • Use of hazard identification techniques, assessment, validation and documentation
  • Application of control and inspection measures
  • Responsibility for operational and personnel hygiene

 

4th block (8 hours / 2×4 hours)

Design of safety plans
  • Sector specific identification of CCPs
  • Implementation of monitoring parameters
  • Evaluation of monitoring results
  • Verification of safety and health management systems according to One Health approaches